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Eggplant With Sweet Miso Japanese cooking recipe
| Japanese
Ingredients 2 large eggplants, long and thin variety or 4 small eggplants, long and thin variety 1/4 cup peanut oil or corn oil or grapeseed oil 1/4 cup dark miso (red) 1 teaspoon sugar 1 tablespoon mirin, thinned with water or 1 1/2 teaspoons honey, thinned with water 1 tablespoon rice vinegar
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white radish salad
| General Recipes
Cooking receipe to make white radish salad under category General Recipes. You may find some video clips related to this receipe below.white radish saladmooli ka salaadindian300g indian white radish (mooli) grated 2 tablespoons distilled vhregar Large pinch of sugar 2 tablespoolis sunflower oil 1/2
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pear frangipane tart
| Aga Recipes
Cooking receipe to make pear frangipane tart under category Aga Recipes. You may find some video clips related to this receipe below.pear frangipane tartvegetarianpastry:100g butter cubed 225g plain flour 25g icing sugar sifted 1 egg beatenfilling:175g soft butter 175g caster sugar 3 eggs beaten 17
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Pineapple Tamale Muffin Recipe
| Mexican
Type: Pineapple Tamale Muffin Free Cooking Recipe - Mexican Simply good! Ingredients / Directions 6 cup(s)s Maseca for Tamales1 cup(s) Maizete corn oil1 1/2 teaspoon. Baking powder5 cup(s)s Sugar2 cup(s)s Pineapple juice2 cans Pineapple tidbits w/juice (15 oz. ea.) With an electric mi
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Cooking receipe to make rustic potatoes normande under category Aga Recipes. You may find some video clips related to this receipe below.
rustic potatoes normande
1 kg potatoes
350ml milk
2 bay leaves
4 cloves garlic sliced
150g butter
1 tsp rosemary
1 tsp salt
1/2 tsp ground nutmeg
freshly ground black pepper
Peel and slice the potatoes 5mm thick.
Place in a pan with the remaining ingredients.
Bring to the boil on the simmering plate without a lid and simmer for 2 minutes giving the occasional stir so that the loose potato starch gives the milk a creamier texture.
Turn into a 1.25 litre ovenproof dish and leave to cool.
If prepared well in advance cover the dish with foil and place in the refrigerator until cold.
Bake uncovered on the grid shelf on the second set of runners in the roasting ovenfor 30 minutes until golden and almost cooked then transfer to the simmering ovenfor 10 to 20 minutes until cooked and the milk still creamy.
If kept too hot for too long the potatoes may become dry.
The top of the potato dish is not neatly arranged in overlapping rings but left uneven and rustic in style looking most appetising when golden brown. Many sliced baked potato dishes have to be prepared and baked immediately and served straight away to prevent discolouring and losing their creamy texture This makes the timing inconvenient when entertaining. By parboiling the potatoes in advance they can be left ready for the ovenlater in
the day.
Serves 4
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