Tamari Bouillon Broth With Instant Variation Japanese cooking recipe
| Japanese
Ingredients 6 cups water 3 vegetable bouillon cubes (must be unadulterated) 1-2 garlic cloves, minced (or pressed) 1/4 cup tamari soy sauce Directions 1Combine all ingredients in a stock pot and bring to a boil. 2Then reduce heat, and simmer gently until the bouillon cubes dissolve. Make sure t
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Capriccio
| Drink Master
Cooking receipe to make Capriccio under category Drink Master. You may find some video clips related to this receipe below. 1 tbsp Sugar 1/2 oz Brandy 1/2 oz Creme de Cafe 1 oz Amaretto Hot CoffeePut sugar in bottom of Irish coffee glass that
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stir fried rice
| General Recipes
Cooking receipe to make stir fried rice under category General Recipes. You may find some video clips related to this receipe below.stir fried ricedelia smith225ml white basmati rice cooked as for perfect rice (qv) but using 450 ml boiling water cooled 25g chinese dried shrimps 5g chinese dried mush
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salad tips info
| General Recipes
Cooking receipe to make salad tips info under category General Recipes. You may find some video clips related to this receipe below.salad tips infoWhen dressing a salad timing makes all the difference between success and failure. Mixing salad leaves with a dressing must always be done at the very la
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Cooking receipe to make savoury herb custards with smoked salmon under category Aga Recipes. You may find some video clips related to this receipe below.
savoury herb custards with smoked salmon
75g fresh herbs such as chives parsley tarragon thyme basil
350ml double cream
3 eggs lightly beaten
40g gruyere cheese finely grated
1/2 tsp celery salt
salt and freshly ground black pepper
125g smoked salmon
25g salmon caviar
1 tbsp chopped fresh chives
chives and salad leaves to garnish
lightly oil and baseline four 150ml timbale moulds or ramekin dishes.
Wash and dry the herbs and bruise lightly with a rolling pin.
Place in a small pan and add 300ml of the cream.
Bring slowly to the boil remove from the heat cover and place in the simmering ovenfor 30 minutes to infuse.
Strain the cream through a fine sieve into a bowl and blend in the eggs gruyere celery salt and seasoning to taste.
Pour into the moulds or ramekins and place in a small roasting tin.
Pour sufficient boiling water into the tin to come twothirds of the way up the sides of the dishes.
