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gingerbread shapes
| Aga Recipes
Cooking receipe to make gingerbread shapes under category Aga Recipes. You may find some video clips related to this receipe below.gingerbread shapes2 tbsp golden syrup and 1 tbsp black treacle 65g soft brown sugar 1 tbsp water 90g margarine 1 level tsp ground cinnamon 1 level tsp ground ginger pinc
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Ginger-Mustard Chicken Wings Recipe
| Appetizers
Type: Ginger-Mustard Chicken Wings Free Cooking Recipe - Appetizers Just do it! Ingredients / Directions 24 chicken wingsseparatedtips discarded 2 cup(s) soy sauce 2 teaspoon pprepared mustard 2 teaspoon freshly grated ginger 1/2 cup(s) sugar 2 teaspoon finely chopped garlic Combine s
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Berry Valentine Pie Recipe
| Holiday
Type: Berry Valentine Pie Free Cooking Recipe - Holiday Amazing! Ingredients / Directions 1 (9 inch) prepared graham cracker crust 1 (16 ounce) package frozen strawberriesthawed and drained 3 (7 ounce) cans whipped cream 1 (16.5 ounce) can pitted dark sweet cherries 1 (15 ounce) can b
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Eggnog Pie with Rum
| Pie s 4U
Cooking receipe to make Eggnog Pie with Rum under category Pie s 4U. You may find some video clips related to this receipe below.Eggnog Pie with Rum This is an OLD recipe for eggnog pie . The recipe calls for making eggnog from scratch like my grandmother used to. You can put t
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Cooking receipe to make stilton and leek tarts under category Aga Recipes. You may find some video clips related to this receipe below.
stilton and leek tarts
vegetarian
Cheese pastry:
175g plain flour
1/4 teaspoon salt
1 teaspoon english mustard powder
75g butter cut into small pieces
50g parmesan grated
1 egg beaten
Filling:
a good knob of butter
1 leek weighing about 350g washed and finely sliced
100g stilton cheese coarsely grated
1 large handful of fresh parsley coarsely chopped
2 eggs
300m1single cream
salt and freshly ground black pepper
a little freshly grated nutmeg
12 black olives stoned and halved (optional)
First make the pastry.
Measure the flour salt mustard and butter into the processor or a bowl and process or rub in until the mixture resembles fine breadcrumbs.
Add the parmesan and beaten egg and mix again as long as it takes for the ingredients to come together.
Chill for 30 minutes wrapped in clingfilm.
For the filling heat the butter in a large nonstick pan on the boiling plate and cook the sliced leek for a few minutes. Cover transfer to the floor of the simmering oven and leave for 15 to 20 minutes until soft.
Return to the boiling plate to drive off any excess liquid.
Roll the pastry out thinly on a lightly floured work surface and using an 110mm cutter cut into eight discs.
Use these to line two yorkshire pudding trays.
Chill if time allows.
Divide the cooled leek between the pastrylined yorkshire pudding tins and top with grated cheese and chopped parsley.
Beat the eggs and add the cream nutmeg and some seasoning.
Carefully pour the egg and cream mixture into the tartlets and top each one with a few halved olives if liked.
Bake on the grid shelf on the floor of the roasting oven for about 15 to 20 minutes. If the pastry needs a little more browning underneath remove the grid shelf and put the tins directly on the floor for a few minutes.
Muke these in two yorkshire pudding tins each of which mil make four indvlduol tarts. It is essential to roll the pastry thinly then line the tins with the circles of pastry to come just above the rims. Instead of making your own cheese pastry use a 500g ack of bought shortcrust pastry if time is short. Serve with a salad if liked.
Makes 8
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