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Finger Licking Sesame Edamame Japanese cooking recipe
| Japanese
Ingredients 1 lb frozen edamame, in the pod (3-4 cups) Dressing 1 tablespoon vegetable oil 1 teaspoon sesame oil 1 teaspoon fresh ginger, grated 1 teaspoon garlic, minced 1/2 teaspoon salt Garnish sesame seed, toasted Directions 1Bring a large pot of water to a boil. Add edamame and continue
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turkish cheese pastry
| General Recipes
Cooking receipe to make turkish cheese pastry under category General Recipes. You may find some video clips related to this receipe below.turkish cheese pastry450g puff pastry (can be frozen)225g white cheese grated (Lancashire or Cheshire)1 egg beaten2 tablespoons fresh chopped parsleySalt and fres
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Cream Cheese Pumpkin Slices Recipe
| Thanks Giving
Type: Cream Cheese Pumpkin Slices Free Cooking Recipe - Thanks Giving Simply good! Ingredients / Directions 1 (16 ounce) golden pound cake mix2 eggsdivided2 tablespoons buttermelted3/4 cup(s) chopped nutsdivided3 teaspoons pumpkin pie spicedivided8 ounces cream cheesesoftened1 (14 oun
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mustard mushrooms on toast
| General Recipes
Cooking receipe to make mustard mushrooms on toast under category General Recipes. You may find some video clips related to this receipe below.mustard mushrooms on toast50g butter plus some for the toast 20 chestnut mushrooms salt and black pepper 1 onion chopped 1 clove garlic crushed 2 sprigs thym
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Cooking receipe to make sweet potato and chick pea curry under category Aga Recipes. You may find some video clips related to this receipe below.
sweet potato and chick pea curry
200g chickpeas soaked
500g sweet potato peeled and cut 10mm dice
400g can chopped tomatoes
2 tbsp coriander freshly chopped
warm Indian breads to serve
Curry paste:
1 large onion roughly chopped
3 cloves garlic roughly chopped
2 fresh red chillies seeded and chopped
1 tbsp curry paste as mild or hot as you like grated
1 tbsp lime pickle
2 tsp demerara sugar
1 tsp salt
5cm piece fresh ginger root peeled and roughly chopped
4 tbsp ghee unsalted butter or groundnut oil
tomato salad:
6 ripe tomatoes cored and sliced
1 small red onion finely sliced
salt and freshly ground black pepper
4 spring onions trimmed and finely sliced
juice of 1/2 lime
Blend together all the ingredients for the curry paste except the ghee until smooth using a liquidiser or food processor.
Scrape the paste into a large ovento hobcasserole add the ghee butter or oil and cook covered on the floor of the roasting ovenfor 10 minutes.
Bring the chickpeas to the boil in a pan of fresh water then cover them and cook on the simmering plate for 10 minutes.
Leave on the back of the aga until required.
Stir the sweet potato into the curry paste then continue to cook in the roasting ovenfor 5 minutes.
Drain the chickpeas and add them to the curry with the chopped tomatoes. Bring to the boil on top of the aga then cover the pan again and cook for 3 1/2 to 4 hours on the floor of the simmering oven.
Layer the sliced tomatoes and red onion for the salad in a small dish with seasonings over each layer.
Scatter with the spring onions then squeeze the lime juice over the salad. Leave to stand for 10 minutes or so.
Season the curry to taste then serve with the tomato salad and warm Indian breads.
You might say that this is a bit of a cheat for a Slow Start Quick Finish recipe but all you have to do to serve the curry is heat through some naan breads and make a quick tomato and onion salad. The chickpeas may be replaced with diced chicken if you prefer. Brown the chicken before the sweet potato then continue as suggested.
Serves 6
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