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Cooking receipe to make thai beef salad under category General Recipes. You may find some video clips related to this receipe below.thai beef saladthai1 neatly tied joint of beef fillet (about 1 kg) vegetable oil black pepper for the salad:1 cucumber halved deseeded and thinly sliced across 1/2 red
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Cooking receipe to make Japanese Barbeque Swordfish Steaks from Crisco.com under category Everyday Recipes. You may find some video clips related to this receipe below.Japanese Barbeque Swordfish Steaks from Crisco.com Makes 4 servings1/4 cup Crisco Pure Canola Oil1/2 cup chopped onion2 tablespoons
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Cooking receipe to make velvet chocolate torte under category Aga Recipes. You may find some video clips related to this receipe below.
velvet chocolate torte
375g plain good chocolate
100g caster sugar
6 tablespoons water
4 egg yolks
2 tablespoons brandy
600ml double cream
To decorate:
a little icing sugar sifted
12 large strawberries sliced
a little single cream
Break the chocolate into sections and drop into a processor.
Process for one minute or until just a few pieces remain in the otherwise powdery chocolate.
Alternatively finely grate the chocolate.
Measure the sugar and water into a small pan and heat gently on the simmering plate until the sugar has dissolved stirring occasionally.
Transfer to boiling plate and boil briskly for 3 to 4 mins to obtain a thin syrup.
Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains.
Next add the egg yolks and process for a few seconds before adding the brandy.
If you are not using a processor beat the ingredients together.
In a separate bowl beat the cream to a soft floppy consistency then fold in the chocolate mixture.
Spread in the prepared tin levelling the top with the back of a spoon then cover with clingfilm and transfer to the freezer for a minimum of four hours to freeze.
Take the torte from the freezer 20 mins before serving.
Remove from the tin strip away the clingfilm put on a plate and leave to thaw; it should still be slightly frozen when it is cut in wedges for serving.
Sift a little icing sugar over the surface of each plate place a wedge of chocolate torte in the centre and arrange a sliced strawberry around each serving.
Drizzle a little cream over each portion and serve immediately.
You will need a 200mm loosebottomed or springform tin oiled and lined with clingfilm. If you do not have a springform tin spoon the mixture into a freezersafe shallow dish cover with clingfilm then freeze. After thawing for 20 mins the chocolate will be ready to spoon on to serving plates and be decorated with strawberries. You can make half the quantity if you prefer or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer. The torte can be ready in the freezer in the tin for up to three days. For longer freezing once the torte is firmly frozen remove it from the tin wrap in more clingfilm and seal in a plastic bag.
Serves 10
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