potato spiders
| Aga Recipes
Cooking receipe to make potato spiders under category Aga Recipes. You may find some video clips related to this receipe below.potato spidersPeel and cut 700g floury baking potatoes into long. very thin sticks then dry well in a clean teatowel. Fry in clumps in 40mm hot oil in a deep pan on the boil
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Bean salad Recipe
| Greek
Type: Bean salad Free Cooking Recipe - Greek Just do it! Ingredients / Directions Directions: * 1/2 kg dried beans * 1 onioncut in rings * 1 peppercut in stripes * 2 eggsboiled and cut in pieces * 1 tomatopeeled cut in slices and with its seeds removed * Spoon of fin
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Caramel Apple Cobbler Recipe
| Pies And Pastries
Type: Caramel Apple Cobbler Free Cooking Recipe - Pies And Pastries Yes! Ingredients / Directions 8 cup(s)s (8 medium) sliced apples3/4 cup(s) caramel topping1 tablespoon all-purpose flour3/4 cup(s) chopped nuts1/4 cup(s) granulated sugar1 (10 ounce) can Hungry Jack biscuits3 tablespo
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Polynesian Cocktail
| Drink Master
Cooking receipe to make Polynesian Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 3/4 oz Cherry-flavored Brandy Juice of 1 LimeRub rim of cocktail glass with lime and dip into powdered sugar. Shake ingred
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Cooking receipe to make Spicy Curry Tuna Puffs under category Cyber Kuali. You may find some video clips related to this receipe below.
Spicy Curry Tuna Puff
By Amy Beh
Ingredients
Puff pastry
150g pastry margarine
Sift
375g high protein flour
1 tsp baking powder
60g corn oil
1 small egg
Combine
3/4 tbsp lemon juice
180ml ice-cold water
1/4 tsp
Glaze (combine and lightly beat)
1 tbsp UHT milk
1 egg yolk
Filling
1 can tuna flakes in oil, drained
1 onion, sliced
1 tsp chopped garlic
2 tbsp oil
2 tbsp meat curry powder
75g minced chicken
Seasoning
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar
Method
Place the pastry margarine between two plastic sheets and flatten with a rolling pin into a 20cm square. Chill in the
refrigerator.
Put sifted flour into a large mixing bowl. Add corn oil and egg. Blend with a pastry cutter until mixture turns crumbly.
Add water, lemon juice and salt, and bind into a soft and elastic but not sticky dough.
Knead the dough lightly until smooth on a lightly-floured board. Shape the dough into a round. Cut an X on top of the
dough with a sharp knife (this is to prevent shrinkage). Wrap the dough in a piece of plastic and chill for 30 minutes.
Take out chilled dough and put on a lightly-floured table. Roll out from the centre to form a cross and form a slight
mound in the centre. Place the pastry margarine in the centre of the dough and fold over the four sides of the dough
to enclose it completely. Press gently with a rolling pin and roll out into a rectangle. Fold the two ends by
overlapping, making three layers altogether. Repeat rolling and folding procedures twice.
Roll out pastry thinly into a rectangle and cut into 7
