rhubarb meringue pie
| General Recipes
Cooking receipe to make rhubarb meringue pie under category General Recipes. You may find some video clips related to this receipe below.rhubarb meringue pie 200g shortcrust pastry3 medium egg whites 500g rhubarb chopped 225g golden caster sugar 1 tbsp polenta/semolina Roll the pastry out to fit a 2
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Coriander-Pepper Chops Recipe
| Barbecue
Type: Coriander-Pepper Chops Free Cooking Recipe - Barbecue It's alright! Ingredients / Directions 4 (1-inch thick) boneless pork chops2 cloves garliccrushed1 tablespoon ground coriander1 tablespoon coarsely ground black pepper1 tablespoon brown sugar3 tablespoons soy sauce Combine al
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Honolulu Cocktail No. 2
| Drink Master
Cooking receipe to make Honolulu Cocktail No. 2 under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Gin 3/4 oz Maraschino 3/4 oz BenedictineStir with ice and strain into cocktail glass.[tubepress mode='tag', tagValue='H
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marinated cucumber salad Recipe
| Salad
Type: marinated cucumber salad Free Cooking Recipe - Salad You got to try this! Ingredients / Directions 2 medium cucumbersthinly sliced1 medium onioncut into rings2 cup(s)s thinly sliced carrots1/2 cup(s) sliced celery1 cup(s) vinegar1/4 cup(s) vegetable oil3/4 cup(s) sugar1 teaspoon
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Type: Chocolate and Raspberry Fontaine Free Cooking Recipe – Dessert
Good stuff!
Ingredients / Directions
7 ounces bittersweet chocolate
chopped
1/2 cup(s) heavy cream
4 tablespoons raspberry brandy
1/2 cup(s) confectioners” sugar plus extra for dusting
8 (10 x 20-inch) sheets phyllo dough
1/2 cup(s) sweet butter
melted
1 recipe Cocoa Sponge Cake or commercial pound cake
cut 1/2 inch thick with a cookie cutter
1 pint raspberries
Cocoa Sponge Cake
1 tablespoon sweet butter
1 tablespoon all-purpose flour
4 egg whites
1/2 cup(s) granulated sugar
4 egg yolks
1/2 cup(s) flour sifted together with 1/4 cup(s) cocoa powder Preheat oven to 350 degrees F. Brush an 8-inch springform cake mold with the butter and dust with the flour.
With an electric mixer
whip the eggs whites
slowly adding the sugar
and continue to whip until stiff. With a spatula
fold in the egg yolks
then gradually incorporate the sifted cocoa/flour mixture. Pour the batter into the cake mold and bake in the oven for 15 to 18 minutes. Remove from heat when done and unmold on a pastry rack to cool.
Place the chopped chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir until the chocolate has melted
add 2 tablespoons of the raspberry brandy
and combine until smooth. Set the chocolate ganache aside to cool.
Bring 1/3 cup(s) water to a boil in a small pot
add the confectioners” sugar
and stir until dissolved. Add the remaining 2 tablespoons raspberry brandy and remove the raspberry syrup from heat.
To assemble
spread 1 sheet of phyllo dough on a work surface
brush with a thin coasting of the melted butter
dust with sifted confectioners” sugar
and cover with a second sheet. Brush with the melted butter again and dust with the sugar. Cut the rectangular phyllo dough into 3 equal strips
about 6 1/2 inches wide by 10 inches long. Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the chocolate ganache and place 8 to 10 raspberries on top. First
fold one end of the phyllo dough over fully encasing the chocolate and raspberries. Repeat this process until you have made 12 packages. Brush each one with butter and refrigerate or freeze until ready to bake. Preheat oven to 400 degrees F. Place the packages on a greased baking sheet and sprinkle with more sugar. Bake for 8 to 10 minutes or until lightly browned. Keep warm. Top each fontaine with the remaining raspberries and serve hot.
