chicken bonne femme
| General Recipes
Cooking receipe to make chicken bonne femme under category General Recipes. You may find some video clips related to this receipe below.chicken bonne femme1.5kg free range chicken46 medium parsnips4 large carrots4 leeks trimmed and washed812 whole unpeeled garlic cloves2 bay leaves1 sprig of thyme o
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Pecan Crusted Chicken Breasts
| Everyday Recipes
Cooking receipe to make Pecan Crusted Chicken Breasts under category Everyday Recipes. You may find some video clips related to this receipe below.Pecan Crusted Chicken BreastsRecipe By :Serving Size : 6 Preparation Time :0:00Categories : PoultryAmount Measure Ingredient -- Preparation Method-------
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Chocolate Strawberry Bubble Tea Japanese cooking recipe
| Japanese
Ingredients 1 cup milk 1/2 cup tea, base 1 cup frozen strawberry or fresh strawberries 3 teaspoons sugar substitute or sugar 1/4 cup bittersweet chocolate chips or semi-sweet chocolate chips 2 teaspoons water 1 tablespoon sugar syrup 2-4 tablespoons tapioca ice ice Directions 1If using fro
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jacket or baked potatoes
| Aga Recipes
Cooking receipe to make jacket or baked potatoes under category Aga Recipes. You may find some video clips related to this receipe below.jacket or baked potatoesJacket potatoes baked in the aga bear no resemblance to potatoes baked in the microwave ovenor even in some gas and electric ovens. They ha
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Type: Portuguese Custard Tarts Free Cooking Recipe – Dessert
Not bad!
Ingredients / Directions
3/8 cup(s) sugar
2 tbsp cornstarch
1 1/2 cup(s)s milk
2 egg yolks
1 teaspoon vanilla extract
12 oz package ready-made puff pastry
flour for rolling
Directions:
Place the sugar in a pan with 5 tbsp of water and gently bring to a boil
stirring until the sugar dissolves.
Dissolve the cornstarch in a little of the milk. Whisk the remaining milk
egg yolks
vanilla extract
and cornstarch mixture into the sugar syrup. Gently bring to a boil
stirring until smooth and thickened. Cover the custard and allow to cool.
Open out the sheet of pastry and roll out a little more to a thickness of 1/8 inch. Cut the pastry into 4 inch circles and use them to line a small bun pan. Refrigerate until the custard is cool.
Preheat the oven to 400 F. Spoon the cooled custard into the tart cases and bake for 20 minutes until the tarts are golden brown.
Serve warm or at room temperature.
