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Peach Chuhai Cocktail Japanese Peach Shochu Cocktail Japanese cooking recipe
| Japanese
Ingredients 1/4 cup shochu 1/4 cup peach nectar or peach juice 3/4 cup club soda 1 lemon twist or lime twist Directions 1Fill a large glass 1/3 to 1/2 with ice and pour in shochu, peach nectar or peach juice, and top off with club soda. Add a twist of lemon or lime slice.View related video clips
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Utah Tacos Recipe
| Casserole
Type: Utah Tacos Free Cooking Recipe - Casserole All good! Ingredients / Directions 20 frozen rollsthawed2 cup(s)s shredded Cheddar cheese6 cup(s)s chiliShredded lettuceScallionsslicedDiced tomatoesPicante sauce or salsaSour cream (optional) Thaw rollsbut do not allow to rise.Heat chi
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Doritos Casserole
| Everyday Recipes
Cooking receipe to make Doritos Casserole under category Everyday Recipes. You may find some video clips related to this receipe below.Doritos Casserole1 bag of Doritos (plain or nacho cheese flavor)1 box of Velveeta cheese1 can of cream of mushroom soup1 can of cream of chicken soup1 can of enchila
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daikon salad with mustard seeds
| General Recipes
Cooking receipe to make daikon salad with mustard seeds under category General Recipes. You may find some video clips related to this receipe below.daikon salad with mustard seeds 600g daikon (mooli) peeled (this is the peeled weight about 2 daikon) 2 tbsp rice vinegar or cider vinegar 3 tbsp sunfl
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Cooking receipe to make chocolate and ginger tart under category General Recipes. You may find some video clips related to this receipe below.
chocolate and ginger tart
pastry
225g plainflour sifted
25g caster sugar
110g unsalted butter diced
1 egg
1 tbsp double cream
filling
400ml double cream
300g dark chocolate (5060% cocoa solids)
1 tbsp dark rum (or cognac) :
125g crystallised ginger diced
First make the pastry by placing the flour sugar butter and a pinch of salt in a food
processor and process until it resembles breadcrumbs.
Mix together the egg and cream and slowly add through the feeder tube with the machine running.
Then gather into a ball and wrap in clingfilm.
Chill for about 1 hour then roll out to fit a 23cm fluted loose bottom tart tin. (You will have some pastry left. Freeze for later.)
Prick the base all over with a fork.
Line the pastry case with foil and baking beans and bake blind for 20 minutes in a preheated oven (190C/375F/Gas Mark 5) then remove the foil and beans and cook for a further 10 minutes or until it is cooked tbrough.
Allow to cool.
For the filling place the cream in a heavy saucepan and bring slowly to the boil.
When the bubbles appear remove from the heat and stir in the chopped chocolate.
Stir until smooth then mix in the rum or cognac.
Allow to cool for about 20 minutes.
Scatter the diced ginger over the pastry base then pour the chocolate mixture over the top.
Allow to cool then serve in thin slices with some pouring cream.
Can use dried pears instead of crystallised ginger.
Serves 4
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