glazed carrots w/ bacon & onions Recipe
| Miscellaneous
Type: glazed carrots w/ bacon & onions Free Cooking Recipe - Miscellaneous Just do it! Ingredients / Directions 1 lb carrotsscraped and sliced diagonally3 slices bacon1 small onionchopped3 tbs brown sugar1/8 teaspoon ground black pepper Cook carrotscoveredin a small amount of boiling
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walnut cookies
| General Recipes
Cooking receipe to make walnut cookies under category General Recipes. You may find some video clips related to this receipe below.walnut cookiesakhrot ka meethaindian500g digestive biscuits crushed 220g butter softened 150g sugar 300g walnuts coarsely crushed 4 tablespoons raisins 1 teaspoon cardam
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Salmon in Mango and Ginger Sauce Recipe
| Fish And Seafoods
Type: Salmon in Mango and Ginger Sauce Free Cooking Recipe - Fish And Seafoods Wow! Ingredients / Directions 2 salmon steaks about 10 oz eachSplash of lemon juice2 garlic clovescrushed1 teaspoon dried tarragoncrushed2 shallotscoarsely chopped1 tomatocoarsely chopped1 ripe mango (about
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roast cod with coriander crust
| General Recipes
Cooking receipe to make roast cod with coriander crust under category General Recipes. You may find some video clips related to this receipe below.roast cod with coriander crustThis use of coriander in a breadcrumb crust owes little to exotic locations but is the kind of thing that has become fashio
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Cooking receipe to make chocolate and hazelnut tiramisu cake under category General Recipes. You may find some video clips related to this receipe below.
chocolate and hazelnut tiramisu cake
For the hazelnut sponge:
4 eggs
250g caster sugar
190g plain flour
100g shelled hazelnuts roasted skinned and ground
1 tsp vanilla essence
For the filling:
1 egg
1 tbsp caster sugar
330g mascarpone
130ml double cream whipped
100ml strong cold coffee
4 tbsp coffee liqueur such as Kahlua
For the chocolate coating:
125mi double cream
250g semisweet cooking chocolate (mix of dark 70% cocoa solids and plain) broken into pieces
Using an electric whisk beat the eggs until frothy.
Gradually add the sugar and continue whisking until the mixture is white and holds its shape. Fold in the flour ground nuts and vanilla essence.
Divide the mixture between two buttered 18cm loosebottomed tins baselined with greaseproof paper (for a smaller cake use half the quantity of the mixture in two 10cm to 12cm tins).
Bake in a 180C/350F/ Gas Mark 4 oven for 35 to 40 minutes or until firm to the touch.
Leave to cool on a rack.
Remove the greaseproof paper and then using a bread knife slice the sugary crust off the top of each and discard (or eat).
Slice each sponge into three rounds
To make the filling: beat the egg with the sugar then beat in the mascarpone.
Whip the cream until it forms soft peaks then fold into the mascarpone mixture.
Mix the coffee with the coffee liqueur.
Place the bottom slice of one sponge on a serving plate saving the bottom slice of the other for the final layer.
Sprinkle with some liqueur coffee (avoid the edges) then cover with a thick layer of the mascarpone cream.
Cover with another layer of sponge liqueur and cream and repeat the process until all the sponge is used up.
Use the reserved base slice as your top layer place it bottomup and leave unsprinkled. Refrigerate.
To make the chocolate coating:
Heat the cream in a pan until it bubbles at the edges.
Remove from the heat add the chocolate and stir until amalgamated.
Beat the mixture until smooth and glossy. Leave to cool beating occasionally.
Leave to thicken slightly it has to be spreadable without being too runny.
Then using a palette knife swirl it generously over the sides and top of the cake.
Take care not to damage the sides as cake crumbs will enter the coating and spoil the effect.
Top with a few nuts.
Keep in a cool place (preferably not the fridge).
The flavour of hazelnuts is heightened when they are roasted. Roast the she nuts for 10 minutes in a moderate oven. Save a few to Put on top of the cake place the rest in a tea towel and rub to remove the skins. Grind to crumbs in a processor.To keep your plate clean while icing lay four narrow strips of greaseproof paper under the cake; these can be pulled out once you have finished.
Makes 1 large or 2 small cakes
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