Chimichangas II
| Everyday Recipes
Cooking receipe to make Chimichangas II under category Everyday Recipes. You may find some video clips related to this receipe below.Chimichangas IIRecipe By :Serving Size : 4 Preparation Time :0:00Categories : MiscellaneousAmount Measure Ingredient -- Preparation Method-------- ------------ -------
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Dough for Kuri Man Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups flour 3/4 cup sugar 1/2 teaspoon baking soda 3 tablespoons butter, cold 4 tablespoons milk 1 egg Directions 1Mix flour, sugar, and baking soda in a bowl. 2Cut the butter into the flour mixture until it resembles sand. 3Whisk together the milk and egg. 4Add to flour mi
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fish in sea salt
| General Recipes
Cooking receipe to make fish in sea salt under category General Recipes. You may find some video clips related to this receipe below.fish in sea saltjamie olivernaked chefAsk your fishmonger to scale and gut the fish then all you have to do is stuff the belly cavity with fresh fragrant herbs and lem
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layered fish mousse
| General Recipes
Cooking receipe to make layered fish mousse under category General Recipes. You may find some video clips related to this receipe below.layered fish mousse575g mixed whitefish high in gelatin (brill sole angler fish rock fish rock eel or flounder)1 carrot1 onion2 sticks of celery choppedjuice and ze
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Cooking receipe to make chocolate cake with meringue crust under category General Recipes. You may find some video clips related to this receipe below.
chocolate cake with meringue crust
75g cocoa
200g selfraising flour
125g unsalted butter softened
325g golden caster sugar
4 large eggs
142 ml soured cream
150g dark chocolate chopped into large chunks
Sift the cocoa and flour into a bowl with a pinchof salt.
Using a wooden spoon beat the butter with 200g sugar until creamy.
Beat in 3 egg yolks 1 whole egg and the soured cream.
Stir in the chocolate chunks.
Whisk 3 egg whites to soft peaks then whisk in the remaining 125g sugar until thick and glossy.
Butter and lightly flour a 24cm springform pan and spread about two thirds of the meringue around the sides not the base spreading about threequarters of the way up the sides.
Spoon the chocolate mixture into the tin and gently spread out until it meets the meringue.
Spoon the remaining meringue over the top.
Using the tip of a knife swirl some of the stiff cake mix into the meringue topping 2 to 3 times.
Place in a preheated oven (170C/325F/Gas Mark 3) for 30 minutes then cover loosely with foil.
Bake for a further 40 minutes or until a wooden skewer inserted into the middle comes out clean.
Remove allow to cool completely in the tin then remove the sides and decant onto a plate.
Serves 6
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