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fruit cake
| Aga Recipes
Cooking receipe to make fruit cake under category Aga Recipes. You may find some video clips related to this receipe below.fruit cake150g plain flour 1/2 level tsp salt 1 level tsp ground cinnamon 1 level tsp ground mixed spice 450g sultanas cleaned 350g currants cleaned 350g raisins cleaned225g gla
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Seafood Mousse Recipe
| Appetizers
Type: Seafood Mousse Free Cooking Recipe - Appetizers No other! Ingredients / Directions 1 can cream of mushroom soup1 cup(s) mayonnaise6 ounces cream cheese1/2 teaspoon Worcestershire sauce1/2 teaspoon seasoned salt1 tablespoon grated onion1 1/4 pounds cookedcleaned shrimpfinely chop
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PB&B Sandwiches Recipe
| Kids
Type: PB&B Sandwiches Free Cooking Recipe - Kids Good stuff! Ingredients / Directions 4 slices of raisin breadpeanut butter1 ban Toast the bread. Spread some peanut butter on the bread and thenplace sliced bananas on top. Top with a slice of bread.
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Veracruz Fish Tostadas Recipe
| Mexican
Type: Veracruz Fish Tostadas Free Cooking Recipe - Mexican All good! Ingredients / Directions 10-12 Mission? Tostadas or Mission? Corn Tortillas1 lb. mild White Fish Filet1-1/2 Onions sliced2 Bay Leaves1 Garlic Clove minced1 Tomato chopped1-2 Jalapenos seeded and chopped1 teaspoon. Vi
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Cooking receipe to make everyday quick pasta recipe under category General Recipes. You may find some video clips related to this receipe below.
everyday quick pasta recipe
jamie oliver
naked chef
500g strong pasta flour (Tipo 00)
5 fresh large free range eggs
semolina flour for dusting
Stage 1 By hand
Make a welt in the centre of the flour and add the eggs (and yolks if using the special recipe ingredients).
Using a fork break up the eggs slightly as you bring in the flour from the sides. As it begins to form a semisoft dough start to use your hands.
Work the dough hard for about 3 minutes or until smooth silky and elastic.
Wrap it in clingfilm and allow it to rest in the fridge for 60 minutes.
Stage 1 In a mixer
Use the dough hook on the mixer.
Add the flour to the eggs/yolks and mix at a medium speed for about 3 minutes or until it forms a tight dough.
Take it out of the mixer and finish kneading by hand for about a minute or until smooth silky and elastic.
Wrap in clingfilm and allow to rest in the fridge for 60 minutes.
Stage 1 In a food processor
Plonk it all in and turn it on.
Within 30 seconds it should look like chewy looking breadcrumbs.
Leave it just a little longer to allow it to start working the gluten.
It should now start to come together into larger balls of dough.
Take it all out (the bowl should be clean) and work by hand for 2 minutes or until smooth silky and elastic.
Wrap in clingfilm and allow it to rest in the fridge for 60 minutes.
Stage 2 With a rolling pin
Remove the dough from the fridge and divide into 2 balls.
Recover one of the balls and with the base of the palm of your hand flatten the other one slightly.
Lightly flour your clean surface and with a rollingpin begin to roll out always rolling away from you dusting and turning 90.
Repeat this process until you have a very thin sheet of pasta about 12mm thick depending on what pasta variation you are making.
It does help to have along smooth and preferably heavy rollingpin. When rolling the sheet of pasta out you can try to make it into a square shape but it
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