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Strawberry Rhubarb Coffee Cake Recipe
| Breakfast
Type: Strawberry Rhubarb Coffee Cake Free Cooking Recipe - Breakfast Amazing! Ingredients / Directions 3 cup(s)s all-purpose flour1 cup(s) granulated sugar1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt1 cup(s) butter or margarine1 cup(s) buttermilk2 eggsslightly beaten1
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new vegetables
| Aga Recipes
Cooking receipe to make new vegetables under category Aga Recipes. You may find some video clips related to this receipe below.new vegetablesIf these are very small simply plunge them into boiling salted water and cook quickly alternatively steam in a steamer over a pan of boiling water. Toss in but
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Cream Puff Dessert Recipe
| Dessert
Type: Cream Puff Dessert Free Cooking Recipe - Dessert Amazing! Ingredients / Directions 1 cup(s) water1/2 cup(s) butter (no substitutes)1 cup(s) all-purpose flour4 eggs Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.In a saucepan over medium heatbring water and butte
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tyropitakia lefteritsas
| General Recipes
Cooking receipe to make tyropitakia lefteritsas under category General Recipes. You may find some video clips related to this receipe below.tyropitakia lefteritsasmediterraneanfor the pastry200g self raising flour sifted2 tbspns olive oil1 tbspn melted butter85g plain thick low fat yoghurt1 tspn veg
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Cooking receipe to make First of all remove the meat or poultry from the roasting tin and have a bowl re under category General Recipes. You may find some video clips related to this receipe below.
gravy
delia smith
the juices left in the roasting tin from cooking meat or poultry
1 rounded tablespoon plain flour approximately 570ml hot stock (potato or other vegetable water for example) but the exact amount will depend on how thick you like your gravy
salt and freshly milled black pepper
solid based flameproof roasting tin.
Remove the meat or poultry from the roasting tin and have a bowl ready then tilt the tin and you will see quite clearly the fat separating from the darker juices.
Spoon off the fat into the bowl using a tablespoon but remember you need to leave 1 to 1 1/2 tablespoons of fat in the tin.
Using a wooden spoon scrape the sides and base of the tin to release any crusty bits which are very important for flavour.
Place the tin over direct heat turned fairly low and when the fat and juices begin to sizzle add the flour then quickly dive in with the wooden spoon using brisk circular movements.
Speed is of the essence gentle faint hearted stirring is not whats needed here: you should be mixing in the manner of a speeded up film!
Soon you will have a smooth paste so now begin to add the hot stock a little at a time whisking briskly and blending after each addition.
Now turn the heat up to medium and you will find that as the stock is added and it reaches simmering point the gravy will have thickened.
Now your own preference comes into play.
If the gravy is too thin let it bubble and reduce a little; if its too thick add a little more liquid.
Finally taste and season with salt and freshly milled black pepper then pour the gravy into a warmed jug ready for the table.
For pork:
Which has pale juices add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
For lamb:
Add a teaspoon of mustard powder with the flour a tablespoon of redcurrant jelly to melt into the gravy and some red wine to add body.
For duck:
Add the grated zest and juice of a small orange along with a glass of port.
For beef:
Add a wineglass of Sercial Madeira this enriches the beef flavour magically.
For instant gravy without a joint :
see the roasted onion gravy.
Makes about 570ml
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