coconut layer cake
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Cooking receipe to make coconut layer cake under category General Recipes. You may find some video clips related to this receipe below.coconut layer cakedelia smithfor the cake:75g finely graced fresh coconut175g self raising flour 1 rounded teaspoon baking powder 3 large eggs at room temperature175
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Type: Red Bean Soup Free Cooking Recipe - Chinese Foods Try this one! Ingredients / Directions 1 cup(s) azuki (adzuki) beans5 cup(s)s water1 strip dried tangerine peel or fresh orange peel1/4 cup(s) canned lotus seeds1/3 - 1/2 cup(s) brown sugaras desired Soak the azuki beans in water
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Cooking receipe to make fishcakes with spicy dipping sauce under category General Recipes. You may find some video clips related to this receipe below.
fishcakes with spicy dipping sauce
For the dipping sauce
40g sugar
75m1 weak fish stock/bouillon
25m1 white wine vinegar
25g tomato puree
1 tsp chopped chilfis or 2 tbsp thai sweet chilli sauce
For the fishcakes:
butter
50g chopped onions
1 x 185g tin of tuna drained
1 x 185g tin of salmon drained
25g chopped gherkins
80g mashed potato (use instant if you really must)
1 tbsp coarsegrain mustard
10g fresh or dried dill
flour for dusting
1 egg beaten
40g dry white breadcrumbs
olive oil
salt and black pepper
To serve:
1 1/2 tbsp olive oil
squeeze of lemon juice
100g raw baby spinach (or other salad leaves)
First make the dipping sauce.
Put the sugar and fish stock in a saucepan bring to the boil and simmer for 2 minutes.
Add the vinegar and tomato puree to the liquid whisking well to incorporate.
Return to the boil and simmer for 1 minute more.
Remove from heat and pass the liquid through a sieve.
Add the chillis or chilli sauce then allow to cool.
Melt a little butter in a frying pan and saute the onion until soft but not brown.
Flake the fish into a bowl then add the cooked onion gherkins mashed potato mustard and dill and gently mix together.
Season with salt and pepper.
Put the mixture onto a floured work surface and roll into a sausage shape. Cut into either 4 or 8 discs then shape neatly either with a palette knife or using a pastes cutter.
Put the breadcmmbs on a plate.
Dip both sides of each fishcake into the beaten egg then into the breadcrumbs to coat.
Heat a nonstick fiying pan add a little olive oil then cook the fishcake on both sides until golden brown (about 2 minutes each side).
Combine the olive oil and lemon juice season then use to dress the spinach or salad leaves.
Place the salad leaves in a circle or pyramid in the middle of a plate and put one of the fishcakes on top. Drizzle the dipping sauce around the plate.
Transfer to a small roasting tray
(reserving any juices) and cook in the oven for 6 to 8 minutes.
Meanwhile dress the salad leaves with half the oil and lemon juice. Pour the remaining oil and lemon over the couscous and mix well.
Oil two small ramekins and divide the couscous between. them pressing it in well.
Demould the ramekins by placing a
plate on top of each one and inverting
For presentation try to position the
couscous at 12 o
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