Harvard Cooler
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Cooking receipe to make Harvard Cooler under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 2 oz Club Soda or Ginger Ale 2 oz Apple BrandyInto collins glass put sugar and club soda. Stir. Then add ice
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roasted root vegetables
| Aga Recipes
Cooking receipe to make roasted root vegetables under category Aga Recipes. You may find some video clips related to this receipe below.roasted root vegetables1.8 kg parsnips and old potatoes 150ml oilcoarse sea salt 125g finely grated parmesanPeel the parsnips and cut them into large even sized chu
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mushroom and herb creams
| Aga Recipes
Cooking receipe to make mushroom and herb creams under category Aga Recipes. You may find some video clips related to this receipe below.mushroom and herb creamsvegetarian15g butter 350g chestnut mushrooms finely sliced (use buttons if chestnuts arent available)1 egg 3 egg yolks 300m1double cream 65
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tagliatele with mascarpone and bacon
| Aga Recipes
Cooking receipe to make tagliatele with mascarpone and bacon under category Aga Recipes. You may find some video clips related to this receipe below.tagliatele with mascarpone and bacon150g thinly cut streaky bacon or pancetta2 bunches watercress or rocket about 50g175h shallots 1 tbsp olive oil 75
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Cooking receipe to make hazelnut and ricotta cake under category General Recipes. You may find some video clips related to this receipe below.
hazelnut and ricotta cake
Torta di nocciole e ricotta
italian
river cafe cook book
250g shelled hazelnuts
250g ricotta cheese
225g unsalted butter softened
250g caster sugar
8 eggs separated
finely grated zest of 5 lemons
65g plain flour
150g best quality bittersweet chocolate grated.
Preheat the oven to 180C/350F/Gas 4.
Butter a 30 x 5cm cake tin and line with greaseproof paper.
Roast the nuts in the oven until their skins are loosened about 10 minutes.
Peel off the skins by rubbing the hot nuts in a tea towel.
Coarsely chop in a food processor.
Beat the butter and sugar together in an electric mixer until pale and light.
Add the egg yolks one by one. In a separate large bowl beat the ricotta lightly with a fork.
Add the lemon zest and chopped nuts.
Beat the egg whites until they form soft peaks.
Fold the egg and butter mixture into the ricotta then sieve in the flour and finally fold in the beaten egg whites.
Spoon into the prepared cake tin and bake in the preheated oven for 35 minutes until set.
Remove from the tin leave for 5 minutes and whilst still warm cover with the chocolate which will immediately melt.
Serves 10
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