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Parsnip Salad with Carrots and Orange Vinaigrette Recipe
| Salad
Type: Parsnip Salad with Carrots and Orange Vinaigrette Free Cooking Recipe - Salad Simply good! Ingredients / Directions 3/4 pound parsnipscut into 1/2-inch coins1/4 pound carrotscut into 1/2-inch coins2 tbsp minced fresh chives1 teaspoon celery seeds2 tbsp orange juice1 teaspoon lem
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sesame noodles
| General Recipes
Cooking receipe to make sesame noodles under category General Recipes. You may find some video clips related to this receipe below.sesame noodles1 pound rice noodles or spaghettidressing: 2 tablespoons smooth peanut butter 2 tablespoons asian sesame oil 2 tablespoons soy sauce 1/2 cup water 2 clove
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taleggio in puff pastry
| General Recipes
Cooking receipe to make taleggio in puff pastry under category General Recipes. You may find some video clips related to this receipe below.taleggio in puff pastry350g frozen puff pastrythawed a little flour 75g Taleggio 8 tbsps chilled pesto sauce 1 small egg beatenCut the pastry into four equal pi
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Japanese Spinach With Sweet Sesame Seeds Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons sesame oil 1 tablespoon brown sugar 10 cups fresh spinach leaves 4 tablespoons black sesame seeds, toasted Directions 1Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
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Cooking receipe to make hopetoun delight with shortbread under category General Recipes. You may find some video clips related to this receipe below.
hopetoun delight with shortbread
For the shortbread
110g butter
60g caster sugar
110g plain flour
60g ground rice
For the Hopetoun delight
280 ml double cream
40g medium oatmeal toasted
30g caster sugar
2 tablespoons whisky
110g raspberries strawberries or blackberries
12 tartlet or deep bun bins or a bakingtray
Set the oven at Gas Mark 4 350 degrees F 180 degrees C.
First make the shortbread by creaming the butter with the sugar until pale and fluffy.
Sift the flour with the ground rice and gradually mix into the creamed mixture.
To make shortbread “cups” (which can be filled with Hopetoun delight) press the shortbread mixture into the individual tins using the back of a spoon.
Chill until firm then bake for 20 minutes or until golden at the edges.
Cool in the tins for 5 minutes then gently remove to a wire rack and allow to cool completely.
To make shortbread biscuits turn out the dough on to a floured work surface.
Pat or roll the dough to a thickness of /2 cm (/4 in) and cut into rounds triangles fingers or heartshapes using biscuit cutters or a sharp knife.
Place on a baking tray prick Well then bake in the heated oven for 15 to 20 minutes until pale golden and firm.
Cool on a wire rack.
The shortbread can be stored in an airtight container or frozen.
To make the Hopetoun delight stiffly whip the cream until it forms peaks then carefully fold in the oatmeal sugar and whisky.
Spoon or pipe into the shortbread “cups” top with the fruit and serve immediately.
Alternatively the mixture can be served in individual glasses or bowls and topped with the fruit and a piece of shortbread.
This traditional recipe similar to cranachan is a speciality of Hopetoun House home of the Marquess of Linlithgow.
Serves 6
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