pappardelle with chicken parma ham and tarragon
| Aga Recipes
Cooking receipe to make pappardelle with chicken parma ham and tarragon under category Aga Recipes. You may find some video clips related to this receipe below.pappardelle with chicken parma ham and tarragon25g unsalted butter 4 skinless chicken breasts about 450g in weight cut into thin strips 1 ts
[ read more ]
pork chops with thyme lemon and pesto
| General Recipes
Cooking receipe to make pork chops with thyme lemon and pesto under category General Recipes. You may find some video clips related to this receipe below.pork chops with thyme lemon and pestojamie olivernaked chef1 handful of thyme picked salt and freshly ground black pepper 1 clove of garlic zest a
[ read more ]
Malaysian Quinoa (Vegetarian) Recipe
| Vegeterian
Type: Malaysian Quinoa (Vegetarian) Free Cooking Recipe - Vegeterian Wow! Ingredients / Directions 1 1/2 cup(s)s waterdivided 1/2 cup(s) dried soy chunks (textured vegetable protein) 1 tablespoon peanut butter 1 tablespoon canned cream of coconut 1/2 bird''s eye chileseeded and minced
[ read more ]
chips
| General Recipes
Cooking receipe to make chips under category General Recipes. You may find some video clips related to this receipe below.chipsAllow about 1 1/2 extralarge baking potatoes per person. Peel then cut lengthways into fat chips throwing these into a bowl of cold water as you go. Then drain and blot off
[ read more ]
Cooking receipe to make lemon cheesecake under category General Recipes. You may find some video clips related to this receipe below.
lemon cheesecake
For the biscuit base
50g butter
110g digestive biscuits crushed to crumbs
25g brown sugar
For the filling
350g cream cheese softened
75g caster sugar
Juice of 2 large or 3 small lemons (about 6 tablespoons)
Grated zest of 1 lemon
2 tablespoons cold water
10g gelatine
150ml double cream
Youll need a 18cm flan tin or dish 4cm deep.
First prepare the biscuit case by melting the butter in a saucepan.
Then remove it from the heat and add the crushed biscuits and the brown sugar.
Mix these together well then turn the whole lot into the flan tin.
Press the mixture firmly around the sides and base then chill in the refrigerator for half an hour.
Meanwhile put the cheese sugar lemon juice and zest in a bowl and beat until smooth (an electric handwhisk will do this in seconds).
Now measure the water into a small bowl sprinkle in the gelatine stir and leave until it turns spongy.
Then stand the bowl in a pan of hot water and stir until the gelatine has dissolved and become transparent.
Next strain the gelatine into the cheese mixture stirring it in well.
Whip the double cream until it is just stiff then fold this into the cheese mixture.
Now turn the whole lot into the crumblined flan tin and chill in the refrigerator until needed (but for at least 2 hours).
Serves 6
[tubepress mode=’tag’, tagValue=’lemon cheesecake’]
