Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
spiced raisin puddings with demerara lemon butter sauce
| Aga Recipes
Cooking receipe to make spiced raisin puddings with demerara lemon butter sauce under category Aga Recipes. You may find some video clips related to this receipe below.spiced raisin puddings with demerara lemon butter sauce1 piece preserved stem ginger in syrup about 15g175g unsalted butter softened
[ read more ]
Baked Cheese with Tomato Sauce Recipe
| Appetizers
Type: Baked Cheese with Tomato Sauce Free Cooking Recipe - Appetizers Outstanding! Ingredients / Directions 3 tbsp olive oil 1/2 small onionchopped fine 15 ounces canned peeled tomatoescrushed 1/2 cup(s) water 1 teaspoon salt 1 teaspoon sugar 12 ounces cream cheese 4 ounces goat chees
[ read more ]
rosemary and onion sauce
| General Recipes
Cooking receipe to make rosemary and onion sauce under category General Recipes. You may find some video clips related to this receipe below.rosemary and onion saucedelia smith1 rounded tablespoon rosemary leaves 1 large onion peeled and finely chopped25g butter25g plain flour175ml milk175ml vegetab
[ read more ]
Thosai (South Indian Pancake)
| Cyber Kuali
Cooking receipe to make Thosai (South Indian Pancake) under category Cyber Kuali. You may find some video clips related to this receipe below.Thosai (South Indian Pancake)By Amy Beh
[ read more ]
Cooking receipe to make moroccan salt preserved lemons under category General Recipes. You may find some video clips related to this receipe below.
moroccan salt preserved lemons
Something magic happens when
lemons salt and sunshine meet. After three weeks or longer as they keep well) the lemons soften and take on a unique sharp but mellow saltiness. Add pieces of lemon rinsed free of excess salt to mild chicken stews or fricassees for an instant rush of fresh flavour.
1 kg lemons cut into eigths
150g salt
the juice of 34 lemons
Sprinkle a tablespoon of salt on he base of a wide mouthed jar.
Arrange a closely packed layer of lemon wedges on top.
Sprinkle generously with salt.
Repeat layers until lemons and salt are all used up.
Place a saucer on the lemons and sit a heavy weight on top.
Leave for a few hours to release juices.
Remove the weight and saucer.
In theory there should be enough liquid to cover the slices completely.
In practice you usually need to top up the level with fresh lemon juice.
The important thing is to ensure that the lemons are completely submerged.
Seal tightly with a noncorrosive lid.
Leave in a warm bright place such as a sunny window sill for at least three weeks shaking the jar every two days to distribute and dissolve the salt evenly
[tubepress mode=’tag’, tagValue=’moroccan salt preserved lemons’]
