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Tiny Toads Recipe
| Holiday
Type: Tiny Toads Free Cooking Recipe - Holiday No other! Ingredients / Directions # 18 cocktail sausages# 2 tablespoons cucumber relish# 1 egg# 4 oz. (100g ) plain flour# half a pint ( 285 ml. ) milk# salt and ground black pepper # Pre-heat oven to 425FGas Mark 7220C# Place 12 well
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Halloween Candy Tree Recipe
| Halloween
Type: Halloween Candy Tree Free Cooking Recipe - Halloween the best! Ingredients / Directions Long sticksClear spray varnishPumpkinDrillNeedleDental flossCandy in Halloween colorsMiniature popcorn balls wrapped in colored cellophane and tied with curling ribbonA variety of candy sh
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Chocolate Candy Cane Trifle Recipe
| Holiday
Type: Chocolate Candy Cane Trifle Free Cooking Recipe - Holiday Good stuff! Ingredients / Directions 1 (18.25 ounce) box chocolate cake mix2 small boxes regular vanilla pudding6 peppermint candy canescrushed1 pint heavy creamwhipped Bake cake as directed on the package in a 13 x 9-inc
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tahina dip
| General Recipes
Cooking receipe to make tahina dip under category General Recipes. You may find some video clips related to this receipe below.tahina dip150ml tahina paste (roughly half a jar)2 Cloves of garlic crushedJuice of 1/2 1 lemonSalt and cayenne pepperGround cuminA little olive oilChopped parsleyPut the t
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Cooking receipe to make plum and blackberry slump under category General Recipes. You may find some video clips related to this receipe below.
plum and blackberry slump
500g plums stoned and cut into 3 or 4 pieces
500g blackberries
125g caster sugar
250g mascarpone
175g selfraising flour
1 tsp baking powder
the grated zest and juice of 1 large lemon
50g buffer melted and cooled slightly
2 tbsp milk
Place the plums and blackberries in a saucepan witb 75g sugar and 2 tbsp water.
Bring slowly to the boil cover and cook for 3 to 5 minutes until the plums just begin to soften.
Tip into a large round ovenproof dish and cool.
Beat the mascarpone until smooth.
Using 2 dessertspoons dollop 6 blobs of mascarpons on top of the cooled fruit.
Resist the urge to spread them together.
Sift the flour and baking powder into a mixing bowl add the lemon zest and 50g sugar.
Add the lemon juice melted butter and milk and combine gently together.
Using 2 spoons again dollop 6 spoons of scone mixture over the masearpone (dont worry if it doesnt cover).
Bake in a preheated oven (220C/425F/Gas Mark 7) for 20 to 25 minutes until the scones are golden brown and the mascarpone is oozing out.
Leave to cool for 5 to 10 minutes then tuck in.
Serves 6
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