Chocolate Sauces
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Peanut Butter Pie IV
| Pie s 4U
Cooking receipe to make Peanut Butter Pie IV under category Pie s 4U. You may find some video clips related to this receipe below.Peanut Butter Pie IV This pie is light and fluffy, and topped with chocolate syrup. Ingredients:
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Cinnamon-Ginger Peach Soup Recipe
| Soups
Type: Cinnamon-Ginger Peach Soup Free Cooking Recipe - Soups It's ok! Ingredients / Directions 2 lb ripe peaches3 whl cloves3 allspice berries3 cardamom pods2 cup(s) freshly squeezed orange juice3 tbsp fresh lime juiceor to taste3 tbsp honey or brown sugar1 teaspoon ground cinnamon1 t
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Whiskey Milk Punch
| Drink Master
Cooking receipe to make Whiskey Milk Punch under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Powdered Sugar 2 oz Blended Whiskey 8 oz Milk Shake with ice and strain into collins glass. Sprinkle with nutmeg.[tubepr
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Cooking receipe to make pumpkins with melting mushroom and chestnut risotto under category General Recipes. You may find some video clips related to this receipe below.
pumpkins with melting mushroom and chestnut risotto
4 small pumpkins or acorn squashes
salt and black pepper
1 litre chicken stock fresh if possible
6 pieces dried porcini (ceps) put in a small cup of water to soak (optional)
100g butter
1 tbsp olive oil
1 small onion finely chopped
1 clove garlic finely chopped
8 vac-packed or freshly roasted and peeled chestnuts roughly chopped
400g mushrooms such as chestnut field and wild mushrooms wiped clean and larger ones sliced
300g risotto rice (arborio or carnaroti)
30g freshly grated parmesan plus extra shaved for serving
3 tbsp mascarpone at room temperature Truffle oil to serve (optional)
Preheat the oven to 180C/350F/Gas Mark 4.
Cut the top off each pumpkin (keep the lid) and using a spoon hollow out the cores discarding all the fibres and seeds. Trim the bases – if necessary so that they stand upright then rub the insides with salt and pepper and stand them in a roasting tin.
Next heat the chicken stock and add the soaked porcini and their soaking water. Meanwhile melt about 60g of the butter with the oil in a frying pan add the onion garlic and chopped chestnuts and gently fry- until the onion has softened then season.
Next add half the mushrooms (including all the sliced ones) and fry for a minute or two then stir in the rice and remove from the heat.
Divide the mushroom mixture between the pumpkins and top up with the hot stock leaving the spent porcini slices behind. Replace the pumpkin lids and bake for about an hour or until the rice and pumpkin are cooked – they may need 10 or 20 minutes more depending on the size of the pumpkin so keep checking.
To finish remove the pumpkin lids add a dab of butter to the contents and mix in the grated parmesan. Stir in the mascarpone taste and add more salt and pepper if needed.
They can be put on hold lids replaced and kept warm in the oven at this stage.
To serve fry the remaining mushrooms season and use to top each pumpkin along with some parmesan shavings.
Add a drizzle of truffle oil if you have some.
Serves 4
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