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
Barley with Mushrooms and Kale Recipe
| Vegeterian
Type: Barley with Mushrooms and Kale Free Cooking Recipe - Vegeterian Outstanding! Ingredients / Directions 3 tbsp dried wild mushrooms such as porcinicepesor Chilean 2 cup(s)s cooked barley 2 shallotsminced 1 cloves garlicminced 2 tbsp minced fresh chives 1/2 teaspoon dried thyme 1 t
[ read more ]
turkey and ham cutlets
| General Recipes
Cooking receipe to make turkey and ham cutlets under category General Recipes. You may find some video clips related to this receipe below.turkey and ham cutlets1 small onion1 1/2 oz butter1 oz flour 1/4 pt turkey stock 1012 oz cooked ham and turkeypepper salt mustard and a little nutmegpinch herbs
[ read more ]
Ancient Greek Pulp Recipe
| Greek
Type: Ancient Greek Pulp Free Cooking Recipe - Greek the best! Ingredients / Directions Directions: * 3/4 cup(s) (120 gr) semolina * 375 gr riccota cheese * 2 spoons honey * 1 small beaten egg Soak the semolina for 10 - 15 minutes in plenty of waterenough to cover it. When
[ read more ]
Warsaw Cocktail
| Drink Master
Cooking receipe to make Warsaw Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 1/2 oz Blackberry-flavored Brandy 1/2 oz Dry Vermouth 1 tsp Lemon JuiceShake with ice and strain into cockta
[ read more ]
Cooking receipe to make rhubarb meringue pie under category General Recipes. You may find some video clips related to this receipe below.
rhubarb meringue pie
200g shortcrust pastry
3 medium egg whites
500g rhubarb chopped
225g golden caster sugar
1 tbsp polenta/semolina
Roll the pastry out to fit a 20cm tart tin.
Prick the base and bake blind (with foil and beans) at 190C/375F/Gas Mark 5 for 15 minutes; remove foil and beans and cook for 5 more minutes.
Cook the rhubarb with a splash of water and 50g sugar for between 4 and 5 minutes until tender then drain well.
Taste and add more sugar if necessary.
Beat the whites until stiff add 100g sugar beat to soft peaks and fold in the remaining 75g sugar.
Sprinkle the polental semolina over the base spoon in the rhubarb then top with the meringue.
Bake at 180C/ 350F/Gas Mark 4 for 25 minutes until pale gold.
Serve warm or cold.
Serves 6
[tubepress mode=’tag’, tagValue=’rhubarb meringue pie’]
