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Sponge Cake Recipe
| Cakes
Type: Sponge Cake Free Cooking Recipe - Cakes Outstanding! Ingredients / Directions 1 ? c cake flour 1 t baking powder 1 c sugar 1/3 c cold water 8 pcs. egg whites 1 t lemon extract Beat eggwhites until fluffy adding sugar gradually. Beat eggyolk and add sugar. Add the batter mixture.
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Cheese Biscuits Recipe
| Bread
Type: Cheese Biscuits Free Cooking Recipe - Bread Simply good! Ingredients / Directions 2 cup(s)s all-purpose flour4 teaspoons baking powder1 to 1 1/2 cup(s)s finely grated Cheddar cheesedivided1/4 cup(s) vegetable shortening1/4 cup(s) butter or margarine2/3 cup(s) milk Preheat oven t
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shredded cabbage and crab salad with orange mustard dressing
| General Recipes
Cooking receipe to make shredded cabbage and crab salad with orange mustard dressing under category General Recipes. You may find some video clips related to this receipe below.shredded cabbage and crab salad with orange mustard dressingdressing:1/2 cup plain lowfat yogurt 1/2 cup fresh orange juice
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dukkah rubbed grilled chicken
| General Recipes
Cooking receipe to make dukkah rubbed grilled chicken under category General Recipes. You may find some video clips related to this receipe below.dukkah rubbed grilled chicken10 freerange chicken joints or 2 freerange chickens (giblets removed) each 1.3kg olive oil 1 large lemon dukkah:75g sesame s
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Cooking receipe to make risotto with mushrooms under category General Recipes. You may find some video clips related to this receipe below.
risotto with mushrooms
Risotto ai funghi
italian
river cafe cook book
100g dried porcini mushrooms reconstituted (qv)
675g medium flat field mushrooms thickly sliced
7 tablespoons olive oil
3 garlic cloves peeled and sliced
sea salt and freshly ground black pepper
2 tablespoons chopped fresh basil marjoram or flat leaf parsley
juice of 1 lemon
1L chicken stock (qv)
150g butter at room temperature
1 medium red onion peeled and very finely chopped
300g risotto rice
75ml extra dry white vermouth
175g parmesan freshly grated
Heat 4 tablespoons of the olive oil in a large heavy bottomed frying pan until smoking.
Add the sliced fresh mushrooms and fry stirring constantly for 1520 minutes or until the mushrooms have become very dark.
Remove and keep warm.
Wipe clean the frying pan.
Strain the porcini mushrooms retaining their juices rinse and squeeze dry.
Heat another tablespoon of olive oil in the pan and gently fry the garlic and porcini.
When the garlic begins to colour carefully pour in half the strained porcini juices and simmer until reduced to 1 tablespoon.
Add the rest of the cooked mushrooms season with salt and pepper and stir to combine the flavours.
Add the herbs and lemon juice.
Keep warm.
Heat the chicken stock and check for seasoning.
Melt 75g of the butter and the remaining olive oil in another large heavy bottomed frying pan and gently fry the onion until soft about 1520 minutes.
Add the rice and off the heat stir until the rice becomes totally coated this takes only a minute.
Return to the heat add the remaining porcini juices and 2 ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.
After about 1520 minutes nearly all of the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dense.
Add the remaining butter in small pieces the mushrooms vermouth and Parmesan being careful not to overstir.
Serve immediately.
Serves 6
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