Watercress and Spring Onion Creme Fraiche
| Cyber Kuali
Cooking receipe to make Watercress and Spring Onion Creme Fraiche under category Cyber Kuali. You may find some video clips related to this receipe below.Watercress and Spring Onion Creme FraicheBy Marjorie ChiewIngredients:
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Wine Tart Recipe
| Pies And Pastries
Type: Wine Tart Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 140 g Plain flour (5 oz) 1/2 ts Sugar 1 ts Baking powder 3 tb Milk 60 g Unsalted butter (2 1/4 oz) Butter and flour for the 1 ds Salt - tart
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pestle and mortar info
| General Recipes
Cooking receipe to make pestle and mortar info under category General Recipes. You may find some video clips related to this receipe below.pestle and mortar infojamie olivernaked chefThis is probably the best investment you can make in the kitchen. Once you[tubepress mode='tag', tagValue='pestle and
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creamy yogurt dressing
| General Recipes
Cooking receipe to make creamy yogurt dressing under category General Recipes. You may find some video clips related to this receipe below.creamy yogurt dressing1/2 cup plain yogurt 2 tablespoons mayoanaise 1 tablespoon fresh lemon juice 1 tablespoon sweet hot mustard 1 tablespoon snipped fresh dill
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Cooking receipe to make roast lamb with marjoram under category General Recipes. You may find some video clips related to this receipe below.
roast lamb with marjoram
1.8kg leg of lamb
2 garlic cloves peeled crushed
1 large bunch of fresh marjoram (3035g)
olive oil
6 large potatoes
juice of 1 lemon
Wipe the lamb with kitchen paper.
Combine the garlic with 1 tbsp freshly chopped marjoram leaves 1 tbsp olive oil and 1/2 tsp salt. Peel the potatoes and cut into large chunks.
Place these around the edges of a large roasting tin and season generously.
Strew the remaining magorarn sprigs around the roasting tin.
Place the lamb in the middle then rub the garlic and marjoram paste all over the meat.
Pour the lemon juice and 4 tbsp olive oil over the meat and potatoes.
Place in a preheated oven (230C/450F/Gas Mark 8) for 15 minutes then reduce to 180C/350F/Gas Mark 4 and continue cooking for 11/411/2 hours (depending on size) basting twice.
Once cooked to your liking remove loosely cover with foil and rest for about 10 minutes before carving.
Serve with pan juices.
Waxy potatoes are better than floury for this dish. If you cannot find marjoram use about half the quantity of oregano.
Serves 4
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