lemon and summer berry crunch cake
| Aga Recipes
Cooking receipe to make lemon and summer berry crunch cake under category Aga Recipes. You may find some video clips related to this receipe below.lemon and summer berry crunch cakebutter for greasing 1 lemon 150g self raising flour 2 eggs plus 1 egg yolk pinch of salt 150g butter softened 150g cast
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Duck Sauce
| Copycat Complete
Cooking receipe to make Duck Sauce under category Copycat Complete. You may find some video clips related to this receipe below.First:1 Pound Plums halved and pitted1 Pound Apricots halved and pitted1 1/4 Cups Cider vinegar3/4 Cup WaterSecond:1 Cup Cider vinegar1 Cup Firmly packed brown sugar1 Cup W
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Irish Whiskey Highball
| Drink Master
Cooking receipe to make Irish Whiskey Highball under category Drink Master. You may find some video clips related to this receipe below. 2 oz Irish Whiskey Ginger Ale or Club Soda Pour Irish Whiskey into highball glass over ice cubes and fill with ginger ale or club soda. Add a
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Jacqueline Potato Skins with Guacamole Recipe
| Vegeterian
Type: Jacqueline Potato Skins with Guacamole Free Cooking Recipe - Vegeterian Good stuff! Ingredients / Directions Preparation - 15 minutescooking time - 20 minutes 2 baked potatoes 2 tbsp olive oil Coarse sea salt For the Guacamole: 1 largeripe avocadohalved and stoned 1 garlic clove
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Cooking receipe to make tarragon sauce under category General Recipes. You may find some video clips related to this receipe below.
taraggon sauce
sauce estragon
ladenis
2 medium shallots
30g butter
6 tbspn snipped fresh tarragon
100ml dry white wine
1 tbspn tarragon vinegar
500ml chicken stock
2 tbls double cream
salt and freshly ground white pepper
Peel wash and finely chop the shallots.
Sweat with 15g butter in a saucepan set over low heat. Add the tarragon to the pan.
Pour in the white wine and vinegar increase the heat and reduce the liquid by threequarters.
Pour in the chicken stock bring back to the boil and reduce until the liquid is slightly syrupy.
Lower the heat add the cream and simmer for 2 minutes then stir in the remaining butter and season to taste with salt and pepper.
This light delicately flavoured sauce goes particularly well with a Tchicken mousseline certain kinds of poached fish or baked sweet breads. There is no need to strain the sauce; the texture of the shallots and tarragon is very pleasant.
Serves 6
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