Sesame Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 1/2 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 teaspoons agave nectar 1 teaspoon scallion, sliced 1 teaspoon sesame seed Directions 1In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.View relat
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Deep-Fried Buns With Custard Paste
| Cyber Kuali
Cooking receipe to make Deep-Fried Buns With Custard Paste under category Cyber Kuali. You may find some video clips related to this receipe below.Deep-Fried Buns With Custard Paste(courtesty of Xin Cuisine, Concorde Hotel KL)By Marjorie ChiewIngredients: Dough
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salmon with brioche crust and creamy leeks
| Aga Recipes
Cooking receipe to make salmon with brioche crust and creamy leeks under category Aga Recipes. You may find some video clips related to this receipe below.salmon with brioche crust and creamy leeks700g leeks 50g butter 75g frozen broad beans 2 small brioche rolls or about 75g brioche loaf 2 level tb
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Bolshoi Punch
| Drink Master
Cooking receipe to make Bolshoi Punch under category Drink Master. You may find some video clips related to this receipe below. 1 oz Vodka 2 1/2 oz Lemon Juice 1 tsp Powdered Sugar 1/4 oz Rum 1/4 oz Creme de CassisShake and pour over ice i
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Cooking receipe to make vanilla ice cream under category General Recipes. You may find some video clips related to this receipe below.
vanilla ice cream
8 egg yolks
150g sugar
600ml full cream milk
1 vanilla pod
Beat the egg yolks and the sugar together until thick and creamy.
This is best done with an electric whisk.
Put the milk into a medium sized saucepan with the vanilla pod and bring slowly to the boil.
Just as it comes up to boiling point remove from the heat and leave the vanilla pod to infuse in the milk for 20 minutes.
Fish out the vanilla pod and pour the milk on to the egg yolk mixture.
Pour back into the saucepan and heat gently stirring constantly as it comes up to the boil.
It must not boil otherwise you will have scrambled eggs.
When the custard has thickened (it will not be really thick like the packet stuff) set it aside.
When it is thoroughly cool pour it into either a churn or a bowl placed in the deep freeze.
Stir from time to time mixing the ice crystals round the edge into the centre.
Take out of the freezer about 20 minutes before you want it.
Note: To make really good icecream you need a churn either hand held or an electric one.
Serves 3
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