Cookies and Cream
| Pie s 4U
Cooking receipe to make Cookies and Cream under category Pie s 4U. You may find some video clips related to this receipe below.Cookies and Cream A chocolate chocolate experience that[tubepress mode='tag', tagValue='Cookies and Cream']
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Japanese Pickled Carrots Japanese cooking recipe
| Japanese
Ingredients 1 cup mizkan rice vinegar 1/2 cup mirin 1/2 cup sesame oil 1/2 cup black sesame seed, lightly toasted 12 carrots salt Directions 1Boil water in a medium pot and add about a heaped teaspoon of salt. 2In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame
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Japanese White Sauce-Sakura Sauce Japanese cooking recipe
| Japanese
Ingredients 1 1/4 cups Hellmann's mayonnaise 1/4 cup water 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1 teaspoon sugar 1/4 teaspoon paprika 1 dash cayenne pepper Directions 1Whisk all ingredients together to make a creamy sauce. 2Let it sit overnight in th
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spinach curry
| General Recipes
Cooking receipe to make spinach curry under category General Recipes. You may find some video clips related to this receipe below.spinach currysag bhajee 450g fresh or frozen spinach1 tbs sunflower oil1 small onion cut into long thin slices1 small clove garlic finely chopped#saltknob of ghee1/2 tsp
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Cooking receipe to make vanilla peaches in strawberry champagne under category General Recipes. You may find some video clips related to this receipe below.
vanilla peaches in strawberry champagne
1.5kg strawberries
6 tbsp caster sugar
juice of 1 small lemon
800m1 champagne or sparkling wine
6 peaches (preferably white)
1 vanilla pod split open
double cream whipped or creme fraiche to serve
Put the strawberries in a large pan with 3 tbsp of the sugar and the lemon juice. Place over the lowest heat.possible and gently stew for 1 hour.
The fruit will turn into an unattractive greymush but will have exuded a panful of bright red juice.
Next line a sieve with muslin and suspend in a jug or bowl.
Tip the contents of the pan into the sieve and leave for 2 hours to let the clear red juices run through.
On no account push the mixture through the sieve or be tempted to push it about to speed things up (you will only adulterate the mixture).
Discard the muslin and its contents then add half the champagne to the strawberry juice arid refrigerate.
Meanwhile put the whole peaches into a snug fitting pan together with the split vanilla pod remaining sugar and remaining champagne
Add enough water to just covet the fruit and gently poach until tender (test with a knife for doneness).
Rub off the skins and leave chilled in the vanilla champagne until needed. When ready to serve discard the poaching liquid settle the peaches in wide shallow dish pour in a pool of red strawberry champagne and signature the centre peach with a sliver of vanilla pod.
Eat with cream.
This is a good one to make if you come across a bumper lot of bargain strawbs at your local street market. But watch out for the bad ones they
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