coconut milk info
| General Recipes
Cooking receipe to make coconut milk info under category General Recipes. You may find some video clips related to this receipe below.coconut milk infoUsing fresh coconut first prise the flesh off the shell. Whether you also peel off the brown skin depends on the dish if it needs to look pale remove
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Pall Mall
| Drink Master
Cooking receipe to make Pall Mall under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth 1/2 oz Creme de Menthe (white)Stir in old-fashioned glass over ice cubes. [
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weekday scrabble
| General Recipes
Cooking receipe to make weekday scrabble under category General Recipes. You may find some video clips related to this receipe below.weekday scrabble2 tbsp dripping or fat from the roasting trayI garlic clove finely chopped I onion finely diced 1/2 tsp thyme leaves 250 g leftover chicken duck or lam
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steamed rice
| General Recipes
Cooking receipe to make steamed rice under category General Recipes. You may find some video clips related to this receipe below.steamed ricechinese all regionsEnough longgrain rice to fill a glass measuring jug to 400ml level 900ml water Put the rice into a large bowl and wash it in several changes
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Cooking receipe to make zabaglione under category General Recipes. You may find some video clips related to this receipe below.
zabaglione
italian
4 egg yolks
50g caster sugar
8 tablespoons Marsala
sponge fingers to serve
Put the egg yolks and sugar in a basin and whisk until pale and foamy.
Place the basin over a pan of almost boiling water making sure the bottom of the basin does not touch the water; whisk in the Marsala.
Continue whisking until the mixture expands to form a dense foamy mass that just holds its shape.
Spoon into wine glasses and serve immediately with sponge fingers.
Serves 4Almond stuffed peaches
Pesche alla Piemontese
italian
4 large firm peaches halved and stoned
75g macaroons crushed
50g caster sugar
40g butter softened
1 egg yolk
1/2 teaspoon finely grated lemon rind
flaked almonds to decorate (optional)
Scoop a little flesh from the centre of each peach half and put in a basin.
Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until
smooth.
Divide between the peaches shaping the stuffing into a mound.
Top with flaked almonds if liked and dot with the remaining butter.
Arrange in a buttered ovenproof dish.
Bake in a preheated moderate oven 180
