old fashioned bread sauce
| General Recipes
Cooking receipe to make old fashioned bread sauce under category General Recipes. You may find some video clips related to this receipe below.old fashioned bread sauce1 medium onion 4 cloves 2 small bay leaves 500ml milk a knife point of ground mace a little freshly grated nutmeg a pinch of cayenne
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chocolate banana terrine
| General Recipes
Cooking receipe to make chocolate banana terrine under category General Recipes. You may find some video clips related to this receipe below.chocolate banana terrine5 small ripe bananas peeled250ml double cream500g dark chocolate choppedLine a 20cm x 10cm loaf tin with clingfilm. Place the whole ban
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Star Cocktail
| Drink Master
Cooking receipe to make Star Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz 1 Apple Brandy 1 oz Sweet Vermouth 1 dash BittersStir with ice and strain into cocktail glass. Add a twist of lemon peel.[tubepre
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Indian Pastry Recipe
| Pies And Pastries
Type: Indian Pastry Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 1 cup(s) Plain flour 1/2 cup(s) Wholemeal flour 1 pch Salt 1 x Egg 100 ml Yoghurt 2 tbl Olive oil 1 teaspoon Water 1 teaspoon Cumin 1 teaspoon Curry powder In a mixing bowl combine the flour
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Ingredients
12 ounces kabocha squash
2 tablespoons plain flour
1 tablespoon cornstarch
2 teaspoons superfine sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 tablespoons water
2 egg yolks
Directions
1Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
2Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
3Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
4Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
5Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
6Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
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