thai crab cakes
| General Recipes
Cooking receipe to make thai crab cakes under category General Recipes. You may find some video clips related to this receipe below.thai crab cakes 450g crab meat6 kaffir lime leaves finely chopped or a stalk of lemon grass finely chopped 1 teaspoon fish sauce a fistful coriander leaves 2 heaped tab
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onion seed breads
| General Recipes
Cooking receipe to make onion seed breads under category General Recipes. You may find some video clips related to this receipe below.onion seed breads550m1 water 1kg plain flour sifted 15g live yeast20g salt 3 tbsp onion seeds (kalonji) available from asian storesPrepare the sponge in the same way
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Frozen Jack O''Lanterns Recipe
| Halloween
Type: Frozen Jack O''Lanterns Free Cooking Recipe - Halloween All good! Ingredients / Directions 24 navel oranges1 gallon dark chocolate or fudge ice cream24 whole cinnamon sticks Cut off the tops of the oranges. Gently hollow out the pulpleaving a thick shell; hollow pulp out of cut-
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Chocolate Yogurt Creme Recipe
| Dessert
Type: Chocolate Yogurt Creme Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions 1 cup(s) sugar1/3 cup(s) cocoa1 envelope unflavored gelatin1 1/3 cup(s)s milk2 cup(s)s vanilla yogurt1 teaspoon vanilla In medium saucepanstir together sugarcocoa and gelatin.Add y
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Cooking receipe to make Raspberry Streusel Tart under category Pie s 4U. You may find some video clips related to this receipe below.
Raspberry Streusel Tart
Cover any leftover tart (if any) lightly with an aluminum foil tent. Refrigerate for up to 2 days. Framboise is a raspberry-flavored liqueur. Kirschwasser is a cherry-flavored liqueur.
Ingredients:
6 tablespoons butter or margarine, unsalted
1 1/4 cups all-purpose flour
6 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 3/4 cups light cream
1/3 cup white sugar
4 teaspoons cornstarch
4 egg yolks
1 tablespoon butter or margarine, unsalted
1 teaspoon vanilla extract
1 tablespoon framboise or kirschwasser
1 – 11 inch sweet pastry crust, baked
2/3 cup thick currant, apricot or seedless raspberry preserves
1 tablespoon water (up to 2 tablespoons)
2 1/2 pints fresh raspberries, washed and dried
2 1/2 tablespoons sifted confectioners sugar
Directions:
1
Preheat oven to 350 degrees F (175 degrees C).
2
Place 6 tablespoons butter in a saucepan. Slowly melt. Cool until tepid.
3
Combine flour, 6 tablespoons sugar, cinnamon and salt and add to
melted butter. Toss with a fork until crumbs are formed.
4
Take a clump of the crumb mixture in your hand and squeeze gently
forming a larger clump. Break larger clump apart.
5
Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture
has been made into crumbs. Place crumbs in oven and bake for 15 – 18
minutes until they turn light brown. Set aside to cool and harden.
6
Heat cream in a 2 quart saucepan until just under a boil. Combine 1/3
cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk
until slightly thickened. Whisk in sugar-cornstarch mixture. Blend in
scalded cream. Pour mixture back into saucepan heat slowly. Stir
constantly with a wooden spoon until mixture begins to thicken and
comes to a boil. Be sure to reach into bend of pot to release any custard
that may stick.
7
After custard reaches a boil, simmer about 1 minute. Remove from heat.
Stir in 1 tablespoon butter, vanilla and framboise. Cover with a piece of
buttered plastic wrap. Cool about 10 minutes. Increase oven
temperature to 375 degrees F (190 degrees C).
8
Spread custard in pastry shell and bake for 20 – 25 minutes or until
bubbly. Remove from oven. Let stand on a rack for 10 minutes to set.
9
Combine preserves and water in a small saucepan. Heat until mixture
comes to a boil Pass through a fine-mesh strainer. Discard pulp.
10
Gently brush top of custard with half of the hot preserves. Sprinkle
berries generously over hot custard. Lightly brush tops of berries with
remaining preserves. Sprinkle tart generously with streusel, pressing
the crumbs gently into the berries so they will stick. Chill tart,
uncovered, for about 2 hours. Just before serving, sift confectioners
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