lasses. Scoop 8 balls of blackcurrant sorbet with an ice cream
Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit curmbs. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours.
Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling: Place the soft cheese, sugar and ...
Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Pour blackcurrant concentrate into a pint glass.
Add Guinness.
Drink!
Pour 1 tsp blackcurrant liqueur into the bases of 6 champagne flutes and top up with champagne or sparkling wine.
ring the plums, lemon juice, blackcurrant cordial, remaining sugar and 2
Place the berries in a large saucepan. Add 1/4 cup water, the lemon juice and the liqueur. Bring to a boil. Reduce the heat and simmer for 15 mins.
Pour in the sugar and stir over low heat, until dissolved. Increase the heat and bring to a boil for 10-12 mins. Place a candy thermometer in the pan. Do not stir, bring the temperature to 220\u00b0F, then remove from heat and cool for 15 mins. Pour into sterilized jars.
Make the gelatin according to the package directions, replacing 1 cup of the water with the redcurrant juice and the blackcurrant liqueur.
Divide most of the berries among 6 glasses, reserving some for garnish. Pour over the liquid gelatin. Chill for 4 hours to set. Just before serving, top each with a large spoonful of vanilla yogurt. Decorate with the remaining berries and the mint leaves.
To make decorative flowers, beat the egg white with 1-2 tbsp water. Spread 2 tbsp sugar on a plate. Dip the flowers in the egg white and shake off any excess, then carefully roll in the sugar. Lay on a piece of parchment paper and allow to dry overnight.
Preheat the oven to 325\u00b0F. Grease a 8 inch springform pan. Beat the butter, cream cheese, vanilla seeds and 1 cup sugar until creamy. Beat in the eggs one at a time. Mix the flour, baking powder and a pinch of salt together and stir into the cheese mixture along with the lemon zest ...
Gently heat chocolate, cream, sugar and vanilla over low heat for 5 mins, or until chocolate melts and mixture is smooth. Add bloomed gelatin and stir until melted. Let cool for 15 mins. Whisk in yogurt then distribute between 4 serving glasses (8.5 oz each). Cover loosely with plastic wrap and chill for 3 hours, or until set.
Whisk together gelatin and 1/2 cup boiling water. Add 1/2 cup cold water then gently pour over panna cotta. Cover with plastic wrap and chill for 2 hours, or until set. Serve with chocolate wafers.
Fill 10 martini glasses with crushed ice. Combine peach juice, gin and orange liqueur and pour over ice. Drizzle blackcurrant cordial over top. Serve immediately.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.