icotta. Repeat with the remaining ingredients, for a total of 4 layers
igh speed with electric mixer for 2 minutes. Then mix in
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.
Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.
Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
When timer rings, spoon ice cream into dishes and enjoy.
ll ingredients for curry paste.
Heat fry pan and add all ingredients
For crust, mix together the flour,
ry sauce, place all sauce ingredients in a cup and stir
br>Marinate meat, then prepare ingredients for dressing, before grilling meat.
Mix together all cake ingredients for cake.
Divide into (3)
Method For the Khobz (bread):
Put
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
aucepan and soak the konbu for 30 minutes then heat.
- Mix all ingredients for potato crust in a bowl
Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.
Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.
Coat beef with 6 tablespoons cornstarch, shake off excess.
Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.
Add garlic shallot and peppers.
Stir in beef.
Pour sauce into the wok and heat until boiling.
Quickly stir and serve.
Stir together ingredients for the sauce and set aside.<
Marinate the prawns in the ingredients listed under Prawns.
Heat in a pot/pan 1 Tblsp of olive oil and 1 Tblsp butter on medium heat and melt butter into blend in oil.
Add prawns and simmer.
Separately make Sauce by combining all the ingredients for the sauce in a heavy based pan/pot.
when sauce is heated through and thick - sprinkle on chopped Cilantro leaves and remove from stove.
Serve prawns either with sauce separately on the side or toss in prawns into sauce and serve up family style with rice / chips.
DIRECTIONS FOR MARINARA SAUCE:
Empty crushed
arge bowl, thoroughly combine all ingredients for the filling. Transfer to a
*Directions for Gol gappay.
Mix the
reserved Limes:
Combine all ingredients for the Quick Preserved Limes in