ew minutes or until the cream pudding is thick enough to
Mix all ingredients together.
Do not shake in dressing in a salad dressing shaker, the cream will become too thick to pour!
Chill in fridge till ready to serve.
Sift flour into abowl.
Add sugar.
Add cream and mix well, mixture must be sticky and not dry.
Place spoonfulls into greased muffin pan.
Bake at 180 degrees for approx 15-20 minutes.
Remove from oven when done and cover with a tea cloth to keep warm.
Serve with, cream & jam or butter & cheese.
Preheat oven to 180\u00b0C.
Peel and slice potatoes approx 5mm wide and place them in a greased casserole dish alternating layers of onion and diced ham/bacon.
Sprinkle grated cheese over the top.
Mix the garlic and the cream together and pour over the top.
Cook in oven with lid on for 1 hour or until potatoes have softened.
Remove lid and return to oven for 15-20 minutes or until cheese has turned golden brown.
IMPORTANT: Leave to sit for approx 15 minutes before serving.
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
ltogether in a mixing bowl using a wooden spoon or alternatively
ans.
If you are using fresh chestnuts, place them in a
For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
For sauce, heat 1 tbsp butter and saute shallots, garlic, and almonds. Add Calvados, creme fraiche (or sour cream, if using) and cream. Add capers and season to taste.
Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.
ngredients except the cream and basil or dill (if using) in a
uart zip-lock bags. Most recipes using pumpkin puree use 2 cups
Cream together butter and 1/3
n another bowl, whip the cream
Add salt and bourbon
Shell the fresh peas.
Melt butter in
Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).
Combine all ingredients except milk and mix well.
Pour into 1 gallon ice cream freezer container and fill with whole milk to fill line, or about 3/4 full.
Freeze according to manufacturer's instructions.
(For basic vanilla ice cream, omit the strawberry flavoring, pie filling and fresh strawberries and increase vanilla to 2 tablespoons.)
If using dried dates, add 30 ml
inch thickness.
If using fresh jalapeno, wash and pat dry
ntil sauce thickens.
Add cream cheese, cheddar and green chilies
For whipped cream: Whip the heavy cream with the vanilla extract and
If using fresh broccoli, finely chop or put through food processor; if using frozen broccoli, thaw and drain.
Melt butter and saute onion.
Add chopped broccoli and cook one minute.
Stir in flour, salt and pepper.
Gradually stir in broth.
Stir constantly until thickened.
Reduce heat to low.
Cover and simmer 5 to 10 minutes, until broccoli is tender.
Stir in cream.
Heat short time until hot.
Serve.