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Baked Goods / Pastries


RecipeRating
Wild Mushrooms in Filo Pastry
Carefully whisk 6 egg yolks in a bowl of hot water (bain-marie double saucepan of boiling water). As eggs thicken, gradually ladle in melted butter, a little at a time, stirring continuously. Add the chopped chives and season with black pepper. Leave to cool. Pour the sauce on to warmed serving plates, transfer the parcels to the plates and serve immediately. Decorate dish with remaining chopped tomatoes and fresh herbs. ----- ----------
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Vodka Cured Salmon Salad in a Pastry Brioche
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-30-1998 Recipe by: Emeril Lagasse ----- ----------
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Upside-Down Apple Tart with Orange And Oatmeal Pastry
Cook the tart in the centre of the preheated oven for 25 minutes, then turn down to 160C/325F/gas 3 for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the oven for a further 10-15 minutes. To serve, slide a knife around the edges of the tin and carefully turn the tart out on to a flat serving plate. Serve the tart warm with creme fraiche, cream or natural yoghurt. ----- ----------
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Tomato And Mozzarella in Filo Pastry
Place alternate layers of tomato and cheese on top of the filling. Then fry the olives with a little basil in olive oil and pour over as a final aromatic touch. ----- ----------
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Syrup And Nut Pastry
While the Baklava is cooking, put the sugar for the syrup into a pan with 300ml of water and the lemon juice. Stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Cool. As soon as the Baklava comes out of the oven, pour over the syrup, then leave to cool completely. ----- ----------
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Sweet Tart Pastry
dough. If it seems to slip down a bit from the sides, use your fingertips and gently push it back. Rotate the pan in the oven. Check again after another 5 min. If the dough bulges up in the center, prick it in one or two places with a thin skewer. Rotate it again. Continue baking another 5-8 min, until the pastry is golden brown. Total baking time should be 15-18 min. Remove the pan from the oven, and allow the dough to cool completely on a rack. Posted to MM-Recipes Digest by "Rfm" on Nov 29, 98, ----- ----------
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Stuffed Cabbage in a Pastry Case
Turn the parcel over and onto abaking tray then use the tip of a sharp-pointed knife to cut a pattern in the pastry. Parallel lines or diamonds made by intersecting diagonals look best. Cut two small air vents right through the pastry, then paint the whole thing with the saffron-egg glaze. Bake for 35-45 minutes, to ensure the pastry base is cooked through. Slice the roll with a very sharp knife. Top with generous blobs of chilled natural yogurt, then bathe each with hot, melted butter which you have mixed with either hot paprika or a dab or two of harissa sauce, or some other hot sauce. ----- ----------
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Strawberry And Banana Tartlets in Coconut Pastry Shells
covered and chilled. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard. Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut. Makes 2 tartlets. Gourmet January 1990 ----- ----------
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Spinach Puff Pastry Quiche
Serves 6. Bon Appetit October 1991 ----- ----------
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Sour Cream Pastry Dough
0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9415 ----- ----------
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