Theyearistheyearofthe Snake and apparently all things will be possible thisyear. My latest recipe for Steamed Asian Fish Parcels is no exception and this meal went down a storm yesterday, with me on a fast day and my husband who wanted to join in, after smelling the divine aroma of Chinese spices as my fish parcels steamed away in their bamboo basket
They also sent a variety of recipes - one of which was specifically for thePoussin and involved the stock, lemon and herbs (although I have to say, that the lemon and parsley only came into play as garnish)
Not only does this version taste justthe same as the real thing, but it is actually healthy. I have to say thisis one ofthe best things I’ve made in a while
I looked at lots of different versions ofthis recipe before I started and they’re all very much of a muchness but I adapted it slightly as I didn’t want to go out and buy anything extra
This meal was a resounding success chez moi and they were relatively quick to make too. To make them even better, I’ve borrowed a trick from the lovely Jamie Oliver to help keep these wonderfully moist
I’m going to explain two methods below, one using a really basic and very simple ice cream maker, the Mini Ice Cream Maker from Lakeland, and one which is by hand
Pack the pickle into a warm, sterilised jars and seal immediately with vinegar proof lids. "Piccalilli is a Western interpretation of Indian pickles, a relishof chopped pickled vegetables and spices
I went a bid mad on the edible gold spray, I just couldn’t stop myself and unleashed a torrent ofthe stuff like I was re painting a car or something, I got it all over my hands, hair and face so much so I now look like a Christmas tree decoration, all I need is some pointy ears and a green elf outfit
If the melted chocolate starts to set before it’s been used you can put it back on the hob to reheat, though the end result will be less smooth and shiny each time you do this
Every cook will have his or her own little preferences with regards to the tomatoes used, fresh or tinned, the types, the length of cooking, etc and my recipe just simplifies everything and keeps it speedy and simple
I know I’m not theonly one who goes to bed with an idea and wakes up halfway throughthe night with another, in this case individual bread twists instead of multiple twists to make one large twister bread
Jump to Recipe ↓ Print Recipe ❒This mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top ofthebiscuit base which gives even more luxury to an already decadent creamy dessert
Stir in the flour and cook for a couple of minutes to form a roux whisk in the milk a little at a time,stirring continuously until it's thick and smooth and has come up to boil
Then I just get my hands in there and form the mixture into a dough – I often have to add more flour or water at this point to get the right consistency
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