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Recipe Book - Y9 EXAMPLE

get a nice shiny pulp.

get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely. Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance. Page 6

Ingredients Biscuit Base: 8 Digestive biscuits 2oz (50g) butter ORANGE CHEESECAKE Cheesecake Filling: 5oz (125g) natural yogurt 1 standard packet cream cheese 1oz (25g) sugar 1/2 orange jelly Juice and grated peel of 1/2 orange Method Crush digestive biscuits. Meanwhile melt the butter in a saucepan add the crushed biscuits to the melted butter and stir until all the biscuits are coated. Pour the biscuit mixture into a greased 8 inch loose bottomed cake tin and press down with the back of a metal spoon. Place your base in the freezer for half an hour to set whilst you make the filling. Cream the yogurt and cream cheese together. Melt half an orange jelly in 2 tablespoons boiled water, add sugar and stir until dissolved. Add to yogurt mixture with juice and peel of half an orange. Pour onto biscuit base, smooth over and place in fridge to set. Once set add the topping of your choice. Page 7

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