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    145 Recipes

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    Taken from 'Baking and Desserts' cook book - Food Fact : Condensed milk is pasteurised, homogenised milk that has been reduced to about two-thrds of its orignal volume by boiling under strictly controlled conditions. It is no longer advised to boil the can of condensed milk when wishing to convert the milk to a golden toffee filling as in banoffee pie. Instead, either place the milk in a heavy-based saucepan and boil gently, or place in a glass bowl, cover with clingfilm, pierce an cook on medium for 1-2 minutes at a time in a microwave. Keep checking to ensure the milk does not burn.

    Recipe #433818

    Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.

    Recipe #432882

    Taken from 'Baking and Desserts' cook book - Helpful Hint : These bars originate in western Canada in a town called Nanaimo. It is important to use dark chocolate which has not been sweetened too much because the filling layer is very sweet and rich. do be careful when melting the dark chocolate for this recipe as the plain chocolate used has a fairly high cocoa content and if the melting process is rushed and the heat is too high, the result will be a powdery looking finish to the chocolate topping.

    Recipe #432881

    Taken from 'Soups and Starters' cook book

    Recipe #432879

    Taken from 'Soups and Starters' cook book

    Recipe #432876

    Taken from 'Soups and Starters' cook book

    Recipe #432875

    Taken from 'Soups and Starters' cook book - Tasty Tip : Any firm white fish can be used for this dish, as long as it is fairly thick. Your fishmonger can tell you which varieties are suitable.

    Recipe #432786

    Taken from 'Soups and Starters' cook book

    Recipe #432784

    Taken from 'Soups and Starters' - Food Fact : Turmeric comes from the same family as ginger. When the root is dried, it has a dull yellow appearance and can be ground to a powder that can be used in a wide range of savoury dishes. It has a warm spicy flavour, and gives food a wonderful golden colour.

    Recipe #432783

    Taken from 'Soups and Starters' cook book - Tasty Tip: A horseradish accompaniment could be used in place of the sweet chilli sauce if a creamier dip is preferred. Mix together 2 tablespoons of grated horseradish (from a jar) with 3 tablespoons each of greek yoghurt and mayonnaise. Add 3 finely chopped spring onions, a squeeze of lime and salt and pepper to tste.

    Recipe #432782

    Taken from 'Soups and Starters' cook book

    Recipe #432781

    Taken from 'Soups and Starters' cook book - Tasty Tip : Use the sweetest type of tomatoes available as it makes a big difference to the flavour of the soup. Many supermarkets now stock speciality ranges grown slowly and matured for longer on the vine to give them an intense flavour. If these are unavailable, add a little extra sugar to bring out the flavour.

    Recipe #432780

    Taken from 'Baking and Desserts' - Helpful Hint: To prevent the tinfoil from coming off the top of the tin, especially in a fan assisted oven, fold the tinfoil around the edge, rather then simply laying it on top.

    Recipe #432717

    Taken from 'Baking and Desserts' cookbook - Helpful Hint : Make sure the toffee filling turns a rich golden colour or it will not set. Cook for 3-4 minutes if necessary to obtain a good colour. Take care that the mixture does not burn. If preferred, place the ingredients in a glass bowl and heat in the microwave on a medium setting in 30-second bursts until the sugar has melted, stir well after each burst of cooking. Once melted, heat on high for 2-4 minutes again in 30-seconds bursts until golden.

    Recipe #432715

    Taken from 'Baking and Desserts' cook book - Food Fact : These rich chocolate-topped squares originated in Nanaimo in British Columbia. Versions of this recipe are not popular all over Canada, including a version with a mint-flavoured filling.

    Recipe #432714

    Taken from 'Soups and Starters' cook cook - Helpful Hint : Keep the pancakes warm as you make them by stacking on a warmed plate. Place greaseproof paper between each pancake to keep them separate and fold a clean tea towel loosely over the top.

    Recipe #432527

    Taken from 'Soups and Starters' cook book

    Recipe #432522

    Taken from 'Baking and Desserts' cookcook - Helpful Hints: Measuring dry ingredients when baking is very important, too much or too little of any ingredient can change the end result quite substantially. This applies especially to raising agents like baking powder, bicarbonate of soda and cream of tartar. It is a good idea to invest in a set of cooks measurig spoons and remember to use either metric or imperial measuremets. Do not mix the two when weighing out the ingredients - If you do not have a large muffin or deep bun tin, you can use an ordinary bun tin with cake cases, in which case the quantities given will make 10-12 smaller muffins.

    Recipe #432299

    Taken from 'Baking and Desserts' cookbook - Helpful Hint : Try lightly oiling your measuring spoon before dipping it into the golden syrup. The syrup will slide off the spoon easily. Adternatively, warm the syrup slightly before measuring

    Recipe #432297

    Taken from 'Baking and Desserts' cookbook - Helpful Hint : If you are unable to find ready-to-eat figs, soak dried figs in boiling water for 20 minutes until plump. Drain well and use as above.

    Recipe #432296

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