Recetas (14)
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- 1 CAKE MIXTURE
- 125 grams Butter, room temperature
- 150 grams Caster Sugar
- 2 Eggs
- 1/2 tsp Vanilla Extracts
- 80 ml Milk
- 1 Pink Food Colouring
- 1 tbsp Coco Powder
- 2 tsp Milk, extra
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- 250 grams Chicken Breast, boneless
- 1 large Egg White
- 3/4 cup Heavy Cream
- 1 tbsp Flat-leaf Parsley, minced
- 1 tbsp Chives, chopped
- 1 tsp Tarragon, chopped
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- 250 ml Chicken Stock
- 1 tsp Cornflour
- 400 grams Chicken Breast, cubed
- 2 tbsp Yellow Bean Sauce
- 200 grams Carrots, sliced diagonally
- 200 grams Bamboo Shoot, sliced diagonally
- 200 grams Cashew Nuts, toasted
- 1 each Spring Onion, finely sliced
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- 50 grams Breadcrumbs
- 3 lb Baking Potatoes
- 60 oz Pancetta, diced
- 250 ml Milk
- 4 each Eggs
- 2 clove Garlic
- 250 grams Parmesann Cheese, grated
- 3 oz Gruyere Cheese, grated
- 5 oz Mozzarella, diced
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- 250 grams Mushrooms, sliced
- 150 ml Red Wine
- 100 ml Beef Stock
- 1 tbsp Brandy
- 2 tsp Dijion Mustard
- 50 grams Butter
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- 150 grams Mushrooms
- 250 grams Gammon Steak, cubed
- 350 grams Cooked Chicken, chopped
- 250 ml Chicken Stock
- 4 tbsp Single Cream
- 250 grams Puff Pastry
- 50 grams Butter
- 25 grams Flour
- 1 each Egg, beaten
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- 1 tbsp Olive Oil
- 1 large Onion, finely diced
- 2 large Carrots, finely diced
- 100 grams Frozen Peas
- 500 grams Minced Lamb (or beef, if prefered)
- 2 tbsp Tomato Puree
- 3 tbsp Worcestershire Sauce
- 1 tbsp Dijion Mustard
- 1 tbsp Flour, heaped
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- 3 lb Baking Potatoes, thinly sliced
- 2 large Onions, thinly sliced
- 300 ml Vegetable Stock
- 200 ml Milk
- 1 tsp Thyme
- 50 grams Butter
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