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  • All Things Local community magazine - recipe - St Emilion au Chocolat
    out like a chocolate mousse as you wish Over simmering water not boiling melt the chocolate into the milk until fully incorporated once this is done turn the heat off and leave the chocolate milk where it is this way the chocolate will cool very slowly and give you time to finish the rest without getting in a fluster Cream the butter and sugar together in a separate bowl until white and fluffy beat in the egg yolks until incorporated then whisk in the chocolate milk ensuring to scrape the the sides of the bowl to drag all the butter mix into the milk mix allow to stand at room temperature while you do the final stage Break half your macaroons into the bottom of your glasses or bowl and drizzle as liberally as you please or can afford with the brandy then pour half the chocolate mixture on top of the macaroons break the rest of the macaroons on top of that drizzle with more brandy and then top with the rest of the chocolate mixture Chill immediately and leave for a minimum of 6 hours to set but ideally 48 hours to let the flavours mottle and mature remove from the fridge 30 minutes before eating or you will lose flavour serve with raspberries or any other fresh fruit This will keep in the fridge for up to seven days Ingredients 200ml whole milk 150g Dark chocolate minimum 70 solids organic Green Blacks from the health shop is best 2 very fresh egg yolks omit if you are pregnant 75g castor sugar 75g unsalted butter 3 or 4 almond macaroons the ones from Birds are the best 100 150ml best you can get Cognac or brandy omit if consumed by children Neil McCready Current Village Edition Current Belper

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue3 (2016-02-09)
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  • All Things Local community magazine - recipe - Braised Red Wine Lamb Shanks with Dumplings
    heat some vegetable oil or lard until hot but not smoking and brown the shanks all over and transfer to a deep wide saucepan or earthen ware dish big enough to hold all the liquor and fit in your oven or do it in 2 smaller ones Now pour the marinade into the pan back over the lamb shanks cover with a lid or foil and transfer to the pre heated oven and cook for 3 3 and a half hours After this time remove the cooking dish back to the hob and carefully remove the lamb shanks to a plate or dish to rest up Using the hob bring the cooking juices left in the pan to a simmer and add the dumplings and cook for 30 minutes the dumplings should be floating remove the dumplings and add the lanb shanks and the dumplings back to the liquor and either keep warm until required or refrigerate for up to 4 days in which case the flavours will mature a little Serve with either green vegetables or crusty bread or even some mash potato enjoy N B this will freeze very well portioned in freezer food bags and either boiled in the bag for about 25 minutes or reheated in the microwave for about 10 15 minutes Ingredients For the Lamb 7 8oz lanb shanks 2 carrots peeled and roughly chopped 2 sticks celery cleaned and roughly chopped 6 garlic cloves as they are with the skin intact half a white onion peeled and roughly chopped Sprig of rosemary Sprig of thyme 3 or 4 sage leaves 1 litre best you can get red wine in the restaurant we use Cote de Rhone half a litre water with 2 lamb stock cubes dissolved allow to cool before adding to lamb

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue2 (2016-02-09)
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  • All Things Local community magazine - recipe - Cocktail Hour: The Mojita
    lime Is there anything nicer than sipping a Pimms of a G T on a warm summer evening in the garden Probably not but sometimes the occasion seems to call for something more exciting People are very coy about cocktails yet many are not complicated and they always impress guests So here s a guide to making a perfect refreshing cocktail Method Place the ice in a beverage shaker a large Tupperware cup with a lid would work Add the rum the 8 broken mint sprigs spearmint is lovely the lime juice and the sugar Shake well and pour over ice in tall glasses Top up each glass with club soda to taste Garnish with a slice of lime and a sprig of mint Serve Current Village Edition Current Belper Edition Current Ripley Edition What you ve been saying about All Things Local Karyn has created her magazine to a very high standard the content is varied topical and relevant All Things Local is an interesting and informative publication for the local community and has been very helpful for our business The response to our recruitment advert in the last edition resulted in us expanding our services to include Reiki

    Original URL path: http://www.allthingslocal.co.uk/index.php?ref=recipe_issue1 (2016-02-09)
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  • Chat-en-Oeuf from Cotes du Ventoux - word on wine - All Things Local community magazine

    (No additional info available in detailed archive for this subpage)
    Original URL path: /index.php?ref=wine (2016-02-09)


  • Pink Port - word on wine - All Things Local community magazine

    (No additional info available in detailed archive for this subpage)
    Original URL path: /index.php?ref=wine_issue12 (2016-02-09)


  • Malbec Rose - word on wine - All Things Local community magazine

    (No additional info available in detailed archive for this subpage)
    Original URL path: /index.php?ref=wine_issue11 (2016-02-09)


  • Elysium Black Muscat - word on wine - All Things Local community magazine

    (No additional info available in detailed archive for this subpage)
    Original URL path: /index.php?ref=wine_issue10 (2016-02-09)


  • Vina Decana Reserva 2002 - word on wine - All Things Local community magazine

    (No additional info available in detailed archive for this subpage)
    Original URL path: /index.php?ref=wine_issue9 (2016-02-09)




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