How to Make Easy Peel Boiled Eggs & Southern Deviled Egg Recipe

How to Make Easy Peel Boiled Eggs & Southern Deviled Egg Recipe In this house we love eggs! Tonight, I show you how to boil them and get a great peel every time and I give you our simple deviled egg recipe! This recipe is in our Volume One Cookbook and is printable Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!

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Rose, raspberry and coconut fool

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose w...

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared orange zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced chilli cooked rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.

Masak Masak Ala Emak

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