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Articles filed under British Isles

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  • ĎFriedí Guinness Battered Oysters with Mustard Pickle Sauce Mar 13, 2013 5:37 AM
    'Fried' Guinness-Battered Oysters with Mustard Pickle Sauce

  • Parade Stew Mar 12, 2013 11:30 AM
    Mom's Potato Soup: Margaret Mary Eklund

  • Momís Potato Soup Mar 12, 2013 11:30 AM
    Parade Stew: Margaret Mary Eklund

  • M2ís Soda Bread Mar 12, 2013 11:30 AM
    M2s Soda Bread: Margaret Mary Eklund

  • Irish Lamb Stew Mar 14, 2012 1:10 PM
    Irish Stew

  • Traditional Irish Soda Bread Mar 13, 2012 2:48 PM
    Traditional Irish Soda Bread: Annie Overboe

  • Chocolate Biscuit Bars May 31, 2011 12:32 PM
    chocolate biscuit bars

  • Chocolate Biscuit Cake Apr 26, 2011 1:15 PM
    Chocolate Biscuit Cake

  • Fruit and Chocolate Scones Apr 25, 2011 2:37 PM
    scones recipe

  • Crumpets Apr 25, 2011 2:38 PM

  • Healthy Whole Wheat Flax íní Apple Muffins Mar 15, 2011 1:13 PM
    flax apple muffins

  • Irish Soda Bread Mar 15, 2011 1:12 PM
    soda bread

  • General Satisfaction Apr 14, 2010 12:01 AM
    1 tablespoon cornstarch 1¾ cups whole milk 1 vanilla bean 3 large eggs, separated ½ cup, plus 3 tablespoons superfine sugar 1 rounded cup apricot, raspberry or strawberry jam 1 teaspoon water 12-15 ladyfingers Oloroso or palo cortado sherry, optional Heat the oven to 350 degrees. In a small bowl, mix the cornstarch with 1 tablespoon of the milk. Set aside. Pour the rest of the milk into a small, heavy saucepan. Using a sharp paring knife, cut the vanilla bean in half lengthwise and scrape the seeds into the milk. Throw in the split bean as well, along with the cornstarch mixture. Stirring constantly, bring to a boil, reduce heat and simmer for a couple of minutes. Remove from heat. Whisk the egg yolks in a bowl, then whisk in the hot milk. Pour everything back into the saucepan, set it over low heat, and whisk until the custard thickens and is perfectly smooth. Don't let it boil. Remove from the heat, and whisk in 2 tablespoon of the sugar. Set aside to cool. In a small pot, gently melt the jam with the water until runny, and pour over the bottom of a medium (11-inch-by-7-inch) baking dish. Lay the ladyfingers on top of the jam and sprinkle with a little sherry, if using. Strain the cooled custard through a sieve over the ladyfingers. Whisk the egg whites until stiff, then whisk in the 1/2 cup sugar, a tablespoon at a time, to make a firm, shiny meringue. Spoon over the custard and sprinkle the remaining tablespoon of sugar on top. Bake for 20 minutes or until the meringue is pale gold on top and crisp when you tap it. Serve warm. Serves six. "Supper for a Song" by Tamasin Day-Lewis (2010 Rizzoli)

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