OMNI recipes: list table entries
Creating an sql file for Strawberry cream tarts 2017123101
INSERT INTO `recipein` SET icode="2017123101", amount="150.00", unit="g", ingredient="Plain flour", comment="";
INSERT INTO `recipein` SET icode="2017123101", amount="1.00", unit="tsp", ingredient="Salt", comment="";
INSERT INTO `recipein` SET icode="2017123101", amount="90.00", unit="g", ingredient="Butter", comment="";
INSERT INTO `recipein` SET icode="2017123101", amount="20.00", unit="g", ingredient="Castor sugar", comment="";
INSERT INTO `recipein` SET icode="2017123101", amount="300.00", unit="g", ingredient="Strawberries, fresh", comment="For the filling";
INSERT INTO `recipein` SET icode="2017123101", amount="1.00", unit="pt", ingredient="Cream, double", comment="";
INSERT INTO `recipein` SET icode="2017123101", amount="3.00", unit="tbsp", ingredient="Redcurrant jelly", comment="";
INSERT INTO `recipeme` SET rcode="2017123101", cat1="Tarts", cat2="uk", recipetitle="Strawberry cream tarts", serves="12", thistime="00:31:00", method="Make rich short crust pastry. Roll it out on a lightly floured table. Cut 12 circles with a [2-inch] fluted cutter. Use to line patty tins. Prick and then chill for 15 minutes. Line each with greaseproof paper and baking beans or foil. Bake the cases in a moderately hot oven [190C] for about 15 minutes. Remove paper and beans or foil for last 5 minutes. Cool on a wire tray.
Whip cream until it forms soft peaks and divide it between the pastry cases. Arrange strawberries on top.
Melt the redcurrent jelly over a low heat in a small pan. Heat gently, stirring occasionally, until smooth. Spoon glaze over tarts.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="", entered="2017-12-31", lastupdate="2017-12-31";View table entry list
Add table entry
Edit a table entry with known ID
Home
Add table entry
Edit a table entry with known ID
Home
Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05