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nut and cranberry terrine
| Aga Recipes
Cooking receipe to make nut and cranberry terrine under category Aga Recipes. You may find some video clips related to this receipe below.nut and cranberry terrineFor the filling125g long grain riceI onion1 leek4 celery sticks4 tbsp olive oil 4 level tbsp chopped mixed fresh herbs such as sage parsl
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walnut dressing
| General Recipes
Cooking receipe to make walnut dressing under category General Recipes. You may find some video clips related to this receipe below.walnut dressing3 tablespoons balsamic vinegar or sherry vinegar 1 teaspoon soft brown sugar 1 teaspoon dijon mustard salt and freshly ground black pepper 1/2 cup wal
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Japanese Tofu Donburi Japanese cooking recipe
| Japanese
Ingredients 2 teaspoons salad oil 1 onion, peeled and thinly sliced 2 tablespoons minced fresh ginger 1 cup vegetable broth 1/4 cup soy sauce 4 teaspoons sugar 12 1/3 ounces silken firm tofu 6 cups baby spinach leaves, rinsed drained 3/4 cup Egg Beaters egg substitute 6 cups hot cooked rice
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Easy Biscuits Recipe
| Bread
Type: Easy Biscuits Free Cooking Recipe - Bread Just do it! Ingredients / Directions 2 1/4 cup(s)s self-rising flour 3/4 cup(s) shortening 1 cup(s) milk Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (
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Cooking receipe to make mange tout soup under category General Recipes. You may find some video clips related to this receipe below.
mange tout soup
Here is another chilled soup which seems particularly to entrap the essence of summer.
225g potatoes peeled and chopped into chunks
900ml vegetable stock
340g mange tout trimmed
sea salt and freshly ground black pepper
150ml smetana or sour cream
Throw the potatoes into a pan with the stock and simmer for 15 minutes.
Reserve a few of the mangetout and add the rest to the pan.
Simmer for another 5 minutes.
Remove and allow to cool then blend the whole soup.
Taste and add seasoning then chill.
Slice the remaining raw mange tout in julienne strips.
Serve in individual bowls with a spoonful of smetana or sour cream and a few threads of mangetout as garnish.
Serves 6
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