Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Melitzanosalata (aubergine salad) Recipe
| Greek
Type: Melitzanosalata (aubergine salad) Free Cooking Recipe - Greek No other! Ingredients / Directions 3-4 aubergines3/4 cup(s) olive oil1 small grated onion1 Tbsp. vinegar 1-2 cloves garliccrushedsalt and pepper1 large tomatochoppedblack olives and green peppers (garnish) Wash auberg
[ read more ]
Flat Roasted Chicken with Prosciutto and Green Olives
| Low Carb Recipes
Cooking receipe to make Flat Roasted Chicken with Prosciutto and Green Olives under category Low Carb Recipes. You may find some video clips related to this receipe below.Flat Roasted Chicken with Prosciutto and Green OlivesServes 3-4 1 free-range chicken, 3 1/2-4 lbs. salt and pepper 1/4 lb. prosci
[ read more ]
Tamarind Sauce Japanese cooking recipe
| Japanese
Ingredients 6 tamarind pods 3 cups water 2 tablespoons sugar Directions 1Shell the tamarind pods and remove the seeds from the pulp. 2Bring the water to a boil in a saucepan, add the pulp, and simmer until the liquid is reduced to 1 cup. 3Add the sugar, stir to dissolve, and simmer for an addit
[ read more ]
Judgette Cocktail
| Drink Master
Cooking receipe to make Judgette Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Peach-flavored brandy 3/4 oz Gin 3/4 oz Dry Vermouth Juice of 1/4 LimeShake with ice and strain into cocktail glass. S
[ read more ]
Cooking receipe to make spaghetti with lamb ragu under category Aga Recipes. You may find some video clips related to this receipe below.
spaghetti with lamb ragu
1 onion
2 garlic cloves
2 level tsp fennel seeds
2 carrots
2 celery stalks
3 tbsp extravirgin olive oil
350g minced lamb
200ml red wine
3 tbsp choppedfresh oregano
1 rosemary sprig cinnamon stick
397g can chopped tomatoes
salt and freshly ground black pepper
400g dried spaghetti fettucine or long fusilli
5 tbsp freshly grated parmesan cheese
Peel and finely chop the onion and garlic.
lightly crush the fennel seeds.
Finely slice the carrots and celery.
Place the oil in a saucepan.
Add the onion and garlic and cook on the boiling plate for 1 to 2 minutes until softened but not browned.
Add the fennel seeds and cook for I minute then add the carrot and celery and cook stirring for 1 to 2 minutes.
Add the lamb to the pan and cook for about 7 minutes breaking up the pieces with a wooden spoon until browned.
Stir in the wine and let it bubble for 4 to 5 minutes until the liquid has reduced by about half.
Add the oregano rosemary sprig and cinnamon to the pan with the canned tomatoes and their juice.
Bring to the boil and season lightly with salt and pepper.
Cook uncovered on the floor of the simmering oven for 2 1/2 to 3 hours stirring occasionally until the lamb is meltingly tender and the oil separates from the sauce.
Remove and discard the cinnamon and rosemary.
Spoon off the oil soaking up any excess with kitchen paper.
Adjust the seasoning to taste.
Just before serving cook the spaghetti in a large pan of boiling salted water.
Bring to the boll on the boiling plate then cover and transfer to the simmering oven until al dente or according to packet instructions.
Drain thoroughly.
To serve toss the ragu with the pasta and about half of the grated parmesan.
Serve at once sprinkled with the remaining parmesan.
The sauce tastes even better if it is prepared ahead allowed to cool and left to stand for a while. Remove any fat from the surface and rehear thoroughly before serving.
For the classic apaghetti alla bolognese substitute lean minced bee for the lamb. Replace the rosemary with a few sprigs of fresh thyme. aga tip: i you wish you can cover the ragu and cook for an additional 1/2 to 1 hour.
Serves 4
[tubepress mode=’tag’, tagValue=’spaghetti with lamb ragu’]
