Ossobuco Recipe
| Meats
Type: Ossobuco Free Cooking Recipe - Meats This is a good one! Ingredients / Directions 4 osso buco ( veal knuckle )salt & pepper2 tbsp flour2 tbsp cleared butter2 carrots2 onions1/4 celery2 tbsp garlic2 tomato3 cup(s)s red wine2 cup(s)s meat bouillonparslycest of lime ( not the bitte
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Chocolate Sugars
| Chocolate Swap
Cooking receipe to make Chocolate Sugars under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate-Flavored SugarFinely grind 1 tablespoon cocoa, a tiny pinch of salt and 1 cupgranulated sugar. Uses: Stir into coffee or cappuccino. Sprinkle ontowarm cookies
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crab salad with mayonnaise
| General Recipes
Cooking receipe to make crab salad with mayonnaise under category General Recipes. You may find some video clips related to this receipe below.crab salad with mayonnaise1 large cooked crab about 7 pounds2 tablespoons lemon juice4 tablespoons mayonnaise handful of fresh herb sprigs e.g. chervil dill
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chinese noodles info
| General Recipes
Cooking receipe to make chinese noodles info under category General Recipes. You may find some video clips related to this receipe below.chinese noodles infoAll Chinese meals must be composed of two parts: the cai or meat fish poultry and vegetable dishes and the fan or staple. Both parts are import
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Cooking receipe to make vichyssoise under category General Recipes. You may find some video clips related to this receipe below.
vichyssoise
creme vichyssoise
ladenis
700g leeks
350g onions
350g potatoes
750ml water
750ml chicken stock
400ml double cream
50g butter
2 tbspns snipped chives
salt
Trim wash and finely chop the leeks keeping only the white parts and the first 2.5cm of the green part.
Peel wash and finely slice the onions.
Peel the potatoes and cut them into large evensized chunks.
Melt the butter in a saucepan and gently sweat the leeks and onions.
Add the water chicken stock and potatoes and leave to simmer for 20 minutes.
Add the cream and cook for a further 5 minutes. Puree the mixture in a blender or food processor then rub through a sieve into a bowl set in crushed ice.
Stir the soup gently from time to time and season with salt.
Sprinkle over the chives just before serving.
A popular soup this must be served very cold. If you have no chicken stock in the refrigerator you can make the Vichyssoise entirely with water.
Serves 8
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