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Chinese-Style Baked Tuna Recipe
| Fish And Seafoods
Type: Chinese-Style Baked Tuna Free Cooking Recipe - Fish And Seafoods Good stuff! Ingredients / Directions 4 to 6 tuna* steaks (about 1 to 1 1/2 inches thick)About 2 green onions (green and white part)4 to 6 cloves garlic (slice into thin cross-sections)1 tablespoon gingersliced into
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Tea - End of Your Rope Tea
| Teas 2
Cooking receipe to make Tea - End of Your Rope Tea under category Teas 2. You may find some video clips related to this receipe below.End of Your Rope Tea1 Tablespoon Chamomile1 Tablespoon PeppermintPut in a tea ball and steep in boiling hot water for five minutes. Then, curl up with a favorite boo
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Lemon Garlic Shrimp Recipe
| Appetizers
Type: Lemon Garlic Shrimp Free Cooking Recipe - Appetizers Simply good! Ingredients / Directions 1 pound large shrimp (26-30) peeleddeveined and cookedJuice and zest of two lemons1 tablespoon chopped fresh garlic1/2 cup(s) finely chopped parsley1/2 teaspoon salt1/4 teaspoon black pepp
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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
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Cooking receipe to make white root and mushroom salad under category General Recipes. You may find some video clips related to this receipe below.
white root and mushroom salad
4 salsify roots
8 mediumsized Jerusalem artichokes
4 flat field mushrooms (such as portobello)
Sea salt and black pepper
Virgin olive oil for roasting and dressing
4 tbsp goats curd or soft goats cheese
4 handfuls salad leaves (one type or a
selection) such as chicory radicchio oak leaf lettuce rocket spinach or young beetroot and radish tops
2 tbsp sherry vinegar or white wine Vinegar for dressing
2 cloves garlic smashed
1 tsp dijon mustard
Scrub the saisify and the artichokes. Peel cut into short lengths then put into a bowl of acidulated water (water with the juice of half a lemon) to prevent browning. I recommend dipping as you peel since it discolours very quickly.
Lay the mushrooms gill side up on a baking sheet douse with olive oil and rub all over. Season well.
Roast at 200C/40CF/Gas Mark 6 for about 10 minutes.
Boil the saisify and artichokes in salted water until tender this should take 8 to 1 0 minutes.
Leave in the cooking water to keep warrn.
Meanwhile whisk together the vinegar mustard smashed garlic 6 tbsp of the olive oil and a twist of salt and pepper.
After ft has stood for a while tow with the leaves.
Drain the roots slice the jerusalern artichokes more finely and mix with the leaves.
Pile into serving bowls and top with a roasted mushroom and a spoonful of goats curd or a few crumbles of goats cheese.
This is a true winter salad. Try to serve it while the cooked roots and mushrooms are still warm. If you cant get hold of salsify use a few extra Jerusalem artichokes or boiled celeriac (cut into batons) instead.
Serves 4
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