Tea - Root Beer Tea
| Teas 2
Cooking receipe to make Tea - Root Beer Tea under category Teas 2. You may find some video clips related to this receipe below.Root Beer Tea3 parts sassafras bark, 2 parts dandelion root, 1 part licorice root, 1 part pau d[tubepress mode='tag', tagValue='Tea - Root Beer Tea']
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Lovers Fondue
| Chocolate Swap
Cooking receipe to make Lovers Fondue under category Chocolate Swap. You may find some video clips related to this receipe below.Lover[tubepress mode='tag', tagValue='Lovers Fondue']
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Tea - Nausea Tea
| Teas 2
Cooking receipe to make Tea - Nausea Tea under category Teas 2. You may find some video clips related to this receipe below.Nausea Tea? tsp dried Ginger root? tsp Clove blossoms1 tsp Chamomile flowersPour 1 cup boiling water over herbs. Steep 10 minutes, strain & let cool. [tubepress mode='tag', tag
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Garlic Wine Sauce Steak
| Everyday Recipes
Cooking receipe to make Garlic Wine Sauce Steak under category Everyday Recipes. You may find some video clips related to this receipe below.Garlic Wine Sauce Steak--------------------------------------------------------------------------------Ingredients1 1/2 lb steak (1 piece) salt & pepper, to ta
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Cooking receipe to make wild mushroom poached egg and potato crepes with truffle oil under category General Recipes. You may find some video clips related to this receipe below.
wild mushroom poached egg and potato crepes with truffle oil
500g floury potatoes peeled
50g flour sifted
300m1 hot milk
2 medium freerange eggs
salt and black pepper
500g mixed cultivated and wild mushrooms such as sliced field mushrooms chestnut girolles ceps cauliflower fungus and fairyring mushrooms
2 large cloves garlic finely chopped
4 sprigs flatleaf parsley leaves roughly chopped Ooive oil
8 small freerange eggs (or pheasant eggs if you happen to find them)
100m1 whitewine vinegar for poaching
60g butter
truffle oil to serve
First prepare the potato crepe mix: boil the potatoes until soft drain and leave to cool.
Mash the cooled potatoes until smooth and beat in the sifted flour.
Slowly add the milk and eggs then season.
Beat until smooth.
If the mixture turns lumpy pass through a sieve. Next brush the mushrooms to remove any dirt trim off any woody steins and slice any larger mushrooms in half (large caps can be cut into slices).
Toss with the garlic parsley seasoning and about 2 tbsp olive oil.
Poach the small eggs in simmering water and white wine vinegar for about 2 minutes (about 1 minute if using pheasant
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