Tea - Epilepsy Combination
| Teas 2
Cooking receipe to make Tea - Epilepsy Combination under category Teas 2. You may find some video clips related to this receipe below.Epilepsy Combination1 tsp Valerian1 tsp Skullcap1 tsp HopsBring water to a boil and add herbs. Cover pot with lid and let steep for 5 minutes..Another thing to try i
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wine braised sausages with lentils
| Aga Recipes
Cooking receipe to make wine braised sausages with lentils under category Aga Recipes. You may find some video clips related to this receipe below.wine braised sausages with lentils450g good meaty sausages oil if necessary 2 red onions finely chopped 6 baby red peppers halved and deseeded or 2 large
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Country Soup (Soupa Horiatiki) Recipe
| Greek
Type: Country Soup (Soupa Horiatiki) Free Cooking Recipe - Greek This is a good one! Ingredients / Directions # 3 medium potatoesdiced# 3 medium carrotsscraped and diced# 3 medium courgettes(zucchinis)diced# 3 onionsfinely chopped# 2 leekssliced# 3 ripe tomatoessliced# 8oz. baconroug
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Shipwreck Recipe
| Casserole
Type: Shipwreck Free Cooking Recipe - Casserole This is a good one! Ingredients / Directions 1/2 pound sliced bacon1 pound ground beef1 large onion1 cup(s) catsup1/2 pound brown sugar1 (32 ounce) can pork and beans In a skilletcook bacon until crisp. Remove to paper towels to drain; c
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Cooking receipe to make zucchini soup under category General Recipes. You may find some video clips related to this receipe below.
zucchini soup
Zuppa di zucchine
italian
river cafe cook book
1kg medium zucchini trimmed
25ml olive oil
2 garlic cloves peeled and chopped
sea salt and freshly ground black pepper
500ml chicken stock (qv) or water
140ml double cream
small bunch basil chopped
1 small bunch flat leaf parsley chopped
120g parmesan freshly grated
Crostini
6 slices ciabatta bread cut at an angle
115g black olives stoned and chopped
1 large fresh red chilli seeded
extra virain olive oil
Cut the zucchini lengthwise into quarters then into 2.5cm pieces.
Heat the oil in a heavy saucepan and cook the garlic and zucchini slowly for approximately 25 minutes until the zucchini are brown and very soft.
Add salt pepper and the stock and simmer for another few minutes.
Remove from the stove.
Put three quarters of the zucchini in a food processor and puree.
Return to the pan and add the cream basil parsley and Parmesan.
To make the crostini toast the bread on both sides.
Mix the olives and chilli with some extra virgin olive oil and spread thickly on the crostini. Serve at the side of the plate.
We use ridged zucchini that Adrian Baron grows for us in his walled garden in Suffolk. The flavour of this italian variety is so good that we make it with water instead of chicken stock.
Serves 6
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