Beet Borscht (soup) Recipe
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Type: Beet Borscht (soup) Free Cooking Recipe - Soups Amazing! Ingredients / Directions 1 can sliced or diced beets 1/2 cup(s) meat broth or water 2 tablespoons grated onion 3 tablespoons cider vinegar 1/2 pint sour cream Chopped parsley Drain off beet juice into 3-quart saucepan. Pu
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Teochew Crab Porridge
| Cyber Kuali
Cooking receipe to make Teochew Crab Porridge under category Cyber Kuali. You may find some video clips related to this receipe below.Teochew Crab PorridgeBy Amy BehIngredients:
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chocolate and almond meringues
| Aga Recipes
Cooking receipe to make chocolate and almond meringues under category Aga Recipes. You may find some video clips related to this receipe below.chocolate and almond meringues4 egg whites 225gg caster sugar 50g ground almonds 50g grated plain chocolateWeigh out the sugar and have it ready on a plate.
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Caterpillar Roll Sushi Japanese cooking recipe
| Japanese
Ingredients 6 sheets nori 3 cups sushi rice, cooked 1 small cucumber 1 (2 ounce) package eel (unagi) 3 small avocados Directions 1Cook the unagi according to the package. 2Wash the cucumber and slice into long thin strips. 3Slice the avocado into very thin (but still thick enough so they don�
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Cooking receipe to make sicilian sweet and sour vegetables under category General Recipes. You may find some video clips related to this receipe below.
sicilian sweet and sour vegetables
Caponata Palermitana
italian
3 large aubergines
salt and pepper
4 celery sticks
6 tablespoons olive oil
1 large onion chopped
1 x 397g can peeled tomatoes drained and sieved
1 tablespoon tomato puree
2 tablespoons wine vinegar
2 tablespoons sugar
2 tablespoons capers
12 green olives stoned
To garnish
1 tablespoonp fine nuts o rflaked almonds
2 hardboiled eggs quartered
Cut the aubergines into 1cm cubes.
Sprinkle with salt put into a colander cover and leave for 1 hour.
Rinse and dry with kitchen paper.
Cook the celery in boiling water for 6 to 8 minutes.
Drain and cut into 1cm cubes.
Heat 4 tablespoons of the oil in a large frying pan add the aubergine and fry quickly stirring frequently for about 10 minutes until tender.
Season to taste with salt and pepper.
Heat the remaining oil in a largepan add the onion and fry gently for 5 minutes.
Add the celery and fry stirring for 5 minutes.
Add the tomatoes tomato puree and a little
salt and pepper.
Simmer gently until the celery and onion are tender about 5 minutes.
Add 2 tablespoons vinegar the sugar capers olives and aubergine.
Simmer for a few minutes stirring.
Adjust the seasoning and add extra vinegar if necessary.
Cool then cover and chill until required.
Garnish with nuts and egg quarters to serve.
Serves 4
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