Beef Bourguignonne Recipe
| Meats
Type: Beef Bourguignonne Free Cooking Recipe - Meats All good! Ingredients / Directions 1 (3 pound) lean beef chuckcubed1/2 cup(s) shortening3 tablespoons flour1 1/2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon thyme1 cup(s) beef consomm�2 to 3 cup(s)s dry red wine1 (4 ounce)
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french dressing
| General Recipes
Cooking receipe to make french dressing under category General Recipes. You may find some video clips related to this receipe below.french dressing1 tablespoon olive oil6 tablespoons wine vinegar 1/2 teaspoon mustard1/4 teaspoon sugar salt and pepper Place all the ingredients with salt and pepper to
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ice cream pudding
| Aga Recipes
Cooking receipe to make ice cream pudding under category Aga Recipes. You may find some video clips related to this receipe below.ice cream puddingvegetarian1 x 450g jar of vegetarian suet free mincemeat3 tablespoons brandy4 eggs 300ml double cream 100g caster sugarMix the mincemeat and brandy toget
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lapp sandwich
| General Recipes
Cooking receipe to make lapp sandwich under category General Recipes. You may find some video clips related to this receipe below.lapp sandwich Lappsmorgas Swedish8 eggs 1/4 cup water 1/4 teaspoon salt white pepper 2 to 3 tablespoons margarine or butter 4 large slices white sandwich bread margarine
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Cooking receipe to make farfalle al cavolo nero con olio nuovo under category General Recipes. You may find some video clips related to this receipe below.
farfalle al cavolo nero con olio nuovo
italian
river cafe cook book
1.1kg cavolo nero leaves
sea salt and freshly ground black peppe
4 garlic cloves peeled
250ml extra virgin olive oil
250g farfalle
parmesan freshly grated
Remove the stalks of the cavolo nero leaves but keep the leaves whole.
Blanch them in a generous amount of boiling salted water along with 2 garlic cloves for a few minutes only.
Drain well.
Put the blanched garlic and cavolo nero into the food processor and pulse chop to a fairly coarse puree.
In the last couple of seconds pour into the processor about 75ml of the oil.
This makes a fairly liquid dark green puree.
Crush the 2 remaining garlic cloves with 1 teaspoon sea salt.
Stir into the puree along with a further 75ml oil.
Season to taste.
Cook the farfalle in a generous amount of boiling salted water then drain thoroughly.
Put the pasta into the sauce and stir until each piece is thickly coated.
Pour in the remaining olive oil and serve with Parmesan.
Serves 6
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