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Simple Japanese Stock Japanese cooking recipe
| Japanese
Ingredients 4 inches piece kombu seaweed 5 dried shiitake mushrooms 5 cups water Directions 1Wipe kombu with a damp cloth. 2Place all ingredients in a soup pot. 3Bring to a boil. 4Remove from heat 5Let steep for 1/2 hour. 6Strain and refrigerate for up to 5 days.View related video clips[tube
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Canja Recipe
| Soups
Type: Canja Free Cooking Recipe - Soups Unbelievable! Ingredients / Directions 3 pounds bonelessskinless chicken meat 1 onionchopped 6 cup(s)s chicken stock 1/4 cup(s) long-grain white rice 3/4 cup(s) tomato - peeledseeded and chopped 1/2 cup(s) chopped carrots salt to taste ground bl
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Tea - Fairy Wisdom Tea
| Teas 2
Cooking receipe to make Tea - Fairy Wisdom Tea under category Teas 2. You may find some video clips related to this receipe below.Fairy Wisdom TeaHelps to understand and communicate with the Nature spirits.1 part elder flower1 part lemon thyme1 part rose hips1 part yarrow1 part lemon grassPlace all
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Caramelized Pear Brie Recipe
| Appetizers
Type: Caramelized Pear Brie Free Cooking Recipe - Appetizers Outstanding! Ingredients / Directions 1 (8 ounce) round brie cheese1/2 pearthinly sliced2 teaspoons brown sugar1 tablespoon chopped walnuts Place pear slices in overlapping concentric circles to cover surface of brie. Sprink
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Cooking receipe to make indian chick peas under category General Recipes. You may find some video clips related to this receipe below.
indian chick peas
2 x 400g cans chick peas
2 melium sized onions finely chopped
1 teaspoon grated ginger
1/2 teaspoon mashed garlic
2 green chillies seeded and finely chopped
1/2 teaspoon turmeric
3 tablespoons ghee or vegetable oil
2 targe well ripened tomatoes seeded and chopped
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
3 talkespoons chopped coriander
1 tablespoon fresh pomegranate seeds (optional)
Drain chick peas reserving the liquid.
Cook the onions ginger garlic chillies and turmeric in the ghee or oil until golden and softened. Add the tomatoes and cook to soften then add the coriander and chick peas.
Cook for 10 minutes add 1 cup of the reserved liquid and cool a further 10 minutes.
Add garam masala lemon juice and stir in the coriander.
Cook gently for 3 minutes adding more liquid if needed to make a sauce.
Pour into a dish and sprinkle with pomegranate seeds if using.
Serves 4
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