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| General Recipes
Cooking receipe to make couscous garnish under category General Recipes. You may find some video clips related to this receipe below.couscous garnishladenis160ml hot water drop olive oilSalt and pepper160g couscous25g butter 1/2 finely chopped onion1 small red pepper finely diced 1 tspn fresh parsle
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| Meats
Type: Pepper Steak II Free Cooking Recipe - Meats Um! Yummy! Ingredients / Directions 1 (1 pound) round steakthinly sliced against the grain2 tablespoons vegetable oil1/2 cup(s) thinly sliced mild onions2 crushed cloves garlic1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon sugar1 cup(s
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fish in ginger sauce
| General Recipes
Cooking receipe to make fish in ginger sauce under category General Recipes. You may find some video clips related to this receipe below.fish in ginger saucethai1kg whole snapper or other fish1/2 cup flour1/2 cup corn flour oil for deep frying 1 fresh red chilli seeded and finely shredded1 spring on
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Cooking receipe to make jerusalem artichoke soup under category Aga Recipes. You may find some video clips related to this receipe below.
jerusalem artichoke soup
175g onions
50g celery
900g jerusalem artichokes
125g carrots
125g butter
1 garlic clove
300ml dry white wine
1 sachet bouquet garni
salt and freshly ground black pepper
142ml carton double cream
thyme sprigs to garnish
french bread and goats cheese to serve
Chop onions and celery; peel and chop the artichokes and carrots.
Melt the butter in a large saucepan add onions and crushed garlic; cook on the simmering plate for 2 minutes.
Add the remaining vegetables and cook in the simmering oven for 20 minutes.
Add the wine bring to the boil on the boiling plate and simmer until reduced by half.
Add 1.1 litres water and the bouquet gami.
Return to the boil then cook in the simmering oven for about 1 hour or until the vegetables are soft.
Cool slightly.
Remove the bouquet game and blend the soup in a liquidiser until smooth.
To serve reheat gently in a pan season and add half the cream.
Spoon into bowls and drizzle with remaining cream.
Serve with sliced french bread spread with goats cheese and cooked on a baking tray on the top shelf of the roasting oven for 5 to 7 minutes until just golden.
Garnish with thyme.
Jerusalem artichokes now come in an easy to peel shape the knobbly awkward vegetable of the past is now as easy to tackle as a carrot.
Serves 6
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