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mussel soup with saffron
| General Recipes
Cooking receipe to make mussel soup with saffron under category General Recipes. You may find some video clips related to this receipe below.mussel soup with saffronladenis120g butter 2tbspns olive oil 1 onion 1 finely diced carrot 1 finely diced leek1 small bunch fresh parsley4 garlic cloves finely
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Tea - Spiced Relief Tea
| Teas 2
Cooking receipe to make Tea - Spiced Relief Tea under category Teas 2. You may find some video clips related to this receipe below.Spiced Relief Tea1 tsp anise seeds (ground slightly)2-3 cinnamon sticks1 inch dried ginger sliced1-2 tsp dried echinacea rootPut 3 cups of water into a pot, add the spic
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Apricot Almond Cheesecake Recipe
| Dessert
Type: Apricot Almond Cheesecake Free Cooking Recipe - Dessert the best! Ingredients / Directions Crust:1 1/2 cup(s) graham cracker crumbs1/2 cup(s) slivered almondscoarsely ground2 tbsp brown sugar1/3 cup(s) margarinemeltedFilling:4 oz dried apricots1/2 cup(s) water1/2 cup(s) sugar1 c
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Noodles with Lean Pork and Shrimp Recipe
| Pasta
Type: Noodles with Lean Pork and Shrimp Free Cooking Recipe - Pasta Not bad! Ingredients / Directions 1 pkg. Chow-mein noodles1 tbsp. cooking oil1 clove garlicminced1/2 lb. lean porksliced1/4 lb. fresh shrimpcleaned and sliced1 teaspoon. salt.Dash of pepper1 small onionsliced1/4 cup(s
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Cooking receipe to make loch rannoch venison under category Aga Recipes. You may find some video clips related to this receipe below.
loch rannoch venison
900g stewing venison cut into 25mm pieces
25g butter
100g smoked streaky bacon snipped into small pieces
350g whole shallots or small pickling onions
3 cloves garlic crushed
50g plain flour
300ml red wine
600m1chicken stock
1 tablespoon tomato puree
1 tablespoon runny honey
1 head of celery cut diagonally (reserve the heart for later)
225g chestnut mushrooms whole or if large halved
salt and freshly ground black pepper celery leaves or fresh parsley
Brown the venison either by roasting in the roasting oven or brown in batches in a frying pan in butter on the boiling plate.
Spoon into a large casserole.
Cook the bacon in the frying pan on the boiling plate until the fat begins to run. Add the whole shallots and garlic and fry for about 4 to 5 minutes.
Add the flour stir well then blend in the wine and stock.
Add the tomato puree honey celery whole mushrooms and the seasoning. Bring to the boil and simmer for 5 minutes.
Pour the sauce over the venison in the casserole.
Cover and transfer to the simmering oven for 1 1/2 to 2 hours or until tender.
Add the chopped heart ofcelery for the last 20 minutes of the cooking time.
This adds crunch to the casserole.
Check the seasoning skim off any fat and decorate with celery leaves or parsley.
A wonderful rich winter casserole which is perfect for entertaining. Serve it with redcurrant or other fruit jelly or serve simply with mashed potato for the family.
Serves 6
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