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Roast Loin of Pork with Prune and Apple Stuffing Recipe
| Holiday
Type: Roast Loin of Pork with Prune and Apple Stuffing Free Cooking Recipe - Holiday Just do it! Ingredients / Directions # 3 lbs. (1.5 kg) loin of porkboned and scored# 4 oz. (125g) cooking applespeeled and chopped# 4 oz. (125g) prunesstoned and soaked# oil and salt # Make deep and
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Caramel Chocolate Toffee Studded Apples Recipe
| Halloween
Type: Caramel Chocolate Toffee Studded Apples Free Cooking Recipe - Halloween You got to try this! Ingredients / Directions 4 large apples1 (14 ounce) bag caramels1 bag semi-sweet chocolate chips1 teaspoon shorteningToffee bitsPopsicle sticks Wash and dry apples. Insert Popsicle stick
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dilled lamb chops
| General Recipes
Cooking receipe to make dilled lamb chops under category General Recipes. You may find some video clips related to this receipe below.dilled lamb chopssuvavale chopsindian300g potatoes boiled and peeled 1 tspn turmeric powder 1 tspn chilli powder 2 tspns coriander powder 2 tspns cumin powder 4 tbspn
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Sweet Potato Soup to Comfort Your Soul Recipe
| Soups
Type: Sweet Potato Soup to Comfort Your Soul Free Cooking Recipe - Soups Not bad! Ingredients / Directions " Directions:3 yamspeeled and cut into large pieces1 onionpeeled and cut into large pieces1 small winter squashpeeled and cut into large pieces (or use a smaller part of a
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Cooking receipe to make pasta and chickpea soup with pesto under category Aga Recipes. You may find some video clips related to this receipe below.
pasta and chickpea soup with pesto
3 tbsp olive oil
1 onion chopped
2 garlic cloves finely chopped
1 small leek sliced
1 level tsp chopped fresh rosemary
397g can chickpeas
1.2 litres vegetable stock
4 ripe tomatoes skinned and chopped
1 courgette diced serve
125g shelled peas
125g french beans
125g shelled broad beans
50g dried pastina (small soup pasta)
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
readymade pesto
freshly grated pecorino or parmesan to
serve
Heat the oil in a large saucepan add the onion garlic leek and rosemary and fry on the simmering plate for 5 to 6 minutes or until softened but not coloured.
Add the chickpeas with their liquid the stock and tomatoes.
Bring to the boll cover and simmer on the floor of the simmering oven for 40 minutes.
Add the courgette peas halved french beans and the shelled broad beans. Return to the boil then cook on the simmering plate for 10 minutes.
Add pasta and parsley and cook in the simmering oven for 6 to 8 minutes until al dente.
Season to taste.
Serve topped with a spoonful of pesto and a sprinkling of cheese.
Pasta and chickpeas provide excellent contrasting textures in this robust soup. You can use borlotti beans instead of chickpeas or replace half the stock with an equal quantity of tomato juice if you wish.
Serves 6
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