italian info
| General Recipes
Cooking receipe to make italian info under category General Recipes. You may find some video clips related to this receipe below.italian carluccio 1/2During the last thirty or 50 years I have had the opportunity to travel widely in most parts of the world and the good fortune to sample many ethnic
[ read more ]
sweet and sour prawns
| General Recipes
Cooking receipe to make sweet and sour prawns under category General Recipes. You may find some video clips related to this receipe below.sweet and sour prawnschineseeastern region110g waterchestnuts tinned (drained weight) or fresh75g red or green pepper2 spring onions2 preferably groundnut oil2 te
[ read more ]
Simply the Best Chocolate
| Chocolate Swap
Cooking receipe to make Simply the Best Chocolate under category Chocolate Swap. You may find some video clips related to this receipe below.Holiday Party Treats Materials:candy dish mold1 cup sugar2 Tbsp. water4 cups of nutsballoon8 broken chocolate barschocolate1/4 lb. butter1/8 tsp. lecithincrush
[ read more ]
Linguine with Clam Sauce II Recipe
| Pasta
Type: Linguine with Clam Sauce II Free Cooking Recipe - Pasta This is a good one! Ingredients / Directions 2 tablespoons butter or margarine1 tablespoon peanut oil3 cloves garlicfinely minced1/4 cup(s) half and half1/4 cup(s) B&B Liqueur2 (6 1/2 ounce) cans chopped clamsdrained1/4 tea
[ read more ]
Cooking receipe to make ricotta roulades with tomato sauce under category Aga Recipes. You may find some video clips related to this receipe below.
ricotta roulades with tomato sauce
vegetarian
9 sheets fllo pastry 150 x 300mm
melted butter
poppy seeds
Filling:
40g butter
1 red onion finely chopped
I x 450g packet of frozen leaf spinach thawed and squeezed out
250g ricotta cheese
100g gruyere cheese grated
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
2 eggs
For the filling melt the butter in a small pan on the boiling plate and cook the chopped onion for a minute or two.
Cover and transfer to the floor of the simmering oven for 15 minutes or until softened but not coloured.
Combine with the rest of the tilling ingredients in a bowl and set aside.
Lay out three separate sheets of filo brush with melted butter and lay two more sheets on top of each buttering between the layers thus making three piles of three layers of filo.
Cut each pile in half to make six squares.
Divide the cheese and spinach mixture into six and spoon across the filo squares from corner to corner.
Roll up fairly tightly leaving the join on top.
Brush generously with melted butter and sprinkle with poppy seeds.
Put the roulades on lift off paper on a baking sheet in two rows of three lengthways.
Cook in the roasting oven on the grid shelf on the floor for about 15 to 20 minutes. (:heck after 5 minutes and if the ends of the pastry are beginning to brown too quickly put the cold plain shelf on the second sec of runners.
Serve hot with the hot tomato sauce (qv) and a mixed leaf salad.
These little filo roulades are quick and easy but look wonderfully professional. The tomato sauce that accompanies them is a marvellous standby for all sorts of other dishes and is good eithe hot or cold.
Serves 6
[tubepress mode=’tag’, tagValue=’ricotta roulades with tomato sauce’]
