Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Chicken and Avacado with Rice Salad Recipe
| Salad
Type: Chicken and Avacado with Rice Salad Free Cooking Recipe - Salad the best! Ingredients / Directions 1 pk wild and long grain rice 1 avocado 1 tbsp fresh lemon juice 4 scallions 12 pitted black olive 3 cup(s) cooked chicken 1/4 cup(s) red wine vinegar 2 teaspoon dijon mustard 1/2
[ read more ]
mini savour scones
| Aga Recipes
Cooking receipe to make mini savour scones under category Aga Recipes. You may find some video clips related to this receipe below.mini savour sconesnibbles225g selfraising flour 25g butter pinch salt 300ml milk either 1 tbsp chopped mixed herbs or 1 tbsp chopped sundried tomatoesSieve flour and sal
[ read more ]
Pork Chops in Sour Cream Recipe
| Main Meals
Type: Pork Chops in Sour Cream Free Cooking Recipe - Main Meals Good stuff! Ingredients / Directions 4 pork chops 2 tbsp flour oil 1 medium onion sliced 2 chicken bouillon cubes 1 1/2 cup(s)s hot water 8 ounces sour cream Salt and pepper to taste Season pork chops and dredge in flour.
[ read more ]
coconut fish curry
| General Recipes
Cooking receipe to make coconut fish curry under category General Recipes. You may find some video clips related to this receipe below.coconut fish curryindian650g thick white fish 2 teaspoons lemon juice1 teaspoon cumin seeds1/2 teaspoon fennel seeds1/2 cup desiccated coconut2cm piece ginger choppe
[ read more ]
Cooking receipe to make vegetable terrine under category Aga Recipes. You may find some video clips related to this receipe below.
vegetable terrine
1 large cauliflower cut into florets and washed
675g carrots peeled and sliced
salt and pepper
300ml double cream
2 eggs
1/4 tsp freshly grated nutmeg
1/4 tsp ground coriander
In separate saucepans cook the cauliflower and carrots in boiling salted water.
Cook the cauliflower until just tender and the carrots until well cooked.
Dram well.
Puree the cauliflower in a blender or processor until smooth then transfer the puree to a bowl.
Puree the carrot in the same way and put in a separate bowl.
Add 1 egg and half the cream to each bowl and beat in well.
Season with salt and pepper.
Stir the grated nutmeg into the cauliflower mixture and the coriander into the carrot mixture.
Grease a 2 1/2 pint loaf tin or terrine tin. Put half the cauliflower in the base of the tin and level it.
Gently cover with a layer of half the carrot puree followed by the remaining cauliflower and then the remaining carrot mixture.
Tap the tin on the work surface to remove any air bubbles.
Cover the tin tightly with foil.
