Shrimp Melon Salad Recipe
| Salad
Type: Shrimp Melon Salad Free Cooking Recipe - Salad This is a good one! Ingredients / Directions 150 g medium shrimps 1 can (439 g) DEL MONTE Fiesta Fruit Cocktaildrained (reserve syrup) 1 medium (500 g) melon (cantaloupe)cut into tidbits 1/2 cup(s) mayonnaise 1/4 cup(s) DEL MONT
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Crabmeat Loaf Recipe
| Barbecue
Type: Crabmeat Loaf Free Cooking Recipe - Barbecue Um! Yummy! Ingredients / Directions 1 large block cream cheese1 can crabmeatdrained1 jar chili sauce2 tablespoons fresh parsleyminced Place a block of cream cheese on a nice plate. Over thispack drained crabmeat. Pour chili sauce over
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garlic stuffed chicken with thyme and chives
| Aga Recipes
Cooking receipe to make garlic stuffed chicken with thyme and chives under category Aga Recipes. You may find some video clips related to this receipe below.garlic stuffed chicken with thyme and chives6 boned chicken breasts skin onsalt and freshly ground black pepper butterstuffing:a good knob of b
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Grasshopper
| Drink Master
Cooking receipe to make Grasshopper under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Creme de Menthe (green) 3/4 oz Creme de Cacao (white) 3/4 oz Light CreamShake with ice and strain into a cocktail glass. [tubepress
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Cooking receipe to make vegetables a la grecque under category Aga Recipes. You may find some video clips related to this receipe below.
vegetables a la grecque
For the bouillon:
2 tbsp virgin olive oil
2 shallots peeled and finely chopped
1 garlic cloves peeled and crushed
150ml dry white wine
1 tbsp white wine vinegar
2 fresh thyme sprigs bruised
2 bay leaves
6 coriander seeds bruised
large pinch of saffron threads
2 strips of orange rind
1/4 level tsp sea salt
6 white peppercorns lightly crushed
For the vegetables:
900g mixed baby vegetables such as carrots turnips fennel broccoli asparagus courgettes and broad beans trimmed peeled halved and quartered
5 tbsp virgin olive oil
salt and freshly ground black pepper
juice of 1/2 lemon
diced yellow pepper to garnish
For the bouillon heat the oil in a pan on the simmering plate; add shallots and garlic and cook gently for 2 to 3 minutes until soft and translucent.
Add remaining ingredients and 300ml water.
Bring to the boil then transfer to the simmering oven for 30 to 45 minutes.
Meanwhile prepare the vegetables.
Peel and cut the carrot into thumb sized pieces.
Peel and quarter the turnip.
Quarter the fennel.
Break the broccoli into florets.
Snap off the coarse end of the asparagus. Thickly slice the courgette.
Cook the vegetables: heat the oil in a large saute pan on the simmering plate then add the slowercooking root vegetables (carrots and turnips) and cook for 4 to 5 minutes.
Add the broccoli fennel and carrot and cook for 2 to 3 minutes.
Finally add the asparagus courgettes and beans and cook for a final 2 to 3 minutes.
Pour the bouillon into the pan bring to the boil and poach the vegetables in the simmering oven for 5 minutes then cool slightly.
To serve season and add lemon juice to taste.
Garnish with yellow pepper.
To save time you could use fresh vegetable stock (available from supermarkets) instead of making the bouillon.
Serves 4
[tubepress mode=’tag’, tagValue=’vegetables a la grecque’]
