iles flottantes
| Aga Recipes
Cooking receipe to make iles flottantes under category Aga Recipes. You may find some video clips related to this receipe below.iles flottantesvegetarianbutter 3 eggs separated 200g caster sugar600m1 milk 1/2 teaspoon vanilla extract 1 heaped teaspoon comflourGrease a shallow 230 to 250mm shallow ov
[ read more ]
mushroom risotto
| Aga Recipes
Cooking receipe to make mushroom risotto under category Aga Recipes. You may find some video clips related to this receipe below.mushroom risotto1l00g assorted wild mushrooms sliced 1 medium onion chopped 2 tbsp olive oil 150g butter 1 clove garlic finely chopped600 to900m1 light stock hot 275g ris
[ read more ]
turkish dried fruit dessert
| General Recipes
Cooking receipe to make turkish dried fruit dessert under category General Recipes. You may find some video clips related to this receipe below.turkish dried fruit dessertturkishhosaf175g prunes175g dried figs115g dried apricots50g dried raisins2 tbspsn whole shelled almonds1 tspsn sugar1 tbspn hone
[ read more ]
Cinnamon And Milk Recipe
| Drinks
Type: Cinnamon And Milk Free Cooking Recipe - Drinks Good stuff! Ingredients / Directions 1 cup(s) milkStick cinnamonSugar1 teaspoon brandy To prepare this Cinnamon And Milk Recipefirst boil the milk with a stick of cinnamon to flavor it for ten minutes and add the sugar. Serve cold w
[ read more ]
Type: Grilled Salmon and Pasta Free Cooking Recipe – Barbecue
This is a good one!
Ingredients / Directions
1/4 cup(s) fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove
minced
1/2 teaspoon freshly ground pepper
1/2 cup(s) Star� Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps
cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup(s) chopped Star� Spanish Olives
Sprigs of fresh oregano (for garnish) Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed
combine lemon juice
oregano
garlic
pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon
Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.
When cooking is completed
break salmon into bite-size pieces
cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.
Serves 4.
