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Cherry Lasagna Recipe
| Dessert
Type: Cherry Lasagna Free Cooking Recipe - Dessert Just do it! Ingredients / Directions 2 cans cherry pie filling8 lasagna noodlescooked1 container ricotta cheese3 eggs1/2 cup(s) granulated sugar1/3 cup(s) all-purpose flour1/3 cup(s) plus 3 tablespoons firmly packed light brown sugar1
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Raisin Walnut Roll Bread
| Cyber Kuali
Cooking receipe to make Raisin Walnut Roll Bread under category Cyber Kuali. You may find some video clips related to this receipe below.Raisin Walnut Roll BreadBy Amy BehIngredients: (A)
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mustard mash
| Aga Recipes
Cooking receipe to make mustard mash under category Aga Recipes. You may find some video clips related to this receipe below.mustard mashsee mashed potato[tubepress mode='tag', tagValue='mustard mash']
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Chicken And Vegetable Puffs
| Cyber Kuali
Cooking receipe to make Chicken And Vegetable Puffs under category Cyber Kuali. You may find some video clips related to this receipe below.Chicken And Vegetable PuffsBy Amy Beh Ingredients: (Filling)2 tbsp oil80g onion, chopped3cm piece cinnamon stick1 1/2 tbsp fish curry powder1 tbsp water175g chi
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Cooking receipe to make chickpea and mint soup with garlic and olive oil under category General Recipes. You may find some video clips related to this receipe below.
chickpea and mint soup with garlic and olive oil
500g dried chickpeas soaked in cold water overnight
3 onions peeled
6 cloves garlic peeled
Fruity olive oil
1 1/2 tsp ground cumin
salt and black pepper
750m1 chicken or vegetable stock
good squeeze of lemon juice
small bunch fresh mint chopped
3 tbsp creme fraiche (optional)
3 chunky spring onions (or 1/4 small red onion) finely sliced to serve
Drain the chickpeas and place in a saucepan.
Fill with water to about 40mm above the pulses (do not add salt at this
stage as it will toughen them).
Throw in 1 onion halved and 3 peeled cloves of garlic.
Bring to the boil and cook for about 5 minutes skinuning off any foam then lower the heat cover and gently bubble for 1 1/4 hours or until tender.
Add a good teaspoon of salt during the last 10 minutes.
Meanwhile chop the remaining onions and garlic and in a flying pan gently cook in 2 tbsp oil adding the cumin and some salt and pepper after about 5 minutes.
Continue until everything has softened but not browned.
When the chickpeas are cooked discard the spent onion and add the contents of the trying pan.
Blitz half the mixture (including the cooking water) in a processor until smooth then quickly process the remainder. so that it is still coarse and chunky.
Mix the two together in a saucepan then stir in the chopped hunt. some olive oil and lots of black pepper. Reheat.
Taste and add more salt if needed. Finally stir in the creme faiche (if using) and sharpen with a good squeeze of lemon juice.
Serve with chopped spring onion and more fresh mint.
Eat with toasted bread.
If you have the time make your own ground cumin: toast some cumin seeds in a hot dry firing pan until they are fragrant (but not burnt) then grind. I use an electric coffee grinder.
Serves 2
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