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fish cakes with romesco sauce
| General Recipes
Cooking receipe to make fish cakes with romesco sauce under category General Recipes. You may find some video clips related to this receipe below.fish cakes with romesco sauceFish cakes 450g cooked white fish (haddock codling whiting) 1 fillet of smoked haddock cooked 500g mashed potatoes 2 large eg
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Peach Crisp Recipe
| Pies And Pastries
Type: Peach Crisp Free Cooking Recipe - Pies And Pastries It's alright! Ingredients / Directions 5 cup(s)s peeled sliced peaches1 cup(s) sifted flour1 cup(s) granulated sugar1/2 teaspoon salt1/2 teaspoon cinnamon1/2 cup(s) butter Spread peach slices in a greased 8-inch square baking p
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caramelised rice puddings
| Aga Recipes
Cooking receipe to make caramelised rice puddings under category Aga Recipes. You may find some video clips related to this receipe below.full fat caramelised rice puddings125g shortgrain pudding rice 600ml milk 1 vanilla pod split or 1/2 tspn vanilla essence 225g caster sugar 3 tbsp water 300ml dou
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Aubergine croquettes Recipe
| Greek
Type: Aubergine croquettes Free Cooking Recipe - Greek Just do it! Ingredients / Directions Directions: * aubergines (enough to make at least 2 cup(s)s of aubergine pulp) * 2 eggs * Bread crumb * 1/2 cup(s) grated cheese (kefalograviera or parmesan) * 1 small onionchopp
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Cooking receipe to make dried broad bean soup under category General Recipes. You may find some video clips related to this receipe below.
dried broad bean soup
Zuppa di fave secche
italian
river cafe cook book
250g dried broad beans soaked and cooked (qv cannellini)
1kg swiss chard with stalks
3 garlic cloves peeled and chopped
3 tablespoons olive oil
sea salt and freshly ground black pepper
extra virgin olive oil
Cook the beans (qv cannellini) retaining their cooking water.
Remove the leaves from the chard stalks and shred them.
Cut the upper part of the stalks into matchsticks.
Blanch the stalks first in boiling salted water until tender 5 minutes or so then briefly blanch the leaves.
In a large saucepan gently fry the garlic cloves in the olive oil until light brown.
Add the blanched chard stalks and aher a minute the blanched leaves.
Stir to coat the chard with oil then add half the cooked beans along with about a cupful of their cooking water.
Cook for a further 5 minutes no longer.
In a processor or blender briefly pulse chop the chard and bean mixture the beans should be broken not pureed.
Add extra water from the cooked beans if necessart but remember that the soup should be thick.
Return the mixture to the saucepan and add the remaining whole beans.
Season with salt and pepper.
Serve at room temperature with a generous amount of olive oil.
Dried broad beans have a totally different flavour and texture from fresh ones they taste soft and nutty rather like chestnuts.
Serves 6
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