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
Homemade Irish Cream Recipe
| Appetizers
Type: Homemade Irish Cream Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 3 eggs 1 (14 ounce) can sweetened condensed milk 3 tablespoons chocolate-flavored syrup 2 1/2 tablespoons instant coffee granules 16 fluid ounces non-dairy creamer 1 teaspoon vanilla extract
[ read more ]
hot spiced aubergine stacks
| Aga Recipes
Cooking receipe to make hot spiced aubergine stacks under category Aga Recipes. You may find some video clips related to this receipe below.hot spiced aubergine stacksvegetarian1 large aubergine sliced into 12 x 5mm rings a knob of butter 1 small onion finely chopped 1 red pepper seeded and chopped3
[ read more ]
Dixie Whiskey Cocktail
| Drink Master
Cooking receipe to make Dixie Whiskey Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 1 dash Bitters 1/4 tsp Triple Sec 1/2 tsp Creme de Menthe (white) 2 oz Bourbon Shake with ice and strain into cocktail
[ read more ]
Tea - After Dinner Carminative Tea
| Teas 2
Cooking receipe to make Tea - After Dinner Carminative Tea under category Teas 2. You may find some video clips related to this receipe below.After Dinner Carminative Tea1 cup water1 tablespoon fennel seedsBring the water and fennel seeds to a boil with the lid on the pan and let sit for 15 minutes
[ read more ]
Cooking receipe to make fennel gratin with oil and cheese under category General Recipes. You may find some video clips related to this receipe below.
fennel gratin with oil and cheese
mediterranean
4 fennel bulbs
2 1/2 tbpsn olive oil
3 tbspns freshly grated parmesan cheese
1 tbpsn fennel seeds
1/4 tspn coarse sea salt
2 tbspns toasted breadcrumbs
Preheat the oven to 190C/375F/gas 5 and lightly oil a small gratin dish.
Slice off and discard the feathery tops of the fennel.
Trim and discard the thick base.
If the fennel is bruised or dried up remove and discard its outer layer.
Slice each bulb in two lengthwise.
Bring a saucepan of water to the boil add the fennel pieces and boil them for 46 minutes until they are softer but still with a little resistance in them.
Drain them in a colander and then place them closely together in the prepared gratin dish.
Heat the remaining olive oil gently in a small frying pan add the fennel seeds and swirl them around for 1 minute until they start to sizzle.
Dribble the oil and seeds over the fennel and then sprinkle the salt cheese and breadcrumbs over the top in that order.
Bake on the upper shelf of the oven for 20 minutes until lightly brown on top.
Finocchio Florencefennel is an undervalued vegetable with a cool elegant flavour. Although it is often served raw in salads and its refreshing effects are undoubted occasionally it appears cooked in Italy and I am always freshly surprised by itsfinesse and its deliciousness. When cooked its sweet taste and anise aromas are better projected if it is complemented by a softer texture. It makes an ideal partner for fish particularly grilled fish.
Serves 4
[tubepress mode=’tag’, tagValue=’fennel gratin with oil and cheese’]
