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Cranberry-Walnut Rugelach Recipe
| Thanks Giving
Type: Cranberry-Walnut Rugelach Free Cooking Recipe - Thanks Giving the best! Ingredients / Directions Pastry1 cup(s) unsalted butter or margarineroom temperature8 ounces cream cheeseroom temperature1/4 cup(s) granulated sugar2 egg yolks1 teaspoon vanilla extract1/2 teaspoon salt2 cup
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Pineapple Shrimp With Rice Recipe
| Fish And Seafoods
Type: Pineapple Shrimp With Rice Free Cooking Recipe - Fish And Seafoods Um! Yummy! Ingredients / Directions 2 1/2 cup(s) Pineapple chunks 3 tbsp pickle syrup 3/4 teaspoon salt 1/2 cup(s) pickleschopped 1 tbsp cornstarch 1 lb Shrimpcooked 1 ricecooked Put pineapple with syruppicklespi
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Mexican Frittata Express Recipe
| Mexican
Type: Mexican Frittata Express Free Cooking Recipe - Mexican No other! Ingredients / Directions 2 Mission? Burrito Size Flour Tortillas3 Tbsp. Margarine1 large Onion chopped2 small Zucchini chopped1 Red Bell Pepper chopped3 Scallions or Green Onions chopped8 Eggs1/2 cup(s) Milk1 1/2 c
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fresh plum cake
| General Recipes
Cooking receipe to make fresh plum cake under category General Recipes. You may find some video clips related to this receipe below.fresh plum cake350g self raising flour1/2 teaspoon salt2 teaspoons cinnamon175g hard magprine75g + 2 tablespoons soft brown sugr75g sultanas450g fresh plums6 tablespoon
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Cooking receipe to make green parsley mash under category General Recipes. You may find some video clips related to this receipe below.
green parsley mash
900g desiree or king edward potatoes peeled and steamed (qv mashed potato)
50g fresh curly parsley
150ml milk
salt and freshly milled black pepper
While the potatoes are cooking place the parsley with its stalks into a small saucepan add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tender.
Then place the whole lot into a liquidiser or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour 2 to 3 minutes then strain it through a sieve to remove any bits of stalks and return to the pan to keep warm.
When the potatoes are tender drain them and cover with a clean tea cloth and leave for 4 minutes.
Using an electric hand whisk on a slow speed start to mash the potatoes then increase the speed of the whisk and gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper.
Whisk until the mash is light and fluffy.
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes but its also very good with boiled ham or grilled gammon steaks.
Serves 4
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