fillet de bouef en croute
| Aga Recipes
Cooking receipe to make fillet de bouef en croute under category Aga Recipes. You may find some video clips related to this receipe below.fillet de bouef en croute1.5 kg fillet of beef in the piece 50g butter salt and pepper 100g mushrooms 1 tbsp chopped fresh herbs 225g packet puff pastry beaten eg
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seafood risotto with fennel and chilli
| General Recipes
Cooking receipe to make seafood risotto with fennel and chilli under category General Recipes. You may find some video clips related to this receipe below.seafood risotto with fennel and chillijamie olivernaked chef basic risotto recipe (qv basic risotto recipe) using fish stock 400g seafood (one ty
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spinach pasta
| General Recipes
Cooking receipe to make spinach pasta under category General Recipes. You may find some video clips related to this receipe below.spinach pastajamie olivernaked chefRemove 2 whole eggs from the basic recipe. Add approximately 300g spinach which has been blanched squeezed dry (a teatowel is good for
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Sweet Potato Biscuits with Honey Orange Butter Recipe
| Thanks Giving
Type: Sweet Potato Biscuits with Honey Orange Butter Free Cooking Recipe - Thanks Giving Yes! Ingredients / Directions 3 cup(s)s mashed sweet potatoes (about 2 large potatoes)1/2 cup(s) granulated sugar3/4 cup(s) butter4 cup(s)s all-purpose flour1 teaspoon salt3 teaspoons baking powde
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Cooking receipe to make mediterranean sandwich under category General Recipes. You may find some video clips related to this receipe below.
mediterranean sandwich
1 Pugliese loaf (italian round country bread)
1 clove garlic halved
olive oil
4 tablespoons tapenade (qv)
150g sliced aubergine chargrilied
30 large basil leaves
150g sliced courgette chargrilled
4 tablespoons pesto
150g sun dried tomatoes
1 red pepper peeled and chargrilled
1 yellow pepper peeled and chargrilled
400g buffalo mozzarella thinly sliced
100g stoned black olives coarsely chopped
50g red onion thinly sliced
50g rocket leaves
1 tablespoon balsamic vinegar
50g spinach leaves
salt and freshly ground black pepper
Cut lid off the top of the loaf and hollow out the bread leaving a crust of about 1.5cm all the way round.
Rub the cut surfaces of the bread and lid with the garlic then drizle with olive oil.
Spread the tapenade inside the base of the loaf then layer all the remaining ingredients in the order listed above seasoning generously with salt and black pepper between each layer.
Pour on the vinegar between the rocket leaves and spinach leaves.
Replace lid; wrap loaf in cling film.
Put in the refrigerator and chill overnight pressed under a heavy weight.
Serve the sandwich in wedges with a warm potato salad.
Serves 4
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