Greek Cookies Recipe
| Greek
Type: Greek Cookies Free Cooking Recipe - Greek Unbelievable! Ingredients / Directions 1 cup(s) butter; or margarine1/2 cup(s) sifted confectioner''s sugar1 egg yolk1 Tbsp. cognac2 cup(s)s sifted all purpose flour Cream butter or margarine with sugar; add egg yolk and cognac.Mix well.
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glazed brandied prune tart
| Aga Recipes
Cooking receipe to make glazed brandied prune tart under category Aga Recipes. You may find some video clips related to this receipe below.glazed brandied prune tartFor the filling:250g no soak dried pitted prunes 75ml brandy 1 vanilla pod 142ml carton double cream 142ml carton single cream 25g cast
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penne with sun dried tomatoes and mozzarella
| General Recipes
Cooking receipe to make penne with sun dried tomatoes and mozzarella under category General Recipes. You may find some video clips related to this receipe below.penne with sun dried tomatoes and mozzarellamediterranean400g penne8 sun dried tomato halves in oil chopped150g buffalo mozzarella cheese c
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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Japanese cooking recipe
| Japanese
Ingredients 4 cups japanese rice 4 medium chicken thighs or 2 large chicken breasts 1 medium onion 1/2 (16 ounce) package frozen broccoli carrots cauliflower mix 1/4 head cabbage, sliced thinly pickled ginger, called beni shoga Teriyaki Sauce 10 tablespoons soy sauce 5 tablespoons mirin 5 ta
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Cooking receipe to make mesclun with goats cheese under category General Recipes. You may find some video clips related to this receipe below.
mesclun with goats cheese
mediterannean
175g mesclun or a variety of salad leaves and herbs as below
85g mature or semi mature goats cheese with a sharp taste and crumbly texture eg crottin
for the vinaigrette
1 tbspn balsamic vinegar
1 tbspn lemon juice
1 small garlic clove crushed
2 tbspns hazelnut or walnut oil
Place the mixed salad leaves in a bowl and crumble the cheese on top.
Beat together all the vinaigrette ingredients apart from the oil.
Then beat in the oil and adjust the seasoning if necessary.
Pour the dressing over the salad and toss well.
It is only in France and Italy that I have come across a proper mixture of salad greens to deserve the name of the original Provencal mesclun. The best way to form an idea of what it can be is to visit one of the large Mediterranean markets such as that in Nice or the Mercato Centrale near the Piazza San Lorenzo in Florence where the selection is particularly astounding in the autumn.
A mesclun should include young leaves of both wild and cultivated greens such as dandelion barba di cappuccino (monks beard) tiny peppery rocket leaves lambs lettuce purslane chervil oakleaf lettuce and occasionally a number of unrecognizable items seasonal and indigenous to the area. Such items are often sold already mixed as well as separately. Very rarely do we have access to such a glowing array of crisply fresh greenery but we can improvise. Try to use the crisp inner leaves of different lettuce heartsfor the basis of the salad. Rocket leaves are indispensable.
Serves 4
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