Tea - Nervous Tension Tea
| Teas 2
Cooking receipe to make Tea - Nervous Tension Tea under category Teas 2. You may find some video clips related to this receipe below.Nervous Tension Tea1 1/3 oz. St. John[tubepress mode='tag', tagValue='Tea - Nervous Tension Tea']
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Potato Salad with Turkey Recipe
| Salad
Type: Potato Salad with Turkey Free Cooking Recipe - Salad No other! Ingredients / Directions 2 cup(s) cookeddiced turkey2 stalks celerydiced3 green onionssliced2 red potatoescooked and cubed2 tbsp dried parsleyor to taste2 teaspoon dillweedor to taste1 cup(s) yogurtBlack pepper to ta
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Salmon Asparagus Sushi Japanese cooking recipe
| Japanese
Ingredients 6 sheets nori 3 cups sushi rice, cooked 6 stalks asparagus 4 ounces smoked salmon mayonnaise Directions 1Microwave the asparagus for about 1 minute. 2Roll the sushi. 3For your fillings, use a stalk of asparagus, some smoked salmon, and a line of mayonnaise. 4Serve and enjoy!View
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Carrot-Tofu Dish Japanese cooking recipe
| Japanese
Ingredients 40 g rectangles thin fried tofu (usu, age) 2 tablespoons rice vinegar 2 teaspoons sugar 2 teaspoons sake 2 teaspoons soy sauce 1 teaspoon salt 1 tablespoon rapeseed oil 600 g carrots, cut into matchsticks 26 g sesame seeds (toasted and ground) 2 teaspoons toasted sesame oil Dir
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Cooking receipe to make mixed salad with tuna and red pepper dressing under category General Recipes. You may find some video clips related to this receipe below.
mixed salad with tuna and red pepper dressing
220g shelled broad beans fresh or frozen
1/2 a frisee of lettuce roughly torn up
340g cherry tomatoes halved
85g black olives
3 quartered hard boiled eggs
dressing
55g tinned tuna well drained
1/2 red pepper grilled and skinned
1 clove of garlic chopped
2 anchovy fillets chopped
6 toasted hazelnuts chopped
11/2 tbspn red wine vinegar
Salt and pepper
6tspn olive oil
First make the dressing
Process the tuna red pepper garlic anchovy and hazelnuts with the red wine vinegar a litte salt and some pepper to give a smooth paste.
Keep the blades whirring and gradually trickle in the olive oil.
Adjust seasoning.
Pour into a large salad bowl and cross the salad servers over it.
Blanch fresh broad beans in boiling for 1 minute then drain.
Slit the outer skins and slip out the bright green inner beans.
Cook these in boiling salted water until just tender.
Drain run under the cold tap and drain again.
Frozen beans should be thawed or blanched in boiling water for 1 minute then skinned as fresh.
If necessary simmer for 1 or 2 minutes more In fresh water.
Shortly before serving pile the lettuce over the salad servers in the bowl.
Scatter the broad beans cherry tomatoes and olives over the lettuce and nestle the quartered eggs in among them.
Toss at the table.
The tuna adds body and richness to the salad. A word of waming though. It is thick enough to make the salad look rather be draggled. This doesn t seem to dampen appetites once it is tasted but make sure that everyone sees the prettiness of the salad before mixing in the dressing.
Serves 6
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