Dashi Japanese cooking recipe
| Japanese
Ingredients 5 1/4 cups cold purified water 4 inches dried kelp, cut into square (kombu) 1/2 cup bonito flakes (katsuobushi) Directions 1Sponge kelp clean and cut into a half-inch fringe. 2Put in a medium saucepan with cold water and bring just to a boil over moderate heat. 3Remove kelp (and res
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Marshall Islands Macadamia Nut Pie
| Pie s 4U
Cooking receipe to make Marshall Islands Macadamia Nut Pie under category Pie s 4U. You may find some video clips related to this receipe below.Marshall Islands Macadamia Nut Pie A coconut pie, served with coconut cream for cocoNuts!
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irish stew with thyme and leeks
| Aga Recipes
Cooking receipe to make irish stew with thyme and leeks under category Aga Recipes. You may find some video clips related to this receipe below.irish stew with thyme and leeks1 kg stewing lamb middle or neck chops for every day or best end cutlets for posh 1litre cold watersalt450g potatoes peeled
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Rendang-in-a-Jiffy
| Cyber Kuali
Cooking receipe to make Rendang-in-a-Jiffy under category Cyber Kuali. You may find some video clips related to this receipe below.Rendang-in-a-JiffyBy Amy Beh Rendang-in-a-Jiffy Ingredients: 600g beef, cut into thick slices2 cups thick coconut milk2 stalks lemon grass, lightly smashed2 green chilli
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Cooking receipe to make normandy onion soup under category General Recipes. You may find some video clips related to this receipe below.
normandy onion soup
gratinee normande
ladenis
375g onions preferably the purple breton type
40g butter
1very small bouquet garni
250ml sweet cider
2 tspn flour
650ml chicken stock
8 thin slices french bread preferably from a baguette
70ml double cream
Peel wash and finely slice the onions.
In a saute pan sweat them with 25g butter until pale golden.
Add the bouquet garni pour in 150ml cider and simmer for 5 minutes.
Set aside.
Melt the remaining butter in a saucepan.
Stir in the flour and make a pale roux.
Pour in the chicken stock and bring to the boil stirring continuously with a wire whisk.
Cook for 15 minutes
The cider gives a slightly mellower flavour to the classic soupe a loignon and makes it more digestible. Be sure to make this soup in large quantities; greedy people are apt to give themselves away by asking for a second bowlful.
Serves 4
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