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Curried Carrot & Coconut Milk Soup Recipe
| Soups
Type: Curried Carrot & Coconut Milk Soup Free Cooking Recipe - Soups Check out the travel channel! Ingredients / Directions 3/4 cup(s) finely chopped scallion1 small onionchopped1 tbsp finely grated peeled fresh gingerroot2 tbsp unsalted butter1 tbsp curry powder1 1/2 pounds carrotspe
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Ancient Greek Fish with coriander Recipe
| Greek
Type: Ancient Greek Fish with coriander Free Cooking Recipe - Greek Good stuff! Ingredients / Directions Directions: * 2 spoons of coriander seeds * 1 tea spoon salt * 2 steaks cod * Vinegarmade from white wine. Preheat the oven in 190 C. Place the coriander seeds in a bak
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fillet of beef rossini
| General Recipes
Cooking receipe to make fillet of beef rossini under category General Recipes. You may find some video clips related to this receipe below.fillet of beef rossiniladenis4 x 140g fillet steakssalt and pepper knob of butter 300ml madeira 300ml demivglace (qv) 4 truffle slices very finely diced 4 small
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Greek Almond Biscuits Recipe
| Greek
Type: Greek Almond Biscuits Free Cooking Recipe - Greek This is a good one! Ingredients / Directions Directions: * 3 cup(s)s almond meal * 1 cup(s) caster sugar * 3 drops almond essence * 3 egg whiteslightly beaten * 1 cup(s) flaked almonds Combine the almond mealsugar
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Cooking receipe to make pan cooked artichokes with lemon thyme and garlic under category General Recipes. You may find some video clips related to this receipe below.
pan cooked artichokes with lemon thyme and garlic
jamie oliver
naked chef
2 tablespoons olive oil
1 clove of garlic
juice and zest of 1 large unwaxed lemon 8 medium globe artichokes prepared (qv globe artichokes)
85m1 dry white wine
salt and freshly ground black pepper
1 good handful of fresh basil picked tom or semi chopped
1 knob of butter
Put the olive oil and garlic into a fairly hot thick bottomed casseroletype pan. Allow to soften but not to colour.
Add small strips of lemon zest which should have no white pith to the garlic and stir.
Then add your quartered or halved artichokes and toss around again with a pinch of salt. (Alt this time you should be cooking on a semigentle heat just so that your ingredients are sizzling away but not burning or colouring.)
Squeeze in the juice from the lemon and allow it to cook for about 3 minutes until all the moisture from the pan has evapourated.
Add the wine place a lid on top and allow the artichokes to simmer for about 10 minutes or until tender.
Remove from the heat and correct the seasoning.
Add the fresh basil and the knob of butter and swirl around.
Put the lid back on and allow to sit for 1 minute to let the fragrance of the basil permeate the artichokes.
Serve straight away as an accompaniment for plainly cooked fish or white meats or as an antipasto.
This is a lovely way to eat artichokes and certainly a good one to try if you are cooking them for the first time.
Serves 4
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