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Fresh Watermelon Salsa
| Everyday Recipes
Cooking receipe to make Fresh Watermelon Salsa under category Everyday Recipes. You may find some video clips related to this receipe below.Fresh Watermelon SalsaServings: 4 servings. What you need: Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
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Munchy Cups Recipe
| Holiday
Type: Munchy Cups Free Cooking Recipe - Holiday Not bad! Ingredients / Directions # 4 oz. ( 100g ) cream cheese# 2 oz. ( 50g ) corned beefdiced# 2 tomatoesdiced and deeseeded# salt and ground black pepper# 12 large slices white bread# 4 oz. ( 100g ) butter # Pre-heat oven to 400FGas
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twice baked potaotes
| Aga Recipes
Cooking receipe to make twice baked potaotes under category Aga Recipes. You may find some video clips related to this receipe below.twice baked potatoesCut each potato in half the long way and scoops out the warm pulp leaving just enough next to the skin to keep it from collapsing. The scoopings go
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Tropical Special
| Drink Master
Cooking receipe to make Tropical Special under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz gin 1 oz Orange Juice 1 oz Lime Juice 2 oz Grapefruit Juice 1/2 oz Triple SecShake with ice and
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Cooking receipe to make parmesan aubergines under category General Recipes. You may find some video clips related to this receipe below.
parmesan aubergines
italian
750g aubergines
salt pepper
flour for coating
3 eggs beaten
100ml olive oil
50g grated Parmesan cheese
40g grated Emmenthal cheese
40g butter
Sauce
40g butter
1 onion diced
40g flour
175g canned tomato puree
600ml pint stock
salt pepper sugar
juice 1/2 lemon
Slice the aubergines into rings about 1 cm thick and salt well on both sides.
Leave on a board for 30 minutes to draw out the juice.
Meanwhile make the sauce. Heat the butter in a pan fry the onion for 5 minutes until golden.
Add the flour and cook stirring for 2 minutes.
Blend the tomato puree into the stock gradually add to the roux in the pan and simmer for 10 minutes.
Season with pepper sugar and lemon juice and with salt if necessary.
Rinse the aubergine slices and dry with absorbent paper.
Dip first in flour then in the beaten eggs seasoned with pepper.
Heat the oil in a pan until it is smoking fry the aubergine slices for 3 minutes on each side until golden yellow.
Remove from the pan and drain on absorbent paper.
Mix the Parmesan and Emmenthal cheeses together.
Put half the tomato sauce in an ovenproof dish add the aubergines in layers sprinkling plenty of cheese over each layer.
Finish with the rest of the tomato sauce and a final sprinkling of cheese.
Dot the top of the casserole with flakes of butter.
Cover and bake at 200
