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Banana Foster
| Drink Master
Cooking receipe to make Banana Foster under category Drink Master. You may find some video clips related to this receipe below. 2 scoop Vanilla Ice Cream 1 1/2 oz Spiced Rum 1/2 oz Banana Liqueur 1 Medium BananaBlend all ingredients until smooth. Pou
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Saucy Baked Onions Recipe
| Vegeterian
Type: Saucy Baked Onions Free Cooking Recipe - Vegeterian You got to try this! Ingredients / Directions # 4 onionsmediun sizepeeled# 3 oz. (75g) grated cheese# salt and pepper# mashedd potatoes# 2 tablespoons of breadcrumbs# butter# half a pint of white sauce (see Hookery Cookery Hea
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apple masala baked beans
| General Recipes
Cooking receipe to make apple masala baked beans under category General Recipes. You may find some video clips related to this receipe below.apple masala baked beans1 onion chopped 3 cloves garlic crushed 3cm root ginger 3 tbsp sunflower oil for frying 1/4 tsp turmeric 3 tsp garam masala (freshly gr
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Banana Cream Pie with Coconut Recipe
| Dessert
Type: Banana Cream Pie with Coconut Free Cooking Recipe - Dessert Just do it! Ingredients / Directions 3 tbsp flour1/2 cup(s) sugar1 cup(s) milk2 egg yolksbeaten1 9" pie shell1 cup(s) cream1 tbsp cornstarch1/4 teaspoon salt1 teaspoon vanilla4 sliced bananas1/2 cup(s) coconut Mix dry i
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Cooking receipe to make risotto primavera under category General Recipes. You may find some video clips related to this receipe below.
risotto primavera
italian
river cafe cook book
225g each of asparagus peas green beans and zucchi
sea salt and freshly ground black pepper
1L chicken stock (qv)
medium red onion peeled and finely chopped
2 tablespoons olive oil
300g risotto rice
75ml extra dry white vermouth
100g butter
175g parmesan freshly grated
Cut off the tips of the asparagus and chop the spears and the beans into 2.5cm pieces.
Pod the peas.
Cut the zucchini lengthways into four and slice to the same size as the green beans.
Take half the vegetables and blanch in plenty of boiling salted water.
Heat the chicken stock and check for seasoning.
In a large heavy bottomed saucepan cook the onion in the olive oil until sobt but not brown about 10 minutes.
Add the rice and stir for 2 minutes to coat completely with oil.
Add enough hot stock to cover the rice and cook gently adding more stock as it is absorbed. Season with salt and pepper.
After about 10 minutes add the uncooked vegetables stir and add more stock.
Cook for a further 5 minutes.
Pour in the vermouth and stir then add the blanched vegetables the butter and the cheese taking care not to overstir.
The risotto should be moist and creamy.
Check the seasoning and serve with more grated parmesan.
As these vegetables are so young we add half of them at the very end to emphasise the fresh taste of spring
Serves 6
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