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potato galette
| General Recipes
Cooking receipe to make potato galette under category General Recipes. You may find some video clips related to this receipe below.potato galetteladenis4 large potatoes peeled1L clarified butterSalt and pepperUsing a 2.5cm diameter pastry cutter cut out a cylinder from the centre of each potato.Slic
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moroccan suppliers
| General Recipes
Cooking receipe to make moroccan suppliers under category General Recipes. You may find some video clips related to this receipe below.moroccan suppliersMiddle Eastern grocers are well worth investigating as there is often some crossover with moroccan and other North African ingredients. Sainsbury[t
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Tikki Dream
| Drink Master
Cooking receipe to make Tikki Dream under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Melon Liqueur 4 1/4 oz Cranberry JuicePour over ice into sugar-rimmed highball glass. Garnish with a wedge of watermelon.[tubepress mode='tag', t
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Almond Blueberry Sour Cream Coffeecake Recipe
| Breakfast
Type: Almond Blueberry Sour Cream Coffeecake Free Cooking Recipe - Breakfast the best! Ingredients / Directions Filling1 (7 ounce) package almond pastechilled1 pint blueberrieswashed and stemmed2 tablespoons flour2 teaspoons grated lemon rindCake Batter2 cup(s)s all-purpose flour2 tea
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Cooking receipe to make roast butternut squash and red onion soup under category General Recipes. You may find some video clips related to this receipe below.
roast butternut squash and red onion soup
1 butternut squash cut into wedges and deseeded
2 red onions peeled and quartered
6 cloves of garlic unpeeled
4 sprigs of thyme
4 bay leaves
sea salt and black pepper
olive oil
1 1/2 litres of chicken stock
Toss the wedges of butternut squash (or other densefleshed pumpkin) quartered red onions unpeeled garlic cloves thyme bay leaves salt and pepper with enough olive oil to coat. Then scatter all of it across a baking tray and roast for about 30 minutes at 190C/375F/Gas Mark 5 until soft.
Scrape the flesh of the squash from its skin into a processor along with the onions (saving if you choose to a few roasted petals for serving) the garlic popped from its skin and the thyme leaves pulled from their stems.
Then process with the chicken stock to make a thick colourful soup.
Serve in bowls or in roast baby pumpkins (these will take about 45 minutes depending on size) decorated with roasted onion petals.
Alternatively you could serve with goldenseeded puff pastry caps.
Just stamp out small circles (to fit your bowls) from prerolled puff pastry. Then brush with egg and scatter with a little sea salt toasted sesame cumin and onion seeds and bake until golden.
Roasting the deep orange fleshy butternut squash and blending it with the chicken stock makes a wonderfully thick meal of a soup.
Serves 4
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