Baked eggplants with Tomatoes
Onions
Garlic Recipe
| Greek
Type: Baked eggplants with TomatoesOnionsGarlic Free Cooking Recipe - Greek Wow! Ingredients / Directions Directions: * 4 slimelongated eggplantsabout 700 gr. * 150 ml olive oil * salt and pepper * 450 gr. onionsthinly sliced * 3-4 cloves garlicpeeled and sliced * 45
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Purple Hooter
| Drink Master
Cooking receipe to make Purple Hooter under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Citrus Vodka 1/2 oz Triple Sec 1/4 oz Black Raspberry LiqueurShake with ice and strain into chilled shot glass.[tubepress mode='t
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Quiche Stuffed Peppers Recipe
| Casserole
Type: Quiche Stuffed Peppers Free Cooking Recipe - Casserole Not bad! Ingredients / Directions 2 large red bell peppers (about 3/4 pound)2 large green bell peppers (about 3/4 pound)2 tablespoons butter or margarine1 medium onionchopped1/4 pound boiled hamchopped (1/2 cup(s))2 tablespo
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spinach terrine with a coulis of tomatoes
| General Recipes
Cooking receipe to make spinach terrine with a coulis of tomatoes under category General Recipes. You may find some video clips related to this receipe below.spinach terrine with a coulis of tomatoes900g fresh spinach leaves cooked drained and chopped or 450g frozen spinach defrosted and drained8 eg
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Cooking receipe to make summer minestrone under category General Recipes. You may find some video clips related to this receipe below.
summer minestrone
Minestrone estivo
italian
river cafe cook book
2 garlic cloves peeled and chopped
1 small head celery chopped
3 small red onions peeled and chopped
4 tablespoons olive oil
900g thin asparagus trimmed and cut into 1cm pieces using only tips and tender parts
450g young green beans trimmed and chopped
450g peas shelled
900g broad beans shelled
sea salt and freshly ground black pepper
1L chicken stock (qv)
1/2 bunch basil finely chopped (or marjoram or mint)
300ml double cream
150g parmesan freshly grated
120ml pesto
In a heavy sauce pan fry the garlic celery and onion gently in the olive oil until soft about 10 minutes.
Divide all other vegetables between two bowls.
Add half to the onion mixture and cook stirring to coat with oil for a further 10 minutes.
Season to taste with salt and pepper.
Cover with chicken stock and bring to the boil.
Simmer for 30 minutes.
Add the remaining vegetables and cook for a further 5 minutes.
Remove from the heat and add the herbs cream parmesan and pesto.
Stir to cool at room temperature then serve.
The summer vegetables are briefly cooked and basil marjoram or mint are added at the end.
Serves 10
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