Fried Mussels (midia tiganita) Recipe
| Greek
Type: Fried Mussels (midia tiganita) Free Cooking Recipe - Greek No other! Ingredients / Directions # 3 lbs.(1.5 kilos) mussels# three quarters of a cup(s) (medium tea cup(s)) milk# 1 eggbeaten# 1 soupspoon of oil# 1 cup(s) of flour# salt and pepper# oil for frying # Remove the cont
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Impossible Macaroni and cheese pie 6 to 8 servings
| Everyday Recipes
Cooking receipe to make Impossible Macaroni and cheese pie 6 to 8 servings under category Everyday Recipes. You may find some video clips related to this receipe below.Impossible Macaroni and cheese pie 6 to 8 servings2 cups shredded cheddar cheese (8 oz)1 cup uncooked elbow macaroni (3 and 1/2 oz)1
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olive crust
| General Recipes
Cooking receipe to make olive crust under category General Recipes. You may find some video clips related to this receipe below.olive crust ladenis1 loaf white bread sliced and crusts removed 250 g black olives pitted and chopped 75g fresh parsley chopped4 tspns fresh thyme chopped 4 tspna fresh bas
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fresh herb sauce
| General Recipes
Cooking receipe to make fresh herb sauce under category General Recipes. You may find some video clips related to this receipe below.fresh herb saucesalsa di erbeitalianriver cafe cook book1/2 stale ciabatta or similar loaf 1 tablespoon red wine vinegar 2 garlic cloves peeled and crushed 2 tablespoo
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Cooking receipe to make summer pea soup under category General Recipes. You may find some video clips related to this receipe below.
summer pea soup
Zuppa estiva di piselli
italian
river cafe cook book
1kg fresh peas shelled
1 tablespoon olive oil
25g butter
1 medium red onion peeled and finely chopped
1 garlic clovepeeled and very finely chopped
1 bunch fresh mint leaves chopped
500ml chicken stock (qv)
sea salt and freshly ground black pepper
50g parmesan freshly grated
extra virgin olive oil
Melt the oil and butter together in a large saucepan and fry the onion and garlic over a very gentle heat until soft but not brown about 15 minutes.
Add about three quarters of the mint the peas and the stock.
Cook covered until the peas are tender about 5 minutes.
Put half the mixture into a food processor and pulse until you have a coarse puree.
Return to the pan and season.
Add the remaining mint.
Serve sprinkled with parmesan and extra virgin olive oil.
Young freshly picked peas are one of the most special early summer vegetables. This celebrates that flavour.
Serves 6
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