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omelette with croutons
| General Recipes
Cooking receipe to make omelette with croutons under category General Recipes. You may find some video clips related to this receipe below.omelette with croutons 1 thick slice of white bread30g butter and a little more for cooking the omeletteCut the bread into small cubes removing the crusts if you
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minted pears Recipe
| Miscellaneous
Type: minted pears Free Cooking Recipe - Miscellaneous Not bad! Ingredients / Directions 2 cup(s)s sugar2 cup(s)s water6 medium firm and ripe pearspeeledhalvedand cored6 sprigs fresh mint (or 1/4 teaspoon peppermint extract)chocolate morsels In medium saucepan combine sugar with water
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Chicken-Saute Bourguignonne
| Everyday Recipes
Cooking receipe to make Chicken-Saute Bourguignonne under category Everyday Recipes. You may find some video clips related to this receipe below.Chicken-Saute BourguignonneRecipe By : Serving Size : 6 Preparation Time :0:35Categories : Chicken Posted To CynscookinAmount Measure Ingredient -- Prepara
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Pasta with Asparagus
Tomatoes and Shrimp Recipe
| Pasta
Type: Pasta with AsparagusTomatoes and Shrimp Free Cooking Recipe - Pasta Yes! Ingredients / Directions 1 pound fresh asparagus1 pound unpeeled medium size fresh shrimp1 large head garlic1 1/2 tbsp olive oildivided6 plum tomatoesquartered6 ounces fusilli or corkscrew pasta2 teaspoon l
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Cooking receipe to make tagliatelle with oysters and caviar under category General Recipes. You may find some video clips related to this receipe below.
tagliatelle with oysters and caviar
20 oysters
300ml fish stock
1 tbsp white wise vinegar
2 tbsp white wine
1 shallot peeled and finely chopped
sprig of parsley
few black peppercorns
1 bay leaf
100g butter cut into cubes and chilled
salt and freshly ground black pepper
100g fresh tagliatelle cooked
cucumber peel cut into thin strips and blanched
lumpfish caviar for decoration
Open oysters and carefully scoop out the flesh.
Reserve and wash the deeper shells.
Poach oysters in stock for 3 min.
Drain and keep warm.
For the sauce put vinegar wine shallot parsley peppercorns and bay leaf in a pan
Add 4 tbsp oyster poaching stock.
Bring to the boil to reduce by half.
Gradually whisk in butter until thickened.
Season and drain.
Spoon a little tagliatelle into each shell place oyster flesh on top and pour over 1 tbsp of sauce.
Decorate with cucumber strips and a tiny mound of caviar.
Artistic tangle of tagliatelle with oysters and caviar served in the deep halves of oyster shells.
Serves 4
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