Ancient Greek Gilt - head bream with cheese and oil Recipe
| Greek
Type: Ancient Greek Gilt - head bream with cheese and oil Free Cooking Recipe - Greek You got to try this! Ingredients / Directions Directions: * 1 ½ kg gilt – head bream fish * 225 gr pecorino romano cheese * 3 spoons olive oil * 1 tea spoon salt * 1 tea spoon cumin
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crumbed tomatoes
| Aga Recipes
Cooking receipe to make crumbed tomatoes under category Aga Recipes. You may find some video clips related to this receipe below.crumbed tomatoes2 medium onions 50g butter 2 x 400g cans tomatoes 175g breadcrumbs 1 tsp parsley choppedfinely grated rind of 1/2 a lemon salt and pepperPeel and finely sl
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Rhubarb Tarts with Walnut Pastry Recipe
| Pies And Pastries
Type: Rhubarb Tarts with Walnut Pastry Free Cooking Recipe - Pies And Pastries Not bad! Ingredients / Directions 1/2 cup(s) All-purpose flour 1/2 cup(s) Ground walnuts (1 ounce) 2 tbl Sugar 1/4 cup(s) Well-chilled unsalted butter (1/2 stick) Cut into small pieces 1 tbl (about) ice
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Lady Be Good
| Drink Master
Cooking receipe to make Lady Be Good under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Brandy 1/2 oz Creme de Menthe (white) 1/2 oz Sweet VermouthShake with ice and strain into cocktail glass.[tubepress mode='tag', ta
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Cooking receipe to make thin tomato curry under category General Recipes. You may find some video clips related to this receipe below.
thin tomato curry
tomatoche saar
indian
10 medium tomatoes
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
16 curry leaves
1 teaspoon celery seeds
1 teaspoon sugar hit
2 tablespoons coriander leaves chopped finely
Blanch the tomatoes in boiling water remove skins and liquidise to a thick puree.
Heat the oil in a pan and add the mustard seeds.
When they pop add the cumin seeds and the curry leaves.
Stir once and add the celery seeds
After one more stir pour the tomato puree into this spice mixture.
Add the sugar and salt dilute with 300ml of water and bring to the boil.
Simmer until blended about 5 minutes and remove from the heat.
Serve hot sprinkled with fresh coriander leaves.
This recipe is from the south and can be served as a soup before the main meal.
Serves 4
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