morning rolls
| Aga Recipes
Cooking receipe to make morning rolls under category Aga Recipes. You may find some video clips related to this receipe below.morning rollsOvernight dough:25g yeast 450m1 water 450g strong while flour 15g saltMorning dough:25g yeast 175ml warm water 450g strong white flour (approximately)50g butter
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Fish Fillets in Wine Recipe
| Fish And Seafoods
Type: Fish Fillets in Wine Free Cooking Recipe - Fish And Seafoods Check out the travel channel! Ingredients / Directions 2 lb fish fillets 1 cup(s) dry white wine 1 small onionchopped 3/4 cup(s) sliced mushroomsif desired Salt and freshly ground black pepper to taste 2 tbsp white sau
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ajowan info
| General Recipes
Cooking receipe to make ajowan info under category General Recipes. You may find some video clips related to this receipe below.ajowan infoajwainAjowan is a close relative of dill caraway and cumin and belongs to a family called Umbelliferae which has 2700 species. In India it is also called bishops
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Oriental Italian Steak Recipe
| Barbecue
Type: Oriental Italian Steak Free Cooking Recipe - Barbecue Just do it! Ingredients / Directions 1/2 cup(s) Italian dressing2 tablespoons brown sugar2 tablespoons soy sauce1/2 teaspoon ground ginger1 to 1 1/2 pounds flank steak For marinadein shallow baking dishcombine dressingbrown s
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Cooking receipe to make tomato soup under category General Recipes. You may find some video clips related to this receipe below.
tomato soup
How good the soup is depends completely on how tasty the tomato is. Made in a Mediterranean country from very ripe tomatoes it tastes of ambrosia. Made from imported Dutch tomatoes in the winter months it is a waste of time. Made from your own backyardgrown tomatoes? Yes that is worth doing. The secret I am convinced is to use not only the calyx but a bit of green leaf as well for it is in the leaves that the source of the evocative tomato aroma lies. But do not use too much for the leaves like rhubarb leaves are toxic.
1350g ripe tomatoes with calyx
small tomato leaf
75ml dry sherry or white wine
sea salt and freshly ground black pepper
generous handful of basil
Puncture the skins of the tomatoes and place in a large saucepan with the leaf sherry (or wine) and seasoning.
Cover and leave over a very low heat for 1015 minutes until the tomatoes are cooking in their own juices.
Leave to cool then put the whole soup through a sieve.
Discard skins and pips; taste and adjust the seasoning.
Place the basil leaves in a blender and add a little of the soup
Blend to a puree and reserve.
Chill the soup.
Serve in individual bowls with a little of the basil puree poured into the centre of each bowl.
serves 4
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