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Red and Green Crab Balls Recipe
| Appetizers
Type: Red and Green Crab Balls Free Cooking Recipe - Appetizers Simply good! Ingredients / Directions 1 1/2 cup(s)s crabmeat6 ounces cream cheeseGrated zest of 1 lemon1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon celery seedsPaprikaUnseasoned bread crumbsParsleyfinely choppedThin p
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salmon carpaccio with spicy prawn fritters
| General Recipes
Cooking receipe to make salmon carpaccio with spicy prawn fritters under category General Recipes. You may find some video clips related to this receipe below.salmon carpaccio with spicy prawn fritters 175g thinly slicedfresh salmon olive oil and chilli oil lemon juice chopped chives and lemon wedge
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Simple Miso Soup Japanese cooking recipe
| Japanese
Ingredients 8 teaspoons miso 4 cups water 1 sheet nori 3 ounces firm low-fat tofu Directions 1Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks. 2Bring to a simmer. 3Tear the nori into pieces about 1.5"" by 1.5"", but don't be concerned if they're bigger or sma
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Crocodile Cooler
| Drink Master
Cooking receipe to make Crocodile Cooler under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Citrus Vodka 1 oz Melon Liqueur 3/4 oz Triple Sec 2 oz Sour Mix Lemon-Lime SodaPlace first four ingredi
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Cooking receipe to make turkish cold yoghurt soup under category General Recipes. You may find some video clips related to this receipe below.
turkish cold yoghurt soup
mediterranean
340g thick plain low fat yoghurt
15cm cucumber peeled and grated
1 1/2 tbspn olive oil
1 1/2 tspn wine vinegar
1 1/2 clove garlic peeled and crushed
1 1/2 tbspn finely chopped fresh mint plus more leaves to garnish
salt
2 tbspns of finely chopped fresh dill.
150ml water
Whisk the oil vinegar and garlic in a bowl.
Add yoghurt and salt and beat until smooth.
Squeeze the cucumber with your hands to remove excess moisture then mix it into the sauce with the mint.
Add the dill.
Dilute with 150ml water
Cover and refrigerate.
Serve lightly chilled garnished with mint.
The Turks are supposed to have brought yoghurt with them to Europe and they certainly display a preferencefor it. It is used in soups served with poached eggs in cilbir spread overfried vegetables used in salads with spinach or purslane used to marinate kebabs made into a cold drink called ayran and it features in cacik the Turkish Yoghurt and Cucumber Salad (qv). This refreshing soup is identical to cacikwater.
Serves 4
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