Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Carrot and Coriander Soup Recipe
| Soups
Type: Carrot and Coriander Soup Free Cooking Recipe - Soups Just do it! Ingredients / Directions 1 tablespoon olive oil 2 large onionschopped 5 medium carrotschopped 2 cloves garlicchopped 1 fresh red chile pepperchopped 3 (28 ounce) cans roma tomatoeswith juice 1 cup(s) vegetable sto
[ read more ]
orange refrigerator cookies
| General Recipes
Cooking receipe to make orange refrigerator cookies under category General Recipes. You may find some video clips related to this receipe below.orange refrigerator cookies10 oz plain flour1 teaspoon baking powder5 oz margarine6 oz caster sugar2 teaspoons finely grated orange rind1 large egg lightly
[ read more ]
Imperial Cocktail
| Drink Master
Cooking receipe to make Imperial Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Dry Vermouth 1 1/2 oz Gin 1/2 tsp Maraschino 1 dash BittersStir with ice and strain into cocktail glass. Serve with
[ read more ]
Toffee Treasure Cake Recipe
| Cakes
Type: Toffee Treasure Cake Free Cooking Recipe - Cakes No other! Ingredients / Directions Cinnamon-Sugar Mixture1 teaspoon cinnamon1/4 cup(s) granulated sugarCombine the cinnamon and sugar in a small bowl and set aside.Nut-Candy Mix4 to 5 Heath barssmashed into bits1/4 cup(s) chopped
[ read more ]
Cooking receipe to make tuscan mushroom crostini under category General Recipes. You may find some video clips related to this receipe below.
tuscan mushroom crostini
Crostini funghi
mediterranean
40g dried funghi porcini
150g button mushrooms or chestnut mushrooms
2 tbspns olive oil
2 shallots peeled and finely chopped
2 cloves garlic peeled and crushed
1 tspsn brandy
tspn dried oregano
1 french baguette cut into thin slices
salt and freshly groun black pepper
Soak the dried mushrooms in a bowl of warm water for about 20 minutes.
Lift them out carefully in order not to disturb the grit at the bottom of the bowl.
Place them in another bowl and rinse a few times until the water appears clear of grit.
Pat them dry and chop them coarsely.
Pour the original soaking water through a muslin or kitchen paper ined sieve and reserve.
Heat the oil in a wide based pan and saute the shallots until translucent.
Add the garlic and then the reconstituted mushrooms with 150ml of the strained liquid the brandy and the oregano.
Cover and simmer gently for 15 minutes.
In the meantime wipe the fresh mushrooms and chop them coarsely.
Turn the heat up add them to the pan and cook them briskly for 57 minutes uncovered stirring occasionally until most of the liquid they produce has evapourated.
Season.
When the contents of the pan are cooler put them in a food processor and process very briefly they should be chopped and not pureed.
You can prepare the mixture up to this point in advance.
Toast the slices of French bread under a hot grill.
Spread a generous layer of the mushroom mixture on top of each and serve immediately.
The crostini can also be served warm or even cold.
Probably the mostfamous part of Tuscan antipasti crostini are slices of toasted bread layered with mouthwatering toppings. The mostfamiliar are made with chicken livers or black olives and anchovies.
Serves 4
x
[tubepress mode=’tag’, tagValue=’tuscan mushroom crostini’]
