gorgonzola and mascarpone sauce
| General Recipes
Cooking receipe to make gorgonzola and mascarpone sauce under category General Recipes. You may find some video clips related to this receipe below.gorgonzola and mascarpone sauceSalsa di mascarpone e gorgonzolaitalianriver cafe cook book50g butter 2 tablespoons finely chopped marjoram. Oregano or b
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tagine of mixed vegetable
| General Recipes
Cooking receipe to make tagine of mixed vegetable under category General Recipes. You may find some video clips related to this receipe below.tagine of mixed vegetablemoroccan4 large potatoes peeled and chopped into 2cm cubes2 medium turnips peeled and chopped into 2 cm cubes3 medium carrots peeled
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Sake Screwdriver Japanese cooking recipe
| Japanese
Ingredients 1 1/2 ounces sake ice 1 cup orange juice Directions 1Pour sake over ice in a tall glass. 2Fill glass with orange juice, use as much as you like.View related video clips[tubepress mode='tag', tagValue='Sake Screwdriver']
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rum butter
| Aga Recipes
Cooking receipe to make rum butter under category Aga Recipes. You may find some video clips related to this receipe below.rum butter100g unsalted butter 100gg soft brown sugar 4 tbsp rumCream together the butter and sugar until pale in colour and fluffy in texture. Beat in the rum. Chill before ser
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Ingredients
1/8 ounce dried fresh seaweed, see note
1 1/2 ounces enoki mushrooms
ice cubes
2 spring onions
1/2 cucumber, cut lenghtways
9 ounces mixed salad greens
Marinade
1 tablespoon rice vinegar
1 1/4 teaspoons salt
Dressing
4 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 tablespoon shoyu
1 teaspoon dashi stock
1 inch fresh gingerroot, finely grated
Directions
1Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
2Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
3Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
4Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
5Slice the cucumber into thin half moon strips.
6Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
7Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.
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[tubepress mode=’tag’, tagValue=’Kaisou Salada’]
