Peppermint Iceberg
| Drink Master
Cooking receipe to make Peppermint Iceberg under category Drink Master. You may find some video clips related to this receipe below. 2 oz Peppermint SchnappsPour over ice cubes into old-fashioned glass. Stir and serve with a peppermint candy swizzle stick.[tubepress mode='tag', tagValu
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Frosty Noggin
| Drink Master
Cooking receipe to make Frosty Noggin under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Rum 3/4 oz Creme de Menthe (white) 3 oz Prepared Dairy Eggnog 3 cup Vanilla Ice CreamBlend ingredients until smoot
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Havana Cocktail
| Drink Master
Cooking receipe to make Havana Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Pineapple Juice 1/2 tsp Lemon Juice 3/4 oz Light RumShake with ice and strain into a cocktail glass. [tubepress mode='tag', tagV
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Cold Somen Noodle Vegetable Salad Japanese cooking recipe
| Japanese
Ingredients 60 ml fresh lime juice 1 tablespoon brown sugar 2 tablespoons fish sauce 2 tablespoons olive oil 9 ounces somen noodles 1 carrot, peeled and finely shredded 1 small red capsicum, finely shredded (or use 2 cucumbers) 100 g snow peas, finely shredded (or use frozen peas instead) 1/
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Cooking receipe to make porotos granados under category General Recipes. You may find some video clips related to this receipe below.
porotos granados
Chilean
250g haricot or cannellini beans soaked overnight
4 tbsps olive oil
2 medium onions roughly chopped
3 large cloves garlic sliced
2 large dried chillies
tsp of paprika
500g peeled and seeded pumpkin or squash cut into chunks
250g sweetcorn tinned or frozen
a small handful crushed basil leaves
Drain the beans and put them in a deep pan.
Cover with water and bring to the boil for about 10 minutes then turn down the heat and gently simmer for about an hour.
They are ready when you can squash them between your thumb and finger with little pressure.
Drain reserving the cooking liquor.
Warm the oil in a deep pan and cook the onion and garlic until they are translucent and soft they should be little more than pale gold.
Drop in the whole chillies paprika and pumpkin.
Stir in the beans and about half the cooking liquid and the sweetcorn minus its canning liquid. Cook over a gentle heat until the pumpkin is tender about an hour.
As the pumpkin breaks down it will add liquid to the pot if the mixture is looking a little dry (it should be a slushy stew) add some water stock or more bean liquor.
When the beans and pumpkin are tender add salt black pepper and basil.
Cook for 5 minutes more check the seasoning and serve with the pebre sauce below.
The national dish of Chile add some chorizo sausage or cooked bacon if desired
Serves 4
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