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Javanese Lamb Curry Japanese cooking recipe
| Japanese
Ingredients 2 teaspoons ground coriander 1 teaspoon red chilies, finely chopped 1 teaspoon ground cumin 1/2 teaspoon saffron 1 teaspoon ground ginger 2 garlic cloves, finely chopped 1 teaspoon salt 3 lbs lamb, cut into 1-inch cubes 1 cup vinegar 1 cup water Directions 1Mix all of the spice
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watercress soup
| General Recipes
Cooking receipe to make watercress soup under category General Recipes. You may find some video clips related to this receipe below.watercress soup25g butter25g flour570ml warmed chicken stock2 bunches (about175g) fresh watercress275ml single creamSalt and freshly milled black pepperMelt the butter
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tangy cheese dressing
| General Recipes
Cooking receipe to make tangy cheese dressing under category General Recipes. You may find some video clips related to this receipe below.tangy cheese dressing1/2 cup dolcelatte cheese (or other creamy blue cheese) softened 1/4 cup ricotta cheese softened6tablespoons extra virgin olive oil 1 tabl
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Dill Pickle Bread II Recipe
| Bread
Type: Dill Pickle Bread II Free Cooking Recipe - Bread All good! Ingredients / Directions Makes one 1 1/2-pound loaf.1 cup(s) lukewarm dill pickle juice (110 degrees F)*1 large dill picklefinely chopped1 tablespoon extra-virgin olive oil1 tablespoon dried dill weed1 tablespoon granula
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Cooking receipe to make crunchy chickpea eggs under category Aga Recipes. You may find some video clips related to this receipe below.
crunchy chickpea eggs
2 red chillies
2 tomatoes preferably plum
4 spring onions
125g pitted black olives
2 x 420g cans chickpeas
2 garlic cloves
4 level tbsp chopped fresh flat leafed parsley
salt and freshly ground black pepper
6 hardboiled eggs shelled
1 egg beaten
75g fine fresh white breadcrumbs
oil for deep trying
aioli mayonnaise to serve
Deseed and finely chop the chillies and the tomatoes.
Roughly chop the spring onions and black olives.
Place the drained chickpeas in a food processor with the crushed garlic chillies tomatoes parsley and seasoning and process for 1 minute or until roughly chopped.
Divide the mixture into six equal portions. Form each into a flat cake and shape it round the shelled hard boiled eggs making it as even as possible.
Brush with beaten egg and roll in breadcrumbs.
Chill uncovered for up to 4 hours or overnight.
To deepfry heat the oil in a deepfat frying or large saucepan to 160C/325F or until a cube of bread begins to sizzle then gently lower each egg into the oil and fry for 7 to 8 minutes until golden brown.
Remove and drain thoroughly on absorbent paper.
To ovenbake heat 8 tbsp oil in a small roasting tin for 5 to 10 minutes in the roasting ovenput eggs in the hot fat then set on the top runners of the roasting ovenand bake for 15 to 20 minutes until golden and cnsp.
Serve hot with aioli mayonnaise.
Make sure the shelled eggs are dry as this will allow the chickpea mixture to stick more easily. The chickpea mixture may seem too crumbly but keep squeezing and pressing the mixture well round the egg and it will stick. If you do not like deep frying bake the eggs in the small roosting tin in a little hot oil. Set the tin on the top runners of the roasting ovenpushing well to the back for 15 to 20 minutes.
Serves 6
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