Tea - Fresh Tea
| Teas 2
Cooking receipe to make Tea - Fresh Tea under category Teas 2. You may find some video clips related to this receipe below.Fresh Tea1 part orange peel1 part lemon peel1 part lemon thyme1 part basil1 part yarrowPlace all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and
[ read more ]
Almond Baked Chicken
| Everyday Recipes
Cooking receipe to make Almond Baked Chicken under category Everyday Recipes. You may find some video clips related to this receipe below.Almond Baked ChickenRecipe By :Serving Size : 4 Preparation Time :0:00Categories : PoultryAmount Measure Ingredient -- Preparation Method-------- ------------ ---
[ read more ]
Chocolate Peanut Butter Apples
| Chocolate Swap
Cooking receipe to make Chocolate Peanut Butter Apples under category Chocolate Swap. You may find some video clips related to this receipe below.CHOCOLATE PEANUT BUTTER APPLESPrep Time: 15 min.Start to Finish: 1 Hr.Ingredients:6 to 8 medium-size apples6 to 8 wooden skewers1 cup HERSHEY[tubepress mo
[ read more ]
savoury olive bread
| General Recipes
Cooking receipe to make savoury olive bread under category General Recipes. You may find some video clips related to this receipe below.savoury olive breadmediterannean450g oily olives preferably stoned450g fresh spinach trimmed225g onion peeled or 8 spring onions trimmedlarge handful of fresh coria
[ read more ]
Cooking receipe to make green pasta under category General Recipes. You may find some video clips related to this receipe below.
green pasta
Pasta all Uovo
italian
250g plain flour
2 large eggs
2 teaspoons oil
1/2 teaspoon salt
1 tablespoon water
50g cooked sieved spinach (weighed after having been squeezed very dry)
Sift the flour into a heap on a work surface and make a well in the centre.
Put the eggs spinach oil and salt into the well and mix together with the fingers.
Gradually work in the flour to form a crumbly dough.
Knead to a firm but pliable dough adding a few drops of water as necessary.
Knead for 10 minutes until smooth and elastic.
Cover and leave to rise for 1 hour.
Roll out the dough on a lightly floured surface first in one direction and then in the other continuing until the pasta is paper thin.
Shape and use as required
This pasta is softer than plain pasta and frequent flouring of the work surface may be necessary.
Makes 350g
[tubepress mode=’tag’, tagValue=’green pasta’]
