Tea - Peppermint Herbal Tea
| Teas 2
Cooking receipe to make Tea - Peppermint Herbal Tea under category Teas 2. You may find some video clips related to this receipe below.Tea - Peppermint Herbal TeaWhile Peppermint is such a cool and refreshing summer tea, its medicinal qualities also make it the perfect cold and flu season tea. Peppe
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pork squash stew Recipe
| Meats
Type: pork squash stew Free Cooking Recipe - Meats Check out the travel channel! Ingredients / Directions 1 lb pork shoulder3 tbs all purpose flour1/2 teaspoon salt (optional)1/4 teaspoon pepper4 teaspoon olive oildivided3 cup(s)s coarsely chopped onion2 cup(s)s sliced carrots1/4 teas
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Pumpkin Pecan Pie II
| Pie s 4U
Cooking receipe to make Pumpkin Pecan Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Pumpkin Pecan Pie II Here[tubepress mode='tag', tagValue='Pumpkin Pecan Pie II']
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Cheesy Florentine Bake Recipe
| Pasta
Type: Cheesy Florentine Bake Free Cooking Recipe - Pasta You got to try this! Ingredients / Directions 6 ounces spaghettiuncooked1 (10 ounce) package frozen chopped spinachthawed2 large eggslightly beaten1 jar spaghetti saucedivided1 cup(s) grated Parmesan cheesedivided1/2 cup(s) cott
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Cooking receipe to make fruits de mer under category Aga Recipes. You may find some video clips related to this receipe below.
fruits de mer with fennel and cream
1 bulb of fennel trimmed and finely chopped
2 red chillies seeded and finely chopped
1 clove garlic crushed
2 tbsp olive oil
400g mixed luxury seafood defrosted if previously frozen
2 tbsp noilly prat
5 tbsp creme fraiche or double cream
salt and freshly ground black pepper
2 tbsp coriander freshly mopped
Cook the fennel and chillies with the garlic in the oil for 10 minutes (use a large covered frying pan on the floor of the roasting oven).
Transfer the pan to the simmering plate add the seafood and stir fry for 3 to 4 minutes (the prawns in luxury seafood are often grey and blue/grey in colour and they are cooked when they turn the more familiar pink).
Stir the noilly prat into the pan and cook for a minute or so then add the cream.
Heat for just one or two minutes longer until the cream is hot and just coming to the boil.
Season to taste and add the coriander then serve immediately while everything is still piping hot.
Serve with freshly cooked vegetables or a salad and crusty bread to mop up the juices.
For this I use a bag of frozen mixed luxury seafood mussels king prawns tiny scallops and squid rings so it is almost store cupboard cookery. Use chicory onions or peppers if you dont like fennel but the mildly aniseed flavour of fennel is a good seasoning for the fish.
Serves 2
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