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stilton soup
| Aga Recipes
Cooking receipe to make stilton soup under category Aga Recipes. You may find some video clips related to this receipe below.stilton soup1 onion peeled and chopped 4 sticks celery trimmed and chopped 25g butter 25g flour 600m1 light stock 225g blue stilton choppedMelt the butter in a saucepan add th
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Nutty Professor
| Drink Master
Cooking receipe to make Nutty Professor under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Grand Marnier 1/2 oz Hazelnut Liqueur 1/2 oz Irish Cream LiqueurStir with ice and strain into shot glass.[tubepress mode='tag',
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Red Bean Soup Recipe
| Chinese Foods
Type: Red Bean Soup Free Cooking Recipe - Chinese Foods Try this one! Ingredients / Directions 1 cup(s) azuki (adzuki) beans5 cup(s)s water1 strip dried tangerine peel or fresh orange peel1/4 cup(s) canned lotus seeds1/3 - 1/2 cup(s) brown sugaras desired Soak the azuki beans in water
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Pasta with Asparagus
Tomatoes and Shrimp Recipe
| Pasta
Type: Pasta with AsparagusTomatoes and Shrimp Free Cooking Recipe - Pasta Yes! Ingredients / Directions 1 pound fresh asparagus1 pound unpeeled medium size fresh shrimp1 large head garlic1 1/2 tbsp olive oildivided6 plum tomatoesquartered6 ounces fusilli or corkscrew pasta2 teaspoon l
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Cooking receipe to make ragu alla bolognese under category Aga Recipes. You may find some video clips related to this receipe below.
ragu alla bolognese
50g dried porclni mushrooms
75g butter
30ml olive oil
275g onion peeled and finely chopped
175g carrot peeled and finely chopped
175g celery finely chopped
350g lean minced beef
350g lean minced pork
300ml dry white wine
pinch of freshly grated nutmeg
60ml sundried tomato paste
45ml tomato pure
600ml beef stock
salt and freshly ground black pepper
700g dried tagilatelle
175g parma ham finely chopped
200ml milk
freshly grated parmesan cheese to serve
Soak the porcini in 75ml warm water for 10 minutes or until most of the water has been absorbed.
Drain the mushrooms reserving the soaking liquor; chop them finely.
Melt 50g butter with the olive oil in a heavy based ovenproof pan on the simmering plate.
Add the onion carrot and celery.
Cook stirring occasionally for 10 minutes or until the vegetables have softened.
Add the beef and pork stirring to break up any lumps.
Cook for a further 10 minutes or until the meat begins to turn golden brown.
Add the wine and bring to the boil. Transfer to the floor of the roasting ovenand cook uncovered for about 10 minutes until all the wine has evaporated.
Add the nutmeg sundried tomato paste tomato pure and beef stock.
Season generously with salt and pepper.
Cook uncovered on the floor of the roasting ovenfor 25 to 30 minutes then transfer to the simmering ovenand cook for a further 15 to 20 minutes.
Add the pasta to a large pan of boiling salted water bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 12 to 15 minutes or until al dente tender but firm to the bite.
In the meantime add the parma ham mushrooms and reserved liquor to the sauce with the milk and remaining butter. Bring to the boil on the simmering plate.
Drain the cooked pasta and toss with the sauce.
Serve immediately sprinkled with parmesan cheese.
There are many variations of this famous sauce but we think this is the most delicious. If possible make the raga the day beforehand in order to remove the solidified fat from the cooled mixture before reheating.
Serves 6
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