Eggplant With Sweet Miso Japanese cooking recipe
| Japanese
Ingredients 2 large eggplants, long and thin variety or 4 small eggplants, long and thin variety 1/4 cup peanut oil or corn oil or grapeseed oil 1/4 cup dark miso (red) 1 teaspoon sugar 1 tablespoon mirin, thinned with water or 1 1/2 teaspoons honey, thinned with water 1 tablespoon rice vinegar
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Hawaiian Coleslaw Recipe
| Salad
Type: Hawaiian Coleslaw Free Cooking Recipe - Salad Outstanding! Ingredients / Directions 4 cup(s)s shredded cabbage 1 (11 ounce) can mandarin orangesdrained and liquid reserved 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon white pepper 1 cup(s)
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Classic Cocktail
| Drink Master
Cooking receipe to make Classic Cocktail under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 1/2 tsp Curacao 1 1/2 tsp Maraschino 1 oz BrandyPrepare old-fashion glass by rubbing slice of lemon around ri
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COFFEE MALLOW
| Everyday Recipes
Cooking receipe to make COFFEE MALLOW under category Everyday Recipes. You may find some video clips related to this receipe below.COFFEE MALLOW32 large marshmallows, cut in pieces1 cup strong coffee2 tsp vanilla extract1 cup whipping cream, whippedMaraschino cherriesCombine marshmallows and coffee
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Cooking receipe to make wild mushroom soup under category Aga Recipes. You may find some video clips related to this receipe below.
wild mushroom soup
25g butter
425g wild mushrooms
or a selection of cultivated mushrooms
or a selection of cultivated mushrooms and dried wild mushrooms
1 large onion
1clove of garlic
5ml lemon rind grated
15m1 mushroom ketchup or soy sauce
1L chicken or vegetable stock
salt and pepper
15ml lemon juice
Garnish:
25g wild mushrooms
small amount of butter
parsley chopped
chives chopped
creme fraiche
Melt the butter and saute the mushrooms with the onion and garlic for about 10 minutes.
If using dried mushrooms add them at this stage with the lemon rind mushroom ketchup and stock.
Bring to the boil and pop in the simmering ovenfor about 45 minutes until everything is cooked.
Liquidise check the seasoning and add the lemon juice.
To make the garnish finely chop the remaining mushrooms.
Cook quickly on a high heat in a small amount of butter and mix with a generous amount of chopped parsley and chives.
Ladle the soup into bowls and add a good dessertspoon of creme fraiche topped with a spoonful of mushroom mix.
A good mushroom identification book is invaluable but the best advice on picking wild mushrooms safely is to take someone with you who has been picking them for years and is still alive to tell/the tale. Remember that any surplus mushrooms can be dried on the floor of the simmering oven.
Serves 4
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