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Mulled Wine Recipe
| Holiday
Type: Mulled Wine Free Cooking Recipe - Holiday No other! Ingredients / Directions # 1 bottle red wine# 2 fl. oz. (50ml) sherry# 1 dessert apple# 8 cloves# 1 teaspoon. ground allspice# pinch of nutmeg# 2 tbsps. clear honey # Wash the apple then stud with cloves and bake for about 10
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leaf lettuce info
| General Recipes
Cooking receipe to make leaf lettuce info under category General Recipes. You may find some video clips related to this receipe below.leaf lettuce infoAka red leaf lettuce garden lettuce. Tender curly delicate leaves that wilt quickly.[tubepress mode='tag', tagValue='leaf lettuce info']
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Apple Danish Pastries Recipe
| Pies And Pastries
Type: Apple Danish Pastries Free Cooking Recipe - Pies And Pastries Um! Yummy! Ingredients / Directions Directions:pkt Active dry yeast 2 x Or cakes compressed yeast 1/4 cup(s) Water * see note 3/4 cup(s) Milk scalded Sugar 2 teaspoon Salt 1 1/3 cup(s) Butter or margarine divided
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Potato Skins With Cheese
| Everyday Recipes
Cooking receipe to make Potato Skins With Cheese under category Everyday Recipes. You may find some video clips related to this receipe below.Potato Skins With Cheese--------------------------------------------------------------------------------Ingredients3 medium baking potatoes Vegetable oil Seas
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Cooking receipe to make cream of watercress soup under category General Recipes. You may find some video clips related to this receipe below.
cream of watercress soup
creme de cresson
600g watercress
120g potatoes
650ml boiling water
2 slices white bread (qv )
60g clarified butter
salt
freshly ground white pepper
3 tbspns double cream
Wash the watercress in several changes of water. Remove the stalks and any yellow or withered leaves. Peel and wash the potatoes and cut them into small evensided cubes.
Sweat the watercress without fat in a saucepan set over high heat.
Pour in the boiling lightly salted water and add the potatoes.
As soon as the potatoes are cooked (on no account let them go mushy) puree the mixture in a blender or food processor then rub through a conical sieve.
Season to taste with salt and pepper and keep warm.
Cut the bread into 5mm cubes.
Heat the clarified butter in a frying pan and sautee the bread cubes over high heat until golden.
Drain the croutons and serve separately in a sauceboat.
Serve in a tureen or individual bowls or soup plates. Spoon the cream into the bowls and pour in the hot soup.
Decorate this soup with a few blanched watercress leaves just before serving.
Serves 4
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