Creamy Kohlrabi Salad Recipe
| Salad
Type: Creamy Kohlrabi Salad Free Cooking Recipe - Salad Wow! Ingredients / Directions 1 pound kohlrabi globeseach about 2 inches across 3 scallionsminced 1 tbsp minced red onion 1/4 cup(s) part-skim ricotta cheese 2 tbsp mayonnaise 1 teaspoon coarse mustard Cut kohlrabi into quarters
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fresh water perch with crispy pasta
| General Recipes
Cooking receipe to make fresh water perch with crispy pasta under category General Recipes. You may find some video clips related to this receipe below.fresh water perch with crispy pastaladenis4x 150g perch fillets salt and pepper a pinch plain flour a little oil for frying 600g fresh spaghetti coo
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Pomona Frappe Recipe
| Drinks
Type: Pomona Frappe Free Cooking Recipe - Drinks Amazing! Ingredients / Directions 1? cup(s)s sugar4 cup(s)s water1 quart sweet cider2 cup(s)s orange juice? cup(s) lemon juice To prepare this Pomona Frappe Recipefirst make a syrup by boiling sugar and water twenty minutes. Add cideror
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Chicken and Vegetable Rice
| Cyber Kuali
Cooking receipe to make Chicken and Vegetable Rice under category Cyber Kuali. You may find some video clips related to this receipe below.Chicken and Vegetable RiceBy Amy Beh150g chicken breast, cubed 2 tbsp black eyed beans, soaked for 1 hour 100g carrots, cut into beautiful shapes 1 onion, sliced
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Cooking receipe to make lebanese parsley salad under category General Recipes. You may find some video clips related to this receipe below.
lebanese parsley salad
tabbouleh
mediterannean
200g bunch flat leaf parsley trimmed of thick stalks
85g bulgar (coarse cracked wheat) picked over
4 tbspns finely chopped fresh mint
75mm piece of cucumber peeled and diced
3 shallots or 1 medium red onion diced
3 spring onion finely chopped
3 small tomatoes (about 200g) peeled and diced
1/2 green or red sweet pepper diced
for the vinaigrette
juice of 2 lemons
3 tbpsns olive oil
salt and freshly groud black pepper
Rinse the bulgar and soak in hot water for 20 minutes.
Drain well and roll it in a kitchen towel in order to get rid of excess moisture.
Place it in a bowl.
Chop the parsley by hand not too finely but not coarsely either it should have some texture in it and should not be a liquidized green mush.
Add it to the bowl with all the other ingredients and mix everything together.
Cover and chill lightly.
Half an hour before serving beat together the lemon juice with seasoning to taste.
Then add the oil and beat until smooth.
Pour the dressing over the salad and toss well in order to coat everything in it.
Taste and adjust the seasoning and add some more lemon juice if necessary.
Turn out on a platter to serve.
The predominant colour of the salad should be green.
When we have tabbouleh in the summer in Greece my teenage daughter Alexandra complains because she says it is like eating the undergrowth of the surrounding hillsides or the garden. . . and this is exactly what tabbouleh is. A platter of it is like a synthesis of a kitchen garden with its aromas its colours its different textures and its multilayered tastes. A precious Eastern tapestry which will revive you in the middle of a hot day like a panacea. Of course one can improvise even with this classic dish: other herbs could be added such as basil dill or chopped rocket leaves.
Serves 4
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