ambrosia
| General Recipes
Cooking receipe to make ambrosia under category General Recipes. You may find some video clips related to this receipe below.ambrosia1 cup ricotta cheese 1 cup plain yogurt 1/4 cup packed brown sugar 1 tbspns fresh lemon juice 1 cup fresh pineapple chunks 2 tangerines peeled and sectioned (qv) 1 cup
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Soup au Pistou Recipe
| Starter
Type: Soup au Pistou Free Cooking Recipe - Starter Wow! Ingredients / Directions Pistou1 cup(s) fresh basil leaves4 cloves garlic2 tablespoons tomato paste3 tablespoons olive oil2 large peeled chopped tomatoes125g grated cheese Soup6 diced potatoes500g cooked haricot beans1 largefinel
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Eggplant salad dip Recipe
| Greek
Type: Eggplant salad dip Free Cooking Recipe - Greek Not bad! Ingredients / Directions Directions: * 2-3 medium sized round eggplants * Some parsley leaves * 1/2 garlic clovechopped (optional) * Drops of grated onion (optional) * Vinegar * Oil * Salt * Pepper P
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Cookies of Joy
| Everyday Recipes
Cooking receipe to make Cookies of Joy under category Everyday Recipes. You may find some video clips related to this receipe below.Cookies of Joy Soften 3/4 cup butter and cream with 1 cup brown sugar, then beat inan egg. In a separate bowl, combine the dry ingredients: 1 1/2 cupflour, 1 teaspoon e
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Cooking receipe to make marinated globe artichokes under category General Recipes. You may find some video clips related to this receipe below.
marinated globe artichokes
Carciofi marinati
italian
river cafe cook book
12 small globe artichokes with their stalks
sea salt and freshly ground black pepper
1 small bunch each of marjoram thyme oregano and summer savory
2 heads garlic cloves peeled and thickly sliced
extra virgin olive oil
lemon juice
With a small sharp knife prepare the artichokes by first cutting the stalks leaving about 5 cm then peel them leaving only the pale tender centre.
Cut or break off the tough outer leaves starting at the base so that you are left with the pale inner heart.
Trim the tops if tough or sharp.
Cut the artichokes in half from tip to stalk.
Feel with your finger and if the choke is at all prickly remove with a teaspoon.
Blanch in boiling salted water for about 5 minutes or until a leaf pulls out easily.
Drain and dry well.
Layer in a large bowl with the herbs garlic salt and pepper.
Cover completely with extra virgin olive oil you will probably need about 1L and lemon juice and marinate for a minimum of 3 hours.
They will keep for up to 45 days.
Serve with a little of the oil and lots of lemon juice.
Serves 6
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