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Asian Mushroom Soup Japanese cooking recipe
| Japanese
Ingredients 5 dried shiitake mushrooms 2 star anise 3 tablespoons tamari 1 bunch baby bok choy 1/2 cup fresh coriander, chopped 3 cm gingerroot, peeled 3 tablespoons mirin 1 carrot, julienned 2 spring onions, finely chopped Directions 1Cover shiitake in a bowl with 1 cup hot water. Let stan
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ginger souffle omelette
| General Recipes
Cooking receipe to make ginger souffle omelette under category General Recipes. You may find some video clips related to this receipe below.ginger souffle omelette6 eggs eparated3 tablespoons caster sugar25g butter2 small pieces preserved stem ginger chopped4 tablespoons ginger marmalade1 tablespoon
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hints
| General Recipes
Cooking receipe to make hints under category General Recipes. You may find some video clips related to this receipe below.hintsladenisto beat egg whites: To obtain perfect stiffly beaten egg whites use only immaculately clean utensils free from any trace of grease or fat; rinse them in cold water a
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Beef (Smoked) With Onions And Grapefruit Recipe
| Meats
Type: Beef (Smoked) With Onions And Grapefruit Free Cooking Recipe - Meats Amazing! Ingredients / Directions 2 cup(s)s smoked beefshredded3 onionspeeledsliced2 grapefruitquarteredall skin removed3 tablespoons butterseasonings to taste To prepare this Beef (Smoked) With Onions And Grap
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Cooking receipe to make pesto sauce under category General Recipes. You may find some video clips related to this receipe below.
pesto sauce
jamie oliver
naked chef
1/2 clove of garlic chopped
3 good handfuls of fresh basil picked
1 handful of lightly roasted pine nuts
1 good handful of grated parmesan cheese
extra virgin olive oil
salt and freshly ground black pepper small squeeze of lemon juice (optional)
Put your garlic into a pestle and mortar or a food processor.
If you like a strong garlic taste you can add more but I stick to about 1/2 clove which is still quite strong when raw. Pound or pulse this with your fresh basil leaves.
Add the cooled golden roasted pine nuts to the mixture and pound or pulse. Turn out into a bowl and add half the Parmesan.
Gently stir this in and add the olive oil just enough to bind the sauce and get it to the right consistency semiwet but firm.
Taste the mixture and add a little salt and pepper and the rest of the cheese. Add some more oil and taste again. Keep adding a little bit of this and a little bit more of that until you get it right this is the way to make pesto. There are no real rules but as long as you make it fresh and use the best ingredients it
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