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Stiletto
| Drink Master
Cooking receipe to make Stiletto under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 1/2 tsp Amaretto 1 1/2 oz Bourbon or Blended Whiskey Pour into old-fashioned glass over ice cubes and stir.[tubepress mode='tag', tagValue='Sti
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Walnut Cake Recipe
| Cakes
Type: Walnut Cake Free Cooking Recipe - Cakes Try this one! Ingredients / Directions 10 ounces of wholemeal flour.8 ounces of walnut pieces.4 ounces of sugar.1 cup(s) of milk.½ cup(s) of cooking oil.1 teaspoon bicarbonate of soda.One lemon''s worth of freshly-squeezed lemon juice. Mi
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walnut and quince tart with quince cream
| General Recipes
Cooking receipe to make walnut and quince tart with quince cream under category General Recipes. You may find some video clips related to this receipe below.walnut and quince tart with quince cream 175g plain flour sifted 25g caster sugar 190g butter cubed 3 medium eggs 2 tsp walnut oil 200g walnuts
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Third-Degree Cocktail
| Drink Master
Cooking receipe to make Third-Degree Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 3/4 oz Dry Vermouth 1 tsp AnisetteStir with ice and strain into cocktail glass.[tubepress mode='tag', tagValue='Thir
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Cooking receipe to make preserved wild mushrooms under category General Recipes. You may find some video clips related to this receipe below.
preserved wild mushrooms
funghi sott olio
italian
carluccio
1.5 kg (3 lb) very fresh funghi (porcini bay boletus honey fungus chanterelle shiitake button mushrooms or a mixture of all these)
1L white wine vinegar
500ml water
20 black peppercorns
10 bay leaves
2 garlic cloves
sufficient olive oil (not virgin) to cover
20g salt
Clean the mushrooms and discard any that have maggots.
Cut large ones into quarters.
Bring to the boil the vinegar and the water in a stainless steel pan add the peppercorns bay leaves salt garlic and cloves and let it boil for 5 6 minutes.
Add the mushrooms and boil for another 10 minutes.
Take off the heat and remove the mushrooms using a perforated spoon.
Spread them on a very clean cloth to dry and cool.
Do not touch the mushrooms with your hands to avoid contaminating them with bacteria.
Place in sterilized jars and add sufficient olive oil to cover them.
Make sure there are no air bubbles in the oil.
Seal with a screw top or other lid and put away for at least a couple of months in a cool dark place.
italians very much enjoy pickled funghi with their antipasto. There is almost no family that does not get hold of at least a small quantiy of wild mushrooms especially if they are porcini to preserve and enjoy at Christmas. If you want to pick your own wild mushrooms you should always consult a good reference book qv Mushrooms reference book
makes 2 x 500g jars
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