Tea - Mulled Rosemary Wine and Black Tea
| Teas 2
Cooking receipe to make Tea - Mulled Rosemary Wine and Black Tea under category Teas 2. You may find some video clips related to this receipe below.Mulled Rosemary Wine and Black Tea (from The Herb Companion Cooks). Wonderful for those upcoming holiday parties, and your home will smell great!1 bottl
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Barley with Vegetables Recipe
| Vegetables
Type: Barley with Vegetables Free Cooking Recipe - Vegetables You got to try this! Ingredients / Directions "1 cup(s) Barleysoaked for 1 hour(s)1 teaspoon Toasted sesame oil1/2 x Oniondicedoptional1/2 cup(s) Carrotdiced1/4 cup(s) Burdock rootssliced3 cup(s) Water1/4 teaspoon Sea salt"
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ribollita
| General Recipes
Cooking receipe to make ribollita under category General Recipes. You may find some video clips related to this receipe below.ribollitaitalianriver cafe cook book250g cannellini or borlotti beans cooked (qv cannellini)1 large bunch flat leaf parsley chopped4 garlic cloves peeled and chopped2 whole h
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Stuffed Shells Recipe
| Pasta
Type: Stuffed Shells Free Cooking Recipe - Pasta the best! Ingredients / Directions 1 onion2 garlic clovesTwo 28- to 32-ounce cans whole tomatoes1 tbsp olive oil1 tbsp balsamic vinegar1 tbsp sugara 12-ounce box jumbo pasta shells (about 30 shells)a 10-ounce package silken tofu3 scalli
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Cooking receipe to make raw artichoke salad under category General Recipes. You may find some video clips related to this receipe below.
raw artichoke salad
Insalata di carciofi crudi
italian
river cafe cook book
6 small globe artichokes prepared
juice of 3 lemons
3 tablespoons extra virgin olive oil plus extra to serve
sea salt and freshly ground black pepper
100g parmesan in the piece very thinly shaved
To prepare the artichokes first snap off the stalks then peel or break away from the base the tough outer leaves until you are left with the pale inner heart.
Scrape away the prickly choke and cut the artichokes into sixths.
The slices will discolour which does not alter the taste.
Finely slice the artichokes and place in a bowl of water with the juice of 2 lemons.
Make the dressing with the remaining lemon juice and the olive oil seasoned with salt and pepper.
When ready to serve drain and dry the artichokes and pour over the dressing.
Cover with thin shavings of parmesan and pour over more extra virgin olive oil.
Serves 6
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