Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Mango Cheesecake Recipe
| Dessert
Type: Mango Cheesecake Free Cooking Recipe - Dessert Not bad! Ingredients / Directions 2 pounds Cream cheese1/2 cup(s) sugar1/4 pound unsalted buttersoftened4 eggs1 teaspoon vanillaJuice from half a lime3 tbsp flour3 tbsp cornstarch1 pound sour cream8 tbsp mango puree Preheat oven to
[ read more ]
vichyssoise with lemon grass
| Aga Recipes
Cooking receipe to make vichyssoise with lemon grass under category Aga Recipes. You may find some video clips related to this receipe below.vichyssoise with lemon grass75g butter 2 onions peeled and thinly sliced 450g trimmed leeks (white part only) sliced 175g floury potatoes peeled and diced 1 le
[ read more ]
Silk Stockings
| Drink Master
Cooking receipe to make Silk Stockings under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Tequila 1 oz Creme de Cacao 1 1/2 oz Cream 1 dash GrenadineShake ingredients with crushed ice. Strain into cocktail
[ read more ]
rouille
| General Recipes
Cooking receipe to make rouille under category General Recipes. You may find some video clips related to this receipe below.rouillemediterranean1 fresh or dried red chilli seeded and chopped1 medium crustless slice of bread soaked in water for 10 minuts2 garlic cloves chopped1 egg yolk1 tbspn ground
[ read more ]
Cooking receipe to make saffron penne salad with tiger prawns under category General Recipes. You may find some video clips related to this receipe below.
saffron penne salad with tiger prawns
mediterranean
275g penne
2 large pinches of saffron threads crumbled
225 shelled cooked tiger prawns
2 tbspns olive oil
2 cloves garlic peeled and thinly sliced
140g button mushrooms
2 tbspns finely chopped chives
3 sprigs fresh basil torn by hand
for the vinaigrette
1 1/2 tspns balsamic vinegar
1 clove garlic peeled and crushed
2 tbspns olive oil
salt and freshly ground black pepper
Bring plenty of lightly salted water to the boil in a large saucepan add the saffron and then the pasta.
Cook until the pasta is just al dense tender but still firm.
Drain the pasta and turn it into a large bowl.
In the meantime in a heavy based or non stick frying pan heat the oil and add the prawns and the garlic.
Sautee these for 2 minutes turn the heat up and add the mushrooms tossing everything together and turning them over brisk heat for about 3 minutes.
Season to taste add the chives and the basil and saute for 1 more minute until the herbs look just wilted.
Add this to the pasta in the bowl and mix together.
Whisk the vinegar seasoning and garlic for the vinaigrette together and then add the oil and whisk until well amalgamated.
Adjust the seasoning. It should be quite sharp.
Add the vinaigrette to the pasta and toss gently to coat everything.
It can now wait covered with film if necessary.
It can be served warm or at room temperature or in the summer slightly chilled.
Can add 46 scallops with the prawns (slice them in thin discs first) or some cooked and shelled mussels at the end
Pasta salads can make delicious impromptu meals and one can improvise with available ingredients. There are two good rulesfor successful pasta salads. First make sure that the pasta is slightly undercooked so that it will hold its shape and texture when dressed. The second rule is to dress it while it is still hot and before it dries up and becomes sticky. Of course a delicious vinaigrette is the most important ingredient. In the spring and early summer one can have pasta with seasonal vegetables such as shelled broad beans and peas or asparagus and liven it up with fresh herbs. Alternatively you can add grilled or roast vegetables such as aubergines courgettes and peppers. Add somefinely chopped fresh herbs and be bold with the vinaigrette. It could have a North Africanflavour if you season it with cumin ginger and garlic or a tablespoon of harissa; you can use an olive or walnut oil with any of a number of vinegars from Spanish sherry to italian balsamic or a good French wine vinegar. It could even be a mixture of fromage frais or yoghurt with olive oil and garlic … experiment.
Serves 4 as main 6 as starter
[tubepress mode=’tag’, tagValue=’saffron penne salad with tiger prawns’]
