mushroom risotto with garlic thyme and parsley
| General Recipes
Cooking receipe to make mushroom risotto with garlic thyme and parsley under category General Recipes. You may find some video clips related to this receipe below.mushroom risotto with garlic thyme and parsleyjamie olivernaked chef basic risotto recipe (qv) using chicken or vegetable stock 255g mush
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Scalloped Potatoes and Franks Recipe
| Casserole
Type: Scalloped Potatoes and Franks Free Cooking Recipe - Casserole Yes! Ingredients / Directions 5 cup(s)s thinly sliced potatoes1 1/4 cup(s)s thinlysliced onions2 teaspoons salt1 pound frankfurters2 tablespoons flour1 teaspoon salt2 tablespoons butter2 (8 ounce) cans tomato sauce1/4
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linguine with langoustines and tomatoes
| General Recipes
Cooking receipe to make linguine with langoustines and tomatoes under category General Recipes. You may find some video clips related to this receipe below.linguine with langoustines and tomatoes16 langoustines 400g linguine 4 tbsp olive oil 2 large garlic cloves peeled and chopped 500g ripe firm to
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onion chilli and couscous soup
| Aga Recipes
Cooking receipe to make onion chilli and couscous soup under category Aga Recipes. You may find some video clips related to this receipe below.onion chilli and couscous soup2 tbsp olive oil large knob of butter 4 large onions finely sliced 1/2 tspn mild chilli powder 1 tsp ground ginger 1/2 tsp gro
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Cooking receipe to make spicy lamb cutlets under category General Recipes. You may find some video clips related to this receipe below.
spicy lamb cutlets
italian
450g aubergines
salt pepper
60g butter
1 onion chopped
1 clove garlic crushed
2 teaspoons curry powder
2 carrots cubed
2 tablespoons tomato puree
150 ml water
150g frozen peas
175g canned artichoke hearts quartered
8 lamb cutlets (75g each)
Slice the aubergines and salt well on both sides.
Leave on a board for 30 minutes to draw out the juice then rinse and dry with absorbent paper.
Heat 40g butter in a frying pan.
Add the onion and the garlic crushed with salt and saute for 5 minutes.
Add the aubergines and saute for another 5 minutes.
Add the curry powder carrots and tomato puree.
Pour in the water and bring to the boil.
Adjust seasoning to taste cover and stew gently over a low heat for 20 minutes.
After the first 10 minutes add the peas.
After 15 minutes add the artichoke hearts.
Meanwhile heat the remaining butter in another frying pan.
Rub salt and pepper into both sides of the cutlets and fry them for 4 minutes on either side.
To serve layer the vegetables and cutlets in a hot dish.
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