French Connection
| Drink Master
Cooking receipe to make French Connection under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Cognac 3/4 oz AmarettoServe in an old-fashioned glass over ice.[tubepress mode='tag', tagValue='French Connection']
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Quebec Sugar Pie
| Pie s 4U
Cooking receipe to make Quebec Sugar Pie under category Pie s 4U. You may find some video clips related to this receipe below.Quebec Sugar Pie Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.
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wine braised sausages with lentils
| Aga Recipes
Cooking receipe to make wine braised sausages with lentils under category Aga Recipes. You may find some video clips related to this receipe below.wine braised sausages with lentils450g good meaty sausages oil if necessary 2 red onions finely chopped 6 baby red peppers halved and deseeded or 2 large
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prawns dried info
| General Recipes
Cooking receipe to make prawns dried info under category General Recipes. You may find some video clips related to this receipe below.prawns dried info Small peeled prawns which have been sun dried until brittle give a unique taste to some Thai dishes as a seasoning but are also rehydrated to use as
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Cooking receipe to make summer mussel soup under category General Recipes. You may find some video clips related to this receipe below.
summer mussel soup
Zuppa estiva di cozze
italian
river cafe cook book
2.5kg mussels
120ml olive oil
3 garlic cloves peeled (2 in slivers 1 chopped)
1 large bunch basil stalks removed
1.25kg ripe plum tomatoes skinned seeded and chopped juices retained
sea salt and freshly ground black pepper
Bruschetta:
6 slices ciabatta bread cut at an angle
2 garlic cloves peeled
extra virgin olive oil
Clean the mussels very thoroughly under cold running water.
Scrub well with a stiff brush and scrape off any barnacles.
Discard any that are open or have cracked or broken shells.
Heat 4 tablespoons of the olive oil in a large heavy saucepan add the garlic slivers and cook gently until light brown.
Add half the basil leaves and the tomatoes and cook stirring over a fierce heat until the tomatoes break up and reduce to a thick sauce.
This should take about 15 minutes if the tomatoes are ripe.
If the tomatoes are unripe they will be less juicy so add some of the reserved tomato juices.
In another large heavy saucepan fry the chopped garlic in the remaining olive oil until light brown then add the mussels and a few basil leaves and the remaining tomato juice about 750ml.
Cover with a tight fitting lid shake and cook over a high heat until the mussels are open (discard any that remain closed).
You may need to do this in batches; divide the other ingredients accordingly.
Leave to cool and then remove all the mussels from their shells.
Add the mussels to the tomato sauce with the rest of the basil and season with sea salt and black pepper.
To make the bruschetta toast the bread on boh dies then rub with the garlic.
Serve the soup in flat open dishes with the bruschetta and a generous amount of extra virgin olive oil.
Serves 6
[tubepress mode=’tag’, tagValue=’summer mussel soup’]
