summer vegetable soup
| General Recipes
Cooking receipe to make summer vegetable soup under category General Recipes. You may find some video clips related to this receipe below.summer vegetable soupfinnish75g young pea pods (or mangetout)150g young fresh peas4 young carrots125g cauliflower florets4 new potatoes1 25g fine green beans100g
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Sour Cream Cheesecake:
| Ukrainian Recipes
Cooking receipe to make Sour Cream Cheesecake: under category Ukrainian Recipes. You may find some video clips related to this receipe below.Sour Cream Cheesecake: Very rich and luscious. 1 pound ricotta cheese1 pound cream cheese, softened1 1/2 cups brown sugar4 eggs3 tablespoons flour3 tablespoons
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sweetbreads with parma ham and morels
| General Recipes
Cooking receipe to make sweetbreads with parma ham and morels under category General Recipes. You may find some video clips related to this receipe below.sweetbreads with parma ham and morelsladenis1 large pair calves sweetbreadsSalt and pepper 1L vegetable stock (qv) 4 thin slice parma hama little
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Mango Mochi Japanese cooking recipe
| Japanese
Ingredients 2 cups glutinous-rice flour 20 tablespoons sugar 16 ounces mango juice 1 mango 1 cup coconut flakes (optional) potato starch or cornstarch Directions 1In a medium-size bowl, mix mango juice and the sugar until well dissolved 2Add in the rice flour ½ cup at a time until well blend
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Cooking receipe to make veal cutlets with girolles and potatoes galette under category General Recipes. You may find some video clips related to this receipe below.
veal cutlets with girolles and potatoes galette
ladenis
150g girolle mushrooms
a little oil for frying
4 veal cutlets cut from the loin well trimmed
salt and pepper
200ml madeira
200ml demiglace (qv)
20g butter
1 fresh rosemary sprig
4 large potato galettes (qv)
Trim clean and wash the mushrooms.
Cook them in a litde oil and season with salt.
Drain on kitchen paper.
Season the cudets with salt and pepper and cook in a preheated frying pan with a little oil until evenly golden.
Make sure the veal is well cooked but still moist.
Reduce the madeira to onequarter.
Add the demi glace and reduce agun to a sauce consistency.
Reheat dhe mushrooms in half the butter and season with pepper and salt if necessary.
Melt the remaining butter and infuse with the rosemary.
Brush the cutlets with dhe rosemary butter.
Warm the galettes.
Preparation
Place a cutlet in the centre of each plate.
Surround with some of the mushrooms.
Pour around the sauce.
Finish by placing the golden crispy potato galette on top.
Serves 4
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