Free Recipes Archive
(goes well with the orange salmon) 2 ripe large red or purple plums (about 1/2 pound) pitted and coarsely chopped 2 tablespoons water black pepper [1/2 teaspoon sugar to sweeten plums, if needed] In a blender, puree plums with water, Read More …
PUDDING 1/2 pint milk 1 inch vanilla pod 1 ounce pudding rice 1/2 ounce caster sugar 1 pinch cinnamon 2 tablespoons creme fraiche 1/2 tablespoon honey 1 banana, mashed 1 ounce brown sugar RASPBERRY SAUCE 375 grams raspberries 1-1/2 ounces Read More …
2 teaspoon (10 ml) softened butter or margarine 1/3 cup (80 ml) plus 3 tablespoon (45 ml) sugar 2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 Read More …
Crepe Batter Makes 12 crepes, or 6 servings one cup all-purpose flour two tablespoons sugar one-quarter teaspoon salt one large egg one cup whole or low-fat milk one tablespoon unsalted butter, melted one-quarter teaspoon vanilla extract Melted unsalted butter for Read More …
4 ounces Muskox tenderloin; butterflied and slightly pounded 2 ounces Swiss cheese; thinly sliced 1 Mushroom; sliced 4 small Broccoli florets CRANBERRY COULIS 4 tablespoons Cranberries 2 teaspoons Orange juice; fresh squeezed SIDE DISH 1 tablespoon Butter 1/2 clove Garlic; Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
Coulis is French for a soup, stew, or liquid thickened with pieces of vegetables or meat. 2-1/2 lb joint of topside beef 2 tablespoons dripping Plate of mixed root vegetables (sliced) 1/4 pint brown ale 1/4 pint stock Bouquet garni Read More …
Balsamic vinegar and citrus liven up the flavor of this simple sauce. Great over lemon desserts and other cool summer concoctions. 2 cups Oregon blueberries 1/3 cup granulated sugar 1 tablespoon balsamic vinegar 1 tablespoon lime or lemon juice Blend Read More …
1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved 1 tablespoon (15 ml) lemon juice Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Read More …
Approximately 1 tablespoon (15 ml) butter 2 tablespoon (30 ml) sugar 1+2/3 cups (375 ml) egg whites (about 12) at room temperature 1/2 teaspoon (2 ml) cream of tartar pinch of salt 1+1/2 cups (350 ml) sugar Fresh raspberries for Read More …
125 ml double cream 4 amaretti biscuits 4 figs 175 g raspberries 2 tablespoons icing sugar; sifted raspberry leaves; to decorate Yield: 4 servings Set aside 1 tablespoon of the cream then lightly whip the remainder until stiff enough to Read More …
125 ml double cream 4 amaretti biscuits 4 figs 175 g raspberries 2 tablespoons icing sugar; sifted raspberry leaves; to decorate Yield: 4 servings Set aside 1 tablespoon of the cream then lightly whip the remainder until stiff enough to Read More …
125 ml double cream 4 amaretti biscuits 4 figs 175 g raspberries 2 tablespoons icing sugar; sifted raspberry leaves; to decorate Yield: 4 servings Set aside 1 tablespoon of the cream then lightly whip the remainder until stiff enough to Read More …
125 ml double cream 4 amaretti biscuits 4 figs 175 g raspberries 2 tablespoons icing sugar; sifted raspberry leaves; to decorate Yield: 4 servings Set aside 1 tablespoon of the cream then lightly whip the remainder until stiff enough to Read More …