Author: CookShare

Asparagus, Ginger and Cashew Stir-Fry

Print Recipe Asparagus, Ginger and Cashew Stir-Fry Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time About 10 minutes Servings MetricUS Imperial Prep Time 10 minutes Cook Time About 10 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions The combination of asparagus and ginger is wonderful, as it allows the true taste of asparagus to come through. Ingredients: 1 tablespoon vegetable oil 2 tablespoons sesame oil 1 tablespoon finely chopped fresh ginger 750g prepared asparagus spears, cut into 4 cm in pieces 60g roughly chopped roasted cashew nuts 1 tablespoon soy sauce Directions: 1. Heat vegetable and sesame oils together in a wok or frying pan. Stir in ginger and cook for 1 minute. 2. Add asparagus and cook for 5 - 6 minutes or until tender, crisp and bright green. Stir in cashews and soy sauce. Cook for 1 - 2 minutes until heated through. Serve immediately. Recipe Notes Source: Old CookShare. Recipe ID: 2059 Share this Recipe...

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Sour Cream Apple Pie

Print Recipe Sour Cream Apple Pie Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 20 minutes Cook Time About 35 minutes Servings MetricUS Imperial Prep Time 20 minutes Cook Time About 35 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions This is one of the best apple pies I've ever tasted, and my guests are usually of the same opinion, as the pie is devoured, literally, in a matter of minutes. Ingredients: 315g prepared sweet shortcrust pastry ( the recipe is in the 'sweet pastry' category ) 2 tablespoons aprocot jam APPLE FILLING 75g butter 3 Granny Smith apples, peeled, cored and sliced 2 tablespoons brown sugar CARAMEL SAUCE 60g sugar 4 teaspoons water 60 mL double cream 30g butter cut into small pieces SOUR CREAM TOPPING 500g sour cream 4 tablespoon caster sugar 1 teaspoon vanilla essence Directions: 1. Roll pastry out and line a greased, deep 18 cm in fluted flan tin with a removable base. Prick pastry base with a fork. Line pastry case with non-stick baking paper, weigh down with uncooked rice and bake at 200 degrees C for 10 minutes. Remove rice and paper and bake for 8 -10 minutes longer or until pastry is golden. Place jam in a small saucepan and bring to the boil. As soon as the pastry case is cooked, brush with...

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Camemebert Sauce

Print Recipe Camemebert Sauce Votes: 0 Rating: 0 You: Rate this recipe! Cook Time 5 - 8 minutes Servings MetricUS Imperial Cook Time 5 - 8 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions This creamy fondue-like sauce will dress up the plainest vegetable. Try it poured over courgetts (zucchini), broccoli, potatoes or pumpkin. It is also a great way to use up that old piece of Camembert or Brie left in the fridge. Ingredients: 15g butter 1 tablespoon flour 125 mL milk 3 tablespoon white wine 75g Camembert or Brie cheese, rind removed freshly ground black pepper Directions: 1. Melt butter in a small saucepan. Stir in flour and cook for 1 minute. Blend in milk and cook until the sauce boils and thickens, stirring frequently during cooking. 2. Stir in wine and cheese. Season to taste with black pepper, and cook over a low heat until cheese melts. 3. Decorate with thin cheese slices, if desired. Recipe Notes Source: Old CookShare. Recipe ID: 2056 Share this Recipe...

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Easy Hollandaise Sauce

Print Recipe Easy Hollandaise Sauce Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Servings MetricUS Imperial Prep Time 10 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Hollandaise sauce is normally made in the top of a double boiler by slowly adding the melted butter to the egg mixture. In this easy version no cooking is required if you make sure that the butter is hot and bubbling when you add it to the egg mixture. Ingredients: 3 egg yolks 2 tablespoons lemon juice 125g butter freshly ground black pepper Directions: Place egg yolks and lemon juice in a food processor or blender and process until light and frothy. Melt butter until it is hot and bubbling. With food processor running, slowly pour in hot, melted butter and process until thick. Season to taste with black pepper and serve immediately. Recipe Notes Source: Old CookShare. Recipe ID: 2055 Share this Recipe...

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Asparagus-Salmon Salad

Print Recipe Asparagus-Salmon Salad Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 30 minutes Cook Time about 20 minutes Servings MetricUS Imperial Prep Time 30 minutes Cook Time about 20 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Not the easiest salad to make, but the taste and nutritional value compensate for the trouble. Ingredients: LEMON DRESSING 1/2 teaspoon grated lemon rind 1/4 cup lemon juice (1 1/2 lemon) 2 teaspoons honey 1 teaspoon drained capers, chopped 1 1/2 teaspoon Dijon mustard 1/2 teaspoon salt pinch black pepper 1/2 cup olive oil SALAD 6 whole peppercorns 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 pound salmon fillet, skin removed 2 pounds fresh asparagus 3/4 pounds assorted spring greens 1/4 teaspoon salt Directions: 1. Dressing: Whisk lemon rind and juice, honey, capers, mustard, salt and pepper in a bowl. Whisk in oil in thin stream until well blended. 2. Salad: Place peppercorns, lemon rind and juice and bay leaf in 10-inch skillet. Add water to depts of 1 1/2 inches. Bring to just under simmering, so bubbles form on the bottom of pan, but do not break surface. Add salmon; poach, uncovered, not letting to simmer, 7 to 9 minutes until cooked through. Remove fish to pie plate, let cool slightly. 3. Fill large pot with tightly fitted lid with...

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