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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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Chestnut Soup

Print Recipe Chestnut Soup Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 45 minutes Servings MetricUS Imperial Prep Time 10 minutes Cook Time 45 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Chestnut is one of the nuts that is associated with winter. The steaming plate of a nourishing chestnut soup is a real treat on chilly winter days... Ingredients: 2 tablespoons olive oil 1 large onion, thinly sliced 2 cloves garlic, crushed 500g fresh chestnuts, peeled 1 celery sprig, finely chopped 1 carrot, scraped and sliced in rounds 1/4 cup finely chopped parsley 4 cups water 4 tablespoons chicken stock powder (may be parve) 1/4 teaspoon black pepper 2 tablespoons cherry liquer 6 tablespoons cream Directions: 1. In a large saucepan melt the butter and saute onion and garlic until golden-brown. Add chestnuts and celery, fry for additional 2-3 minutes. 2. Add carrots, chopped parsley, 4 tablespoons of chicken soup powder mixed in 4 cups of water and bring to boil. Partially cover and simmer gently for about 45 minutes. 3. Remove from flames and add liquer and cream. Transfer to a food processor and process until smooth. Serve hot. Recipe Notes Source: Old CookShare. Recipe ID: 2057 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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Spinach with Pine Nuts

Print Recipe Spinach with Pine Nuts Votes: 0 Rating: 0 You: Rate this recipe! Prep Time About 20 minutes Cook Time About 10 minutes Servings MetricUS Imperial Prep Time About 20 minutes Cook Time About 10 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions This dish is packed with iron, calcium and vitamin C, a perfect accompaniment to meats and fish... Ingredients: 1 kg fresh spinach leaves 1/4 cup olive oil 1 onion, chopped 2 cloves garlic, chopped Salt Freshly ground black pepper Juice of 1 lemon 4 tablespoons lightly toasted pine nuts Directions: 1. Wash the spinach thoroughly under the running water. 2. Bring water to boil in a large saucepan, add 2 tablespoons of salt. Place the spinach into the pan and blanch for exactly 1 minute. Sieve and wash with planty of cold water, ( or transfer it immediately to a large bowl of icy water and then sieve) 3. n a large frying pan heat the oil and saute the onion and the garlic , stirring, for 3 minutes. Add the spinach leaves, salt, pepper and saute for additional 2 minutes. 4. Add the lemon juice and cook for another minute. Sprinkle with pine nuts and serve. Recipe Notes Source: Old CookShare. Recipe ID: 2048 Share this Recipe...

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Carrot and Poppyseed Salad

Print Recipe Carrot and Poppyseed Salad Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 15 minutes Cook Time Nil Servings MetricUS Imperial Prep Time 15 minutes Cook Time Nil Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Tasty, healthy, easy to make, zero fats. Ingredients: 3 large carrots 1/2 cup sultanas 1 tablespoon poppyseeds 1 tablespoon lemon juice 1 tablespoon orange juice 2 teaspoons honey Directions: 1. Finely grate carrots, place into a serving bowl. Add sultanas and poppyseeds, toss to combine. 2. Combine juices and honey, pour over carrots. Stir, until carrots are coated in dressing. Cover and refrigerate until required. Recipe Notes Source: Old CookShare. Recipe ID: 2047 Share this Recipe...

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