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Sunday, 21 September 2014. 50 g (1,8 oz) butter. 300 ml (1,25 glass) rice. 50 ml (1/5 glass) white wine. 650 ml (half litre) chicken boullion. 250 g (9 oz) fresh asparagus. 100 ml (1/3 glass) parmesan. Dissolve butter in a pan and fry onion. Add rice and fry few more minutes. Pour wine into the pan with rice. Bring boullion to the boil and pour into the pan so it completely covers rice. Cook on small fire for app. 20 mins. Stir occasionally. Pour more boullion if necessary. Posted by Cooking Fans. Knead ...

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Cooking Fans | cookingfans.blogspot.com Reviews

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Sunday, 21 September 2014. 50 g (1,8 oz) butter. 300 ml (1,25 glass) rice. 50 ml (1/5 glass) white wine. 650 ml (half litre) chicken boullion. 250 g (9 oz) fresh asparagus. 100 ml (1/3 glass) parmesan. Dissolve butter in a pan and fry onion. Add rice and fry few more minutes. Pour wine into the pan with rice. Bring boullion to the boil and pour into the pan so it completely covers rice. Cook on small fire for app. 20 mins. Stir occasionally. Pour more boullion if necessary. Posted by Cooking Fans. Knead ...

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1 skip to main

2 skip to sidebar

3 risotto with asparagus

4 ingredients

5 1 chopped onion

6 salt

7 pepper

8 0 comments

9 labels italian cuisine

10 vegetable

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skip to main,skip to sidebar,risotto with asparagus,ingredients,1 chopped onion,salt,pepper,0 comments,labels italian cuisine,vegetable,vegetarian,tapenade,chopped fresh parsley,few chopped walnuts,labels appetizers,dough,3 big eggs,staffing,salt pepper

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Cooking Fans | cookingfans.blogspot.com Reviews

https://cookingfans.blogspot.com

Sunday, 21 September 2014. 50 g (1,8 oz) butter. 300 ml (1,25 glass) rice. 50 ml (1/5 glass) white wine. 650 ml (half litre) chicken boullion. 250 g (9 oz) fresh asparagus. 100 ml (1/3 glass) parmesan. Dissolve butter in a pan and fry onion. Add rice and fry few more minutes. Pour wine into the pan with rice. Bring boullion to the boil and pour into the pan so it completely covers rice. Cook on small fire for app. 20 mins. Stir occasionally. Pour more boullion if necessary. Posted by Cooking Fans. Knead ...

INTERNAL PAGES

cookingfans.blogspot.com

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Cooking Fans: Plum Pastry

http://cookingfans.blogspot.com/2013/09/plum-pastry.html

Sunday, 15 September 2013. 3 glasses of flour. 1 dice - 250 g (8,8 oz) of margarine or butter. 1/2 glass of sugar. 1 teaspoon of baking powder. 800 g (28,2 oz) of plums. Almond crust pastry finish. 2 spoons of flour. 1 spoon pf sugar. 1 spoon of butter. 1 spoon of almond flakes. Mix margarine with flour. Add eggs, sugar, baking powder and mix. Knead pastry. Put into a fridge for 30 mins. Wash plums, cut into halves, remove stones. Put pastry into baking tin. Spread pastry over all tin.

2

Cooking Fans: Chicken stuffed with raisins and nuts

http://cookingfans.blogspot.com/2013/09/chicken-staffed-with-raisins-and-nuts.html

Sunday, 22 September 2013. Chicken stuffed with raisins and nuts. 5 slices of toast bread. 1 glass of milk. 2-3 tomatoes (can be canned). 80 g (2,8 oz) nuts. 80 g (2,8 oz) raisins. 80g (2,8 oz) sliced ham. 80g (2,8 oz) sliced bacon. Small bunch of parsley. 1 Put toast slices into milk and let it soak. 2 Remove a peel from tomatoes (or you can use caned tomatoes - without or use just little juice). 3 Dice tomatoes into small dices. 4 Dice onion into small dices. 5 Dice bacon and ham the same.

3

Cooking Fans: Lobio Soup

http://cookingfans.blogspot.com/2013/04/lobio-soup-ingredients-2-cans-of-red_25.html

Thursday, 25 April 2013. 2 cans of red bean. App 1 glass of water. 1-1,5 teaspoon of chubarica (Bulgarian spice: savory, chilli, paprika, garlic, fenugreek, salt). Pinch of chilli cayenne pepper. Put walnuts into water to soften them. Next mix with blender to get walnut paste. Slice carrot, dice onion. Fry carrot on hot oil for. 7-10 mins. Add onion and fry for couple of minutes. Add bean and stew for 4-5 mins. Pour water gradually to make it less dense. Add two handful of chopped coriander. Mix.

4

Cooking Fans: Zucchini with vegetable

http://cookingfans.blogspot.com/2013/08/zucchini-with-vegetable-ingredients-400.html

Wednesday, 21 August 2013. 400 – 500g (14 – 17,5 oz) pork loin. 0,5 - 1 big onion. 2 full teaspoons of Ajvar paste. 2 teaspoons of red Czubarica / Czubrica (Bulgarian spice: savory, chilli, paprika, garlic, fenugreek, salt). Handful of dried basil. Handful of fresh basil. Rape oil or olive oil. Dice onion and fry. Dice meat and fry. Sprinkle with salt and pepper. Dice tomato (without peel), cut carrots into half slices and put into the frying pan with meat. Add fried onion and mix. Stew for 20 minutes.

5

Cooking Fans: September 2014

http://cookingfans.blogspot.com/2014_09_01_archive.html

Sunday, 21 September 2014. 50 g (1,8 oz) butter. 300 ml (1,25 glass) rice. 50 ml (1/5 glass) white wine. 650 ml (half litre) chicken boullion. 250 g (9 oz) fresh asparagus. 100 ml (1/3 glass) parmesan. Dissolve butter in a pan and fry onion. Add rice and fry few more minutes. Pour wine into the pan with rice. Bring boullion to the boil and pour into the pan so it completely covers rice. Cook on small fire for app. 20 mins. Stir occasionally. Pour more boullion if necessary. Posted by Cooking Fans.

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Sunday, 21 September 2014. 50 g (1,8 oz) butter. 300 ml (1,25 glass) rice. 50 ml (1/5 glass) white wine. 650 ml (half litre) chicken boullion. 250 g (9 oz) fresh asparagus. 100 ml (1/3 glass) parmesan. Dissolve butter in a pan and fry onion. Add rice and fry few more minutes. Pour wine into the pan with rice. Bring boullion to the boil and pour into the pan so it completely covers rice. Cook on small fire for app. 20 mins. Stir occasionally. Pour more boullion if necessary. Posted by Cooking Fans. Knead ...

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