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Recipes: Petite Peas and Mint Soup
http://rasikarecipes.blogspot.com/2010/03/petite-peas-and-mint-soup.html
Petite Peas and Mint Soup. Posted on Tuesday, March 30, 2010. The original recipe was for Broad beans and mint soup, I couldn't find Broad beans in Safeway and QFC so used Petite Peas instead. Tastes good but I am still curious to taste broad beans and mint soup :). 2 tbsp olive oil. 1 red onion, chopped. 2 garlic cloves, crushed. 450 g petite peas or broad beans. 850 ml vegetable stock. 2 tbsp freshly chopped mint. Fresh mint sprigs and yogurt to garnish. Subscribe to: Post Comments (Atom).
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Recipes: Avacado and Vegetable Soup
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Avacado and Vegetable Soup. Posted on Wednesday, March 31, 2010. I think it helps a lot if the recipe you are referring to has lot of pictures in it not just when its ready and looking good but of different stages. I am planning to put as many pictures as I can starting with this recipe. 1 large, ripe avocado. 2 tbsp lemon juice. 1 tbsp vegetable oil. 2 tomatoes peeled and seeded. 1 garlic clove, crushed. 1 leek, chopped. 1 red chilli, chopped. Shredded leeks to garnish. Subscribe to: Post Comments (Atom).
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Recipes: August 2009
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Roasted Eggplant and Tomatoes Salad with Cannelinni Beans. Posted on Thursday, August 20, 2009. 1 large or 2 small eggplants. 1/2 garlic bulb, halved vertically, top trimmed but cloves left unseparated. 1 cup dried cannelini beans, cooked or 1 can (14 ounces). Generours pinch saffron threads. 2 tablespoons red wine vinegar (I used balsamic vinegar). 1 heaped tablespoon minced fresh parsley. 4 Grind the saffron in a mortar, then blend with 2 tablespoons of boiling water. Add to the roasting pan with t...
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Recipes: Refried Beans with Tortillas
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Refried Beans with Tortillas. Posted on Thursday, April 8, 2010. Easy to make and yummy to taste -. 2 tbsp olive oil. 1 Onion finely chopped. 2 garlic cloves crushed. 1 green chilli, chopped. 400g can red kidney beans, drained. 400g an pinto beans, drained. 2 tbsp chopped coriander. 8 tortillas (wheat or plain flour). 25g vegetarian Cheddar Cheese, grated. 1 green chilli, chopped. 1 tbsp garlic wine Vinegar. 1 tbsp caster sugar. 1 tomato, chopped. 5 Spoon the beans into a serving dish and top with the ch...
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Recipes: April 2009
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Pasta with tomato Herb and Onion Sala. Posted on Tuesday, April 14, 2009. 3 ounces mixed salad greens. 1 large red onion, minced. 6 tablespoons finely chopped flat-leafed parsley. 6 tablespoons finely chopped cilantro leaves. 2 large ripe tomatoes, chopped. 1 cup cooked pasta (pennne). 2/3 cup extra-virgin olive oil. Juice of 1 large lime, or 2 tablespoons fresh lemon juice. 2 garlic cloves, finely chopped. Pinch red pepper flakes. 3 Add the vinaigrette and garnish with mint and olives. Drain the pasta a...
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Recipes: February 2009
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Roasted Asparagus with Poached Eggs. Posted on Tuesday, February 24, 2009. 1 pound thin asparagus stalks (Feb, March, April are good months for asparagus). 1 cup fresh white breadcrumbs. Grated zest of 1 lemon. 3 tablespoons minced fresh parsley. Olive oil for brushing and drizzling. 2/3 cup white wine vinegar (Actually any vinegar should work. I don't remember which one I used but it was definitely not wine vinegar). Parmesan shavings, to serve. Asparagus and Soft Egg Tartlets. For the pastry dough.
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Recipes: Fusilli Salad with Lentils
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Fusilli Salad with Lentils. Posted on Sunday, August 22, 2010. 1/2 Cup (100g) lentils. 1 bunch green onions. 1 red bell pepper. 1 tbs red wine vinegar. 2 tbs balsamic vinegar. 1/2 teaspoon hot paparika. 1/4 cup olive oil. 4 teaspoons creme fraiche (or sour cream). 1 Cover lentils with plenty of water, bring to boil, and cook over medium heat 25 to 35 minutes until tender but not mushy. Subscribe to: Post Comments (Atom). पर्सनल स्टाईल ब्लॉग. Movie Reviews Part 12. Fusilli Salad with Lentils.
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Recipes: September 2009
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Baked Goat Cheese Bundles with Sweet and Sour Leeks. Posted on Wednesday, September 2, 2009. 8 sheets phyllo pastry dough, each about 13 * 7 inches. 5 tablespoons butter, melted. 6 ounces soft, rindless goat cheese. 1/2 cup roughly chopped mixed shelled hazalnuts and pistachio nuts (I did not add these). For the Beet Dressing:. 1/3 cup chopped cooked beet. 1/4 teaspoon dijon mustard. 1 tablespoon red-wine vinegar. 4 tablespoons olive oil. For the sweet and sour Leeks. 4 tablespoons olive oil. To make the...
