by VicCherikoff
Recipe for 8: 10g Rosella Confit*, 90ml water, 50g sugar, 20ml umeboshi plum vinegar or good quality red wine vinegar, wasabi to taste, , (* Can be found at: www.dining-downunder.com/shop/index.php?main_page=pro... read more
Recipe for 1: 500 g , 500 g , ½ , 300 g , ½
Recipe for 1: 1 eggplant, 1 garlic clove finely chopped, ½ teaspoons salt, ¼ teaspoons pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons f...
Recipe for 1: 4 or 5 shallots, peeled and slightly crushed, threaded on fine string or, 4 clv garlic, peeled and slightly crushed or, 2 tablespoons mustard seed or, 1 long leaf...
Recipe for 2: 1 tablespoon heavy cream, warmed, fine salt and freshly ground black pepper, 120 g garlic, cloves separated, peeled, trimmed, germ-removed
Recipe for 2: 10 large cloves garlic, unpeeled, olive oil
Recipe for 2: 1 large or 2 medium cloves garlic, peeled, trimmed, germ removed, grated, fine salt and freshly ground black pepper, ½ teaspoons dijon mustard, 1 teaspoon ...
Recipe for 4: 5 g garlic, peeled, trimmed, germ removed, puréed, 100 ml boiling water
Recipe for 4: 50 g garlic head, separated into cloves, peeled, trimmed, 250 ml olive oil
Recipe for 4: 4 medium zucchini, 2 small onion, 2 garlic clove, 4 mint leaves, 2 large basil leaves, 1 sprig parsley, 1 lemon, juice, ½ teaspoons thyme, salt & pepper, 9...
Recipe for 4: brown sugar, french mustard, 6 ins bottle screw top, 1 part vinegar, 3 parts oil
Recipe for 2: freshly ground nutmeg, fine salt, freshly ground black pepper, 25 g butter, 25 g all-purpose flour, 400 ml whole milk
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Place the rice, milk, and sugar in a small saucepan and carefully bring to a boil. Reduce heat to simmer and cook the rice until soft and most...