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150 g Spelt flour (or plain white / wholemeal / a mixture if you prefer), 1 Egg yolk, 85 g Unsalted butter, cold and cut into cubes, Small pinch Salt (optional), 80 g Yellow pepper, deseeded , in 1 or 2 pieces
4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
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2 flour tortillas 1/2 a mild onion, peeled and finely chopped 1 tablespoon olive oil 2 small green tomatoes, or tomatillos, chopped 2 yellow tomatoes, seeded and chopped 2 red tomatoes, seeded and chopped 1 green chilli, seeded and sliced pinch of salt 2 tablespoons grated Bramley apple, or jicama 2 tablespoons chopped fresh coriander, or basil 100 g/4 oz cooked left-over chicken, ham, salmon, smoked haddock, or other fish 2 or 3 large free-range eggs, lightly beaten 2 tablespoons cream cheese (optional), Scrambled egg tortillas
4 tbsp. Vegetable oil, 100g Red onion. chopped, 150g Onions. sliced, 1 tsp. Fresh root ginger. chopped, 6 Garlic cloves. crushed
250 grams medium size shrimp / prawns. peeled and deveined. in Palm Springs we used rock shrimp, 8 cups chicken stock. for this dish freshly made stock is best, 2 tablespoon olive oil, ½ cup Dry White Wine, 120 grams unsalted butter. divided
450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod, 4 large raw tiger prawns, peeled and deveined, 300 grams potatoes, peeled and chopped for boiling, 2 fresh bayleaves or 1 dry, 2 sprigs fresh parsley
55 grams beef dripping. or lard, 2 tablespoons plain flour. seasoned with salt and freshly ground black pepper, 8 best end and middle neck lamb chops. on the bone use British lamb if you can, 225 grams onions. peeled and finely sliced, 55 grams butter. melted
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