RecipesIngredientsSeafoodFishFlatfish SoleThis recipe is impressive because it& 39;s just like eating at a good restaurant but it& 39;s very easy to make.2 people made thisIngredientsServes: 4 knob of butter500g fresh spinach leaves, washed, stems removed1 small onion, chopped4 Dover sole fillets4 slices of parma hamMethodPrep:10min ›Cook:10min ›Ready in:20minPreheat the oven to 180 C / Gas 4.
This is 2016& 39;s ranking of the 101 Best Cookie Recipes. For the most recent ranking, please click here.What is it about cookies that make them so irresistible?Is it the sweetness? Is it the textural sensation of the chew — soft or crispy or better yet both at once? It could be, perhaps, that they are portable and easy to eat; no fork required.
Steamed Carrots and Mint Recipe Ingredients4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint1 pound baby carrots with some green tops attached, peeled1 1/2 tablespoons butter, room temperatureFleur de sel or coarse kosher saltRecipe PreparationPlace mint sprigs in bottom of large saucepan; place steamer rack in pan.
Pull together an awe-inspiring menu with these easy party food ideasDon& 39;t over-complicate your menu! Try these easy party food ideas. (Photo Modified: Flickr/Breville USA)From weddings to birthdays, all celebrations have to have one thing in common: incredible party foods. From appetizers to dinner party menus, party food has to satiate and impress your guests.
These one-bite tuna tostadas from Guillermo Tellez, executive chef at Square 1682 in Philadelphia, are perfect to serve for a summer cocktail party. With an cold margarita, they are also a great thing to serve for a Mexican-themed dinner at home. — Allison BeckIngredientsFor the avocado purée: 2 ripe but firm avocados1 small shallot, chopped1 garlic clove, chopped1 bunch cilantro, washed and choppedJuice of 2 limes plus 2 tablespoons (about 2 more limes)Salt and pepper, to tasteFor the chipotle aioli:1 red bell pepper roasted, peeled, and de-seeded2 piquillo peppers, from a can, (small red Spanish peppers; can be found at Whole Foods Market)1 cup mayonnaise2 tablespoons lime juice (from about 2 limes)1 tablespoons Sriracha1 canned chipotle in adobo, seeds removed1 teaspoon adobo sauce (from the canned chiptoles in adobo)1 tablespoon sugarFor the lime cream:1 cup sour creamJuice of 2 limesFor the tostadas:Twelve 6-inch round tortilla chips1 quart canola oil, for frying8 ounces sushi-grade tuna, sliced into twelve ¼-inch slices¼ cup olive oil1 cup avocado purée (above)1 cup chipotle aioli (above)Coarse salt, to finish1 cup lime cream (above)2 tablespoons cilantro leaves, julienned very fine2 cups romaine lettuce, julienned very fine and kept intact as a slice, for servingDirectionsFor the avocado purée: Place all ingredients on a high speed blender and blend until smooth.
Artichoke Crepes Recipe of 11-04-2019 Updated on 12-04-2019 The artichoke crepes are a delicious and absolutely perfect dish for this spring that finally seems to have started in its own right. If you like artichokes these crepes are definitely worth trying. You can serve them folded in 4 directly on the plate, as I did, or roll them up and put them back in the oven by adding a little; of extra béchamel, serving them for lunch as if they were cannelloni.