Featured articles.
06-2011

Fillet of sole in champagne sauce


2 soles, each 400 g 20 g shallots 60 g butter 2 cl vermouth, dry 100 ml champagne / cava 300 ml fish stock 160 ml cream 40 g chilled butter 2 tbsp whipped cream 2 dashes of champagne / cava Salt Freshly ground pepper Prepare the fillets of sole for cooking 1. Stock: Braise...
05-2011

Grilled lamb escalope with macaroni and beans


100 g Green beans 80 g Long Macaroni 400 g Saddle of lamb, boned, skin and tendons removed 1 Onion, finely diced 2 Garlic cloves, finely diced 2 Tbsp Olive oil 1 Tbsp Tomato purée 250 g Diced, canned tomatoes 50 g Green olives, pitted and sliced Sugar Ground chilli 1 Tbsp...
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 >>
copyright 2010 - amigos | Legal notice