Sauce

Classic French “Best Quality” Brown Beef Stock (professional advanced restaurant recipe)

Be sure to have the ANNOTATIONS turned on in your YouTube preferences located at the bottom of the video frame. Only then will you be able to see the list of ingredients and other important text presented throughout the video. Although the title of this video states “restaurant recipe”, only the finest Michelin star restaurants today would actually make stock in this manner. source

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Swordfish carpaccio – quick recipe

Another quick summer recipe from Deborah: the swordfish carpaccio with green mustard sauce, a refined main course to be served cold. *** Today I’ll show you how to prepare a tempting and refined main course: the swordfish carpaccio, accompanied by a tasty green mustard sauce. Let’s see how to do! We’ll need: • 14 oz (400 g) of swordfish, thinly sliced • ½ glass of extra virgin olive oil • 2 ½ tbsp (20 g) of pine nuts • 1…

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Orecchiette with broccoli anchovies and sun-dried tomatoes – Italian recipe

If you are an orecchiette lover, this is the ultimate dish for you: orecchiette with broccoli, anchovies and sun-dried tomatoes! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Start by making the dough for the orecchiette: sift the flour into a bowl, to remove any impurities. I’m using finely ground semolina flour, very common in South Italy. Add the extra virgin olive oil and the water; a little at a time, not all…

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