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Mollet Eggs Florentine by B InnesA Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The… |
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Kappa (Cucumber) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKappa (Cucumber) |
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Un Stuffed Bell Pepper Soup by Brett Ede
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Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLYPotato puree |
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Lobster Golden Gate by Gianfranco PulinaPreparation: Boil the lobster in boiling water alive if possible. The times depend on the size of about 20/25 minutes. Cut the lobster in half along with shears, then, at will into smaller pieces. Season with plenty of extra virgin oil, salt and lemon juice |
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. Ika-Kyu (Squid, Cucumber) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY. Ika-Kyu (Squid, Cucumber) |
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Tumeric Rice by Brett Ede
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fish in yellow curry by sunil k.nayarfish in yellow curry sauce |
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My Corn on the Cob by Robert LongAs a caterer and chef, this is how I prepared and served corn on the cob. The sweetest best tasting corn you ever ate. |
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