Another
Random page
random page?
Traffic
  • Page seen 256,152 times
Rating
  • Already noted 79 times
  • Average note : 2.6/3





> > >

Random menu...


Other pages: Follow this page - Back to homepage

Ready in:

4 hours 30 min.

Cost:

23.8 $AU

 Change currency: [EUR]  [USD]  [GBP]  [CAD] 

 Note : These prices are only approximate. Read more...

Starters

Salmon and spinach quiche :

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.

Ready in: 1 hour 16 min.
Cost: 12.3 $AU

Salmon and spinach quiche

Main course

Cheese Soufflé :

A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks and, finally, gently incorporate the beaten egg whites.

Then it just needs to be baked in a dish that has been buttered and dusted with flour.

Ready in: 1 hour 34 min.
Cost: 5.1 $AU

Cheese Soufflé

Desserts

Strawberry and rhubarb crumble :

A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.

Ready in: 1 hour 40 min.
Cost: 6.4 $AU

Strawberry and rhubarb crumble

Change this menu

And what it does not contain:





(As an indication only, for more precision see the search engine)

Back to top of page

Last modified on: January 30th 2015


You might also like:

Films and papers in the kitchenIce-cream and sorbetsOther cookery websitesMake your own hot-wire or styrofoam cutterWhat is this site, and who am I?The recipesHerbs in the kitchenFlours
Nota: Rollover photos with your mouse to see page title.


Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing


Follow this page

If you are interested in this page, you can "follow", ie you enter here your e-mail address, and then each time the page is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this page.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts:
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous