Scarborough Fare Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
HAND
1 cup: Durum semolina,
1/2 tsp: To 1 dried parsley,
1/4 tsp: Dried sage,
1/4 tsp: Dried rosemary,
1/4 tsp: Thyme,
1: Egg,
1 tbsp: Vegetable or olive oil,
Optional,
1 tbsp: Water, if and as needed
EXTRUDER
1 1/3 cup: Durum semolina,
1/2 tsp: To 1 dried parsley,
1/4 tsp: Dried sage,
1/4 tsp: Dried rosemary,
1/4 tsp: Thyme,
1: Egg,
1 tbsp: Vegetable or olive oil,
Optional,
2 tbsp: Water, if and as needed.
Recipe via Meal-Master (tm) v8.05
Directions:
Title: SCARLET FRUIT SALAD
Categories: Fruits, Salads, Desserts
Yield: 2 Servings
50 ml Red wine
25 g Caster sugar
75 g Redcurrants
-- topped and tailed
75 g Raspberries
175 g Cherries; washed and stoned
Cr
me fraiche (Vegans omit)
Serves 2-3
This red fruit salad looks quite spectacular, and its flavours live
up to its looks. A lovely dessert for fine summer weather and for
eating al fresco.
Heat the wine with the sugar until the sugar dissolves. Bring to the
boil and pour over the fruit in a bowl. Allow the fruit salad to
stand at room temperature for an hour or two, stirring from time to
time. Chill, and serve with cr
me fraiche.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
Categories: Fruits, Salads, Desserts
Yield: 2 Servings
50 ml Red wine
25 g Caster sugar
75 g Redcurrants
-- topped and tailed
75 g Raspberries
175 g Cherries; washed and stoned
Cr
me fraiche (Vegans omit)
Serves 2-3
This red fruit salad looks quite spectacular, and its flavours live
up to its looks. A lovely dessert for fine summer weather and for
eating al fresco.
Heat the wine with the sugar until the sugar dissolves. Bring to the
boil and pour over the fruit in a bowl. Allow the fruit salad to
stand at room temperature for an hour or two, stirring from time to
time. Chill, and serve with cr
me fraiche.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp