BUY BLACK WALNUTS ONLINE RECIPES

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21 EASY CANAPéS RECIPES – THE KITCHEN COMMUNITY



21 Easy Canapés Recipes – The Kitchen Community image

For such an elegant appetizer or hor d'oeuvre, the humble canapé is incredibly simple to make. What are canapes? Canapés are usually decorative, and they consist of a small bread slice or rye bread toast, a cracker, or a puffed pastry. Traditionally, the bread is topped with savory or salty ingredients. Best of all, a

Provided by Cassie Marshall

MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Mushroom soup | Vegetables recipes | Jamie Oliver recipes image

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Total Time 15 minutes

Yield 4

Number Of Ingredients 17

2 onions
olive oil
1 organic chicken or vegetable stock cube
½ a bunch fresh thyme
2 cloves of garlic
4 large portobello mushrooms
100 g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil
8 chestnut mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
1 lemon
50 g Stilton cheese
1 small handful shelled walnuts

Steps:

    1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
    2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
    3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
    4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
    5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
    6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
    7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
    8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
    9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
    10. Top the toasts with pinches of apple and parsley and serve on the side.

Nutrition Facts : Calories 366 calories, FatContent 19 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 41.1 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 1.7 g salt, FiberContent 3.8 g fibre

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
    1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
    2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
    3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
    4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
    5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
    6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
    7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
    8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
    9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
    10. Top the toasts with pinches of apple and parsley and serve on the side.
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BEST DATE BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Date recipes are some of my favorite desserts to cook up. These date treats are very easy to bake, and one sheet of them will yield 48 good-sized bars. I sometimes add nuts, coconut or candied fruit. —Dorothy DeLeske, Scottsdale, Arizona
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories per serving
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