COOKING WITH AINSLEY RECIPES
SANGRIA RECIPE - BBC FOOD
Mix an ice-cold jug of this traditional Spanish sangria recipe: a perfect cocktail for hot summer days.
Provided by Jill Dupleix
Prep Time 30 minutes
Cook Time 0 minutes0S
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and desired strength.
- Pour into glasses, garnish with mint sprigs and fruit.
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
Bring a taste of France to your table with Rick Stein's fabulous recipe for moules mariniere. A popular mussel recipe, often served with chips as moules frites.
Provided by Rick Stein
Yield Serves 4
Number Of Ingredients 1
Steps:
If your mussels have not already been cleaned, you’ll need to do this first. Watch this video guide from Rick Stein showing you how to do it.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then.
Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.
More about "cooking with ainsley recipes"
SANGRIA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Pour into glasses, garnish with mint sprigs and fruit.
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
From thehappyfoodie.co.uk
Cuisine French
If your mussels have not already been cleaned, you’ll need to do this first. Watch this video guide from Rick Stein showing you how to do it.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then.
Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.
SANGRIA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Pour into glasses, garnish with mint sprigs and fruit.
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
From thehappyfoodie.co.uk
Cuisine French
If your mussels have not already been cleaned, you’ll need to do this first. Watch this video guide from Rick Stein showing you how to do it.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then.
Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.
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