Best Recipes: Orange Julius Smoothie
Are you craving an Orange Julius Smoothie? Here’s how to make this popular creamy smoothie drink. If you’ve had an Orange Julius Smoothie at the mall or from a smoothie vendor, then you know how delicious they are. But who wants to get up and go...
Best Recipes: Spicy Vegetable Smoothie
Looking for a vegetable smoothie with some kick to it? Well, you can’t go wrong with this recipe for Spicy Vegetable Smoothie. It has a very savory taste and you’ll really appreciate the various flavors that go into making this one healthy drink...
Christmas Recipes: Edible Gifts. No.4 of 8 - Chocolate Truffles
Christmas recipe makes: 2 dozen Calories per truffle: 65
Preparation time: 30 - 60 minutes Cooking time: 0 minutes
Suitable for freezing
Christmas recipe ingredients:
Truffle Mixture: * chocolate, bitter, plain or milk 225g (8 oz)
*...
Christmas Recipes: Main Dishes. No.6 of 12 - Turkey and Mango Curry
Christmas recipe serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Calories per serving: 640
Not suitable for freezing.
Christmas recipe ingredients
* Onion, 175 g (6 oz)
* Green pepper, 125 g (4 oz)
* Garlic...
Easy Gourmet Recipes you and I can do!
So, you don't think you can find easy gourmet recipes? Yes, you can! While most people think that gourmet recipes are hard to make, time consuming, or too expensive, you can find things that are gourmet and easy to make. You just need to look in...
Roasted Vegetable and Goat Cheese Salad
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp Maille Balsamic Vinegar of Modena
4 tbsp olive oil
1 tbsp Maille A l'Ancienne (wholegrain) Mustard
1 tbsp fresh oregano, chopped
1 cup goat cheese, cut into small pieces
Salt and black pepper (to taste)
Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges. For marinade, whisk Maille Balsamic Vinegar of Modena, olive oil, Maille A l'Ancienne Mustard and oregano to blend; season with salt and pepper.
Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness.
Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.
Here's a trick: replace Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar. Recipe developed by Marc de Canck, chef and owner
of La Chronique Restaurant (Montreal, Quebec). For additional recipes, please visit www.maille.com
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