|
International Recipes and Food Trivia Archives Index
|
Subscribe
|
|
| << February16, 2005 - Duck Breasts with Red Currant Sauce |
February24, 2005 - SPAGEHETTI WITH BACON AND CREAM SAUCE >> |
|
********************************************************************* I would like to ask you to put the following comment in your next newsletter to try to bring up the voting stats for your marvelous ezine. You do such an incredible job and it would be so nice if your subscribers made an effort to show their appreciation (and I vote just about every single day whether you've put out a newsletter or not.. :o)): ************** Hello good people and fellow subscribers to Martin's International Recipes and Food Trivia, I don't think people realize just how important "VOTING" is to the selfless individuals, like Martin, who use their own time and monies (website ownership, distribution costs, etc.) to provide us with some of the very best, proven recipes available on the net.. and all it costs YOU, as a subscriber, is roughly 30 seconds of your time, each day you log on to your computer, to place your vote and show your appreciation that he does this. 30 seconds.. when he gives hours of his time preparing them; it's the least we can do!! Here's an easy step to make voting much easier and faster: Simply log in to vote once. When you have the screen that shows you "Logged in as.." and requests you "Place My Vote".. save that screen in your FAVOURITES folder; then, each day when you log online, simply open it and click to place your vote. So simple.. and quick.. and it feels so good to see those votes climb! :o)) Thanks so much for listening.. and I hope you'll join me in showing your appreciation by voting as often as you possibly can. Sincerely, Lynn in Montreal LYNN, YOU ARE A STAR AND THANK YOU VERY VERY MUCH FOR THIS COMMENT AND FOR ALL YOU GUYS...ALL MY FRIENDS IN COOKING...It really really helps with your votes as it DOES cost me to make these postings absolutely FREE for you all in all honesty! It only takes a few seconds afterall no? Thanks again for this Lynn and thanks to you all for your ratings as I have gone i think to number 10 or 11 now at cumuli.com ratings and I used to be number THREE!!!!!!!! ********************************************************************* I hope you are all well and enjoying your kitchens and I have a recipe that I make quite often actually that I have adapted over the years. It is quick and very very fashionable with a luxurious sauce. I hope you will try this and enjoy it with your families! GREAT also for you students who search for good recipes with friends and parties. serve it with lots of GARLIC bread and a simple GREEN salad and vinaigrette. PERFECT!!!!!!!!!!!!!!!! Enjoy and have a great weekend, Martin. PS, I am currently compiling a wonderful collection of SAUGAGE and SAUCE Recipe Collection and hope to get this to you very shorly my friends so look forward to that one as it is really great in my opinion. See ya all! ********************************************************************* FARFALLE WITH SMOKED SALMON AND DILL INGREDIENTS 6 spring onions 50g/2oz/4 tablespoons butter 90ml/6 tablespoons dry white wine or vermouth 450ml/3/4 pint/1 3/4 cups thickened cream freshly grated parmesan cheese freshly grated nutmeg 225g or 8oz smoked salmon 30m or l/2 tablespoon chopped fresh dill OR 15ml or 1 tablespoon dried freshly squezzed lemon juice 450g or 1lb farfalle pasta salt and black pepper to taste DIRECTIONS Slice the spring onions finely. Melt butter in saucepan and gently fry until softened, around a minute or so. Add wine or vermouth and boil hard to reduce to around 30ml or 2 tablespoons. Stir in cream, add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2 to 3 minutes until sauce is slightly thickened. Cut smoked salmon into 2.5cm or 1 inch squares and stir into sauce with the dill. taste and add a little lemon juice. Keep the sauce warm. Cook the pasta in plently of salted boiling water according to instructions on the packet. Drain well. Toss the pasta with the sauce and serve immediately. NOTE You can use any pasta for this my friends, whether be Spaghetti, Penne, Fussili or whatever your preference but we here in my family call FARFALLE...Butterflies, LOL. And It??s a really good meal i am here to say. Enjoy now! ********************************************************************* |
| << February16, 2005 - Duck Breasts with Red Currant Sauce |
February24, 2005 - SPAGEHETTI WITH BACON AND CREAM SAUCE >> |
|
International Recipes and Food Trivia Archives Index
|
Subscribe
|
|
|
Archives powered by Zinester's Mailing List Service
Details on International Recipes and Food Trivia |
Browse for more newsletters at Zinester's Ezine Directory
Managed by Zinester's Mailing List Management |