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pesto tbsp sultanas tbsp capers, rinsed and drained anchovy fillets garlic cloves, peeled and roughly sliced tbsp pine nuts juice and zest of ⁄ lemon ml spinneysfood mediterranean extra virgin olive oil spinneysfood fine black pepper, to taste spinneysfood salt, to taste g spinneysfood fresh parsley, chopped
g spinneysfood fresh coriander, chopped for the mushrooms spinneysfood portobello mushrooms spinneysfood mediterranean extra virgin olive oil, for frying large eggs, at room temperature method soak the sultanas in warm water for minutes, drain and add to a mortar with the capers, anchovies, garlic,...
http://www.spinneys-dubai.com/recipe/2817-egg-stuffed-portobello-mushrooms-with-sultana-pesto