René Hužva

René Hužva

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René Hužva
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Line 4 prawn cocktail glasses with inner leaves of the iceberg lettuce. Mix the mayonnaise, yoghurt, milk, tomato ketchup, onions and most of the dill. Season to taste and add the brandy, lemon juice, and cayenne pepper. Stir in the prawns, tomatoes, peas and spoon the mixture into the lettuce-lined glasses. Sprinkle with a little cayenne pepper and dill and serve garnished with small sprigs of dill.

Line 4 prawn cocktail glasses with inner leaves of the iceberg lettuce. Mix the mayonnaise, yoghurt, milk, tomato ketchup, onions and most of the dill. Season to taste and add the brandy, lemon juice, and cayenne pepper. Stir in the prawns, tomatoes, peas and spoon the mixture into the lettuce-lined glasses. Sprinkle with a little cayenne pepper and dill and serve garnished with small sprigs of dill.

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RecipesPlus is the destination for healthy recipes, refreshing food ideas premium culinary inspiration. Create cookbooks find your taste.

Place the asparagus ends and sugar in a saucepan filled with 800ml salted water. Bring to the boil. Reduce the heat and simmer for 15 mins.

Place the asparagus ends and sugar in a saucepan filled with salted water. Bring to the boil. Reduce the heat and simmer for 15 mins.