Ham stew with a grapefruit cocktail shrimp, potato puree with asparagus, spicy beans and for dessert a liqueur apricot dessert.
This easy and quick recipe you walked in no time at table.
This ham recipe is quick and tasty.
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Cut the grapefruit crosswise and remove the flesh from the skin without damaging it.
Wash the prawns and leave them in the strainer drain well.
Remove the membranes from the pulp and divide it into small pieces.
Stir the mayonnaise and sherry together. Season to taste with sugar, paprika, and pepper and spoon the sauce shrimp and grapefruit pieces.
Put the peel into sections or single glass bowls, divide the salad between the shells and garnish with the parsley appetizer.
Melt the butter, sauté the onion and fry golden ham with it.
Take the pieces of ham from the butter and stir in the flour.
Let the flower slightly cooked, add the milk, stirring well.
Beat the egg and stir in the chopped ham by the smooth creamy sauce.
Add to the stew flavor to taste, salt and pepper.
Potato puree with asparagus
Let the asparagus in the sieve drain, fill asparagus cooking water with water to half a liter, add 45 grams of butter.
Make according to package directions, airy mashed potato puree powder.
Cover the dish with the remaining butter, add the puree to taste flavors, salt, and pepper and bring the soup into the bowl.
Lay the asparagus puree and stir since ham ragout on.
Place the dish in the oven (200C) until the court thoroughly warm and beautiful color has become.
Wash the fresh string beans or canned beans late in the strainer drain very well.
Bring the broth to a boil and add garlic.
Let it fresh string beans about 18 to 20 minutes until done; warm beans cooked slowly in the broth on low flame or twisted plate.
Stir in the cheese and the butter into the cooked beans; allow the cheese to the broth turned very low heat and stir just bind it from the cooker, pepper and parsley into the beans.
put the strainer in a bowl and let the apricots in the sieve to drain.
Stir in marmalade and liqueur together.
Put 8-12 apricot halves with the convex side down on a platter.
Spread the marmalade over the pit cavity and put the dessert in the fridge till use.
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