Carefully prepare the mussels, making holes in them lengthwise and insert in them the carrots, parsnips and parsley, then in width we make small holes in which we will insert the garlic cloves. In the tray we put oil and make a bed of aromatic herbs with a little salt and place the mussels on the bed of herbs, then wrap them with herbs, spices and salt, wrap them in aluminum foil, I used a tray with a lid and put the tray in the oven on the right heat until nicely browned.

Chive Oil Recipe Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that& 39;s a favorite weapon of restaurant chefs: It& 39;s ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.Ingredients1 1/2 cups grapeseed or vegetable oilRecipe PreparationSet a coffee filter in a sieve set over a heatproof measuring cup or bowl.

I prepared this cake inspired by the recipe posted by cristeena20 here. It is a simple but tasty cake and easy to prepare. 12Preparation time: less than 60 minutes RECIPE PREPARATION Aromatic yogurt cake in Multicooker: First of all I have to explain that the measure from the ingredients refers to the box in which the yogurt was.

I had a small lamb (15 kg live), so it didn't smell like sheep at all and there was no need to wash the meat with vinegar and it boiled and lightly being raw. 1 kg of lamb bones (I used string and ribs) 1 liter borscht5 l water3 carrots1 large potato2 medium onion home-made vegetable cup of rice rice condiments (delicate vegetables, pepper) 1 link green larch2 eggsPortions: 12Preparation time: less than 90 minutes RECIPE PREPARATION Lamb borscht: Wash the meat well and if the lamb was bigger, keep it in vinegar for 10 minutes, then wash it well.

3-D printer would let restaurant customers order custom pasta shapesWikimedia/AchilleTBarilla is testing a 3-D printer that can make custom pasta shapes for restaurant customers.Usually the customer considers it a win when a restaurant allows him or her to order a pasta sauce on a different noodle, but Barilla thinks customizable pasta is the way of the future and is investing heavily in technology to let restaurant customers eat their own, customized pasta shapes.

RecipesIngredientsMeat and poultryBeefBeef minceMy take on the ever-popular meatloaf: real comfort food that& 39;s inexpensive, easy-to-make and very tasty.Recipe by:Languedoc-Roussillon, France3 people made thisIngredientsMakes: 1 meatloaf3 to 4 carrots, left whole2 handfuls fresh spinach, or 250g if frozen500g lean minced beef1 medium onion, finely chopped1 to 2 cloves garlic, crushed1 large egg1 good squirt tomato puree1 tablespoon Worcestershire sauce1 splash good quality balsamic vinegar1/2 glass red wine (drink the other half while you are doing all this hard work)1 good teaspoon English or Dijon mustard1 cupful dried breadcrumbs (panko are good but not essential)dried mixed herbs to tastesea salt and freshly ground pepper to tasteFor topping2 tablepoons porridge oats2 tablepoons tomato ketchup1 teaspoon dried or chopped fresh mixed herbs1 tablespoon caster sugarMethodPrep:35min ›Cook:35min ›Ready in:1hr10minPre-heat the oven to 200 C / 180 C Fan / Gas 6.