" Easter Recipes " for the whole family to enjoy...
Quail EGG CORN SOUP
3 cups chicken stock
1 cup quail eggs ( peeled and boiled )
1/2 lb carrots in cut small cubes
1/2 lb potatoes cut in small cubes
1/2 cup corn
1/2 lb onions
1/2 lb celery
1 1/2 oz butter
1 oz flour
1 egg (beaten)
Add salt, pepper and water if necessary
depends on individual taste.
Melt the butter in the pot.
Add the onions and garlic. Sautee
for about 2 minutes, then add
the carrots and potatoes.
Pour the chicken stock into the
pot, add the corn and let it boil
for about 2-3 minutes.
In a small cup mix the flour
with 1/4 cup of cold water, mix
it thoroughly until smooth. Pour
this mixture into the simmering
pot. Then, add the beaten egg,
celery and quail eggs. Let it simmer
for about 2-3 minutes, garnish with
chopped parsley on top. Use medium to
low heat cooking temperature.
Honey Fruit Dessert
20 oz can pineapple chunks,
1 medium apple,
1 medium pear,
1/4 cup tangerine juice,
1 1/2 tbsp honey,
1 tsp dried mint flakes
Cooking Method :
Drain pineapple chunks and set aside
pineapple juice. Peel all other fruit
ingredients and cut into chunk cubes.
Mix all fruits together.
On a small bowl mix reserved pineapple
juice and tangerine juice, honey and
mint flakes. Combine the juice mixture
to your fruit mixture all together.
Cover and refrigerate for about 2-3 hours.
Mix occasionally, serve with the juice
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