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Daily Recipes

Tuesday 15th March 2011

Chef Patron Martin Camilleri

The Chef

The Chef Wine Cellars and Bistro Windmill Street,Valletta Tel: 21 250 837

Cerna Wellington

(Junior Chef Isaac Camilleri)

IngredIents

1 sheet puff pastry 25g butter 10ml olive oil rucola Salt and pepper to season 1 lemon 1 tomato 1 egg 1 sprig rosemary 1 tsp dried fennel seeds 1 fillet gurbell

Daily Recipes

Tuesday 15th March 2011

Chef Patron Martin Camilleri

The Chef

The Chef Wine Cellars and Bistro Windmill Street,Valletta Tel: 21 250 837 Sider Tat-Ti©ie© mimli bil-faqqieg si, weraq tal-ispinaçi, `cream cheese' u salvja, dawwar bil-Parma ham, servut fuq zalza tat-tadam frisk u insalata bil-qlub tal-qaqoçç

(sous-chef david Camilleri)

IngredJentI gÓat-tIÌIeÌa

Sider ta' ti©ie©a mdaqqsa 2 sinniet tewm 50g spinaçi 50g faqqieg 1 tbs ejt ta-ebbu©a ftit salvja friska Parma ham imqatta fin bar u mel 1 jew 2 sinniet tewm 100ml meraq tat-tadam ftit abaq frisk bar u mel

l-Insalata

3 qlub tal-qaqoçç ftit weraq rucola 1 tbs ejt ta-ebbu©a 1 tsp hal-balsamiku ftit tursin imqatta bar u mel

Iz-zalza tat-tadam

Tadam cirass (cherry tomatoes) basla mqatta fina

Daily Recipes

Tuesday 15th March 2011

Chef Patron Martin Camilleri

The Chef

The Chef Wine Cellars and Bistro Windmill Street,Valletta Tel: 21 250 837

Pan-Roasted loin of Rabbit served on a bed of celeriac with sautee potatoes and roasted vegetables

(Chef Patron ­ Martin Camilleri)

IngredIents

1 rabbit loin 2 spring onions 100g aubergines Olive oil 1 garlic clove 1 tbs butter 1 glass red wine Thyme 100g celeriac 1 whole potato

Information

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