Matt and Chris hit the streets with the sign 'Pinch Me For Free' on St. Patty's Day.
Genre: Entertainment
by: thefreeguys
Italian Gino D’Acampo is one of the most charismatic and respected chefs in Britain today. Passionate and enthusiastic, he is hugely popular and loves nothing more than bringing his love of Italian food to life. Working together with No 1 Italian cheese brand Galbani, Gino has created a selection of great Italian dishes to make at home – in this video Gino shows you how to cook ‘Calzone al Dolcelatte’ a fresh Italian summer dish. You will need: For the Dough- 2 pinches of salt, 2 teaspoons dried yeast, Approx 280ml warm water, 360g strong plain flour plus extra for dusting, 2 tablespoons extra virgin olive oil plus extra for greasing, Dolcelatte Filling- 450g Galbani Dolcelatte cold and cut into cubes, 75g freshly grated Pecorino cheese, 80g rocket leaves (chopped), 75g crushed pistachio nuts, Pinch of freshly grated nutmeg, 4 tablespoons extra virgin olive oil, Salt and pepper to taste. For more Gino D'Acampo recipe ideas, go to www.galbani.co.uk
Genre: Funny Videos
by: RadioLynxContent
GRILLED OR BAKED SEA BASS WITH SWEETCORN & CHERRY TOMATO SALSA -- 4 persons Salsas are all the rage at the moment, here is a twist using roasted sweetcorn, flavoured with lime and coriander. Perfect with sea bass. Preparation time: - 15 minutes. Cooking time: - 15 minutes in total. 4 sea bass, whole, defrosted 6 tbsp olive oil 2 whole fresh sweetcorn 2 tsp fresh red chilli, finely chopped ? red onion, finely chopped 12 cherry tomatoes, quartered 2 fresh limes salt pepper 2 pinches granulated sugar 3-4 tbsp chopped fresh coriander 1. Pre heat the grill or oven to a high setting. 2. Place the sea bass on a chopping board and slash across the fish in a diagonal fashion. 3. Carefully cut the sweetcorn in half. 4. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other three pieces. 5. Meanwhile, place 2 tbsp of olive oil into a wok or frying pan. 6. Add the ears of sweetcorn and the chilli then saut? quickly over a high heat until they take a little colour. 7. Once co
by: AldiUK
