Homemade Truffled Risotto
Friday, 12 December 2014
A delicious homemade truffled risotto using quality ingredients, and fantastic Tamar Valley Truffles products. Ingredients 20 grams Truffles Onion Garlic 300 grams Risotto Rice (Arborio) 3 tablespoons butter 100 grams mushrooms (optional) 1/4 cup white wine 1 litre good quality chicken or vegetable stock 1/2 cup grated Parmesan cheese salt and pepper to taste Instructions
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Pear and Parsnip Soup
Tuesday, 12 August 2014
A tasty delight, just right for winter! Ingredients 500g parsnips, peeled and chopped 2 pears, peeled and chopped (cores removed) 4 cups Chicken Stock salt and pepper pinch of nutmeg 1 cup cream 1/4 cup sherry Garnish Cream, whipped lightly Tasmanian Truffled Olive Oil Shaved fresh truffle Instructions Add the parsnips and pears to the
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Truffled Pizza Recipe
Tuesday, 17 June 2014
Ingredients Pizza Base Truffled Mustard Mozzarella Cheese Truffled Oil Instructions Prepare your favourite pizza base. Spread very very lightly with Tasmanian Truffled Seeded Mustard. Shave truffles over the mustard, then sprinkle very sparingly with cheese. Finely finish with a drizzle of Tasmanian Truffled Olive Oil before putting in the oven – cook till brown. Buy
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Truffled Chicken Breast
Monday, 16 June 2014
Impress your dinner guests with the tastiest chicken breast you’ll ever have. Ingredients 2 Fresh Chicken Breasts – skin on 50 g Mushroom Tablespoon Tamar Valley Truffled Mustard 40 g Tamar Valley Truffled Butter 2 tablespoons Tamar Valley Truffled Honey 2 tablespoons Tamar Valley Truffled Olive Oil 1/4 – 1/2 cup Chicken Stock Fresh Truffle
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Truffled Scrambled Eggs
Monday, 16 June 2014
Ingredients 4 eggs 20g Tasmanian Truffled Butter 2 tablespoons Milk 50g Fresh Tamar Valley Truffle 2 pinches Tasmanian Truffled Sea Salt Instructions Break the eggs & whisk with the milk and salt. Pour into a hot pan until cooked. To serve 4 people just double the mixture and so on. Finish off with some slithers
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Truffled Cauliflower Leek Soup
Tuesday, 10 June 2014
Ingredients 400g cauliflower cut into florets 1 large potato diced 1 clove garlic – crushed 1 medium leek – washed and sliced 1 medium onion diced 3 cups Chicken or Vegetable Stock 2 Tablespoons Tasmanian Truffled Olive Oil 1 Tablespoon Tasmanian Truffled Butter 200ml Pouring Cream Pinch salt Minimum 10g Tamar Valley Truffle Instructions Sauté
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