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Bring the herb broth or water to the boil, salt it and add the rice. Cook for 15 minutes. When it is nearly done, add the saffron with its liquid. In the meantime, beat the tahini, with 125 ml (4 fl oz) cold water, the finely grated zest from the lemon, r ..

Put all the ingredients except the water into a blender or food processor and reduce to a puree. Slowly add the water until you have the texture you prefer and adjust the flavour by adding salt and a little more vinegar, but no more oil as it will not blend ..

Combine garlic, onion and olive oil in 2-qt casserole; cover. Microwave at High 3 to 5 minutes, or until tender, stirring once. Blend in water, beef broth, mustard, thyme and marjoram. Re-cover. Microwave at High 30 minutes, stirring 2 or 3 times. Remove and ..

Tip all the ingredients into a blender or food processor with a generous grinding of pepper and salt, if you like. Pulse until you get a chunky, frothy soup. Serve straight away with tortilla chips on the side or chill until

Melt lard in a large casserole, and add onions and garlic. Fry gently, until soft and golden. Remove pan from heat, and stir in paprika. Return to heat, and add a little water. Then add meat, caraway seeds, salt, and tomatoes. Mix thoroughly, cover, and cook ..

1. Heat butter and add garlic, onion, bacon and bones. Saute 4-5 minutes. 2. Add all other ingredients except pasta and bring to the boil. Allow to simmer covered for approximately 90 minutes. 3. Remove and discard bacon bones. 4. Stir in both pastas and cook ..

Cut bread into 8 pieces. Place on baking sheet. Bake at 300°F. to 350ºF. until brown, turning several times, or broil 5 inches from source of heat. Check frequently to avoid burning and turn as necessary to brown all sides. When done, combine with garlic ..

1. Heat oil in a large Dutch oven over medium heat; add onion and garlic. Cook 9 minutes or until lightly browned, stirring occasionally. Add flour, thyme, and pepper; cook 2 minutes, stirring constantly Gradually add broth; bring to a boil, stirring ..

Heat a heavy skillet over medium-low heat, add the oil and garlic, and cook gently until the garlic is golden, about 15 minutes. Remove the garlic from the oil and reserve. Return the pan to the heat and saute the bread until golden. Place the garlic and ..

In a large stock pot heat the olive oil over medium heat and saute the garlic, shallots, and carrots until tender but not brown. Add the flour and mix well. Add the red wine and stir to incorporate. Add the lamb stock, bay leaves, herbs, and lentils. Bring ..

1. Tear the bread into small pieces and put in a bowl. Pour over enough cold water to cover and soak for 10-15 minutes. Using your hands, squeeze the bread dry. Transfer the moist bread to a food processor. 2. Cut the garlic cloves in half lengthwise and use ..

Sweat the onion in the oil for 5 minutes, then add the prepared beetroot, celery and carrot with the garlic, tomato puree, water and beer. Season with salt and pepper, bring to the boil, then simmer for 30 minutes. Stir in the cabbage and sugar and continue ..

Salt the grated cucumber lightly to season it. Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber. Add the garlic, lemon rind and juice (if using), dill, mint and olive oil. Stir well, adding about 250 ml (8 fl oz) water, until ..

Put breadcrumbs, tomatoes, cucumber, green peppers, onion, and olive oil in a large bowl. Stir in cold water, and leave for 1 hr. Puree the mixture, and season to taste. Add almonds, garlic, and wine vinegar. Chill for several hours, and serve with some of ..

With flat side of knife, mash garlic cloves. In large saucepan cook garlic in hot oil till tender. Stir in beef broth, water, cilantro or parsley, and bay leaf. Bring to boiling; reduce heat and simmer, covered, for 40 minutes. Meanwhile spread bread with ..