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Some of Pam's
favorite recipes!
Cointreau
Sangria (Esquire Magazine)
2 oz Cointreau
2 oz cognac brandy (Remy Red ok) (Remy Martin vsop)
2 oz white grape juice
12 strawberries, quartered
2 peaches, pitted and cubed
16 seedless grapes, halved
1 bottle of champagne
Combine all ingredients in bowl and fresh mint.
Penne with Asparagus and Parma Ham
800g/28oz penne
32 spears British asparagus
30g/1 oz unsalted butter
16 slices Parma ham, torn into strips
6 tb crème fraiche
Black pepper
Parmesan cheese shavings (fresh)
Cook penne in boiling water. Tear ham into strips. Trim ends
of asparagus. Put asparagus in boiling water, cover, cook
3-6 mins. Then cut each spear into three even lengths and
toss in the butter. When pasta is cooked, drain and return
to pan. Add asparagus pieces, Parma ham strips and crème
fraiche, then season with black pepper and toss well. Serve
in warmed bowls with fresh Parmesan sprinkled over.
MORE
RECIPES! (just click on the one you want to see)
Shrimp with Chili, Parsley, Ginger &
Garlic on Toast
Apple Martini
Prawn My Scallop Crispy
Chicken With Rhubarb Compote |
