| Super Tuesday |
|
We'll
Split Your Bill |
Dine
With Us and Save! |
|
Are
you a member of the Rivers
Platinum Club? |
| Dinner Before Dusk |
|
Dinner
before Dusk” promotion effective from Wednesday 2nd August,
2006. |
| Recipe: Double baked soufflé of chive and scallops | |
Ingredients Recipe
by |
Method • Melt the butter in a medium sized pot. • Whisk in flour until the butter has absorbed the flour. • Once it has been absorbed add the milk slowly, this will make a béchamel. • Take off heat and add to a bowl, fold in the Parmesan cheese and chives. • Add the egg yolks. Whisk the egg white to a medium stiff peak, fold this into the béchamel. • Place mixture into pre-greased moulds fill to ¾ the height of the mould. • Bake in hot oven and cook for about 14 minutes at 200 degrees Celsius • Garnish with rocket leaves dressed with lemon juice, sprinkle with pine nuts Enjoy! |
Gift
Vouchers |
| Recipe: Baileys Dark Chocolate Mousse | |
| Serves
5 |
Method • Whisk 330 ml of cream until forms soft peaks and set aside • Bring the remaining cream (160 ml) to the boil. Pour in dark chocolate and stir gently until chocolate has melted. Once chocolate has melted add the Baileys. • In a separate bowl wish 3 eggs with the castor sugar until light and fluffy. Combine •
Stir the mixture of baileys, chocolate and cream into the eggs and
castor sugar. |
BlueFire
Newsletter Issue March 06 |