Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Cheese with Shrimp and Brandy Recipe
| Appetizers
Type: Cheese with Shrimp and Brandy Free Cooking Recipe - Appetizers Yes! Ingredients / Directions 6 ounces Monterrey Jack cheese shredded 6 ounces Mozzarella 1/2 cup(s) shrimp cooked and chopped 2 teaspoon fresh oregano minced Poblano chili strips for garnish Minced green onions for
[ read more ]
Tea - Tummy Tea
| Teas 2
Cooking receipe to make Tea - Tummy Tea under category Teas 2. You may find some video clips related to this receipe below.Tummy TeaA wonderful tea blend to enjoy after a big meal or hectic day. 1 cup dried peppermint (or other)1 tbsp dried rosemary1 tsp dried sageCrush ingredients and mix well. Sto
[ read more ]
5 Minute Fudge
| Chocolate Swap
Cooking receipe to make 5 Minute Fudge under category Chocolate Swap. You may find some video clips related to this receipe below.FIVE-MINUTE FUDGE1 bag (12 oz.) chocolate chips1 jar (12 oz.) peanut butter1 can (14 oz.) sweetened, condensed milkIn a 1 1/2-quart microwave-safe bowl, melt chocolate an
[ read more ]
Egg and Sesame Rolls Tomago Japanese cooking recipe
| Japanese
Ingredients 3 eggs 1/4 teaspoon salt 1 tablespoon water 2 tablespoons sesame seeds 2 teaspoons soy sauce 1/4 teaspoon sugar salt 1/2 small onion, finely chopped 1 tablespoon vegetable oil 1 (8 ounce) package frozen chopped spinach, thawed 1 slice ham, cut in thirds Directions 1Lightly bea
[ read more ]
Cooking receipe to make poached eggs with hollandaise and caviar under category General Recipes. You may find some video clips related to this receipe below.
poached eggs with hollandaise and caviar
4 eggs
4 rounds of toast cut into neat circles
4 tsp of caviar
cayenne pepper
hollandaise sauce
170g unsalted butter
3 tbsp water
salt and freshly ground black
pepper
lemon juice or white wine
tarragon vinegar
Poach the eggs in a shallow pan of water.
Lift out and drain then trim off the raggedy bits.
To make the hollandaise heat the butter in a small pan with a lip until it has melted and is fairly hot but not beginning to colour.
Whiz the egg yolks water salt pepper and a small slug of lemon juice or tarragon vinegar in the processor until smooih.
Keep the blades whirring and start adding the butter in a slow trickle.
When you have incorporated about half add a little more lemonor vinegar then carry on adding the butter increasing the flow slightly.
Stop pouring when you get down to the cloudy sediment at the bottom of the pan.
Taste and adjust seasoning
Immediately pop the circles of hot toast on individual plates perch an egg on each piece coat generously with hollandaise then dust lightly with cayenne.
Finish with a crowning dollop of caviar and serve.
A bit over the top for breakfast this rich egg dish makes a sensational lunch or supper treat or a dramatic first course in an otherwise light meal. The eggs can be poached a little in advance then reheated briefly in hot water (but take care not to overcook) while the hollandaise is best left until the last minute as it can separate if you try to retheat it. I always make hollandaise in the processor and it takes only a couple of seconds to whiz up. Interpret a teaspoonful of caviar as lavishly as you can.
Serves 4
[tubepress mode=’tag’, tagValue=’poached eggs with hollandaise and caviar’]
