fresh water perch with crispy pasta
| General Recipes
Cooking receipe to make fresh water perch with crispy pasta under category General Recipes. You may find some video clips related to this receipe below.fresh water perch with crispy pastaladenis4x 150g perch fillets salt and pepper a pinch plain flour a little oil for frying 600g fresh spaghetti coo
[ read more ]
mushroom sauce
| General Recipes
Cooking receipe to make mushroom sauce under category General Recipes. You may find some video clips related to this receipe below.mushroom sauceitalian2 tablespoons olive oil20g streaky bacon diced1/2 onion finely chopped1 small clove garlic finely chopped1 teaspoon flour150ml dry white wine1 teasp
[ read more ]
Brandied Madeira
| Drink Master
Cooking receipe to make Brandied Madeira under category Drink Master. You may find some video clips related to this receipe below. 1 oz Brandy 1 oz Madeira 1/2 oz Dry VermouthStir with cracked ice and strain into old-fashioned glass over ice cubes. Add a twist
[ read more ]
steamed pudding info
| General Recipes
Cooking receipe to make steamed pudding info under category General Recipes. You may find some video clips related to this receipe below.steamed pudding infojamie olivernaked chefEverybody loves steamed puddings. I know I do they always make me think of the ones my mum makes to have after the Sunday
[ read more ]
Type: Greek Chicken Pie (Kotopita) Free Cooking Recipe – Greek
It’s alright!
Ingredients / Directions
# 1 x two and a quarter pounds (1 kilo) chicken
cleaned and washed
# 1 lb. (450g) shortcrust pastry
# 1 medium onion
# salt and pepper
# 2 eggs
beaten
# 1 cup(s) of butter
# parsley
finely chopped
# 1 cup(s) of kefalograviera cheese
or a hard strong cheese # Boil the chicken in salted water with the onion until tender
making sure that a cup(s)ful of the chicken broth remains at the end of boiling
# Remove the chicken and when cooled
remove skin and bones and cut the meat into small pieces
# Mix the chicken meat with the eggs
parsley
pepper and the cheese
then add the juice from the boiled chicken
# Lightly fry the softened onion and add to the mixture
# Butter a medium-sized baking tin then line it with most of the pastry
leaving enough to cover the pie
# Make sure the pastry in the tin is well greased then spread the mixture evenly on it
# Place knobs of butter at various points on top of the mixture
# Cover the mixture with the remaining pastry
buttering the outside of it
# Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour
