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English Muffin Loaf Recipe
| Bread
Type: English Muffin Loaf Free Cooking Recipe - Bread Not bad! Ingredients / Directions 1 cup(s) plus 2 tablespoons water1 tablespoon honey2 1/2 cup(s)s bread flour1/2 cup(s) whole wheat flour3 tablespoons powdered milk1 1/2 teaspoons salt1/4 teaspoon baking soda1 package active dry y
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herring fried in foil
| General Recipes
Cooking receipe to make herring fried in foil under category General Recipes. You may find some video clips related to this receipe below.herring fried in foil Sill i kapprock Swedish8 fillets of salt herring 75g margarine or butter 2 hard boiled eggs chopped 3 tablespeans flnely chopped dill Soak t
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Tea - Vanilla Chai Tea Mix
| Teas 2
Cooking receipe to make Tea - Vanilla Chai Tea Mix under category Teas 2. You may find some video clips related to this receipe below.Vanilla Chai Tea MixServes/Makes : 8 cups tea Preparation Time :0:00 Categories : Beverage Mixes:Hot 2 tsp. black pepper2 tsp. fresh ginger root6 pods cardamom
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apple-crumb stuffed pork chops Recipe
| Meats
Type: apple-crumb stuffed pork chops Free Cooking Recipe - Meats Just do it! Ingredients / Directions 4 pork chops (1-inch-thick)cut with pocketsApple-Crumb Stuffingsalt and pepper to taste1 tbs butter or margarine3 tbs water Stuff pockets of pork chops with Apple-Crumb Stuffing and s
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Cooking receipe to make rouille under category General Recipes. You may find some video clips related to this receipe below.
rouille
mediterranean
1 fresh or dried red chilli seeded and chopped
1 medium crustless slice of bread soaked in water for 10 minuts
2 garlic cloves chopped
1 egg yolk
1 tbspn ground almonds
1 tspns tomato paste
1/2 tspn paprika
1/2 tspn cayenne pepper
4 tbspns olive oil
salt
If using a dried chilli first soak it in a little boiling water for 30 minutes.
Place the chilli in a food processor (if dried add a little of its liquid).
Squeeze excess water from the bread and add it in together with the remaining ingredients apart from the oil.
Add salt to taste.
Process to a smooth paste.
With the machine still running dribble in the oil slowly to form a thick and creamy sauce.
If it is too solid add a little cold water.
Taste the sauce (it should be fiery) and adjust the seasoning with more salt and cayenne.
The rouille which accompanies Provencal fish soups particularly Bouillabaisse is a fiery orange coloured kind of mayonnaise made with garlic and chilli. It is spread on cro?tons and these are floated on top of or mixed into the soup. A substantial amount of olive oil is usually neededfor this sauce but I have cut the amount down and used instead some bread and ground nuts as thickening agents.
Makes about 175g
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