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olive oil info
| General Recipes
Cooking receipe to make olive oil info under category General Recipes. You may find some video clips related to this receipe below.olive oil info River cafe In every part of Italy olive oil is the basis of cooking. We have at least three varieties on the go at any one time in the River Cafe. We use
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Chinese Tea
| Cyber Kuali
Cooking receipe to make Chinese Tea under category Cyber Kuali. You may find some video clips related to this receipe below.For a refreshing cuppa chaBy AMY BEH Tea brewed in a clay teapot (left) and in porcelain (right). To get the best results you have to know both the tea and the teapot to serve
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Pineapple flamb Recipe
| Western Foods
Type: Pineapple flamb Free Cooking Recipe - Western Foods It's alright! Ingredients / Directions 8 slices pineapple4 tbsp butter4 tbsp sugar3/4 cup(s) pineapple juice1 teaspoon coffee (ground)1/2 cup(s) ron1/2 cup(s) almonds grated and roasted. Heat butter in pansaut? pineapple both s
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Bacon and Egg Lasagna Recipe
| Pasta
Type: Bacon and Egg Lasagna Free Cooking Recipe - Pasta the best! Ingredients / Directions 8 ounces diced bacon 1/2 large onionchopped 1/8 cup(s) flour 1/4 to 1/2 teaspoon salt 1/8 teaspoon pepper 1 pint milk 6 lasagna noodlescooked and drained 6 hard-boiled eggssliced 8 ounce cup(s)
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Cooking receipe to make roast fillet of salmon under category Aga Recipes. You may find some video clips related to this receipe below.
roast fillet of salmon with asparagus and mushroom pasta
100g asparagus tips cut into 100mm lengths
150g tagliatelle fresh or dried
200g mixed mushrooms thickly sliced
1 clove garlic crushed
25g butter
1 tbsp olive oil
2 salmon fillets each weighing about 150g
2 tbsp creme fraiche
1 tbsp chives freshly chopped
aga equipment:
wire shelf on second set of runners in roasting oven
Bring a large pan of salted water to the boil then add the asparagus and blanch for 2 minutes.
Remove the asparagus with a perforated spoon and plunge it into cold water.
Add the tagliatelle to the boiling asparagus water stir and return to the boil.
Transfer to the simmering plate and cook as directed on the packet about 12 minutes for dried pasta or 5 minutes if you are using the fresh version.
Cook the mushrooms and garlic in the butter and oil in a shallow covered pan on the floor of the roasting ovenfor 10 minutes then add the drained asparagus and cook for a further 2 to 3 minutes.
Melt all extra knob of butter in a small frying pan on the boiling platethen add the salmon skin side uppermost and cook for 1 minutes until lightly browned.
Flip the salmon over on to a buttered baking sheet and roast on the wire shelf in the roasting ovenfor 5 to 6 minutes until just cooked.
Pour any juices from the mushrooms and fish into the pan in which the salmon was browned.
Add the cream and heat gently then season to taste and add the chives.
Mound the drained tagliatelle in the centre of two warmed seeing plates then spoon the asparagus and mushrooms round.
Top the pasta with the salmon then spoon the sauce over the fish and tagliatelle and serve immediately.
This quick supper dish is sheer luxury a real treat at the end of a tiring clay.
Serves 2
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