fontina info
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Cooking receipe to make fontina info under category General Recipes. You may find some video clips related to this receipe below.fontina info River cafe A semi soft cows milk cheese from Valle dAosta which is made in large round shapes and aged for up to five months. It melts easily and has a creamy
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Tea - Urinary Infection Tea
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Cooking receipe to make Tea - Urinary Infection Tea under category Teas 2. You may find some video clips related to this receipe below.Urinary Infection Tea 1 teaspoon uva ursi ? teaspoon each corn silk, cramp bark, marshmallow root and rose hips 1 quart water Simmer herbs in water for a couple of m
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mint tea
| General Recipes
Cooking receipe to make mint tea under category General Recipes. You may find some video clips related to this receipe below.mint teaAdd a clump of bruised fresh mint leaves to a pot of very weak tea (or for purists) to boiling water only. Leave to infuse then pour into small tumblers and add a fres
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Ohagi Japanese cooking recipe
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Cooking receipe to make salmon escalopes with cucumber and dill salsa under category Aga Recipes. You may find some video clips related to this receipe below.
salmon escalopes with cucumber and dill salsa
Salmon escalopes are basted with a tangy sundried tomato flavoured butter during cooking then served with a piquant salsa. New potatoes and mangetouts would be suitable accompaniments.
4 salmon escalopes each about 175g
salt and freshly ground black pepper
1 tbsp oil
Flavoured butter:
50g butter
4 tsp sundried tomato paste
2 tsp lemon juice
Cuccumber and dill salad:
275g cucumber
175g red onion peeled and roughly chopped
2 tbsp capers
2 tbsp chopped fresh dill
2 tbsp dill mustard sauce
To prepare the flavoured butter put the butter sundried tomato paste lemon juice and seasoning in a small heatproof bowl and melt in the simmering oven.
Season the salmon with pepper.
Place a ridged grill pan or skillet on the floor of the roasting ovenfor 10 minutes to preheat (see alternative method).
Meanwhile make the salsa.
Peel the cucumber and halve lengthwise.
Scrape out the seeds using a tsp then finely chop the flesh and place in a bowl.
Add the onion capers dill and dill mustard sauce.
Mix well and season with salt and pepper to taste.
Transfer the preheated grill pan or skillet to the boiling plateand brush with the oil.
Brush the salmon escalopes with the flavoured butter and add to the pan. Cook for 2 to 3 minutes on each side turning once and brushing occasionally with the melted butter.
To serve transfer the salmon escalopes with the pan juices and any remaining butter to warmed serving plates.
Serve the salmon escalopes with the cucumber and dell salsa and seasonal vegetables.
Dill mustard sauce is available in jars from larger supermarkets and delicatessens. If you cant find it make your own version by blending 1 tsp each white wine vinegar and sugar with 1 tbsp mild american mustard1 1/2 tsp chopped fresh dill and 50ml oil. The salsa can be prepared ahead and kept covered in the refrigerator overnight.
Alternative method: preheat a rack in the large roasting tin in the roasting oven. Brush the rack with the melted butter then lay the salmon on the grid. Hang the tin from the top set of runners in the roasting ovenand cook for 3 to 4 minutes each side turning once and basting with the butter.
Serves 4
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