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poached cod
| General Recipes
Cooking receipe to make poached cod under category General Recipes. You may find some video clips related to this receipe below.poached cod Kokt torsk Swedish1kg whole cod or 750g cod cut in thick slices2 tablespoons salt2L water2 slices yellow onion2 parsley sprigs1 lemonClean and rinse the fish we
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Southwestern Grilled Sirloin Recipe
| Barbecue
Type: Southwestern Grilled Sirloin Free Cooking Recipe - Barbecue Um! Yummy! Ingredients / Directions Serves 6.1 1/2 pounds beef boneless top sirloin steakabout 1 inch thick1/4 cup(s) soy sauce2 tablespoons lemon juice1 tablespoon vegetable oil1 teaspoon ground cumin1 teaspoon chili p
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crispy potato skins
| Aga Recipes
Cooking receipe to make crispy potato skins under category Aga Recipes. You may find some video clips related to this receipe below.crispy potato skins900g baking potatoes coarse sea salt oil for basting To serve:soured cream or crime freiche snipped chivesPrick the skins of the potatoes and rub wit
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spiced potato salad
| General Recipes
Cooking receipe to make spiced potato salad under category General Recipes. You may find some video clips related to this receipe below.spiced potato saladsophie grigson450g new or salad potatoes boiled450g cherry tomatoes halved2 tbsp vegetable or sunflower oil2.5cm piece of fresh ginger finely cho
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Type: Lady – Finger Rolls Free Cooking Recipe – Bread
No other!
Ingredients / Directions
For Sponge
Yolks of 2 eggs
1 cup(s) of scalded-and-cooled milk
? teaspoonful of salt
2 or 3 tablespoonfuls of melted butter
1 cake of compressed yeast
? cup(s) of scalded-and-cooled milk
1 tablespoonful of sugar
About 2 cup(s)s of bread flour
About 1? cup(s)s of bread flour
When sponge is light
add White of 1 egg for glazing To prepare this Lady – Finger Rolls Recipe
first prepare the sponge in the usual manner
beating it for some minutes. When light and puffy add the other ingredients and knead fifteen or twenty minutes. Cover and set aside to double in bulk. Divide the risen dough into pieces of two ounces each (about half a cup(s) of dough weighs two ounces). Knead these into balls and dispose on a board dredged lightly with flour; cover closely with a board or pan
and leave them to become light. Roll on the balls on the board under the fingers
to make long rolls pointed at the ends. Using more pressure on the dough at the ends than in the middle will give the desired shape. Set the rolls on a buttered sheet
some distance apart. When light
with a pair of scissors make three transverse cuts in the top of each roll. Bake about twenty minutes. When nearly baked
brush over with white of egg
and return to the oven to dry the egg.
