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Cake with fig syrup Recipe
| Greek
Type: Cake with fig syrup Free Cooking Recipe - Greek Not bad! Ingredients / Directions # 2 glasses of water fig syrup (petimezi) *# 1 glass of water olive oil# 1 glass of water sugar# Juice of 2 oranges# 1 tbspn soda# 3 teaspoonns baking powder# 3 teaspoonns brandy# Nutsthickly cut#
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chicken in egg and lemon sauce
| General Recipes
Cooking receipe to make chicken in egg and lemon sauce under category General Recipes. You may find some video clips related to this receipe below.chicken in egg and lemon saucePollo con Salsa dUovoitalian4 chicken portionssalt and pepper2 tablespoons oil25g butter25g plain flour300ml chicken stock1
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oatcakes
| Aga Recipes
Cooking receipe to make oatcakes under category Aga Recipes. You may find some video clips related to this receipe below.oatcakes100g fine oatmeal pinch salt pinch bicarbonate of soda 15g lard 150 ml water oatmeal for rollingPut the oatmeal salt and bicarbonate of soda in a mixing bowl. Heat the lar
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Peachy Amaretto
| Drink Master
Cooking receipe to make Peachy Amaretto under category Drink Master. You may find some video clips related to this receipe below. 1 cup Vanilla Ice Cream 1 cup Peaches 1 cup AmarettoBlend ingredients until smooth. Serve in parfait glasses. Makes 3-4 servings.
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Cooking receipe to make kedgeree under category General Recipes. You may find some video clips related to this receipe below.
kedgeree
340g undyed smoked haddock fillets
1 onion chopped
60g butter
140g Basnnati or other longgrain white rice
1/2tbsp curry paste (eg Madras}
110g frozen peas thawed
3 hardboiled eggs coarsely chopped
2 tbsp chopped parsley
Salt and pepper
To serve:
Lemon wedges
Mango chutney
Place the haddock fillets in a shallow dish.
Cover with boiling water and leave for 3 minutes.
Drain reserving the soaking water.
Skin the haddock.
Break it into flakes removing any bones.
Measure out 720ml of the soaking water (add extra water if necessary).
Fry the onion in half the butter in a large pan until lightly browned.
Stir in the rice and curry paste.
Add the soaking water.
Bring up to the boil and simmer very gently covered for 10 minutes.
Stir in the haddock and peas.
Continue simmering for a few minutes until the rice is tender and the liquid is absorbed.
Stir occasionally to prevent catching.
Stir in the eggs parsley and pepper.
Add salt only if it needs it; the haddock may have provided quite enough.
Put the remaining knob of butter on top so that it melts down into the kedgeree.
Serve at once with lemon wedges and mango chutney on the side.
notes:
For Iextraluxurious kedgeree stir in a couple of spoonfuls of double cream once it is cooked. If you wish the peas can be replaced with a handful of raisins and some toasted flaked almonds.
Serves 4
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