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green beans with parmesan
| General Recipes
Cooking receipe to make green beans with parmesan under category General Recipes. You may find some video clips related to this receipe below.green beans with parmesanFagiolini alla parmigiana italianriver cafe cook book450g french beans trimmedsea salt and freshly ground black pepper100g unsalted
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Chicken Enchiladas Recipe
| Mexican
Type: Chicken Enchiladas Free Cooking Recipe - Mexican Unbelievable! Ingredients / Directions 12 corn tortillas4 cup(s)s green chile sauce3 cup(s)s mincedcooked chicken1 lb jack cheesegrated1/4 cup(s) minced onion(optional)16 oz sour cream1 salt to taste1/4 cup(s) olive oil1 clove gar
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crumb roasted rosemary and garlic potatoes
| Aga Recipes
Cooking receipe to make crumb roasted rosemary and garlic potatoes under category Aga Recipes. You may find some video clips related to this receipe below.crumb roasted rosemary and garlic potatoes1.8 kg old medium sized potatoes 150g fresh white breadcrumbs salt and freshly ground black pepper3 tbs
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Almond Crescents Recipe
| Modified Diet
Type: Almond Crescents Free Cooking Recipe - Modified Diet It's ok! Ingredients / Directions 1 cup(s) coconut oil (solid)1/3 cup(s) honey2 Tablespoons water2 teaspoon vanilla2 cup(s)s oat flour (blend oats in blender)1/2 cup(s) ground almonds2 tablespoons ground or finely slivered alm
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Cooking receipe to make layered fish mousse under category General Recipes. You may find some video clips related to this receipe below.
layered fish mousse
575g mixed whitefish high in gelatin (brill sole angler fish rock fish rock eel or flounder)
1 carrot
1 onion
2 sticks of celery chopped
juice and zest of 1 lemon
2 garlic cloves
2 tbs freshly chopped corriander
225g riccotta cheese
1 tin laver
1/2 teaspoon powdered coriander
1 tspn paprika
seas altand freshly ground black pepper
Have the fishmonger fillet the fish but keep all the heads and bones
Place heads and bones in a saucepan with the carrot onion celery juice and zest of Iemon and garlic cloves and cover with cold water.
Bring to the boil and simmer for 15 minutes.
Lay the filleted fish gently on top of the bones.
Simmer for a further 5 minutes or until the fish is just cooked
Leave to cool take the fish out and place in a blender jar or food processor
Add the chopped parsley tarragon and the ricotta and blend to a puree
In another bowl tip out the contents of the tin of laver
Add the coriander and paprika and mash to a puree
Season both purees with the salt and pepper to taste
Pour off the fish stock from the bones and add 150 ml of it to the laver.
Add 150 ml of it to the white fish puree
In a souffle dish place some of the white fish puree then add a layer of the laver puree and continue in stripes of black and white until you have used up all the puree
Refrigerate for 3 hours.
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