pears and almonds in grappa
| General Recipes
Cooking receipe to make pears and almonds in grappa under category General Recipes. You may find some video clips related to this receipe below.pears and almonds in grappa8 conference or Comice pearsjuice of two lemons2lb caster sugar6 cloves2 cinnamon sticks4oz flaked and toasted almonds2 bay leave
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Scrambled Eggs with Feta Cheese Recipe
| Greek
Type: Scrambled Eggs with Feta Cheese Free Cooking Recipe - Greek the best! Ingredients / Directions # 5 eggs# 3 ripe tomatoesgrated# 2 green peppersfinely chopped# 2 onionsfinely chopped# 1 teaspoon dried rubbed oregano# salt and pepper# 4 tablespoons of olive oil# half a cup(s) of
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Granola Muffins
| Christmas Recipes
Cooking receipe to make Granola Muffins under category Christmas Recipes. You may find some video clips related to this receipe below.1 cup granola1/2 cup snipped dried apricots1/2 cup boiling water1 3/4 cups all-purpose flour1/2 cup sugar1/2 cup chopped walnuts1 tablespoon baking powder1/2 teaspoon
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| Pie s 4U
Cooking receipe to make Chocolate Layered Pie under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Layered Pie Chocolate pudding pie in pecan nut crust, topped with whipped topping, tastes like heaven. Also known as a Voo Doo Pie.
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Cooking receipe to make salmon and spinach lasagne under category General Recipes. You may find some video clips related to this receipe below.
salmon and spinach lasagne
12 sheets no need to precook green lasagne each one dipped in lukewarm water for a few seconds immediately before using
900g salmon fillet
1 lemon
750g spinach beet or spinach
nutmeg
a small handful of toasted and crushed hazelnuts or flaked almonds
15g butter.
for the sauce:
150m1 dry vermouth
300m1 dry white wine
700m1 fish stock
2 tablespoons oyster sauce
1 x 568m1 carton double cream plus milk to make 600m1 in all
a generous pinch of saffron threads pounded to a powder
1 teaspoon dried thyme
2 teaspoons crushed fennel seed
1/2 teaspoon finely grated orange zest
50g lightly salted butter
50g plain flour.
First make 1.7 litre sauce.
Boil the vermouth and wine together until reduced to 370m1.
Melt the butter and cook the flour in it briefly before stirring in the flavourings then the liquids.
Stir vigorously until the mixture is perfectly smooth and comes to the boil.
Simmer for a few minutes and check seasoning.
Cover and set aside to cool.
Lay the salmon in lightly oiled steamer baskets.
Season with salt pepper and lemon and cook until just done (about 4 minutesdepending on thickness) restacking the baskets after a couple of minutes to encourage even cooking. Transfer the fish to a plate and cover with an upturned bowl.
Skin and flake when almost cold.
Steam the spinach and squeeze it dry. Season with salt pepper nutmeg and mix with the nuts.
Choose a dish 8 to 9cm deep in which four sheets of lasagne can be laid neatly side by side.
Spread a little of the sauce over the base.
Lay four wetted sheets of lasagne over it and spoon some sauce over them.
Cover with the salmon and the juices that collected on the plate as it cooled and cloak with more sauce.
Wet four more sheets of lasagne and lay them side by side in the dish.
Spread them with a little sauce. Arrange the spinach and nut mixture on top and mask the green blanket with more sauce.
Lay the final four wetted sheets of lasagne on top and spoon on the remaining sauce in a good deep layer. Dot with flakes of butter.
Bake close to mealtime at 225?C/425?F/gas mark 7 for 5 minutes then for about 25 minutes at 200?C/400?F/gas mark 6 until the surface is bubbling and burnished with gold.
Let the lasagne settle for 5 minutes at room temperature before serving with hot crusty bread.
Ordinary soft leaf spinach will do quite well here but spinach beet or so called everlasting or winter spinach gives even better results.
Serves 8
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