mussel mouclade
| General Recipes
Cooking receipe to make mussel mouclade under category General Recipes. You may find some video clips related to this receipe below.mussel mouclade 50g butter 1 large leek cleaned and flnely sliced 1small onion peeled and chopped 2 garlic cloves peeled and chopped pinch of saffron threads 1 heaped
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Quick and Easy Peach Cobbler
| Pie s 4U
Cooking receipe to make Quick and Easy Peach Cobbler under category Pie s 4U. You may find some video clips related to this receipe below.Quick and Easy Peach Cobbler Soooo easy. Ingredients:
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aphrodite dressing
| General Recipes
Cooking receipe to make aphrodite dressing under category General Recipes. You may find some video clips related to this receipe below.aphrodite dressing1/2 cup crumbled feta cheese2 teaspoons chopped fresh oregano salt and pepper 8 tablespoons olive oilPlace the feta cheese oregano and salt and pep
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Pousse Cafe
| Drink Master
Cooking receipe to make Pousse Cafe under category Drink Master. You may find some video clips related to this receipe below.Equal Parts: Grenadine Chartreuse (yellow) Creme de Cassis Creme de Menthe (white) Chartreuse (green) BrandyPour carefully, in order
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Cooking receipe to make salmon mousse under category General Recipes. You may find some video clips related to this receipe below.
salmon mousse
A 455g piece of salmon
1 onion sliced
A bouquet garni
2 lemon slices
6 peppercorns
15g butter or margarine
15g flour
1 tablespoon gelatine
The juice of 1 lemon
210 ml mayonnaise
Anchovy essence and tomato ketchup to taste
Salt pepper and cayenne pepper
210 ml double cream lightlywhipped
To complete
creamed horseradish sauce
140 ml double cream whipped
Cayenne pepper
Lemon slices
Chopped parsley or a few prawns
Put the salmon into a pan with the onion bouquet garni lemon slices and peppercorns cover with cold water and bring to the boil .
Cover the pan and poach the salmon very gently for 12 to 15 minutes or until cooked through to the bone.
Leave the salmon to cool in the liquid then remove the skin and bones and roughly flake the fish.
Strain the poaching liquid through a coffee filter paper and reserve 210 ml for the sauce.
Melt the butter or margarine and stir in the flour followed by the fish stock.
Simmer for 5 minutes and leave to cool.
Sprinkle the gelatine over the lemon juice in a heatproof bowl and leave to soak for 5 minutes.
Dissolve the gelatine by standing the bowl over a pan of hot water or microwave.
Stir the gelatine into the cold sauce followed by the mayonnaise.
Add enough anchovy essence ketchup and seasonings to give the sauce a slightly piquant flavourg neither too bland nor too strong.
Stir in the flaked salmon.
Carefully fold in the cream.
Spoon into a large glass bowl then cover and chill.
Stir the horseradish sauce into the cream to taste.
Season with cayenne pepper.
Pipe swirls of the horseradish cream on top of the mousse.
Garnish with lemon slices and chopped parsley or prawns.
Add chopped hardboiled eggs and whole prawns to the mousse with the flaked salmon to
make the mousse go further. The ungarnished mousse can be kept in a freezer for two to three weeks? not suitable for mousse with added hardboiled egg and prawns
Serves 6 to 8
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