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Sesame Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 1/2 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 teaspoons agave nectar 1 teaspoon scallion, sliced 1 teaspoon sesame seed Directions 1In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.View relat
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apple cobbler
| General Recipes
Cooking receipe to make apple cobbler under category General Recipes. You may find some video clips related to this receipe below.apple cobbler450g cooking apples peeled cored and thinly sliced50g soft light brown sugar2 tablespoons orange juice50g stoned dates chopped2 firm bananas thickly sliced1
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SPANISH CHICKEN CASSEROLE Recipe
| Western Foods
Type: SPANISH CHICKEN CASSEROLE Free Cooking Recipe - Western Foods Simply good! Ingredients / Directions Ingredients: 3 chicken breasts 6 corn tortillas 1 can cream of mushroom soup 1/2 c. chicken broth 1/4 c. ripe olives 1 (4 oz.) can chopped green chilies 1 (4 oz.) can small mushro
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Fudge Pudding
| Chocolate Swap
Cooking receipe to make Fudge Pudding under category Chocolate Swap. You may find some video clips related to this receipe below.Fudge Pudding1 (3 1/2 oz) chocolate pudding mix2 cups milk1 cup semi-sweet chocolate chips In saucepan combine pudding and milk. Cook over med. heat, stirring constantly,
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Cooking receipe to make smoked haddock souffles with parsley oil under category General Recipes. You may find some video clips related to this receipe below.
smoked haddock souffles with parsley oil
450g undyed smoked haddock
35oml milk
40g butter
40g plainflour
40g grated parmesan
4 medium eggs separated
20g flat leaf parsley
extra virgin olive oil
Place the haddock and milk in a pan and bring slowly to the boil.
After 2 minutes remove ftom the heat and cover then leave for about 30 minutes.
In another pan melt the butter add the flour stir well cook for a couple of minutes then strain in the milk from the fish pan.
Cook over a medium heat whisking constantly for about 3 minutes until smooth and thick.
Add salt pepper and the parmesan then cool for about 10 minutes.
Remove the skin and any bones from the fish break into chunks then stir gently into the sauce.
Add the egg yolks one by one then whisk the whites until stiff and fold a large spoonful into the fish mixture.
Gently fold in the remaining whites.
Divide the niixture between the prepared ramekins: they should be almost firm.
Wipe the rims clean double wrap in cling wrap and freeze as soon as possible.
On the day remove the cling wrap and cook from frozen (200C/400F/Gas Mark 6) for 25 to 30 ininutes until puffed up and golden brown.
Process the parsley with 5 to 6 tbsp oil in a blender.
Break the souftles open with a teaspoon drizzle in some parsley oil and serve at once.
Use either 8cm x 8cm ramekins (regular ones with a 150ml capacity) or 10cm x 6.5cm (100ml) ramekins well buttered.
Serves 8
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