Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Almirah Boscotakia (Salty Biscuits) Recipe
| Appetizers
Type: Almirah Boscotakia (Salty Biscuits) Free Cooking Recipe - Appetizers Yes! Ingredients / Directions 3 c Flour3 ts Baking powder1 ts Coarse salt1/2 c Kefalotiri cheesegrated1/3 c Sweet butter or shortening1 c Milk Sift dry ingreds. into bowl. Add butter (or shortening) and work bu
[ read more ]
Moist Carrot Cake
| Cyber Kuali
Cooking receipe to make Moist Carrot Cake under category Cyber Kuali. You may find some video clips related to this receipe below.Moist Carrot CakeBy Amy BehIngredients
[ read more ]
saint pierre a la menagere
| General Recipes
Cooking receipe to make saint pierre a la menagere under category General Recipes. You may find some video clips related to this receipe below.saint pierre a la menagereThis is a classic French way of cooking john dory. The fish is sandwiched 9
[ read more ]
sichuan peppered fruit
| General Recipes
Cooking receipe to make sichuan peppered fruit under category General Recipes. You may find some video clips related to this receipe below.sichuan peppered fruit500g fresh apricots125g caster sugar2 rounded tsp Sichuan peppercorns1 tsp coriander seedsjuice of 2 lemons450g fresh strawberriesSlice apr
[ read more ]
Cooking receipe to make smokie mousse under category General Recipes. You may find some video clips related to this receipe below.
smokie mousse
1 pair Arbroath smokies (350450g)
150ml good quality thick mayonnaise
150ml whipping cream
3 tablespoons water
10g powdered gelatine (1 sachet)
2 egg whites
2 teaspoons lemon juice
Freshly milled black pepper
You will need a 1.25 litre dish or 6 individual ramekin dishes.
First put the water in a small bowl and sprinkle the gelatine over it.
Leave it for a few minutes to soften then stand the bowl in a pan of hot water until the gelatine is completely dissolved and becomes transparent.
Then leave it to cool.
Meanwhile remove all the flesh from the smokies and flake it (Arbroath smokies are already cooked when bought).
Then fold the flaked fish into the mayonnaise.
After that whip the cream lightly (it should be thick and floppy but not stiff) and fold it into the mayonnaise.
Lastly stlr in the cooled gelatine and mix well.
Leave it until it is just beginning to set about 5 minutes.
Beat the egg whites to stiff peaks then stir 1 tablespoon of the stiffly whisked egg whites into the fish mixture season with freshly milled black pepper and add the lemon juice.
Then lightly fold in the rest of the egg whites.
Pour this mixture into a 1.25 litre dish or into 6 individual ramekin dishes cover and chill in the refrigerator for several hours and serve with fingers of brown bread and butter or toast.
Serves 4
[tubepress mode=’tag’, tagValue=’smokie mousse’]
