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choux pastry
| General Recipes
Cooking receipe to make choux pastry under category General Recipes. You may find some video clips related to this receipe below.choux pastry42g butter125ml water70g plain flour2 eggs lightly beatenMethod1.Place butter and water in a saucepan and bring to the boil.2. Remove from heat add flour and b
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salmon rolls
| General Recipes
Cooking receipe to make salmon rolls under category General Recipes. You may find some video clips related to this receipe below.salmon rolls Roll leaves of smoked salmon around sliced avocado and rocket leaves tossed in lemon juice and blobbed with creme fraiche beaten with green tabasco.[tubepress
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Crystal Slipper Cocktail
| Drink Master
Cooking receipe to make Crystal Slipper Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Blue Curacao 2 dashes Orange Bitters 1 1/2 oz GinStir with ice and strain into cocktail glass.[tubepress mode='tag', tagVa
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Crema de Fruta Recipe
| Dessert
Type: Crema de Fruta Free Cooking Recipe - Dessert You got to try this! Ingredients / Directions "2 ? c cakeflour 1 t vanilla 1 t baking powder 1 c sugar 5 pcs. eggs 1 box alsa gulaman ? c oil ? t cream of tartar ? c pineapple juice ? c sugar For Filling 3 pcs. eggyolk 1 can condens
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Cooking receipe to make spicy lamb salad with lime under category General Recipes. You may find some video clips related to this receipe below.
spicy lamb salad with lime
400g trimmed lamb loin or 6 large fillets
1 tsp sesame oil
a little salt
4 limes or 2 medium size lemons
2 tsp demerara sugar
1 tsp soy sauce
1/2 tsp finely chopped red chillies seeds removed
4 shallots finely sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/4 cup crushed toasted unsalted peanuts
Trim the lamb of all fat.
Rub the meat vith the sesame oil and sprinkle with salt; let it sit at room temperature for 15 minutes.
Finely grate the zest from the limes then squeeze them to make one third of a cup of juice.
Mix the zest and juice vith the sugar soy and chilli until the sugar dissolves.
Heat a pan to smoking hot and sear the meat for one to two minutes on each side depending on the thickness of it; it must be rare on the inside.
Let it rest for five minutes then slice it finely mix with the dressing and the remaining ingredients and serve immediately.
Recommended wine: Spicy meats call for fruity uncomplicated wine in this case Merlot from Chile. Its packed with berry flavours that are sharpened by putting the bottle in the fiidge for about 30 minutes before serving.
Can be done equally well with chicken or fish especially salmon or mackerel.
Serves 4 as a starter
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