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pashka
| General Recipes
Cooking receipe to make pashka under category General Recipes. You may find some video clips related to this receipe below.pashka550g curd cheese (room175g unsalted butter (room temperature)4 hard boiled yolks of egg1 whole raw egg3 tablespoons soured cream75g crystallised pineapple (chopped)25g fin
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Pineapple Upside down Cake Recipe
| Cakes
Type: Pineapple Upside down Cake Free Cooking Recipe - Cakes Good stuff! Ingredients / Directions 2 ? c cakeflour 1 c sugar ? c pineapple juice 1 t vanilla 8 pcs. eggs 1 can pineapple slice 1 t baking powder ? c oil ? c raisins ? c brown sugar Assemble all needed tools and ings. Sift
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plaice in sweet and sour sauce
| General Recipes
Cooking receipe to make plaice in sweet and sour sauce under category General Recipes. You may find some video clips related to this receipe below.plaice in sweet and sour sauce4 fillets of plaice about 175g each 100g button mushrooms sliced 1 red pepper cored seeded and very thinly sliced 2 tablesp
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Mary''s Healthier Potatoes Recipe
| Vegeterian
Type: Mary''s Healthier Potatoes Free Cooking Recipe - Vegeterian Amazing! Ingredients / Directions 10 potatoespeeled 1 cup(s) nonfat sour cream 2 1/2 cup(s)s non-fat cottage cheese 1 tablespoon minced onion 1 teaspoon salt 1/2 teaspoon garlic powder 1 pinch ground black pepper 1 pinc
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Cooking receipe to make turbot with ginger and saffron under category General Recipes. You may find some video clips related to this receipe below.
turbot with ginger and saffron
mediterranean
4 turbot steaks about 800g in total
25mm piece fresh root ginger peeled and grated
2 large pinches of saffron
2 tbpsn olive oil
15g butter
150ml fish stock or 1 glass dry white wine
3 tbspns single cream
2 tbspns finely chopped fresh coriander plus some whole sprigs to garnish
salt and freshly ground black pepper
Wipe the fish clean.
Heat the oil and butter gently in a large frying pan add the ginger and saute for a few seconds turning with a wooden spatula.
Add the turbot steaks to the pan and turn them over a couple of times to coat them in the oil and ginger.
Continue to saute the fish in this manner for 3 4 minutes.
Add the stock or wine and some seasoning.
Bring to a gentle boil and add the saffron crushing it with your fingers.
Simmer for 56 minutes (or barely 4 minutes for hake) basting the fish a few times.
Take the fish out and transfer to a warm serving platter.
If there is excess liquid in the pan boil it rapidly to reduce it.
Add the cream and the chopped coriander and simmer gently and briefly (about 2 minutes) stirring and scraping the residue in the pan until the sauce has thickened lightly.
Pour the sauce over the fish decorate with the reserved coriander sprigs and serve.
A sumptuous dish this is at the same time one that is extremely simple to
prepare. Other types of fish such as steaks of halibut hake brill or monkfish can be treated in the same manner and they are all quite captivating. Serve the fish with piles of bright green mangetout peas and broccoli florets or Fennel Gratin with Oil and Cheese (qv).
Serves 6
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