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Red Onion and Goat Cheese Tart
| Pie s 4U
Cooking receipe to make Red Onion and Goat Cheese Tart under category Pie s 4U. You may find some video clips related to this receipe below.Red Onion and Goat Cheese Tart Serve warm with a fresh salad. Ingredients:
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Hawaiian Chicken Salad with Almonds Recipe
| Salad
Type: Hawaiian Chicken Salad with Almonds Free Cooking Recipe - Salad This is a good one! Ingredients / Directions 8 ounce can pineapple tidbits2 (3 ounce) packages cream cheesesoftened1/3 cup(s) creamy salad dressing3 (5 ounce) cans chunk chickendrained4 ounces blanched slivered almo
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Classic Wisconsin Macaroni and Cheese Recipe
| Pasta
Type: Classic Wisconsin Macaroni and Cheese Free Cooking Recipe - Pasta It's ok! Ingredients / Directions 12 ounces elbow macaroni3 tablespoons butter1/4 cup(s) diced white onion2 tablespoons flour2 cup(s)s milk1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon hot pepper sauce1 tablespoo
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Pasta e Fagioli Recipe
| Pasta
Type: Pasta e Fagioli Free Cooking Recipe - Pasta Good stuff! Ingredients / Directions 2 quarts broth(vegetable or chicken)1 teaspoon olive oil1 cup(s) red onionfinely chopped1/2 cup(s) celeryfinely copped1 tablespoon garlicminced2 teaspoons fresh rosemarychopped2 teaspoons fresh sage
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Cooking receipe to make scrambled eggs with smoked salmon and brioche under category General Recipes. You may find some video clips related to this receipe below.
scrambled eggs with smoked salmon and brioche
4 large eggs
125g traditional smoked salmon trimmings
4 tablespoons single cream
2 all butter brioche buns
10g butter
salt and freshly milled black pepper
a little fresh dill to garnish
The salmon needs to be chopped fairly small for this so if youre using offcuts you might still need to chop some of the larger pieces. I say chop here but very often I use scissors. Either way place all the salmon pieces in a small bowl pour in the cream give it all a good stir cover the bowl and leave it aside for 30 minutes.
When you are ready to make the scrambled eggs preheat the grill to its highest setting. Slice the top off each brioche then carefully scoop out and discard half the bread from inside then place each one alongside its lid under the grill and lightly toast on both sides.
Melt the butter in a mediumsized saucepan over a very gentle heat.
While its melting break the eggs into a bowl and beat them lightly with a fork seasoning with a little salt and freshly milled black pepper.
When the butter has melted and begins to foam swirl it around the edges of the pan then pour in the beaten eggs.
Increase the heat slightly and using a wooden fork or a wooden spoon with a point stir continuously backwards and forwards getting right into the corners of the pan.
As soon as the eggs begin to solidify (after about 1 minute) and when you have about 50 per cent solid and the rest still liquid quickly add the salmon and cream then keep on stirring like mad until almost all the liquid has gone which will take 3 to 4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft creamy mass.
Taste to check the seasoning and spoon into the toasted brioche buns.
Top with a little dill replace the lids and serve immediately.
Some restaurants serve the scrambled eggs topped with slices ofsmoked salmon but what a waste: soaking strips ofsalmon in cream and incorporating them into the scrambled eggs is in another league altogether.
Serves 2
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