escalopes of salmon with poached egg and fish veloute risotto
| General Recipes
Cooking receipe to make escalopes of salmon with poached egg and fish veloute risotto under category General Recipes. You may find some video clips related to this receipe below.escalopes of salmon with poached egg and fish veloute risottoladenis4 x150g escalopes of salmona little oil for frying400m
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moroccan chicken
| General Recipes
Cooking receipe to make moroccan chicken under category General Recipes. You may find some video clips related to this receipe below.moroccan chicken12 chicken piecesl/2 teaspoon ground sweet paprika l/2 teaspoon ground cumin ground pepper 750g red or brown onions sliced100g butter 1/4 teaspoon grou
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vanilla ice cream
| General Recipes
Cooking receipe to make vanilla ice cream under category General Recipes. You may find some video clips related to this receipe below.vanilla ice cream8 egg yolks150g sugar600ml full cream milk1 vanilla podBeat the egg yolks and the sugar together until thick and creamy. This is best done with an el
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Scallops with Brocolli and Rosemary Sauce Recipe
| Fish And Seafoods
Type: Scallops with Brocolli and Rosemary Sauce Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions l bunch broccoli washed and stemmed4 tbsp olive Oil1 pound fresh sea scallops2 tbsp minced garlic1 can tomatoesdrained and chopped1 tbsp finely chopped fresh rose
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Cooking receipe to make flavoured breads under category Aga Recipes. You may find some video clips related to this receipe below.
flavoured breads
675g strong white flour
1 tbsp salt
2 tbsp olive oil
25g fresh yeast or 1 sachet easy blend yeast
about 350m1 warm water
1 egg to glaze
Put the flour salt and oil in a large bowl. Add the easy blend yeast or blend fresh yeast with half the water.
Add to the flour mixture.
Stir well adding more water to make a smooth pliable dough.
If making by hand transfer to a floured worktop and knead for 5 to 10 minutes until smooth and pliable. If using a machine 45 minutes kneading is sufficient. Cover with a cloth stand on top of a folded teatowel placed on top of the simmering plate lid.
Leave to rise until doubled in size about 30 minutes.
On a floured worktop divide the dough in half knead in the chosen flavourings for each loaf.
Grease and flour two450g loaf tins or large baking trays.
Shape the loaves and put them in the tins. Put to rise again on the simmering plate lid until doubled in size again (about 30 minutes).
Brush the tops with beaten egg.
To bake have the ovenshelf on the third or fourth set of runners from the top of the roasting ovento allow some rising this will depend upon the type of tin used. Bake for 30 minutes remove from the tins or turn upside down if using a baking tray return to the ovenfor 10 minutes until the bread is crisp and sounds hollow when knocked.
Cool on wire rack.
Flavourings:
75g stoned olives
4 tbsp freshly chopped mixed herbs
2 tbsp chopped sundried tomatoes (the olive oil in the recipe can be replaced with the tomato oil)
75g freshly grated gruyere or sbrinz
75g finely chopped walnuts
The range of breads available today can be mind boggling. I love to see what is new in the shops but I do draw breath at the cost of some of the more exotic or interesting breads. They are easy to make cost a fraction of the commercial variety and very often taste better. I like to make a mixed variety of breads sometimes loaves or sometimes a ring of rolls taken from the variety made. Grease a 230mm round cake tin shape 8 rolls place 7 round the outside of the tin and one in the middle. Rise and bake in the usual way. This quantity will make two small loaves. The quantity of flavourings given is enough for one loaf.
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