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Cod with Saffron and White Wine Recipe
| Fish And Seafoods
Type: Cod with Saffron and White Wine Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 2 pound codsalty fillet without bones 300 ml white wine 1 dry onionfinely chopped 2 gr. saffron Olive oil Mashed potatoes or fresh green beans for garnishing Cut the cod in
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RICE SOUP Recipe
| Soups
Type: RICE SOUP Free Cooking Recipe - Soups Try this one! Ingredients / Directions ? c. cooking oil 8 c. chicken stock1 tbsp. rice wine ? teaspoon. sesame oil? k. lean porkdiced 1 large pc. burnt rise1 tbsp. sugar
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Frosty Noggin
| Drink Master
Cooking receipe to make Frosty Noggin under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Rum 3/4 oz Creme de Menthe (white) 3 oz Prepared Dairy Eggnog 3 cup Vanilla Ice CreamBlend ingredients until smoot
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small cakes
| General Recipes
Cooking receipe to make small cakes under category General Recipes. You may find some video clips related to this receipe below.small cakes224g margarine224g caster sugar4 eggs308g selfraisingflour sievedMethod1 Place margarine and sugar in a basin and cream together until light and fluffy2 Add eggs
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Cooking receipe to make roast pepper soup under category Aga Recipes. You may find some video clips related to this receipe below.
roast pepper soup
2 large red peppers
90ml olive oil
1 large aubergine
1 large onion
2 garlic cloves
1 level tsp grated lemon rind
1 level tbsp chopped fresh thyme or 1 level tspn dried
1 level tsp dried oregano
400g can chopped tomatoes
900ml vegetable stock
2level tbsp chopped fresh basil
salt and freshly ground black pepper
fresh basil leaves to garnish
For the saffron cream:
small pinch saffron threads
1 egg yolk
1 garlic clove crushed
1/2 level tsp cayenne pepper
2 tsp lemon juice
160ml olive oil
Place the peppers in a roasting tin on the top runners of the roasting ovenfor 40 to 50 minutes until charred and tender.
Cool in a covered bowl then cut in half deseed peel and chop the flesh retaining any juices.
Meanwhile halve the aubergine lengthways.
Score the flesh with the point of a knife sprinkle with salt and leave for 20 minutes. Squeeze out the bitter juices.
Brush with oil and place cut side down in a roasting tin on the floor of the roasting oven.
Bake for 20 to 30 minutes until dark brown underneath.
Cool and chop.
Peel and chop the onion and garlic.
Heat remaining oil in a pan and fry onion garlic lemon rind and herbs on the boiling plate stirring for 3 to 5 minutes until browned.
Add peppers aubergine tomatoes and stock
Bring to boil; cover and simmer in the simmering ovenfor 30 minutes.
To make the saffron cream soak the saffron in 1 tbsp boiling water for 5 minutes.
Whisk the yolk with the garlic cayenne pepper lemon juice and seasoning until pale and slightly thickened.
Slowly whisk in the olive oil until thick.
Stir in the saffron liquid and adjust seasoning.
Transfer the soup to a blender.
Add the basil and process until smooth. Return soup to pan and heat through. Adjust seasoning.
Serve topped with the saffron cream. Garnish with basil.
There is something very special about the flavour of roasted peppers they cook to perfection in th aga and combine well with the traditional mediterranean herbs of oregano and basil.
Serves 4
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