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Cream Cherry Crunch Recipe
| Dessert
Type: Cream Cherry Crunch Free Cooking Recipe - Dessert All good! Ingredients / Directions Crust1 1/2 cup(s)s flour3/4 cup(s) margarine2 tablespoons granulated sugar1 cup(s) pecanschoppedMix well and press into a 13 x 9-inch cake pan. Bake at 350 degrees F until brownabout 20 minutes.
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T.N.T. No. 2
| Drink Master
Cooking receipe to make T.N.T. No. 2 under category Drink Master. You may find some video clips related to this receipe below. 1 oz Tequila Tonic WaterMix with ice in old-fashioned glass.[tubepress mode='tag', tagValue='T.N.T. No. 2']
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mashed potatoes with garlic and cheese
| General Recipes
Cooking receipe to make mashed potatoes with garlic and cheese under category General Recipes. You may find some video clips related to this receipe below.mashed potatoes with garlic and cheese(aligot)delia smith450g desiree or king edward potatoes 2 fat cloves garlic peeled and halved lengthways 25
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Eggplant Bruschetta Recipe
| Bread
Type: Eggplant Bruschetta Free Cooking Recipe - Bread This is a good one! Ingredients / Directions 2 tablespoons salt1 pound eggplant6 tablespoons olive oil8 slices Italian bread1 medium red onioncut into 1/4-inch dice2 garlic clovespeeled and thinly slicedSalt and pepper to taste1/2
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Cooking receipe to make salmon with hollandaise sauce under category Aga Recipes. You may find some video clips related to this receipe below.
salmon with hollandaise sauce
1.6 kg tail end piece of salmon or 1 small whole salmon weighing about 1.8 kg cleaned
coarse sea salt and freshly ground black pepper
3 fresh dill sprigs
oil for basting
Hollandaise sauce:
225g unsalted butter diced
1 shallot peeled and finely diced
6 peppercorns
3 tbsp wine vinegar
2 eggs
2 tsp lemon juice
2 tbsp chopped fresh dill or parsley
To garnish:
dill sprigs
Melt the butter for the sauce in a heatproof bowl in the simmering oventhen skim off any foam from the surface.
Rinse the fish thoroughly inside and out making sure there are no blood clots left in the cavity.
Season the salmon cavity with salt and pepper and tuck in 3 sprigs of dill.
Rub the skin with oil and sprinkle generously with coarse sea salt.
Lay the fish in the foillined roasting tin.
If cooking a tailend piece of salmon ensure the thickest part is to the left hand side of the oven; for a whole fish position the head end to the back of the oven.
Cook for 20 to 30 minutes in the roasting ovenor until the flesh just feels firm and will come away from the bone.
Meanwhile prepare the sauce.
Put the shallot peppercorns and vinegar in a shallow heavy based saucepan about 180mm in diameter. Bring to the boil on the simmering plate and let bubble until reduced to 1 tbsp.
Allow to cool.
Place the saucepan containing the reduced vinegar on top of the cooker near the edge of the simmering plate.
Gradually add the eggs whisking constantly.
Whisk in the warm melted butter in a thin steady stream until the mixture is creamy and just thickened.
Remove the pan from the heat and continue to whisk as the mixture cools until it is the thickness of thick double cream.
Immediately strain the mixture into a cold bowl.
Season with salt and pepper and flavour with lemon juice to taste.
Add the chopped herbs just before serving.
Carefully lift the salmon out of the roasting tin using the foil and place on a warmed serving platter.
Garnish with dill and serve immediately with the warm hollandaise.
To clean the fish yourself cut oft the fins and trim the tail into a neat vshape using strong scissors. The sauce can be prepared 1 to 2 hours ahead if required; place in a heatproof jug and set aside. Stand the jug in a bainmarie (or bowl of hot water) and warm through in the simmering ovenfor 20 to 30 minutes before serving.
A whole baked salmon is a splendid centrepiece for a special occasion. Farmed salmon is wonderfully moist and oily so it responds well to this method of cooking. A classic hollandaise is the perfect complement. If possible ask your fishmonger to clean and scale the fish for you.
Serves 8
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