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Boston Brown Bread (Steamed) Recipe
| Bread
Type: Boston Brown Bread (Steamed) Free Cooking Recipe - Bread Check out the travel channel! Ingredients / Directions 2 cup(s)s rye meal1 cup(s) corn meal1/3 cup(s) molasses1 teaspoon salt1 teaspoon soda2 cup(s)s sour milk To prepare this Boston Brown Bread (Steamed) Recipefirst mix a
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any kind of cheese sauce
| General Recipes
Cooking receipe to make any kind of cheese sauce under category General Recipes. You may find some video clips related to this receipe below.any kind of cheese saucedelia smith570ml milk40g plain flour40g butter pinch of cayenne pepper50g mature cheddar grated25g Parmesan (Parmigiano Reggiano) finel
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Stir-Fried Pork with Pasta and Vegetables Recipe
| Meats
Type: Stir-Fried Pork with Pasta and Vegetables Free Cooking Recipe - Meats Outstanding! Ingredients / Directions 3 tbsp sesame oil12 ounces pork tenderloincut into thin strips1 pound dried taglioni1 tbsp olive oil8 shallotssliced2 garlic cloveschopped1-inch piece fresh ginger rootgra
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kedgeree with herb butter
| Aga Recipes
Cooking receipe to make kedgeree with herb butter under category Aga Recipes. You may find some video clips related to this receipe below.kedgeree with herb butter450g smoked haddock or fresh salmon150ml milk 75g cooked cockles 5ml coriander seeds 3 hardboiled eggs 225g basmati rice 30ml double crea
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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 risotto
ladenis
4 x150g escalopes of salmon
a little oil for frying
400ml fish veloute (qv)
300g carnaroli rice cooked
salt and pepper
juice of a lemon
4 medium eggs soft poached
2 tbspns caviar
4 tablespoons salmon eggs
2tbspns fresh dill chopped
Fry the salmon in a little oil until evenly golden but still slightly pink in the middle.
Divide the fish veloute in half.
Fold half into the rice and warm through until all the liquid is absorbed.
Season with salt and pepper and the lemon juice.
Bring the remaining veloute to the boil.
Presentation
Spoon some of the risotto into each bowl and place the salmon and a warmed poached egg on top.
Garnish with caviar.
Spoon the remaining veloute evenly around the risotto
with the salmon eggs and dill.
Serves 4
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