Okonomiyaki Japanese cooking recipe
| Japanese
Ingredients Pancake Batter 4 eggs 1/2 teaspoon dashi powder (dissolved in 125ml of water) 170 g okonomiyaki flour 450 g cabbage (shredded) 2 onions (shredded) 150-200 g bacon (cut) 80-100 g imitation crabmeat 50 g fresh shiitake mushrooms (shredded) Toppings mayonnaise masterfood barbecue
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pasta salad
| General Recipes
Cooking receipe to make pasta salad under category General Recipes. You may find some video clips related to this receipe below.pasta salad1 pound spaghetti broken into 4 inch lengths 2 cups fresh corn kernels (about 4 ears)salsa dressing: 1 cup salsa verde 3 tablespoons olive oil 3 tablespoons fres
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watermelon and feta salad
| General Recipes
Cooking receipe to make watermelon and feta salad under category General Recipes. You may find some video clips related to this receipe below.watermelon and feta salad 2 thick wedges of watermelon tough skin removed 200g Greek feta cheese about 10 basil leaves coarsely shredded 1 handful of black ol
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globe and jerusalem artichoke soup
| General Recipes
Cooking receipe to make globe and jerusalem artichoke soup under category General Recipes. You may find some video clips related to this receipe below.globe and jerusalem artichoke soupzuppa di mammole e tompinamburitalianriver cafe cook book8 large globe aritchokes1.5kg jerusalem artichokes peeled4
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Cooking receipe to make mackerel with mustard sauce under category General Recipes. You may find some video clips related to this receipe below.
mackerel with mustard sauce
4 mackerel cleaned and filleted
1 onion finely chopped
2 sprigs thyme
1 bay leaf
1 sprig parsley
150ml dry white wine
2 tbsp coarse grained mustard
40g unsalted butter
a little chopped parsley or chervil
salt and pepper
Season the mackerel fillets with salt and pepper.
In a lightly greased dish make a bed of onion with the thyme bay leaf and parsley.
Lay the fillets on top skin side up and pour over the wine.
Bake uncovered at 240C/475F/Gas Mark 9 for 710 minutes until fillets are barely cooked
through.
Carefully transfer the fillets to a warm serving dish and keep warm.
Strain the cooking juice into a pan (discard the onion and bits) and boil hard for a few minutes to concentrate the flavours and reduce slightly.
Add the mustard and butter whisk until the butter melts then simmer for 3 minutes.
Spoon over the fish sprinkle with parsley or chervil and serve immediately.
Serves 4
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