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Spider Doughnuts Recipe
| Dessert
Type: Spider Doughnuts Free Cooking Recipe - Dessert It's ok! Ingredients / Directions Preparation - 15 minutesCooking time - 15 minutes2 3/4 cup(s)s all-purpose flour1 teaspoon baking powder1/4 tbsp salt2 tbsp sugar4 tbsp buttermelted1 cup(s) milk4 eggsbeatenvegetable oilpowdered sug
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tirphal info
| General Recipes
Cooking receipe to make tirphal info under category General Recipes. You may find some video clips related to this receipe below.tirphal infoindianDeep in the rain forests of western India grow clusters of old gnarled trees. They produce a spice called tirphal not known to the rest of India. In fact
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Cheez-Whiz
| Copycat Complete
Cooking receipe to make Cheez-Whiz under category Copycat Complete. You may find some video clips related to this receipe below.1 lb. cheddar cheese2 cups evaporated milk1-1/2 Teaspoon salt1-1/2 tsp. dry mustard2 beaten eggsCut cheese into small pieces and melt in double boiler. When melted, addevap
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Ripe Olive Loaf Recipe
| Bread
Type: Ripe Olive Loaf Free Cooking Recipe - Bread Just do it! Ingredients / Directions 1 pint milk1 large cup(s) granola? cup(s) chopped ripe olives2 eggsbeaten1 teaspoon salt To prepare this Ripe Olive Loaf Recipefirst soak the granola in the milk fifteen minutesadd remaining ingredi
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Cooking receipe to make roast sea bass with potato puree under category General Recipes. You may find some video clips related to this receipe below.
roast sea bass with potato puree
4 x 700g sea bass fillets scaled and still with the skin on.
30ml olive oil
60g butter
salt and ground white pepper
120g morel mushrooms
120g pancetta bacon cut into large dice
60g butter
4 portions glazed button onions
4 portions fish red wine sauce
4 portions potato puree
Preheat the ovento 200c/400f/gas 6
Heat the oil and butter in a pan.
Season the fillets and sear quickly on both sides slightly longer on the skin side so it becomes crisp.
Place in the ovenfor 45 minutes
Cook the bacon in the butter giving a nice colour .
In the same pan add the morels.
Cook gently and finally add the button onions.
Heat through the sauce and potato.
To serve pour a pool of potato in the centre of each plate.
Lay the fish on top and sprinkle the mushrooms onions and bacon around the edge.
Finally pour around the sauce.
Serve green beans or spinach to accompany
Potato puree:
700g cara or king edward potatoes
60ml milk
120g butter
Salt and ground white pepper
Peel the potatoes and cut into 25mm dice.
Place in a large saucepan and cover with cold water.
Add a pinch of salt and bring to the boil. Simmer until cooked through.
Drain the potatoes and push with force through a wire sieve.
Place in a food processor with the butter and milk and in short bursts blend until smooth.
NB. Do not over blend as it can make the potato starchy and glutinous
Bass has to be one of the fish favoured by chefs around the world. It has tremendous flavour and a delicate soft flesh. I only ever cook it two ways. 1. Steamed very lightly with the skin on. 2. roasted again with the skin on. The skin is very digestible and looks very decorative especially when crisped by roasting. The bass must have the scales removed and I am sure your fishmonger would oblige. If not then simply remove all the fins from the fish with a pair of scissors wrap the tail with a cloth or towel and hold firmly. Scrape from the tail towards the head with a blunt edge knife.
Serves 4
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