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lentils with wheat pasta
| General Recipes
Cooking receipe to make lentils with wheat pasta under category General Recipes. You may find some video clips related to this receipe below.lentils with wheat pastakutcchi dal dhokliindian220g split yellow lentils (toor dal) washed and drained 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 t
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KRAFT THOUSAND ISLAND DRESSING
| Copycat Complete
Cooking receipe to make KRAFT THOUSAND ISLAND DRESSING under category Copycat Complete. You may find some video clips related to this receipe below.Recipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------
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tofu-cheesecake Recipe
| Cakes
Type: tofu-cheesecake Free Cooking Recipe - Cakes Simply good! Ingredients / Directions Crust: 2 C. Grape-nuts cereal or oil-free granola 1/3 C. frozen apple juice concentratethawed Filling: 2 16-ounce tubs firm low-fat tofu 3/4 C. honey 1 teaspoon. vanilla extract 1/4 teaspoon. cin
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spicy chick peas
| General Recipes
Cooking receipe to make spicy chick peas under category General Recipes. You may find some video clips related to this receipe below.spicy chick peaspunjabi chholeindian300g white chickpeas soaked in plenty of water with a pinch of bicarbonate of soda6 tablespoons sunflower oil1 teaspoon cumin seeds
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Cooking receipe to make rosemary salt cod cakes with fennel salad and aioli under category General Recipes. You may find some video clips related to this receipe below.
rosemary salt cod cakes with fennel salad and aioli
300g potatoes peeled and cut in half
300g celeriac peeled and cut to potato size
3 tbsp olive oil
2 tbsp cream
Salt and black pepper
600g dried salt cod soaked for 24 hours in cold water
500ml milk for poaching
2 sprigs rosemary stems discarded and the needles finely chopped
4 tbsp breadcrumbs
Flour for dusting
2 eggs lightly beaten
1 large bulb fennel trimmed and sliced very thinly lengthways
juice of 1 large lemon
sunflower oil for deepfrying
6 tbsp mayonnaise
1 clove garlic crushed
Boil the potatoes and celeriac in separate pans until cooked but not mushy.
Drain and spread out to allow as much steam to escape as possible.
Mash
together with 1 tbsp olive Oil (or 3 tsp truffle Oil) 1 tbsp of the cream and the salt and pepper.
In a saucepan sirnmer the soaked cod in the milk for about 15 minutes.
Drain then remove the skin and any bones and flake.
Mix the chopped rosemary with the breadcrumbs and season.
Combine the flaked fish with the mashed potato and celeriac.
Divide the mixture into pieces each about the size of a golf ball and roll into spheres. Dust each one with flour dip in the beaten egg then roll in the breadcrumbs.
Firm up in the fridge for about 20 minutes.
Mix the lemon juice and the remaining olive oil with the sliced fennel.
Season with salt and pepper and leave to macerate.
Beat the mayonnaise with the crushed garlic to make the aioli (you could add a dash of lemon juice too).
Deepfry the cod cakes in batches until golden brown all over.
Serve hot with fennel salad and a bowl of aioli for dipping.
Salt cod in its dry state looks like something youd find washed up on a beach. But once rehydrated desalted and cooked its delicious. Just remember to allow for a 24 hour soak in cold water. This will purge it of excess salt. If you dont have the time
use fresh cod in the cakes instead but poach only for 5 minutes. Ive used a mix of celeriac and potato to fill out the cakes both root and tuber are very good with salt cod. As is truffle oil so if you were wondering how to use up that muskysmelling bottle in the cupboard nows the time to give it a go.
Serves 4 (8 cakes)
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