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Miso Soup With Tofu Wakame Sea Vegetable and Scallion Japanese cooking recipe
| Japanese
Ingredients 1 tablespoon wakame seaweed (instant) 2 1/2 cups dashi (fish stock) 7 ounces soft tofu 3 tablespoons scallions (cut thinly) 4 tablespoons white miso Directions 1Soak the Vegetables in cold water for 2 minutes and strain. Cut the tofu into cubes about 1/3 inch. Bring fish stock to a
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fresh salmon and herb fish cakes
| Aga Recipes
Cooking receipe to make fresh salmon and herb fish cakes under category Aga Recipes. You may find some video clips related to this receipe below. fresh salmon and herb fish cakes550gpotatoes desiree orking edwards peeled weight salt and freshly ground black pepper 450g fresh skinless salmon filets a
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Fruity Kebabs Recipe
| Barbecue
Type: Fruity Kebabs Free Cooking Recipe - Barbecue Um! Yummy! Ingredients / Directions # 1 bananapeeled and cut into 1inch (2.5cm) chunks# 1 orangepeeled and cut into half an inch (12mm) slices# 1 eating applecore removed and quartered# 1 hard pearcored and quartered# lemon juice# 2o
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| Teas 2
Cooking receipe to make Tea - INSOMNIA Tea under category Teas 2. You may find some video clips related to this receipe below.INSOMNIA TEA Tea6 Cloves 6 Coriander seeds 1 1-inch Cinnamon stick 1 cup Water 1 shot Rum 1 T. Sugar 2 Egg Yolks 1 tsp. Lemon Juice 1 small pinch Valerian (for a kick) Boil C
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Cooking receipe to make stilton and leek soup under category General Recipes. You may find some video clips related to this receipe below.
stilton and leek soup
225g leeks (weighed after trimming)
50g butter
1 medium onion chopped
570ml vegetable stock (qv)
150ml milk
50g Stilton cheese
Salt and freshly milled black pepper
The best way to prepare leeks is to split them almost in half lengthways and then fan them out under a cold running tap to wash away any hidden grit.
Slice them across into 2.5cm pieces.
Melt the butter in a large thick based saucepan add the leeks and onion then cover the saucepan and over the lowest heat possible let the vegetables gently sweat in their own juices for 10 minutes.
Stir them two or three times during the 10 minutes.
Add the stock and milk bring everything to a gentle simmer and simmer gently for 10 minutes this time without a lid.
Remove the pan from the heat and allow the mixture to cool.
When it has cooled pour it into a processor or liquidiser and add the Stilton crumbled roughly.
Blend the soup until smooth.
To serve reheat gently and check the seasoning.
We think this is nice garnished with some very finely chopped spring onion and some cheese croutons (qv).
Serves 4
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