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Baked Bluefish Recipe
| Fish And Seafoods
Type: Baked Bluefish Free Cooking Recipe - Fish And Seafoods This is a good one! Ingredients / Directions 2 1/2 pounds bluefish fillet(s) 1 (8 ounce) container herb-seasoned dry bread stuffing mix 1 1/2 cup(s)s boiling water 1/2 cup(s) buttermelted salt and pepper to taste 2 tablespoo
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spaghetti with meatballs and tomato sauce
| General Recipes
Cooking receipe to make spaghetti with meatballs and tomato sauce under category General Recipes. You may find some video clips related to this receipe below.spaghetti with meatballs and tomato sauce450g spaghettil 1/2 tbsp olive oilFreshly grated Parmesan to serveMeatball sauce:1 thick slice of whi
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stir fry garlic cabbage
| Aga Recipes
Cooking receipe to make stir fry garlic cabbage under category Aga Recipes. You may find some video clips related to this receipe below.stir fry garlic cabbageone small savoy cabbage 2 tbsp olive oil 7 garlic clovessalt and freshly ground black pepper chopped parsleyQuarter and shred cabbage. Heat t
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mache info
| General Recipes
Cooking receipe to make mache info under category General Recipes. You may find some video clips related to this receipe below.mache infoAka corn salad lamb[tubepress mode='tag', tagValue='mache info']
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Type: Quick and Easy Flaky Pastry Free Cooking Recipe – Pies And Pastries
It’s ok!
Ingredients / Directions
4 oz Butter
6 oz Plain flour
1 pch salt
Little cold water
1 Remove a pack of butter from the fridge
weigh out 4oz/110g
wrap in a piece of foil and return to the freezer or freezing compartment of the fridge for 30-45 minutes.
2 When ready to make the pastry
sift the flour and salt into a large
roomy bowl. Take the butter out of the freezer
fold back the foil and hold it in the foil
to keep it cool.
3 With the coarse side of a grater put in the bowl over the flour
grate the butter
dipping the edge into the flour several times to make it easier to grate.
4 You”ll end up with a large pile of grated butter in the middle of the flour. Don”t use your hands yet
keep trying to coat the fat pieces in flour.
5 Sprinkle 2 tbsp cold water all over
use the palette knife to bring it all together and finish off using your hands. Add more moisture if necessary – the dough should come together
leaving the bowl fairly clean
with no bits of loose butter or flour anywhere.
6 Put into a polythene bag and chill for 30 minutes before using. Remember
this
like other pastries freezes extremely well
in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface.
