Dressed fish and mesclun


Dressed fish and mesclun

Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 10 min
Time off:


* Filet of cod: 4 pieces
* Egg: 1
* Crumbs: 100 g
* Cherry tomatoes: 4
* Mesclun: 200 g
* Oak leaf salad: 1
* Lemon: 1
* Pepper: 1
* Dill: 4 sprigs
* Olive oil: 4 vs. Soup
* Salt and pepper


Cut the pieces of cod in the rectangle.

Beat the egg in deep plate. Put the bread crumbs in another plate and pass each rectangle of fish in the beaten egg, then in bread crumbs.

Heat oil in a pan and when it is hot, cook the fillets breaded 2 minutes on each side.

Wash and wring salad. Épépiné Cut peppers into thin strips. Cut lemon into quarters purposes.

Arrange salad, tomatoes, sprigs of dill, pepper pieces, lemon quarters on the plates with breaded fillets.

Salt and pepper, pour a line of olive oil over salad and serve immediately.


Scrambled eggs with onions and green beans


Scrambled eggs with onions and green beans

Note the recipe: 3/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 10 min
Time off:


* Egg: 6
* Butter: 60 g
* Cream: 50 g
* Onions: 2
* Green beans: 300 g
* Salt 0.5 C. Coffee


Take back the onions in 1 c. Tablespoon of butter.

When they are golden brown, add the green beans.

Let the brown 3 min.

Break the eggs into a small buttered casserole.

Salt, pepper, and place the pan in a water bath.

Stir with whisk eggs until a cream without grumeau and thicker.

Add cream, onions and green beans.

Stir and serve.


Gyoza: Japan Recipe


Gyoza: Japan Recipe
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.


(for 30 Gyoza)

* Dough:
o 170 mL water
o 200 g strong flour

* Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion

o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil

* Dipping Sauce:
o Soya sauce
o Vinegar

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.


1.Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

2.Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

3.Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.

4.Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

5.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
6.Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

7.Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

8.Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

9.Put the gyoza on the table as shown in the image.

10.Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.

11.Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.

12.Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.


Lobster-Asparagus Mousse


Lobster-Asparagus Mousse


1 teaspoon butter
1/2 cup finely chopped onion
1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
2 envelopes unflavored gelatin
11-12 ounces lobster chunks (frozen or canned is fine)
1 can condensed cream of asparagus soup
3 (8-ounce) packages cream cheese
1 cup mayonnaise
1/2 teaspoon salt
Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
Crisp crackers and thinly sliced brown bread for serving


Melt the butter in a small skillet and sauté the onion over low heat until soft. Place the sautéed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.

Yield: 10-12 servings

Recipe from: Fashionable Food by Sylvia Lovegren (MacMillan).

Amish Tomato Ketchup


Amish Tomato Ketchup


* 6 celery ribs, cut into 1/4-inch pieces
* 2 medium onions, peeled and diced (about 2 cups)
* 1/4 cup water
* 3 pounds tomatoes, quartered
* 5 Tablespoons vinegar
* 1 cup (packed) dark brown sugar
* 1/2 Tablespoon allspice berries
* 1/2 Tablespoon whole cloves
* 1/2 Tablespoon celery seeds
* 1 teaspoon ground mace
* 1/2 teaspoon salt


Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.

Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Yield: 1-1/2 pints

Recipe Source: Farmhouse Cookbook by Susan Herrmann Loomis (Workman Publishing)
Reprinted with permission.

Homemade Tomato Sauce


Homemade Tomato Sauce


1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste


In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings.


¥ Add 1/4 cup chopped fresh basil at the very end of cooking.

¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

¥ Add 6 ounces of fresh goat cheese to the sauce.

¥ Add additional olive oil.

¥ Add 2 ounces of good-quality balsamic vinegar.

PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg.


Blogger Tempates by Bluecupid .blogspot.com