77 hake mould Recipes
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hake or 2 lbs cod fish fillets and10 Morehake or 2 lbs cod fish fillets, olive oil , plus more if necessary, salt , to taste, flour, shrimp, shelled and deveined, clam , scrubbed clean, onion, finely chopped, garlic cloves, minced, white wine, potato, peeled and sliced thick, crusty bread, slices to serve20 min, 11 ingredients
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cheek of angler fish (or hake, whiting, or freshcod), salt and16 Morecheek of angler fish (or hake, whiting, or freshcod), salt, pepper, flour for coating, oil, scallion, mushrooms, white wine, light cream, piquillo peppers (12-16 peppers), sauce, oil, garlic, juice from the can, vinegar, salt, pepper, tomato and chopped chives (optional)20 min, 19 ingredients
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mascarpone or light, sugar, apricots in syrup and11 Moremascarpone or light, sugar, apricots in syrup, galbani santa lucia mascarpone or mascarpone light, sugar, apricots in syrup, level of difficulty, preparation time, less than 30 min, mix the well-drained apricots in the blender with sugar and mascarpone. wet individual moulds with the apricot syrup and pour the mixture in. freeze till serving. garnish with slices of apricots and mint., print recipes send to a friend, go back, copyright 2006 - galbani14 ingredients
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in the past , jellies and creams were often the crowning ... and6 Morein the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )10 min, 7 ingredients
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fennel bulb, stalks discarded and bulb cut lengthwise int... and12 Morefennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges, onion, quartered, garlic cloves, smashed and peeled, extra-virgin olive oil, turkish bay leaves or 1 california, dried thyme, dried hot red-pepper flakes, crushed tomatoes in juice, water, full-bodied red wine such as zinfandel or syrah, clam juice, skinless fillets of thick white-fleshed fish such as halibut , hake, or pollack, cut into 2-inch chunks, cultivated mussels40 min, 13 ingredients
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Irish Aran Island’s Fisherman’s Pie
flaked cooked scrod fish or 1 1/2 lbs cod or 1 1/2 lbs ha... and13 Moreflaked cooked scrod fish or 1 1/2 lbs cod or 1 1/2 lbs hake or 1 1/2 lbs smoked fish fillet, butter, onion, finely chopped, all-purpose flour, mild mustard, milk, fish stock, mushroom, chopped parsley, mace, hard-boiled eggs, chopped, hard margarine or 1/2 cup butter, water, flour , sifted55 min, 14 ingredients -
New England Fish Chowder
salt pork, diced small, chopped yellow onion and13 Moresalt pork, diced small, chopped yellow onion, chopped celery, diced (large), russet potatoes, cornstarch (depending on thickness desired), water, bay leaf, dried dill weed, dried parsley, salt, thyme, pepper, cod , haddock and hake ( add any other fish or shellfish to your taste), half and half, chopped parsley25 min, 15 ingredients -
Tomato Soup Shrimp Mould
undiluted tomato soup, unflavored gelatin, water and7 Moreundiluted tomato soup, unflavored gelatin, water, mayonnaise, cream cheese, shrimp, chopped onion, chopped celery, chopped green pepper, horseradish (optional)4 hour , 10 ingredients -
Chocolate Orange Toppers
milk, chocolate (recipe specifies with a hint of oranges ) and7 Moremilk, chocolate (recipe specifies with a hint of oranges ), eggs, egg yolks, sugar, orange, butter (for the moulds), plain dark chocolate, cream48 min, 9 ingredients -
Anita's Jell-O Mould
lemon jell-o gelatin, black raspberry jell-o gelatin and3 Morelemon jell-o gelatin, black raspberry jell-o gelatin, blueberries, crushed pineapple, sour cream6 hour 20 min, 5 ingredients -
Chilli Choccy Eggs
milk chocolate, thickened cream, butter, chili powder and4 Moremilk chocolate, thickened cream, butter, chili powder, dark chocolate, vegetable oil, dark chocolate, melted, chocolate , moulds2 hour 30 min, 8 ingredients -
Pear Snow Mould
evaporated milk, pears (pieces or halves) and1 Moreevaporated milk, pears (pieces or halves), lemon jelly powder13 min, 3 ingredients -
Chilled Catfish and Crawfish Mould
chopped parsley, cream cheese, dry white wine, salt and5 Morechopped parsley, cream cheese, dry white wine, salt, lemon juice, cooked catfish meat, louisiana hot sauce, cooked crawfish meat (can substituted shrimp if crawfish are not available), lea & perrins worcestershire sauce9 ingredients -
Apple Cinnamon Caramal Ganache
http://www.tomric.com/content.aspx title =recipe12, cream and13 Morehttp://www.tomric.com/content.aspx title =recipe12, cream, heavy cream, apple juice concentrate, cinnamon sticks, caramel, sugar, water, glucose, apple juice concentrate, new world chocolate 33% (cf-2020), new world chocolate 70% (cf-2050), unsalted butter, new world chocolate 70% (cf-2050), mould i -144230 min, 15 ingredients
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