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Salmon Sliders with Curry Rémoulade Recipe

Executive Chef Marcus Jermark created this dish for the first annual Salmon Week at New York City& 39;s Aquavit restaurant.IngredientsFor the curry rémoulade:1 tablespoon olive oil2 tablespoons yellow curry powder2 cups thick mayonnaise1 cup pickled vegetable mix (available at the olive bar in most supermarkets), puréed in a blended or with a hand mixer½ cup chopped chivesSalt and pepper, to tasteFor the crispy white anchovies:1 tin white anchovies filets (in oil and vinegar)1 cup flour1 egg, beaten1 cup panko flourFor the salmon burgers:1 pound Scottish salmon, hand cut fine1 shallot, minced1/8 cup chopped chives1/8 cup chopped dill½ tablespoon Worchester sauce½ lemon, zested and juiced½ tablespoon Skånsk or Dijon mustard½ cup Prästost cheese, coarsely grated (or substitute with a high quality Cheddar)1 egg, beatenSalt and white pepper, to taste12 mini brioche bunsMâche leaves, for servingDirectionsFor the curry rémoulade:Heat the oil in a saucepan, add yellow curry powder and sauté for 2 minutes, stirring constantly.
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Unusual recipes

Mini Crab Cakes

Mini Crab Cakes Recipe Ingredients8 ounces cream cheese, room temperature3/4 cup finely grated Parmesan cheese, divided1 teaspoon finely grated orange peel1/2 teaspoon finely grated lemon peel4 teaspoons plus 2 tablespoons chopped fresh chives, divided1/4 teaspoon coarse kosher saltLarge pinch of cayenne pepper6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded1 cup panko (Japanese breadcrumbs)1/4 cup (1/2 stick) unsalted butter, melted, plus more for pansFresh chives, cut into piecesRecipe PreparationUsing electric mixer, beat cream cheese in medium bowl until smooth.
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New recipes

Chicken marinade or basting sauce recipe

RecipesDish typeSide dishSauceMarinadesA delicious marinade and basting sauce that is quite simple to make with ingredients you& 39;re bound to have in the cupboard. I got this recipe from my mother-in-law.38 people made thisIngredientsServes: 12 2 eggs120ml vegetable oil22ml cider vinegar1 tablespoon salt1 1/2 teaspoons poultry seasoning1/4 teaspoon ground black pepperMethodPrep:15min ›Ready in:15minIn a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
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New recipes

Arugula and Goat Cheese Salad with Fig Vinaigrette

Arugula and Goat Cheese Salad with Fig Vinaigrette Recipe IngredientsVINAIGRETTE5 ounces fresh figs (about 6 large), stemmed, quartered1 tablespoon fresh lemon juice1 tablespoon aged balsamic vinegar1 tablespoon white wine vinegar2 teaspoons chopped fresh basil2 tablespoons extra-virgin olive oilSALAD8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)1 cup panko (Japanese breadcrumbs)1 tablespoon extra-virgin olive oil3 ounces thinly sliced prosciutto8 fresh figs, stemmed, halvedRecipe PreparationVINAIGRETTECombine figs and 1/2 cup water in medium saucepan.
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New recipes

Panacris minced meat roll

There is still some filling left over from the chicken leg roll, so I tested a different roll;) Spor and good appetite! Minced meat mixture approx. 300 g., Iodized salt, freshly ground pepper, 2-3 cloves garlic, 2-3 tablespoons breadcrumbs, 1 piece duck egg, paprika, onion chives, 2-strand sausages, Bulgarian cucumbers 2 -3 pieces, carrot 1 piece.
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New recipes

Spiced cranberry bars recipe

RecipesDish typeCakeTraybakesCake traybakesA traybake showcasing fresh ruby-red cranberries, perfect for late autumn and to have to hand round Christmas.274 people made thisIngredientsMakes: 1 20x30cm tin340g whole cranberries200g caster sugar175ml water520g sponge cake mix175g butter, melted2 eggs80g porridge oats175g light brown soft sugar1 teaspoon ground ginger1 teaspoon ground cinnamonMethodPrep:30min ›Cook:40min ›Ready in:1hr10minIn a saucepan over medium heat, combine the cranberries, caster sugar and water.
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