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Articles 1 to 12 of 73:
Pierogi (Polish Dumplings)
For the sauerkraut filling: melt the butter in a medium frying pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Add the drained sauerkraut and cook for 5 minutes. Season to taste with salt and pepper; transfer to a ... [... more]
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Quick Poached Salmon with Yoghurt-Dill Sauce
In a small bowl, blend the yoghurt, mustard, honey, lemon juice and dill. Cover, and refrigerate until serving. In a medium saucepan over medium heat, place the salmon, wine and water. Adjust the amount of water as necessary to just cover the ... [... more]
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Poached salmon with cucumber and dill sauce
Pour 11/2 cups of water into a large frying pan and add the wine, stock, spring onions and peppercorns. Put the salmon fillets in the pan in a single layer. Bring to the boil, then immediately reduce the heat, cover and simmer gently for 5-6 ... [... more]
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Fresh apricots poached in syrup
Bring 1 cup water, the sugar, ginger and vanilla bean to the boil in a medium saucepan. Cook for 3 minutes. Add the apricots and reduce the heat to a low simmer. Cover the saucepan and poach the fruit for 10 minutes or until tender. Remove from ... [... more]
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Salmon Poached in White Wine
In a large frying pan, heat the butter, add onions, carrots and celery and gently cook for 5 minutes. Add the water, wine, salt and pepper and simmer for 5 minutes. Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid. ... [... more]
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Poached chicken with seasonal vegetables
Combine the chicken breasts, stock, sherry or wine, and the bouquet garni in a large flameproof casserole or deep frying pan. Bring to the boil. Lower heat, cover; poach chicken for about 20 minutes, skimming off foam that forms, as ... [... more]
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Lemon Grass and Citrus Poached Salmon
In a large saucepan, bring choice of stock, orange juice, white wine, onion, garlic, lemon grass salt and pepper to the boil.Cook for 5 minutes then reduce heat to a simmer.. Place the salmon in the poaching liquid, continue to simmer for about 5 ... [... more]
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Quinoa porridge with poached pears
Place pears with orange juice, cinnamon stick and honey into a saucepan. Bring to a simmer, and then cook uncovered for 15 minutes, until pears are tender. Cool and remove cinnamon stick. While pears are cooling down, place quinoa and milk in a ... [... more]
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Poached eggs with cheese sauce
Using a large, plain, round pastry cutter, stamp out a round from the centre of each slice of bread. Toast the rounds on both sides and use 30 g of the butter to spread them on one side. Divide the tomatoes equally among four heatproof plates, ... [... more]
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Smoked fish with poached eggs & parsley sauce
Put the water, onion, carrot, bay leaf, parsley stalks, peppercorns and lemon rind in a saucepan. Cover and bring to the boil, then reduce the heat and simmer on low heat for 30 minutes. Preheat the oven to 110°C. Strain the water into a large ... [... more]
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Poached chicken breasts in vegetable and herb sauce
Put the wine, celery, leek, carrot, stock, parsley and tarragon in a large frying pan over a medium-high heat and bring to the boil. Add the chicken breasts, reduce the heat to low and simmer, covered, for 25 minutes. Remove the chicken from the ... [... more]
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Poached salmon steaks with horseradish and chive sauce
Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to the boil over moderate heat, then cover and simmer for about 10 minutes. Add the salmon steaks to the pan and bring ... [... more]
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