BOILING HALIBUT RECIPES
CHAI TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. —Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 10g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
FISH RECIPES | JAMIE OLIVER RECIPES
This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense.
Total Time 45 minutes
Yield 1
Number Of Ingredients 9
Steps:
- Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
- Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
- Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
- Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
- Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
- When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
- Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
- Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
- To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.
Nutrition Facts : Calories 420 calories, FatContent 22.2 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.6 g salt, FiberContent 6.2 g fibre
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From tasteofhome.com
Reviews 5
Total Time 40 minutes
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From tasteofhome.com
Reviews 5
Total Time 40 minutes
Calories 95 calories per serving
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LUSCIOUS BLUEBERRY JAM RECIPE: HOW TO MAKE IT
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Calories 95 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Calories 95 calories per serving
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
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Find more recipes for your favorite famous drinks here.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
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Reviews 5.0
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Calories 70 calories per serving
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Reviews 4
Total Time 45 minutes
Cuisine french
Calories 284 per serving
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