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Saturday, November 24, 2007

Goujons of fish serve with Tartar sauce:

Eggs (mix) 3
Fish 1kg

Plain Flour 1cup
Fresh breadcrumbs mix with herb, salt and pepper 2cup
Salt and black pepper

Fish fillets, e.g. sole, plaice, salmon, etc are cut into strips approx 8* ½ cm then seasoning.
Heat oil to 180°C, toss the cut fishes to coat in plain flour then into the eggs and using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture.
Alternatively deep fry until crisp and golden; drain on absorbent paper.
Serve hot Goujons with Tartar sauce and lemon wedges.
Tartar sauce: consisting of mayonnaise mixed with chopped onions (or olives), gherkins and capers.

Friday, November 09, 2007

Genoese sponge

Butter 90gr
Eggs 7
Caster sugar 175gr
Flour 175gr
Preheat oven to 195’c/Gas 5
Prepare a cake tin by lightly greasing with fat and coat with flour.
Place the eggs in the warmed mixing bowl, whisk in the sugar. Whisk at high s
peed until the mixture is thick and creamy.
Carefully fold in the flour using a metal spoon or a scrapper, turning the bowl at the same time.
Pour the cooled melted butter down the sides of the bowl gently, Do Not Over Mix.
Pour batter into the tin and cook immediately for 25-30min. when cooked, remove from the baking tin onto a wire cooling rack.

Make 3 layers from the sponge then between each layer but the whipped cream with slices of different fruits.

When the cake is ready cover it with whipped cream and coating with grated chocolate. So you can mix the chocolate with whipped cream too.