photo credit: ♥ellie♥

by Kim and Charles Petty

Boiled salmon. ————–

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce. ———————–

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon. —————-

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon. —————

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets. —————

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese. ——————–

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Kim and Charles Petty,experts in Real Estate Market. For FREE Special Report and CD and to set up strategy meeting on how you can make Six or Seven Figures A Year Buying and Selling Properties across the USA & overseas go ViratualRealEstateInvestingProfits orcall 1-800-311-9228

Technorati Tags: Boiling, Cook, Curry powder, Fish and Seafood, Harvey, Home, Madeira, Tomato sauce

photo credit: avlxyz

Most people have a sweet tooth and it’s this sweet tooth that can be the downfall of many a diet. As soon as we’re on a diet or a healthy eating regime we feel restricted and all of a sudden we have cravings for chocolate, ice cream and chocolate fudge cake!

The secret of healthy eating is not to restrict yourself but, instead, to have a balance - everything in moderation. You need to cut down on fats and sweets but you certainly don’t need to ban them. Look through your recipe collection and online for low fat dessert recipes to use instead of your usual high fat favourites.

Even if you are unfortunate enough to be diabetic, you can still indulge your self a little. There are alternatives to sugar, such as sucralose, that can be incorporated into your favourite dessert recipes with wonderfully tasty results. You still need to watch the total carbohydrate content, but as long as you are careful, you can still have the desserts that you long for.

Here are some top tips for enjoying low fat and low sugar dessert recipes:-

1. Look for dessert recipes which contain mainly fruit.

2. Layer fresh fruit with fat-free or low fat ice cream or whipped cream substitute to make a tasty ice cream sundae.

3. Use sugar free jelly.

4. Make trifles with sugar free jelly, fresh fruit, fat free sponge cake, low fat custard and a low fat cream substitute - a tasty treat.

5. Enjoy fruit sorbets and look for dessert recipes for sorbets

6. Mix berries or sliced fruit with fat-free yogurt and sprinkle with cinnamon.

7. Grill half a grapefruit sprinkled with brown sugar - great for breakfast or as a dessert.

8. Enjoy a pineapple - buy a special pineapple corer and slicer to make preparation easier and pour Malibu over pineapple slices for a yummy dessert.

9. Sauté banana or pineapple with a little brown sugar until caramelized.

10. Slice into the skin of a banana and pop a couple of squares of dark chocolate into it, wrap in foil and bake until banana is soft and chocolate is melted.

11. Treat yourself to an ice cream maker and find dessert recipes for low fat ice creams.

12. When baking muffins or cakes, replace half the fat content with mashed banana or pureed prunes.

13. Use egg whites instead of whole eggs in baking.

14. When buying canned fruit, buy fruit in juice rather than in syrup to cut down on sugar.

15. Look for dessert recipes for fruit that is in season. Fruit always tastes better when it is in season.

16. Share desserts with your partner instead of having one each.

17. Check food labels on commercial desserts to check fat and calorie content.

18. Instead of pouring cream over desserts use cream substitutes or puree fruits to make a sauce.

19. Meringues - Meringues are low in fat. Make a meringue sandwich with berries or strawberries and a fruit coulis.

20. Melons - A slice of melon is a great starter and a great dessert. Experiment with different types of melons.

You will be able to find plenty of healthy dessert recipes online and in books and you might even be able to adapt your favourite recipes to make them more healthy.

Remember, desserts do not need to be unhealthy - in fact, if you plan it our carefully, the dessert could be more healthy than the main course!

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Roger Wakefield works for for the Recipe File site, which ranks amongst the most authoritative collections of recipes around. The Recipe File website includes over 40 thousand recipes which cover recipes as diverse as dessert recipes to nut recipes. Preparing wonderful meals for your loved ones can be simple and enjoyable if you have the right recipes. The Recipe File makes sure you will never have trouble finding a scrumptious new recipe in minutes.

Technorati Tags: Cook, Dessert, Fruit, Home, Ice cream, recipe, Sugar, Whipped cream

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Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Here are 4 ways to use rice:-

1. Boiling rice – Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan. Once the water is boiling, add the rice and a little salt. Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

2. Fried rice – Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.
For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

3. Risotto – Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.
For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn – experiment.

4. Rice Salad – Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.
You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.
Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

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Roger is a keen amateur cook and copywriter who works for ‘The Recipe Collection’ website. If you want to impress your family with your ability in the kitchen, and want to prepare tasty and substantial rice and paella recipes, then you should check out ‘The Recipe Collection’, a recipe cookbook covering rice and paella recipes, (amongst others). You will find a rice recipe there to please every palate.

Technorati Tags: Brown rice, Cook, Frying pan, Home, Olive oil, Rice, Soy sauce, Wine