Thursday, November 20, 2014

Vol-au-vent with Mushrooms in Cream Sauce


Creamy Mushroom Vol-au-vent RecipeThese creamy mushrooms in vol au vent shells are perfect as a starter or as a side dish.

A vol-au-vent is the French name for a baked puff pastry batter. The name means "windblown" and describes the lightness of the pastry.

Check out this great creamy mushroom vol-au-vent.

You'll Need:

4 large (or 8 small) Vol-au-vents kept warm in oven,
100 gr onions minced,
600gr mushrooms sliced,
2 tbsp butter,
1 tbsp flour,
1 cup white wine,
1 cup cream, parsley,
1/2 tsp. salt & pepper.

Procedures:

Saute onions in butter until limp, add mushrooms & blend in flour,salt & pepper, saute for a few min., add wine heat up & stir, add cream heat up again and fill vol-au-vents with mushrooms top with a bit minced parsley and serve.

Creamy Mushroom Vol-au-vent Recipe Video

Here's another great recipe for Vol-au-vent with Mushrooms in Cream Sauce.

Baked Bluefish

Baked Bluefish Recipe
Bluefish, also known as tailor or shad, may not seem like the most appetising of fish with its blue skin, brown slesh and noticible fishy smell, but once cooked, the flesh will turn a delicate silvery white and its strong taste can be neutralised by first soaking the fillet in milk prior to preparing for cooking and simply rinsed with cold water before seasoning.

You'll Need:

2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed

Procedures:

Preheat oven to 500 degrees F (260 degrees C).

Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.

Cover a baking sheet with a lightly greased double thickness of aluminum foil.

Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.

Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Baked Bluefish Recipe Video

Here's another baked bluefish recipe you might like:


Adobo Pasta

Adobo pasta or pork adobo pasta is another delicious and tasty pasta made of Filipino adobo.

Adobo Pasta Recipe
This dish is very simple and easy to follow, normally the adobo meat shredded into flakes then saute until brown and crisp. Then toss in pasta together with black olives and spring onion. If pork adobo is not available,

A perfect meal for a large family! This pasta dish is easily served family-style with a simple green salad on the side, along with a crusty loaf of Nugget Markets Rustic French Bread.

You'll Need:

1/4 kilo DEL MONTE Spaghetti, cooked
8 cloves garlic, crushed and fried
1 small onion, sliced
400 grams pork pigue or kasim, cut into chunks
1 pc. laurel leaf
6 Tbsp. olive oil

MARINADE

1/4 cup soy sauce
1/4 cup DEL MONTE Red Cane Vinegar
1/4 tsp. pepper
8 cloves garlic, crushed

Procedures:

1. MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat.

 2. COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.

Adobo Pasta Recipe Video

Here's another Adobo Pasta recipe you might like: