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Fern Kitchen

Tuesday, 26 October 2010. Lobster Ravioli with Saffron Mushroom Sauce. 459 gram whole lobster, cooked and removed from the shell. 2 soft white bread slices, crusts removed. 200 mills fish stock. 250 mills double cream. 1 tablespoon chopped chives. 1 tablespoon chopped chervil. Salt and pepper to season. 2 cups durum flour. 2 eggs, plus 2 extra egg yolks. 2 shallots, finely chopped. 3 cups button mushrooms, finely chopped. Juice of 1/2 a lemon. 200 mills heavy cream. Method - Lobster Filling. Lightly beat...

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Tuesday, 26 October 2010. Lobster Ravioli with Saffron Mushroom Sauce. 459 gram whole lobster, cooked and removed from the shell. 2 soft white bread slices, crusts removed. 200 mills fish stock. 250 mills double cream. 1 tablespoon chopped chives. 1 tablespoon chopped chervil. Salt and pepper to season. 2 cups durum flour. 2 eggs, plus 2 extra egg yolks. 2 shallots, finely chopped. 3 cups button mushrooms, finely chopped. Juice of 1/2 a lemon. 200 mills heavy cream. Method - Lobster Filling. Lightly beat...
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6 2 tablespoons butter
7 method pasta
8 method ravioli
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Fern Kitchen | fernkitchen.blogspot.com Reviews

https://fernkitchen.blogspot.com

Tuesday, 26 October 2010. Lobster Ravioli with Saffron Mushroom Sauce. 459 gram whole lobster, cooked and removed from the shell. 2 soft white bread slices, crusts removed. 200 mills fish stock. 250 mills double cream. 1 tablespoon chopped chives. 1 tablespoon chopped chervil. Salt and pepper to season. 2 cups durum flour. 2 eggs, plus 2 extra egg yolks. 2 shallots, finely chopped. 3 cups button mushrooms, finely chopped. Juice of 1/2 a lemon. 200 mills heavy cream. Method - Lobster Filling. Lightly beat...

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1

Fern Kitchen: October 2010

http://fernkitchen.blogspot.com/2010_10_01_archive.html

Tuesday, 26 October 2010. Lobster Ravioli with Saffron Mushroom Sauce. 459 gram whole lobster, cooked and removed from the shell. 2 soft white bread slices, crusts removed. 200 mills fish stock. 250 mills double cream. 1 tablespoon chopped chives. 1 tablespoon chopped chervil. Salt and pepper to season. 2 cups durum flour. 2 eggs, plus 2 extra egg yolks. 2 shallots, finely chopped. 3 cups button mushrooms, finely chopped. Juice of 1/2 a lemon. 200 mills heavy cream. Method - Lobster Filling. Lightly beat...

2

Fern Kitchen: Wonton Soup

http://fernkitchen.blogspot.com/2010/10/wonton-soup.html

Friday, 1 October 2010. 1 packet wonton wrappers (40 pcs). 8 cups beef or chicken stock. 2 teaspoons sesame oil. 1 tablespoon soya sauce. 2 baby bok choy, quartered length wise and trimmed. 2 spring onions, finely chopped. Salt and white pepper, to taste. 200 grams minced pork. 150 grams shrimps, finely chopped or minced. 2 spring onions, finely chopped. 1 tablespoon water chestnuts, finely chopped. 1 teaspoon fresh ginger, minced. 1 tablespoon cornflour mixed with 3 tablespoons of water. Bring a saucepa...

3

Fern Kitchen: December 2009

http://fernkitchen.blogspot.com/2009_12_01_archive.html

Monday, 28 December 2009. Here's how to make tandoori chicken, a British.I mean Indian favourite. 1 cup natural yogurt. 1 tablespoon ground cumin. 1 teaspoon coriander powder. Juice of 1 lemon. 8 cloves garlic, crushed. 1 inch of grated ginger. Few drops of red food colouring. 4 pieces of skinless chicken on the bone. Melted butter for basting. Mix all of the spices together in a bowl and add the yogurt. Lemon juice, garlic and ginger. Add the red food colouring until you get a bright red colouring.

4

Fern Kitchen: Thai Cucumber Dipping Sauce

http://fernkitchen.blogspot.com/2010/10/thai-cucumber-dipping-sauce.html

Wednesday, 6 October 2010. Thai Cucumber Dipping Sauce. 1/2 Lebanese or small cucumber, de-seeded and finely chopped. 1/4 cup white vinegar. 1/2 tablespoon grated fresh ginger. 1 small fresh red Thai chillie, thinly sliced. 2 spring onions, thinly sliced. 1 tablespoon coriander, roughly chopped. Place the cucumber into a small heat proof serving bowl. Combine the sugar, water, vinegar, ginger and salt in a small saucepan. Stir over a mild heat, without boiling, until the sugar has dissolved.

5

Fern Kitchen: January 2010

http://fernkitchen.blogspot.com/2010_01_01_archive.html

Sunday, 31 January 2010. A Bit of Ramdom Food History - The Origins of Fish and Chips. Commonly associated with British cuisine, fish and chips are an integral part of the culture of the UK and Ireland and remain popular in the former British colonies including Australia, New Zealand and parts of North America. Interestingly, it is has also been an easy eat in the Faeroe. Islands since the British occupation in World War II. In the second half of the 19 th. Who produced fish fried in the "Jewish fashion".

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Tuesday, 26 October 2010. Lobster Ravioli with Saffron Mushroom Sauce. 459 gram whole lobster, cooked and removed from the shell. 2 soft white bread slices, crusts removed. 200 mills fish stock. 250 mills double cream. 1 tablespoon chopped chives. 1 tablespoon chopped chervil. Salt and pepper to season. 2 cups durum flour. 2 eggs, plus 2 extra egg yolks. 2 shallots, finely chopped. 3 cups button mushrooms, finely chopped. Juice of 1/2 a lemon. 200 mills heavy cream. Method - Lobster Filling. Lightly beat...

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