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Coleslaw

Dlk — Sun, 30 Aug 2026 20:02:07 GMT

Creamy Dill Salmon

Dlk — Sat, 22 Aug 2026 11:28:24 GMT

Created page with "===Ingredients=== {| |align=right|1 |pound fresh slamon |- |align=right|¼ |teaspoon garlic powder |- |align=right| |Salt and pepper to taste |- |align=right| |Flour for dredg..."

New page

===Ingredients===
{|
|align=right|1
|pound fresh slamon
|-
|align=right|¼
|teaspoon garlic powder
|-
|align=right|
|Salt and pepper to taste
|-
|align=right|
|Flour for dredging
|-
|align=right|1
|tablespoon olive oil
|-
|align=right|1
|tablespoon butter
|-
|align=right|½
|cup chicken broth or dry white wine
|-
|align=right|1
|teaspoon lemon juice
|-
|align=right|½
|teaspoon Dijon mustard
|-
|align=right|½
|cup heavy/whipping cream
|-
|align=right|1
|tablespoon fresh dill chopped finely (or 1 teaspoon dried dill)
|-
|align=right|2
|tablespoons fresh chopped parsley to garnish
|}
===Instructions===
# Cut the salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt and pepper. Coat each piece in flour on all sides.
# Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook - the salmon shouldn't be fully cooked yet. Remove fish to a plate and set aside.
# Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let bubble for 1-2 minutes.
# Add the cream to the pan, along with the dill, and bring back up to a simmer.
# Add in the salmon and let it cook for an additional 5 minutes, turning occasionally. Season with extra salt and pepper if necessary. Serve with fresh chopped parsley and a squeeze of lemon juice over the fish.

===Source===
https://www.saltandlavender.com/creamy-dill-salmon

[[Category: Food]]
[[Category: Recipe]]

Recipes

Dlk — Sat, 22 Aug 2026 10:59:54 GMT

Trevor's Chicken

Dlk — Wed, 19 Aug 2026 12:01:44 GMT

Created page with "===Ingredients=== {| | |olive oil |- |align=right|2 |cloves of garlic |- |align=right|250g |mixed mushrooms |- |align=right|1 |bunch of fresh flat-leaf parsley (30g) |- |ali..."

New page

===Ingredients===

{|
|
|olive oil
|-
|align=right|2
|cloves of garlic
|-
|align=right|250g
|mixed mushrooms
|-
|align=right|1
|bunch of fresh flat-leaf parsley (30g)
|-
|align=right|½
|a lemon
|-
|align=right|4
|150g (5oz) chicken breasts, skin off
|-
|
|plain flour, for dusting
|-
|align=right|320g
|ready-rolled puff pastry
|-
|align=right|1
|large egg
|-
|align=right|2
|heaped tablespoons wholegrain mustard
|-
|align=right|150ml
|white wine (5 fl oz)
|-
|align=right|150ml
|double cream (5 fl oz)
|-
|align=right|2
|tablespoons cranberry sauce
|-
|
|optional: extra virgin olive oil
|}

===Directions===

# Preheat the oven to 200°C/400°F/gas 6.
# Place a large non-stick frying pan on a medium-high heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic. Finely slice half the mushrooms, roughly tearing up the rest and transferring to the pan as you go. Season to perfection with a pinch of sea salt and black pepper and cook for 10 minutes, or until beautifully golden.
# Finely slice and add the parsley stalks, then roughly chop and toss in the leaves. Squeeze in a little lemon juice, remove from the heat and transfer to a board to cool completely (at this stage you can chop the stuffing a little bit finer, if you like, or leave it chunky).
# Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the mushrooms, then shape the breasts back into their original form, sealing the stuffing inside.
# On a clean, flour-dusted surface, slice the pastry lengthways into 4 pieces, and wrap around each chicken breast, transferring to a large oiled baking tray as you go. Beat the egg and brush it over the pastry, then roast in the oven for 35 minutes, or until golden and cooked through.
# While the chicken is cooking, place the mustard and white wine into a frying pan on a medium-high heat and allow to reduce until you’ve cooked away the alcohol. Pour in the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste.
#Slice each chicken breast into 3 and serve with the mustard sauce, a dollop of cranberry sauce, and finish with a little drizzle of extra virgin olive oil, if you like. Delicious served with steamed greens and fluffy mashed potatoes.

===Source===

Recipe: https://www.jamieoliver.com/recipes/chicken/my-old-man-s-superb-chicken/
<br />Demo: https://www.youtube.com/watch?v=YfDsqVJdXeo

[[Category: Food]]
[[Category: Recipes]]

Recipes

Dlk — Wed, 19 Aug 2026 11:33:28 GMT

Testing

@@ Line 11: / Line 11: @@
 |-
 |align=right|1
-|cup Hellman's mayonnaise
+|cup (245g) Hellman's mayonnaise
 |-
 |align=right|1/3
-|cup granulated sugar
+|cup (75g) granulated sugar
 |-
 |align=right|2
-|tablespoons cider vinegar
+|tablespoons (35g) cider vinegar
 |-
 |align=right|1
-|tablespoon French Dijon mustard
+|tablespoon (20g) French Dijon mustard
 |}

@@ Line 23: / Line 23: @@
 * [[Crab Cakes and Creamy Dipping Sauce]]
 * [[Cranberry Sauce]]
 * [[Deviled Eggs]]
 * [[Eggplant Involtini]]

@@ Line 104: / Line 104: @@
 * [[Sole Meuniere with Browned Butter Caper Sauce]] - testing
 * [[Texas-Style Beef Brisket On A Charcoal Grill]]
 * [[Spanish Almond Cake]] - testing
 * [[Thai-Style Tilapia]]