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Double breaded fish
3
2 Reviews.
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.
Country of origin: Sweden
Preparation time: 00:20
Cooking time: 00:10
Recipe picture Recipe picture Recipe picture
Needed Ingredients:
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400 gr Whitet fish fillets
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60 gr Flour
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2 Eggs
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6 tablespoons Bread crumbles
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1 teaspoon Dill
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1 teaspoon Salt
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1 tablespoon Citron juice
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0,5 teaspoon White pepper
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1 tablespoon Butter
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1 tablespoon Rapessed oil
Description:
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.
A different version of a lasagna. Add fish and any seafood you like and you will have a nice different dish.
Origin: Italy
Region of origin: All regions.
Preparation : 00:20
Cooking : 00:40
0
0 Review.
A different version of a lasagna. Add fish and any seafood you like and you will have a nice different dish.
Origin: Italy
Preparation : 00:20 - Cooking : 00:40
This is a basic omelet with potatoes and ham, and it is quick to do. To change the taste a bit you can add whatever you have at home like paprika, sausage, corn, tomatoes and etc.
Origin: France
Region of origin: All regions.
Preparation : 00:05
Cooking : 00:10
0
0 Review.
This is a basic omelet with potatoes and ham, and it is quick to do. To change the taste a bit you can add whatever you have at home like paprika, sausage, corn, tomatoes and etc.
Origin: France
Preparation : 00:05 - Cooking : 00:10
This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.
Origin: Serbia
Region of origin: Unknown.
Preparation : 00:50
Cooking : 03:00
0
0 Review.
This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.
Origin: Serbia
Preparation : 00:50 - Cooking : 03:00
An omelet is quick to make, and you can eat it for breakfast together with some bacon, or as a lunch together with a salad on the side. This recipe is for omelet with ham, cheese and arugula, but you can take whatever ingredients you have at home as filling. You can also do it without any filling at all, so-called plain omelet.
Origin: France
Region of origin: All.
Preparation : 00:05
Cooking : 00:10
0
0 Review.
An omelet is quick to make, and you can eat it for breakfast together with some bacon, or as a lunch together with a salad on the side. This recipe is for omelet with ham, cheese and arugula, but you can take whatever ingredients you have at home as filling. You can also do it without any filling at all, so-called plain omelet.
Origin: France
Preparation : 00:05 - Cooking : 00:10
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
Origin: France
Region of origin: Unknown.
Preparation : 00:05
Cooking : 00:20
0
0 Review.
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
Origin: France
Preparation : 00:05 - Cooking : 00:20
If you can´t decide between taco and pizza, why not do them both like a stronger taco pizza. To add some more taste you can put some arugula on top of the pizza before you serve it.
Origin: Italy
Region of origin: All regions.
Preparation : 00:30
Cooking : 00:15
0
0 Review.
If you can´t decide between taco and pizza, why not do them both like a stronger taco pizza. To add some more taste you can put some arugula on top of the pizza before you serve it.
Origin: Italy
Preparation : 00:30 - Cooking : 00:15
Nachos is a Mexican dish of tortilla covered with cheese, and often served as a snack. This recipe have more ingredients and is main dish. It is really tasty to serve sour cream or guacamole to the nachos.
Origin: Mexico - Region: Coahuila.
Region of origin: Coahuila.
Preparation : 00:10
Cooking : 00:20
0
0 Review.
Nachos is a Mexican dish of tortilla covered with cheese, and often served as a snack. This recipe have more ingredients and is main dish. It is really tasty to serve sour cream or guacamole to the nachos.
Origin: Mexico - Region: Coahuila.
Preparation : 00:10 - Cooking : 00:20
A homemade recipe of mince lamb steaks with feta cheese and fresh spices. It's like a big burger with filling inside, but you eat it with knife and fork. It's very good to serve a potato gratin and a creamy sauce to enhance the flavors of the steak.
Origin: Sweden
Region of origin: Unknown.
Preparation : 00:10
Cooking : 00:10
4
2 Reviews.
A homemade recipe of mince lamb steaks with feta cheese and fresh spices. It's like a big burger with filling inside, but you eat it with knife and fork. It's very good to serve a potato gratin and a creamy sauce to enhance the flavors of the steak.
Origin: Sweden
Preparation : 00:10 - Cooking : 00:10
Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.
Origin: Switzerland
Region of origin: All regions.
Preparation : 00:20
Cooking : 00:10
0
0 Review.
Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.
Origin: Switzerland
Preparation : 00:20 - Cooking : 00:10
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
Origin: France - Region: Bretagne.
Region of origin: Bretagne.
Preparation : 01:00
Cooking : 00:05
3
2 Reviews.
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
Origin: France - Region: Bretagne.
Preparation : 01:00 - Cooking : 00:05
Chakchouka has many names like tchoutchouka, shakshouska, chouchouka, mekouba, and tastira. What ever you prefer to call it, the dish is made with a tomato, onion and chili pepper sauce spiced with cumin and coriander, and has poached eggs on top. In North Africa it's served as a lunch, or for breakfast but then without chili pepper and onions.
Origin: Morocco
Region of origin: .
Preparation : 00:20
Cooking : 00:35
5
1 Review.
Chakchouka has many names like tchoutchouka, shakshouska, chouchouka, mekouba, and tastira. What ever you prefer to call it, the dish is made with a tomato, onion and chili pepper sauce spiced with cumin and coriander, and has poached eggs on top. In North Africa it's served as a lunch, or for breakfast but then without chili pepper and onions.
Origin: Morocco
Preparation : 00:20 - Cooking : 00:35
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