| Baked Fish Soufflé
- Fish
Ingredients:
6 oz cooked fish
1 oz margarine
1 oz flour
½ pint milk
1 tsp chopped thyme and celery
½ tsp lime juice
2 eggs, separated
Directions
Chop the fish finely.
Melt the margarine, add the flour and milk and boil for 3
minutes.
Add the fish, chopped thyme, celery and lime juice.
Beat in the egg yolks, one at a time.
Fold in the stiffly beaten egg whites.
Put into a greased soufflé case or deep pyrex dish.
Bake in a hot oven (425°F) for 20 - 25 minutes or until
brown and well risen.
Serve immediately.
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Bibingka
- Snack
(Rice Cakes)
Ingredients:
2 cups rice
4 cups water
Pinch of salt
1 cup coconut milk
1 cup evaporated milk
1 cup brown sugar
Topping (combine half a cup of brown sugar and three-quarters of
a cup of coconut milk)
Directions
Boil rice with salt in a covered pot. Stir once, reduce heat to
low and simmer, covered, for 20 minutes. Turn heat off and let stand
5 minutes.
Preheat oven to 300°F.
Whisk together coconut milk, evaporated milk, and brown sugar.
Combine mixture with the hot, cooked rice. Mix well. Transfer to
a buttered 8x8 inch pan. Bake for 35 minutes.
Mix topping ingredients and pour evenly over the baked bibingka.
Bake an additional 10 minutes until topping is brown and bubbly.
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