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Article: Scoff: Egg yourself on; Chris Law, the head chef at Cottiers in Glasgow, with a tasty twist on a simple dish that is easy to rustle up TV DINNERS TOTAL TIME TO COOK 30min.(Features)(Recipe)
- Article from:
- Daily Record (Glasgow, Scotland)
- Article date:
- April 12, 2008
CopyrightCOPYRIGHT 2008 Scottish Daily Record & Sunday. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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SMOKED HADDOCK AND PARMESAN OMELETTE
SERVES ONE - TWO
1 pale smoked haddock fillet
4 eggs
100 ml milk
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Article: food & drink: A TWIST ON AN ITALIAN FAVOURITE; SAFFRON RISOTTO ...
Daily Post (Liverpool, England);
October 25, 2008 ;
700+ words
... ... risotto with, instead of the marrow, smoked haddock. It makes the dish a perfect light ... saffron and bring to the boil. Add smoked haddock, take off the heat and leave for up ... truffle oil will work splendidly well. Smoked haddock works great too. Just roll into bite ...
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