Soft Double Chocolate Cookies

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram

recent

Scelta Ideale: Appartamenti Vacanze a San Vincenzo, Toscana Mare

San Vincenzo, gioiello incastonato lungo la Costa degli Etruschi in Toscana, offre un'eccellente selezione di appartamenti vacanze che rappresentano la scelta ideale per chi...

6 Common Legal Mistakes You Don’t Want to Make

You're not a legal eagle, and that's perfectly fine. Most of the people out there aren't. But while you are going through life, you...

Goal Celebration Etiquette: Team Unity and Respect

Range is actually the seasoning of effectiveness when it happens to collar boots. Trainers commonly urge gamers to expand their edge zing tactics, including...

Microscopy: Intro to microscopes & how they work article

Earth science is an all-embracing term for the sciences related to the planet Earth. It is arguably a special case in planetary science, the...

Blossom Buzz: Penang’s Florist Trends Revealed

Introduction Step into the vibrant world of "Blossom Buzz," where the heart of Penang's floristry beats to the rhythm of dynamic trends. In this exploration,...
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3/4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video

YouTube video

related posts

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram