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Before you jump to Portuguese Hake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more green we won't be able to fix the problems of the environment. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, largely in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.
The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. It's about being sensible, usually.
We hope you got benefit from reading it, now let's go back to portuguese hake recipe. To make portuguese hake you need 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Portuguese Hake:
- Take 1 box of hake medallions.
- Get of Salt and pepper (to taste).
- You need 1 Tbsp of butter.
- Provide 1 tsp of garlic paste.
- You need 6 Tbsp of Amina's Portuguese marinade.
- Use 1/2 cup of fresh cream.
- Use of Dried parsley (garnish).
Steps to make Portuguese Hake:
- Defrost and gently squeeze water out between flat palms. Season with pinch salt and pepper and fry with a drizzle of oil till almost done. Remove from pan..
- Add butter to pan, saute garlic, then add in marinade and heat through. Add in cream and bring to boil..
- Add fish into the pan and allow sauce to thicken. When serving, pour extra sauce in a gravy boat and serve alongside the fish. (Do not add any salt, lemon or chillies to sauce as it's very well seasoned already.).
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