How To make Alaska Bake
418 g Canned pink Alaska salmon
430 g Frozen broccoli
cooked and drained 150 ml Dry white wine
2 tb Freshly chopped parsley
15 g Cornflour
175 g Gruyere or Edam cheese
:
thinly sliced
Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately. Serves 4. Approx. 395 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
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Alaskan Salmon Bake in Juneau, Alaska
While in Juneau, enjoy a tasty Alaskan Salmon Bake.
Tuck into a delicious and decidedly Alaskan experience with a traditional, outdoor all-you-can-eat salmon bake. To accompany your fresh salmon, feast on grilled chicken, baked beans, salad, pasta, and blueberry crisp. In addition to your meal, explore nearby Salmon Creek Waterfall, roast marshmallows around a campfire, sift for gold, and watch a Tlingit Master Carver at work—all making for a wonderful experience from Juneau.
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NO BAKE BOSTON CREAM CAKE RECIPE
pan; 12×11×3 or anything close
ingredients
4 eg yolks
2 tsp. vanilla extract
1/4 cup all purpose flour
1/2 tsp. salt
1 cup sugar
365 ml. or 1 can evaporated milk
1/2 cup butter or refrigerated margarine
250 ml. all purpose cream
24 pcs. graham crackers
3/4 cup evaporated milk
250 ml. all purpose cream
250 grams dark chocolate chips or bar
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Bake Alaska Cake ????||Ice Cream Cake ||Recipe By Taste Artist 2021
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How to bake a Christmas Tree Bombe Alaska!
For Christmas I teamed up with White Wings & CSR to create a SHOW STOPPING dessert for your Christmas table.
Impress your guests by getting LIT this festive season.
Recipe:
Ingredients :
For the sponge cake:
270g White Wings Plain Flour
35g White Wings Cornflour
2 teaspoons baking powder
330g CSR Caster Sugar
230g soft butter
4 room temp eggs
1/2 cup room temp milk
1 tablespoon vanilla
For the ice cream :
4 litres churned or store bought vanilla ice cream Rosewater Essence 200g Frozen or fresh raspberries 100g crushed pistachios 1/2 cup shredded coconut
Italian Meringue:
12 egg whites
2 1/2 cups of CSR caster sugar
1 x Ice cream cone
To flambé:
100ml of brandy
To serve: Dust of CSR Icing Sugar :
Allow 2 days to create this recipe.Can be done up to a week in advance.
In a bowl fitted with whisk attachment, place all dry ingredients and soft butter & beat for 1 minute until it resembles fine bread crumbs.2. In a small bowl combine the wet ingredients. Add half of this to the dry ingredients and best for 1 minute. Add remaining wet mixture and beat for 1.5 minutes until fluffy. 3. Line the base and sides of an 11’ square cake tin with baking paper and bake approx 25-30 minutes. *You can also use White Wings vanilla cake mix in place of this recipe* 3. Once cake is cooled, place the base of the croquembouche tin on the sponge and cut out a circle of this size. Flip it so the pointy side is now down and cut a circle of this small size.
4. Take your churned or store bought icecream out of the freezer to soften for 20 minutes. 5. Take approx 3 litres and mix in 200g frozen raspberries & 3 teaspoons of rosewater. Take 1lt of ice cream and stir in crushed pistachios & shredded coconut (you can add some green food dye to enhance the colour) 6. To assemble - line the entire cone tin with glad wrap. Place in the small sponge circle at the tip. Next take the raspberry ice cream and smear into tin all along the sides in a thick coating. Fill the centre hole in with the pistachio ice cream, and smooth out base. Now take the large sponge and press into tin. Place in freezer for at least 24 hours and up to a week. 7. When it’s time to de-mould your ice cream place a warm towel over the tin and warm gently. Flip the tree out onto the plate you intended to serve it on- and pop back into freezer to re-firm.8. To prepare the Italian meringue - place 2 inches of water in a small saucepan. Place egg whites and sugar in a heatproof mixing bowl. Warm the egg & sugar mixture over the Bain maree until sugar has devolved (test by touching a thin stream between your fingers) 9. Take off heat and then whip on high speed until a stiff peak meringue forms.10. Take out 2 small scoops of meringue and place them in 2 seperate bowls. We will tint the majority of the mixture green for the tree base. In the two small bowls, dye one yellow & one red. 11. Take your tree out from the freezer and use a piping bag fitted with a star piping tip, and work from bottom to top to pipe the tree (you can skip this and smear the meringue all over instead) If you feel that it is melting, place back into freezer in intervals. You can stick the ice cream cone on the the top of the point with a smear of meringue to secure. 12. Use a piping bag with a small end cut off to pipe red and yellow baubles. If they get a spike on the end, dip you finger in some water and smooth the meringue bauble out. 13. Place back into freezer until ready to serve.
14. Upon serving - slightly warm (do not overheat!) 100ml of brandy in a small saucepan. Using a long safety match or long lighter, wave the flame over the saucepan to ignite it. Pour brandy of the tree, to flambé it - and wow your guests!15. Finish it off with a big dusting of CSR Icing sugar or some CSR coffee sugar granules for a little sparkle! Serve immediately by cutting into wedge portions.
Great British Bake Off - SNL
Two contestants (Emily Blunt, Cecily Strong) disrupt the polite atmosphere of The Great British Bake Off.
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bake with me! attempting to make a baked alaska ✿
hi guys! in today's video I attempted to make one of the hardest desserts to make! And that was a baked Alaska!! it was honestly very stressful but in the end you guys can determine whether it turned out well or not! It was very good tho but I hope u enjoy! ༺♥༻
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