Cooking World

Marmalade sales suffer a decline because younger consumers prefer sweeter cream and toppings on their sandwiches and toast. Sales dropped by 4.4 per cent to ?53.9 million in the year to last November, say the market analysts TNS. More than 441,000 families stopped buying marmalade during that period of time. For comparison, honey enjoyed a 5.7 per cent sales increase to ?66.9 million and confiture sales rose by 1.4 per cent to ?88.3 million. Marmalade is still popular with older consumers, with 81 per cent of the product being consumed by adults over 45, according to TNS information compiled for The Grocer. Meantime jam is more popular with children. The TNS survey shows that consumer spending on naturalmeantime jams rose by 25 per cent on the previous year.

Before preparing a fish we get the following ingredients:

2 bulbs of peeled large onions, bay leaf, 4 tomatoes “cherry”, salt, ground black pepper, sweet-scented pepper, cream “parve” (or soya-based milk) — 150 grammes, 6 – 8 field mushrooms, cedar nuts — 100 grammes, 1 peduncle of celery, flour, refined oil. Parsley and a few spaghettis are necessary for a dish decoration.

A carcass of the halibut is traditionally cut: we separate the head, scale and eviscerate it, extract the spine and bones. The results of it are two pieces of the filleted fish which are divided into a la carte parts of 150 – 180 grammes. Each of them is powdered with flour. Then we add salt and pepper. After that we put the pieces on a frying pan and roast both sides of them slightly in oil at temperature 160 – 180 degrees until them are covered with a goldish crust. Then we place the semi-prepared a la carte parts on a dish. Then we cut the onion into bricks and put them into oil where we fried the halibut some time ago. Now we fry the onion to receive that goldish hue. We add to the frying pan the celery cut into small particles, field mushrooms divided in half, cream, tomatoes “cherry�?, salt, pepper to the taste. All these ingredients are mixed and bay leaf with sweet-scented pepper are added to this mixture. You should place two pieces of the halibut to the prepared sauce shut it with a cover and prepare at the faint fire for 5 minutes. Then we take out the fish to the dish, sauce and powder it with cedar nuts and stick fried in oil spaghettis for 2 minutes in it.

Once, sitting in a restaurant and choosing a drink I paid attention to a cocktail with the mysterious name “Pelican”. «What is this? » - I thought, then ordered it and …. fell in love.

For a portion per day you will require such ingredients: