November 22, 2011
This is a very tastey quick and easy dish to prepare. This recipe is for two people.
1 Tablespoon of olive oil
2 Salmon fillets, total weight approx 240g, sliced thinly
1 Onion, chopped finely
1 Garlic clove, crushed
2 Pinches of dried chilli flakes
400g Tin of chopped tomatoes
1/4 Handful of fresh basil, chopped
4 Sprigs of tarragon, chopped
100g Smoked salmon, sliced thinly (prawns can be substituted for smoked salmon)
200g Dried spaghetti
Put a saucepan of water onto boil for the spaghetti and cook as per the instructions on the packet. Meanwhile heat olive oil in a large frying pan, add the onion, garlic and chilli and allow to cook slowly for 5 minutes, until the onion is soft. Empty the tin of tomatoes into the frying pan and add the herbs and season to taste, allow to simmer for 5 minutes. Then add the salmon and cook slowly for 3 mins, add the smoked salmon and cook for one minute, it is now ready to serve. Drain the spaghetti and place on plate pour the fish and tomato sauce over the spaghetti.
November 9, 2011
PRAWN & PEA RISOTTO
This recipe is for two people and the combination of the sweetness in the peas, prawns and herbs will delight your taste buds
1 garlic clove, finely chopped
1 onion, finely chopped
¼ head of celery
200g Arborio rice
125ml of dry vermouth
600ml fish stock
250g raw king prawns, peeled
75g frozen peas, defrosted
½ handful of fresh basil chopped
¼ handful of fresh mint chopped
Juice of 1 lemon
30g of butter
Sea salt and black pepper
Heat the fish stock in a pan to a very gentle simmer. In a separate large pan heat the olive oil and add the garlic, onion and celery and cook gently for ten minutes until the vegetables have softened, ensure the onions do not brown. Then turn up the heat and add the rice, keep stirring the rice for a minute and then add vermouth and continue stirring. Once the vermouth has cooked into the rice add a pinch of salt and first ladle of stock and turn heat down to simmering. Continue stirring and once the stock has cooked into the rice add the next ladle of stock, continue adding the stock a ladle at a time ensuring it has been absorbed before adding the next ladle. The rice is cooked when it is soft with a slight bite.
Now add the peas and prawns and allow it to simmer for 5 minutes. Then add herbs, lemon juice, butter and pepper to taste, stir in. Remove the pan from the heat and place a lid on the pan and leave it to stand for 5 minutes for the flavours to infuse.
It is now ready to serve, enjoy!!
November 8, 2011
This simple to prepare delicious healthy dish can be served on its own or with mixed salad leaves or lightly cooked vegetables.
2 Salmon fillets approx 120g each
Juice of half a lemon
Zest of half a lemon, shredded
Small clove of garlic, crushed
1 Tablespoon of olive oil
200ml hot vegetable stock
A mixed handful of fresh parsley, thyme and basil, finely chopped
Half an onion, finely chopped
6 Sundried tomatoes, chopped
Heat oven to 200c
Add the couscous to a bowl, with juice and zest of lemon, garlic and olive oil. Pour in hot stock and then stir and cover with cling film and leave to stand for ten minutes. After ten minutes uncover and fluff up with a fork and then stir in herbs, sundried tomatoes and onions. Season with salt and pepper.
Cut two pieces of non stick baking paper approx 40 cm square, lay flat and divide the couscous between them and place salmon fillets on top of cous cous. Seal the paper up like a tight parcel and place parcels on baking tray and bake in oven for 15 minutes. The fish can be served in the parcel or transferred to a plate.
October 31, 2011
CHOCOLATE BROWNIE RECIPE
Delicious chocolate brownies firm exterior with a gooey middle, yum yum
250g unsalted butter, chopped
200g dark Fair Trade chocolate (70% cocoa solids), broken up
80g cocoa powder
65g plain flour
1 teaspoon baking powder
360g caster sugar
4 large free-range eggs
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth, then remove from heat. Sieve the cocoa powder, flour and baking powder into a separate bowl and then add the sugar. Add this to the chocolate mixture and stir together well. Beat the eggs in a bowl and mix into chocolate mixture until you have a silky consistency.
Pour brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes; you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares and enjoy!!
October 17, 2011
BREAD & BUTTER
FOR 6 – 8 PEOPLE
10 Slices of medium white bread
1pt Full Fat Milk
3 Drops of Vanilla Essence
60g Caster Sugar
Preheat a fan oven to 130°C,
150°C for non fan oven.
Butter the bread, remove the crusts and cut each slice into four
Sprinkle a third of sultanas in the bottom of a pie dish, size approx 9”
x 5”, cover with triangles of bread overlapping, then sprinkle over a further third
of sultanas and cover with triangles of bread and then repeat process so you
have three layers of bread.
Place the milk and vanilla essence in a saucepan and warm. Mix the eggs
and sugar in a basin and add the milk gently, whilst continuing to stir. Pass
the milk, egg and sugar mixture through a sieve over the bread in the pie dish.
Sprinkle the caster sugar over the top.
Place the pie dish in a roasting tray and then surround the pie dish
with rolled up newspaper, ensuring the newspaper comes no further than two
thirds up the side of the pie dish. Then gently pour some warm water over the
newspaper, ensuring you don’t get any in the pie dish, until the newspaper is
thoroughly wet. Then place in the oven for two hours.