|
Posted on 11.12.06 by Administrator @ 6:57 am Edit This
Well, winter’s practically here so it’s a great time make warming, heavier dishes. I’m a great fan of the humble baked potato, so here’s a tasty, simple recipe to try out on a cold day… Baked Potatoes With Tuna, Cheese and Watercress - serves 4 4 baking potatoes (wash the skins) Preheat the oven to 220°C/ Gas Mark 7 and bake the potatoes or about 1 hour or until tender. Cut the potatoes in half lengthways and use a spoon to scoop the flesh out of the skins into a bowl. Mash the potato with the butter and half the cheese. Add the watercress and tuna, then mix well and add salt and pepper to taste. Stuffthe potato skins with this mixture and place them on a baking tray. Sprinkle on the remaining grated cheese and return to the oven for a further 10 -15mins or until the tops are golden. Filed under: Fish & seafood Comments: None |
|
Posted on 08.15.06 by Administrator @ 1:56 am Edit This
Here’s a quick, easy salmon recipe for you that my sister gave me last week. I think you’re going to love it … 4 x salmon fillets, skinned Roughly chop the coriander and place in the bowl of a food processor. Add the chilli, garlic, lime zest, juice and salt and whiz until the ingredients are well chopped. Add the olive oil and whiz again until the mixture is a wet paste. Preheat the grill to high, place the salmon fillets on a baking sheet and spread one side with the pesto. Grill at least 10cm from the heat. Depending on the strength of your grill and the thickness of the salmon, they should take 8–10 minutes to cook. Filed under: Fish & seafood Comments: None |
|
Posted on 05.10.06 by Administrator @ 5:42 am Edit This
Here’s a tasy healthy dish with some of my favourite ingredients… Prawn Pasta with Watercress & Garlic 450g pasta shapes Cook the pasta in a large pan of salted boiling water for 12-15 minutes or according to the packet instructions. Heat the olive oil in a frying pan and add the garlic. Cook for a couple of minutes but don’t let the garlic burn. Add the prawns followed by the grated lemon zest and juice. Cook, stirring, for a minute. Throw in the watercress and cook until the watercress is just beginning to wilt, about 30 seconds. Turn the heat up and stir in the creme frâiche. Let the sauce bubble for a minute or two. Taste and season with salt and ground black pepper. Drain the pasta and return to the pan. Stir in the prawn and watercress sauce and serve immediately with some shaved parmesan. Filed under: Pasta and Fish & seafood Comments: None |
|
Posted on 10.25.05 by Administrator @ 2:30 am Edit This
A nice healthy autumn dish with loads of vegetables, this is simple to prepare, then just pop it in the oven for 20 minutes and serve straight away… Norfolk Fish Pie - serves 4 225 g /8 oz sliced carrots Cook all the vegetables until tender (I usually steam them, but you can boil, microwave, stir-fry etc.) Simmer the fish, milk and water for ten minutes. Strain, reserving the liquid. Skin the fish if necessary and remove any bones. Cut into chunks. Preheat oven to 200°C (400°F, Gas Mark 6). Melt margarine in a pan, stir in the flour and cook for one minutes. Gradually stir in the reserved stock and cook until the sauce thickens. Mix the mustard powder into a paste with a little water and add to the sauce. Season to taste with salt and pepper and mace. Drain vegetables, stir them into the sauce with the fish and turn the mixture into a baking dish. Cover with the sliced tomatoes. Mash the potato with the yogurt and spread it over to cover the tomatoes completely. Bake for twenty minutes and serve piping hot. Filed under: Fish & seafood Comments: None |
|
Posted on 04.19.05 by Administrator @ 7:14 pm Edit This
Here’s a great fish bake which can be made with any white fish. I usually buy frozen fillets and simply defrost them before I start preparing the dish. Serve it with brown rice or a baked potato, plus a nice crisp mixed salad… 450 g (1 lb) white fish, fillets (remove skin if necessary) Cut the fish into chunks and place in ovenproof dish. Heat oil in a small pan and fry onions, peppers and celery until soft. Spoon this over the fish, add salt and pepper o taste and pour over the vinegar and chopped tomatoes. Mix breadcrumbs, lemon rind and cheese together - spoon this over the whole dish and bake in preheated oven 190°C (375°F, Gas Mark 5) for 30 minutes. Serve garnished with lemon wedges. Filed under: Low-fat and Fish & seafood Comments: None |
|
Posted on 03.25.05 by Administrator @ 4:05 am Edit This
Well, it’s Good Friday so I hope you’re having a good time. I’m visiting my family for the weekend and staying with my brother tonight. I found this recipe in a folder of recipes I found this morning while hunting for my suitcase. I haven’t made this for ages - in fact the last time I ate it, my husband cooked it for me. It was very good, so I hope you like it too Prawn Risotto - serves 4 1 onion, chopped 2 tablespoons oil 1 clove garlic 1 red pepper, cored, seeded & diced 225g (8oz) brown rice 750 ml (1.25 pints) water salt & pepper 100g (4oz) green beans (frozen work fine) 225g (8oz) peeled cooked prawns 4 tablespoons grated parmesan cheese Heat the oil and cook the onion and garlic until soft. Add the pepper and rice and cook for 3 minutes while stirring. Pour in the water and add salt and pepper to taste. Bring to the boil, cover and simmer for 30 minutes. Add the beans and prawns but don’t stir. Cover and cook for 5-10 minutes. Once most of liquid has been absorbed and the beans are just cooked, stir in the parmesan and serve. Filed under: Fish & seafood and Rice Dishes Comments: None |
|
Posted on 03.23.05 by Administrator @ 5:35 pm Edit This
I’ve got a delicious pasta recipe for you today that’s so quick and simple that anyone can cook it! I’ve added some not-so-low-fat variations at the end which are great for a special occasion, but the standard recipe is really tasty just as it is.. Fresh Tagliatelle with Tuna & Pesto - serves four 1 tablespoon olive oil 1 large onion 2 cloves garlic, crushed 200g (7oz) tin of tuna in brine, drained & flaked 500g/1lb fresh tagliatelle 125g (4oz) plain low-fat yogurt 1-2 tablespoons green pesto salt & black pepper fresh basil & pitted black olives to garnish Heat oil in saucepan, add garlic and onions and fry for 3 minutes, stirring occasionally. Cook pasta according to packet instructions. Drain pasta and add to garlic and onions. Stir in yogurt, pesto and tuna, add salt and pepper to taste. Warm gently in pan - do not boil as yogurt will curdle. Garnish with basil and olive and serve with a fresh green salad. Variations: add some fresh sliced mushrooms and peppers with the onion and garlic and/or use red pesto instead of green. For a special occasion, use creme fraiche instead of yogurt and sprinkle with grated parmesan. Filed under: Pasta and Fish & seafood Comments: None |