January 22, 2013
These tacos are inspired by A Cup of Jo’s best tacos you’ll ever have post…
Like many recipes I try from blogs, this has become a regular fixture at home. I’ve made it several times when we have friends over… everyone has loved it.
I have made it with salmon and trout, I also think a meaty white fish could be really good…
a bowl of delicious salsa… heres my version (add sweetcorn for extra colour)
2-3 tortillas per person
1/2-1 fish fillet per person
for the fish;
1 tbsp. paprika
1 tbsp. cumin
1 tsp. chipotle chile powder
1/2 tsp. sea salt
limes for serving
(you can totally adapt this to what spices you have)
Joanna suggests serving with coriander, lime wedges and feta cheese… which I really want to try next time.
I pan-fried my fillets for a couple of minutes to crisp up the skin… then I added the spices to the top and rubbed into the fish before baking on some foil for 10 minutes – roughly… until cooked through.
You could also grill or BBQ your fish.
When it’s all cooked flake the fish into a warm bowl with a fork. Let people help themselves.
Sometimes I served this with all the normal taco works, guacamole, sour cream and cheese.
This time I served with some asparagus and peppers that I had pan-fried with fresh chillies, sliced avocado and salad. Made for a very healthy dinner.
I love tacos, possibly one of my favourite foods to eat, especially on a casual friday with a movie…
January 15, 2013
Continuing with the healthy vibe again this week, this is only a side dish… and it is raw.
It’s ridiculously easy and can be customised to your tastes many different ways.
Version One – for two
200g kale per person
Handful pine nuts
Cider vinegar – 3 tbsp
This is a raw salad, so all you need to do is chop the shallots and add to the vinegar, then pour over the kale and massage in to the leaves.
Put to one side while you make your main dish and then when its time to eat the kale will be super soft and delicious. Just before serving toast your pine nuts for two minutes then add them to the kale, along with the sultanas.
Version Two – for two
200g Kale per person
1 large sweet potato/1 small butternut squash
White wine vinegar – 2 tbsp
Here you do exactly the same as before, add the shallots to the vinegar and massage into the kale.
Chop your potato or squash into bite size pieces and roast for 20-30 minutes, add some dried chilli for an extra kick if you wish…
Then when cooked add to the kale. Finally cut good thick chunks of parmesan, that are a real bite and toss into the salad.
That second one is great with grilled fish and chicken, and then you have a complete meal.
I love kale, you can taste the goodness.
December 11, 2012
This dinner was inspired by Sarah Yates at House in the Hills… and is my new favourite.
It’s so delicious and so healthy, and also very filling!
This is the way I had it but you could throw in whatever veggies/salad you have…
You need – for one;
1 sweet potato
1/2 an avocado, chopped
5 cherry tomatoes, halved
1 small bunch coriander
1 dollop creme fraiche
plus sea salt and black pepper and ground cumin
1. Roast your sweet potato, coat the skin in a little olive oil and sea salt and pop in a medium to high oven for an hour… this is approximate as the time and temperature will fully depend on the size of your potato… just keep your eye on it after about half an hour.
Wait till the skin in nice and crispy and the inside is fluffy, then sprinkle some cumin on the inside and season.
2. Put your potato in a bowl and cut open then cube it inside the skin, add the cubed avocado, tomatoes and coriander, then zest some of the lime and squeeze a little of the juice over before adding the creme fraiche.
Season some more and enjoy!
I made double and took some to lunch the next day, it was really good as a cold salad as well.
December 4, 2012
So I am a bad food blogger at the moment!
I still don’t have a new recipe for you.
Don’t get me wrong I am eating and everything but a lot of work and going out means nothing blog worthy has happened in my kitchen recently (read – lots of stir frys)
So I am going to tell you where I go when I am looking for some food inspiration… if I can’t help you I’ll tell you who can.
Spoon Fork Bacon – a lot of cute party ideas and comfort – naughty food, LA based ladies take great pictures.
Smitten Kitchen – this blog has reached super stardom for a reason, she is goooooooooood, baking, cooking,m healthy, naughty she does it all… really well.
My New Roots – a real nutrition lesson here, where I go when I need some goodness in my diet
What Katie Ate – another blogger who make the step into bona-fide cookery book writer, her photos and stylish are the best, I get inspiration for entertaining here
Sweetapolita – for sweet treats I don’t think I could actually make myself… this blog gives you a tooth ache just looking!
An old favourite and the best blog I ever read; 101 Cookbooks, another healthy one that I turn to when I want to be good to myself.
I have lots more, maybe I’ll share them next week!
Enjoy, their photos are way better than mine that’s for sure.
October 30, 2012
I am so getting into my cooking stride again, having no kitchen and being busy for a while followed by autumn arriving I admit I was thrown, still hanging on to summer with easy salads.
Last week when I had some friends over I dived into the new produce arriving in my local stores…
Instead of a starter when I have people over I like to serve nibbles… it takes the pressure off in that I don’t have to make lots of things plus if dinner runs late people don’t go hungry.
I served some really bright green olives, sourdough bread, mozzarella and some beautiful figs.
Before the main event and my new favourite thing… risotto!
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
1 small butternut squash, cut into bite sized cubes
salt and freshly ground black pepper
70g butter + more for sage leaves
handful of fresh sage
115g freshly grated Parmesan cheese
150g mascarpone cheese to serve
1. You need to roast the squash pieces first, peel and cut your squash and put in the oven for 30-40 minutes, coat in a little olive oil and season with salt and pepper.
2. Heat the stock.
3. Put the oil and butter in a saucepan, add the onion and garlic and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.
4. Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.
5. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
6. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
7. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
8. When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the butternut squash. Remove from the heat and add the butter, and parmesan.
Season now to your taste…
Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Meanwhile quickly heat up a big knob of butter and fry your sage leaves until it starts to brown.
Serve your risotto with the sage leaves on top and add a cool dollop of mascarpone on top, let it melt into the hot rice… its amazing trust me.
I served this with a beautiful kale salad, which I will have to share with you soon!
And my second favourite thing about having friends to dinner? Leftovers! Figs and mozzarella and honey. Yum.
October 23, 2012
So last week I shared a superfood meal, if you really want to go all out then here is a superfood dessert.
It’s desert that is good for you. Serious!
You need, for two little crumbles;
250g berries, any kind you like. I used blackberries, strawberries, blueberries and raspberries
1/4 tsp ground ginger
1/4 tsp cinnamon
1 tbsp plain flour
4 tbsp oats
2 tbsp chopped nuts (walnuts or almonds)
50g soft brown sugar
a little butter to bind everything… use your judgement
1. Very briefly cook off the berries, heat in saucepan for around 3-4 minutes.
2. With the crumble ingredients mix all together then use your fingers to rub the butter into the mix until its combined.
3. Put your berries into a bowl or ramekins and top with the mix, cook at 175 for around 10-15 minutes. Keep your eye on them if you have a fan assisted oven.
I served mine with low fat greek yoghurt but you could be naughty and have cream, or ice cream…
Adapted from the recipe at Refinery29 – which is a bigger version you can make for friends!
October 16, 2012
This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight.
Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.
For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar
250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)
1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.
2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.
3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)
4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.
Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29