Image hosted by Photobucket.com Favourite Recipes For All!: July 2005

Tuesday, July 05, 2005

Haddock Baked In Yoghurt with Lime & Chilli

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Nice Fishie, fishie!


Ingredients
2 large onion, thinly slice
900g Haddock fillet
425ml Low Fat Natural Yoghurt
2 tbsp lemon juice
1 tsp sugar
2 tsp groun cumin
2 tsp ground coriander
1 tsp Hot Chilli Powder
pinch Garam Masala
pinch Ground peppercorn
1 tsp freshly grated ginger root
3 tbsp vegetable oil
4 tbsp cold unsalted butter cut into pieces
1 tsp garlic, crushed
rind of kaffir lime, finely grated
2 small red chilli deseeded and very finely chopped
salt & pepper
lime wedges for decoration

Line a large baking dish with the onion slices. Cut the fish into strips widthways and lay the fish in a single layer over the onions. Mix together the yogurt, lemon juice, sugar, cumin, coriander, chilli powder, garam masala, ground peppercorn, ginger, oil and seasoning. Pour this sauce over the fish, making sure it goes under it as well. Cover tightly. Bake the dish in a preheated oven at 190 degrees C for 30 minutes or until the fish is just tender. Carefully pour the sauce off the fish into a large bowl. Sauteed the chilli and garlic with 2 tbsp butter for 1 minute. Pour the sauce to the saucepan and bring to the boil, simmer to reduce the sauce to about 350ml. Remove from the heat.

Add the remaining cubes of butter to the sauce and whisk until melted and incorporated. Pour the sauce back over the fish and serve with boiled or oven crisps baby potatoes and vegetables.

Note: I like the sauce to be thick so what I did is I add in 1 tsp of cornflour mixed with a bit of hot water and add it to the sauce! Stir well okay! If you want it to be really thick then increase it to 2 tsp... Up to you okay??!!!!

Enjoy!!!

Sunday, July 03, 2005

Honey Gingerbread

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I get this recipe from my mother in law where she got it from a recipe book somewhere she says and I find that this recipe is easy to follow and make! This is a traditional, dark gingerbread, with the additional of honey and cinnamon. Mmmmm... Delicious!!!!

Ingredients
4 oz butter
4 oz sugar
1 egg, beaten
10 oz flour
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons black treacle
6 tablespoons clear honey
8 fl oz hot water
1 teaspoon cinnamon

Set your oven to 350 F or Mark 4. Grease and line a shallow 9 inch x 9 inch baking tin. Melt the butter in a pan and allow to cool. Beat together the sugar and egg and add to the butter. Combine together the flour, bicarbonate of soda, salt and spices. In a seperate bowl mix together the treacle, honey and water. Add the dry and the liquid ingredients alternately to the butter mixture, blending well after each addition. Put into the tin and bake for one hour. Leave to cool for 10 minutes then turn out on to a wire rack.

Saturday, July 02, 2005

SALADS FOR YOUR PLEASURE!


CONTINENTAL SALAD
Preparation Time: 25 minutes plus, 1 hour standing
Cooking Time: Nada
Serves 4

8 medium potatoes (1.8 kg), peeled
1/3 cup olive oil
1/3 cup lemon juice
freshly ground pepper
1 large onion, thinly sliced
lettuce leaves, to serve
3 hard-boiled eggs, sliced
chopped fresh parsley, for garnish

Cook potatoes in large pan of boiling water until just tender; drain. Cut into slices. Oil, lemon juice and pepper to taste in a small bowl for 2 minutes or until well combined. Put a layer of warm potato slices into a mixing bowl, spoon some of the dressing over, top with some of the onion slices. Continue layering until all potatoes, onion, and dressing are used. Cover, leave at room temperature for 1 hour. Just before serving, line a salad bowl with lettuce leaves, spoon in the potato mixture. Garnish with the slices of hard-boiled egg and sprinkle with chopped parsley.

POTATO AND CORIANDER SALAD
Preparation Time: 25 minutes
Cooking Time: Nil
Serves 4 to 6

6 large potatoes (2 kg), peeled and cut into thick slices
½ cup vinegar
1/3 cup olive oil
1 clove garlic, crushed
1 tablespoon finely shredded fresh ginger
1 teaspoon finely sliced fresh red chilli
½ cup chopped fresh coriander (smells wonderful!)

Cook potato slices in a large pan of boiling water until just tender; drain and place in bowl. Whisk vinegar, oil, garlic, ginger and chilli in small bowl until well combined. Pour mixture over potato, top with coriander. Serve immediately.

Garlic Potatoes

Preparation time: 20 minutes
Cooking Time: 45 minutes
Serves 6


60g butter
6 large potatoes (2 kg), peeled and cubed
2 cloves garlic, crushed
½ cup grated Cheddar Cheese
2 tablespoons grated Parmesan Cheese
1 tablespoon chopped fresh rosemary

Preheat oven to moderate 180oC. Heat butter in shallow pan; add potato and garlic. Cook over medium high heat, stirring frequently, 5 minutes or until golden. Transfer to a shallow ovenproof dish. Sprinkle with combined cheeses and rosemary. Bake for 45 minutes or until potato is tender.

Easy right?

Potato Swirls


Preparation time: 25 minutes
Cooking Time: 20 minutes
Serves 6

4 large potatoes (1.3kg). peeled and cubed
4 egg yolks
¼ cup cream
¼ cup grated Parmesan
1 teaspoon dry mustard
freshly ground pepper

Preheat oven to moderately hot 210oC. Brush a 32 x 28 cm oven tray with melted butter or oil. Cook potato in a large pan of boiling water until just tender. Drain and mash. Beat egg yolks,cream, cheese, mustard and pepper to taste until thoroughly combined. Beat yolk mixture into the mashed potato until thoroughly combined. Spoon into a piping bag fitted with a star nozzle. Bake 20 minutes or until golden brown. All ready to be served to your guests!

HINT: The addition of fresh herbs to a potato dish can transform it form good to great in an instant! Experiment with different herbs and with spices. Small bunches of fresh herbs are readily available at greengrocers and some supermarkets.

Cheesy Potato Bake

These are some of the potatoes recipe that I would like to share with all my blogger friends, stranger, anyone! They are easy to make and simply delicious!

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 4 to 6

5 medium potatoes (1.2kg), peeled and thinly sliced
4 spring onions, finely chopped
1¼ cups cream
1 cup water
1 chicken stock cube, crumbled
1 cup grated Cheddar cheese
2 tablespoon chopped fresh chives

Preheat oven to moderate 180 degrees C. Brush a deep ovenproof dish with melted butter or oil. Cook the potato in a large pan of boiling water until just tender; drain. Layer potato and spring onion in the prepared dish. Combine the cream,water, stock cube and half the cheese. Pour mixture over the potatoes. Bake for 40 minutes or until the potato is tender. Sprinkle with the remaining grated cheese and all the chives. Return the dish to the oven until the cheese has melted.

Voila! All ready to be served to your guest!