Cod with garlic, white wine and tomato

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Another easy, quick and healthy recipe that is simply bursting with flavour. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. I recommend cod or halibut, black cod or striped bass. This dish can be done with fish fillets instead of steaks if you prefer.

Serves 2

Ingredients:

2 fish steaks, about 200g / 7oz each
2 medium potatoes, peeled
2 cloves of garlic, thinly sliced
1 sprig of fresh, flat leaf parsley, chopped
60ml / 1/4 cup dry white wine
1 tablespoon tomato concentrate
Olive oil
Salt and freshly ground black pepper

Preparation:

Cook the potatoes whole in boiling water for about 25 minutes
Preheat the oven to 200C / 400F
Pour about 1/2 tablespoon of olive oil into the bottom of an ovenproof dish that can fit the fish side by side
Add the fish steaks
Season with salt and pepper
Place the sliced garlic and the parsley on the fish
Drizzle with olive oil
In a small bowl mix the tomato paste with the white wine and pour over fish
Bake for 15 minutes, basting once or twice with the wine and tomato mixture
Once the potatoes are cooked, cut into even slices and divide between the warmed serving plates
Place on top of the potato slices, a piece of fish
Divide the leftover liquid between the two plates and serve immediately
Enjoy!

 

 

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Crêpes – authentic sweet French crêpes

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0e95a6f0-f9fc-4201-8603-44508be32b8d.jpegCrêpes – what can be more of a french classic, and so very versatile too as they can served sweet or savoury?  These are authentic sweet french crêpes as one finds all over France, very thin and slightly crispy.  Fill them with jam, nutella, sugar, cinnamon, fruit, or a combination of the above. one of my favourites is nutella, banana and crème chantilly. Yum! I am getting hungry even thinking about it. The savoury version traditionally uses buckwheat flour and is often called a galette. That will be another post.

Note: If you are using whole milk, then use the water and milk combination. If you are using low fat milk, you can use all milk if you wish.

Ingredients:

  • 125 ml / 1/2 cup cold milk
  • 125 ml / 1/2 cup water, preferably cold
  • 2 eggs
  • 100 g / (3/4 cup +1 T) flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons melted butter
Preparation:
Sift the flour, sugar and salt into a large mixing bowl
Make a well in the centre of the flour and break the eggs into it, whisk together
In another bowl combine the milk, water and melted butter
Gradually add small quantities of the milk, water and butter mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk)

Whisk until the batter is smooth, about the consistency of thin cream
Blender method: Combine all the ingredients in a large mixing bowl (or blender jug). Blend with an immersion blender until everything is combined, scrapping down the sides of the bowl a few times. If there are lumps, continue blending until the lumps are gone
Cover the mixing bowl with a plastic wrap, place the bowl in the refrigerator and chill the batter for at least 1 hour before using to allow flour particles to expand in the liquid to yield a tender and light crepe. The batter can be made the day before and kept chilled until ready to use.
Heat a griddle or frying pan over medium high heat – I use a 20cm /8″ crêpe pan
Sprinkle droplets of water onto the pan and if the water sizzles immediately, it means the pan is hot enough for use
Brush a thin layer of melted butter onto the pan
Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe
Tilt the pan with a circular motion so that the batter coats the surface evenly
Cook for about 30 seconds until the edges begin to brown, then loosen the crêpe with a spatula and turn to the other side to cook for another 30 seconds
Transfer the cooked crêpe onto a plate and repeat until all the batter is used up
Enjoy!
Tips:
After cooking the first crêpe, determine if ¼-cup of batter is too much or too little and adjust the batter amount for the subsequent crêpes.
The crêpe batter consistency should be that of a light cream, just thick enough to coat a spoon. If you find the batter too thick or heavy you may whisk in water, tablespoon by tablespoon. You only want enough to coat the bottom of the pan, without any extra pooled in the middle. Pour the batter into the pan, lifting the pan up to tilt it, allowing the batter to swirl all the way over the bottom of the pan in a very thin layer. If you have poured in too much, pour out the excess.
If the crêpe is burning or setting too fast for your comfort, lower the heat slightly or place the frying pan on a wet tea towel for 5 to 10 seconds to cool down the frying pan slightly.

 

 

 

 

 

 

 

 

Asian beef with bok choy and rice noodles

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This is a very quick and tasty recipe, perfect week night food.

Serves 2

Ingredients:

  • 150g / 5oz thin rice noodles
  • 250g / 9oz quality beef sirloin, thinly sliced
  • olive oil or sesame oil
  • 2 teaspoons ground cumin
  • pinch salt and freshly ground black pepper
  • 1 red onion, finely sliced
  • 1 clove crushed garlic
  • 1 small piece fresh ginger, peeled and finely sliced
  • 1 fresh red chilli, deseeded and finely sliced
  • about 10 medium button mushrooms, cleaned and sliced
  • 500ml / 2 cups organic chicken stock
  • 2 bok choy, quartered

Preparation:

Boil some water and soak the noodles in the boiling water according to the packet instructions
Heat some oil in a hot sauté pan
Add the beef, salt and pepper and sear on all sides
Add the onion, garlic, ginger and chilli and cook for 1 to 2 minutes, then add the mushrooms, stock and bok choy and cook another 1 to 2 minutes
Drain the noodles and add them to the pan
Mix gently and serve
Enjoy!