Serves 4-6
Ingredients
The Fish Cakes
3oz (75g) cod
1 clove garlic
7oz (200g) crab meat
1 tablespoon chopped fresh coriander and basil
2 teaspoons Thai fish sauce (you’ll find it in the super market)
2 teaspoons creamed coconut
2 spring onions
2 birdseye chillies
The salsa
1 mango, diced
Bunch of watercress
I tablespoon chopped fresh coriander and basil
Oil and vinegar
1 red onion chopped finely
Juice of 1 lime
Salt & pepper
Method
Chop the garlic and birdseye chillies. Put the garlic, chilli, fish sauce and cod in a liquidiser and whiz for a few seconds. Add crabmeat and coconut cream and whiz again.
Add the herbs and spring onions and (you guessed it) whiz for a few seconds. Pat into small fish cakes and fry lightly on each side.
Mix together all the salsa ingredients. Take off thick stalks of Watercress, and reserve a bit for garnish. Tear up the rest and add it to the salsa (not too soon or it’ll go a bit sad) Place the fish cakes on top.
Absolutely delicious and it’s easier than it sounds!
Kate :o)
Friday, 29 June 2007
H's French Dressing
It's always useful to have a salad dressing to hand. Here's a recipe for one that just makes my mouth water - Thanks Harry!!
Ingredients
1 teaspoon salt
1 teaspoon sugar
1 crushed garlic clove
1 teaspoon ground black pepper
1/2 teaspoon mustard powder
wine vinegar and olive oil
Method
Mix all the ingredients to disperse except the oil, then add twice as much olive oil as vinegar and shake. Keep refrigerated.
You can be really inventive with this recipe, give it a go and make it your own!
Ingredients
1 teaspoon salt
1 teaspoon sugar
1 crushed garlic clove
1 teaspoon ground black pepper
1/2 teaspoon mustard powder
wine vinegar and olive oil
Method
Mix all the ingredients to disperse except the oil, then add twice as much olive oil as vinegar and shake. Keep refrigerated.
You can be really inventive with this recipe, give it a go and make it your own!
A Quick Note
Hello to all,
Just a quick note to ask that if you try any of these recipes at home, please come back to my page and comment on how it went for you.
What was your result like? (some of these recipes I've cooked 100 times and the finished product is never the same!)
Any ideas on how it could be changed ?
Whether you liked or disliked it?
Was it hard or easy for you?
All feedback is more than welcome! Thank you
Kate :o)
Just a quick note to ask that if you try any of these recipes at home, please come back to my page and comment on how it went for you.
What was your result like? (some of these recipes I've cooked 100 times and the finished product is never the same!)
Any ideas on how it could be changed ?
Whether you liked or disliked it?
Was it hard or easy for you?
All feedback is more than welcome! Thank you
Kate :o)
Yoghurt Cake
Another recipe that's quick and easy to do with delicious results!
Ingredients
5 oz (150g) pot natural yoghurt - then using pot as measure
2 pots caster sugar
1 pot cooking oil
3 pots self-raising flour
2 size 3 eggs
almond essence - a few drops
flaked almonds - handful
Method
Beat all the ingredients, (except flaked almonds) together until smooth, and pour into 7" (18cm) cake tin, bottom lined and greased. Sprinkle almonds over surface. Bake about 1-1 1/4 hours in oven, temperature 160C (325F) gas mark 3.
This ones a real favourite. It always seems to come out differently to the one before. Please if you try this recipe or any other I have listed, come back and post a comment on how it turned out for you.
Ingredients
5 oz (150g) pot natural yoghurt - then using pot as measure
2 pots caster sugar
1 pot cooking oil
3 pots self-raising flour
2 size 3 eggs
almond essence - a few drops
flaked almonds - handful
Method
Beat all the ingredients, (except flaked almonds) together until smooth, and pour into 7" (18cm) cake tin, bottom lined and greased. Sprinkle almonds over surface. Bake about 1-1 1/4 hours in oven, temperature 160C (325F) gas mark 3.
This ones a real favourite. It always seems to come out differently to the one before. Please if you try this recipe or any other I have listed, come back and post a comment on how it turned out for you.
Mums Avocado Favourite
This recipe makes a delicious starter or served with crusty bread and a selection of cheeses a brilliant lunch or snack.
Serves 4
Ingredients
2 medium tomatoes - cut into small pieces
1 clove garlic - crushed
cayenne or black pepper
1 dessertspoon mayonnaise
1 oz (25g) grated cheddar cheese (for a stronger flavour try crumbled stilton instead)
2 large avocados - peeled and cut into small cubes with a squeeze of lemon
Method
Mix all the ingredients together very gently. Then place in small dishes and garnish with parsley or cress.
A very easy recipe to try and delicious with it!
Serves 4
Ingredients
2 medium tomatoes - cut into small pieces
1 clove garlic - crushed
cayenne or black pepper
1 dessertspoon mayonnaise
1 oz (25g) grated cheddar cheese (for a stronger flavour try crumbled stilton instead)
2 large avocados - peeled and cut into small cubes with a squeeze of lemon
Method
Mix all the ingredients together very gently. Then place in small dishes and garnish with parsley or cress.
A very easy recipe to try and delicious with it!
Mulligatawny Soup
This is a fantastic recipe for using up odds and ends and it stores really well in the fridge (air tight container of course) A really warming soup ideal as a starter or winter evenings. Also very low fat - just look at all that veg!!
Serves 8-10
Ingredients
1 medium carrot chopped
1 medium apple chopped
1 medium onion chopped
8 oz (225g) turnip diced
1 stick celery sliced
1 oz (25g) flour
2 oz (50g) butter or margarine
2 oz (50g) ham or bacon chopped
1 clove
1 oz (25g) curry powder
1 teaspoon curry paste (optional)
1 tablespoon tomato puree
1 tablespoon mango chutney
2 ½ pints (1.5 litres) meat stock
Bouquet garni
Salt & pepper
2 tablespoons dry sherry
Method
Cook onion, apple, carrot, turnip and celery in butter.
Stir in flour, curry powder and paste, tomato puree and chutney.
Gradually add stock, then add bouquet garni and clove. Simmer for 30 minutes.
Remove bouquet garni and clove. Cool, blend and add sherry.
Serves 8-10
Ingredients
1 medium carrot chopped
1 medium apple chopped
1 medium onion chopped
8 oz (225g) turnip diced
1 stick celery sliced
1 oz (25g) flour
2 oz (50g) butter or margarine
2 oz (50g) ham or bacon chopped
1 clove
1 oz (25g) curry powder
1 teaspoon curry paste (optional)
1 tablespoon tomato puree
1 tablespoon mango chutney
2 ½ pints (1.5 litres) meat stock
Bouquet garni
Salt & pepper
2 tablespoons dry sherry
Method
Cook onion, apple, carrot, turnip and celery in butter.
Stir in flour, curry powder and paste, tomato puree and chutney.
Gradually add stock, then add bouquet garni and clove. Simmer for 30 minutes.
Remove bouquet garni and clove. Cool, blend and add sherry.
Kates Recipe Book
Here I will share with you a selection of delicious recipes that have been passed down through my family. We will look at;
Soups & Starters,
Fish,
Main Courses,
Puddings,
Baking,
Recipes for Children ... and MORE !
Kate :o)
Soups & Starters,
Fish,
Main Courses,
Puddings,
Baking,
Recipes for Children ... and MORE !
Kate :o)
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