Lemony prawn & pea risotto
Lemony prawn & pea risotto
2016-07-04 23:25:24
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
- 400g bag raw prawns, in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli , deseeded, half sliced and half finely chopped
- 11⁄2 l fish stock
- 1 onion, chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- Zest and juice of 1 lemon
Instructions
- Peel the prawns, keeping the heads and shells.
- Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour.
- Pour in the stock and bring to the boil, then turn down to a simmer.
- In a separate pan, melt half the butter over a medium heat.
- Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
- Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated.
- Add the stock, a ladleful at a time, stirring with each addition until absorbed.
- Stir through the prawns and peas.
- Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
- The risotto should be creamy and slightly soupy.
- When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- Cook until the prawns change colour.
- Stir through the chopped chilli, lemon juice and remaining olive oil.
- Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Tina's Cooks https://tinascooks.com/
Mushroom wellington
Mushroom wellington
2016-07-04 23:18:15
Ingredients
- 4 large field mushrooms
- 1 packet mushrooms mixed
- 1 cup defrosted frozen spinach
- 200g stilton cheese or goats cheese
- 1 packet fresh thyme
- 2 cloves garlic
- 1 packet ready rolled puff pastry
- butter and olive oil for frying
- 1 egg + 2 tbsp water
Pancake
- 1 cup plain flour
- 1 egg
- 2 cups milk
- fresh herbs if you wish
Instructions
- Turn on your oven to 200 C .
- First make your pancake batter by putting flour in a bowl making a well in the center and cracking in the egg.
- Then whisk in the milk gradually till the right consistency is acquired then add your chopped herbs if you like( thyme or rosemary work well). Set aside.
- Then finely chop your mushrooms for the duxelles, melt some butter in a pan and add a splash of oil to stop it burning.
- Fry your mushrooms and garlic together till all the liquid has gone then add your spinach, seasoning and your chopped thyme.
- Next make your pancakes In a hot pan melt a small knob of butter and add a small ladle full of the batter to it making sure it is not too thick.
- Turn over and cook the other side make 4 big enough to wrap your steak in.
- Now sear your large mushrooms in a in a hot pan long enough for liquid to come out, then place your pastry out with the pancake in the middle, top your mushrooms with some cheese and mushrooms duxelles with spinach, then fold the pancake around to seal in the juices.
- Inclose your parcel with the pastry making sure that you seal the edges well with a bit of egg wash in the seal and on top for nice gloss.
- Bake in a pre heated oven till pastry is puffed and golden.
Tina's Cooks https://tinascooks.com/
Sweet corn relish
Sweet corn relish
2016-06-30 06:19:54
Yields 3
Ingredients
- 2 cup extra-sweet corn kernels, freshly cooked or frozen and thawed
- 1 cup cherry tomatoes, chopped
- 1/2 cup finely chopped red onion
- 2 teaspoons of red wine vinegar
- 4 teaspoons extra-virgin olive oil
- 2 tablespoon chopped fresh basil
- 1/4 teaspoon salt
Instructions
- Whip the oil and vinegar together in a large bowl. Season with the salt and black pepper.
- Now stir in the corn kernels, cherry tomatoes, onion and fresh basil.
- Cover the relish and chill overnight.
Tina's Cooks https://tinascooks.com/
Kids burgers
Kids burgers
2016-06-30 06:17:55
Serves 4
Total Time
1 hr
Ingredients
- 600 g of good quality minced beef
- 1 carrot grated
- 2 tbsp Tomato ketchup
- 1 egg
- 1 cloves of crushed garlic
- 1 tbls dried basil/oregano
- 1 grated cheese
- 4 good quality bread rolls
- 1 tomato
- 1 avocado
- Salt and pepper
- Lettuce leaves
Instructions
- Put all the ingredients into a bowl apart from the cheese and mix together.
- Divide the mixture into 8 parts about the same size.
- Flatten out the meat into patties, then cut your cheese into 4 slices about 2 oz each and put piece on each of the 4 patties.
- Then put the other 4 meat patties on top and make them into one patty. This will leave you with 4 burgers in total.
- The burgers can be cooked on the BBQ or in a pan, but make sure if you are cooking them on the BBQ that you do not move them around too much or they will fall apart!
- Slice the tomato and avocado and make the corn relishes to serve with them .
Tina's Cooks https://tinascooks.com/
Mushroom Bruschetta
Mushroom Bruschetta
2016-06-30 03:58:56
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
- 3 tbls olive oil
- 2 pack of mixed sliced mushrooms or any favorites
- 4 thick slices of ciabatta (Italian crusty bread)— or use baguette sliced on the diagonal instead
- 3 clove garlic—peeled and cut in half
- 1 tablespoon finely chopped flat-leaf parsley or rosemary
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon freshly ground black pepper
Instructions
- Heat 1 Tbsp of olive oil in a frying pan over a medium heat.
- Add the mushrooms and cook for 4-5 minutes, stirring regularly.
- While the mushrooms are cooking, toast the ciabatta slices under the grill until golden on both sides.
- Rub one side of each slice of ciabatta with the cut side of garlic and drizzle 1 Tbsp of the
- olive oil evenly over the slices.
- Stir the reserved Tbsp of olive oil, parsley, salt and pepper through the mushrooms and spoon equal amounts on top of each bruschetta.
Tina's tip
- You can also add a few shavings of parmesan cheese if you like.
Tina's Cooks https://tinascooks.com/
Ossobuco with gremolata
Ossobuco with gremolata
2016-06-30 03:55:35
Cook Time
1 hr
Ossobuco
- 4 pieces of veal shin
- 1 medium onion
- 1 carrot
- 1 stick celery
- 2 cloves garlic
- 12 oz 350 g fresh tomatoes
- 1 tbsp tomato puree
- 10 fl oz 275 ml dry white wine
Gremolata
- 1 large clove of garlic
- 2 heaped tbsp of fresh parsley
- Zest of 1 lemon
Instructions
- First remove the skin from your tomatoes by pouring boiling water over them and letting them sit for one minute. Then, strain the tomatoes and place them in cold water, making the skin easy to remove.
- Then chop your onions, garlic, carrots and celery and put to one side.
- Dry your meat well add a knob of butter and a splash of olive oil to your pan to heat.
- When your pan is hot add your meat and brown well on both sides, then add your hard veg and fry for a few minutes.
- When your onions are lightly cooked add your wine followed by tomatoes and puree.
- Season with salt and pepper, cover and let it simmer for 1 hour stirring every now and then.
- After an hour remove the lid and let the sauce reduce for the last half an hour of cooking.
- While your meat is cooking make your gremolata by chopping up all the ingredients together.
- When your meat is tender sprinkle with the gremolata and serve with rice or polenta .
Useful equipment
- You will also need a heavy based deep frying pan with a lid which can fit your meat in one layer. A large 3.5 liter casserole dish would be ideal.
Tina's Cooks https://tinascooks.com/
Mini greek pizza muffins
Mini greek pizza muffins
2016-06-30 02:23:26
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped red bell pepper
- 1/3 cup whole-wheat pastry flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup low-fat milk
- 1/3 cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons chopped kalamata olives
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
- Transfer to a large bowl and let cool for 10 minutes.
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- Stir milk, feta, egg, tomato paste and olives into the onion mixture.
- Make a well in the dry ingredients; add the wet ingredients and stir until just combined.
- Fill the prepared muffin cups two-thirds full.
- Bake the muffins until lightly browned, 13 to 15 minutes.
- Cool in the pan for 5 minutes before turning out onto a wire rack.
- Serve warm or at room temperature.
Tina's tip
- Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
Tina's Cooks https://tinascooks.com/
Quick hummus
Quick hummus
2016-06-30 02:14:29
Total Time
15 min
Ingredients
- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 100ml/31⁄2fl oz tahini (sesame seed paste) optional
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- Salt and pepper
Instructions
- Drain the chickpeas and rinse. Reserve a few whole chickpeas for serving.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon.
- Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
- Sprinkle with paprika and serve with pita bread,or chopped veg.
Not spicy enough?
- To spice it up a bit try adding Harissa or flavoured pestos to your hummus
Tina's Cooks https://tinascooks.com/
Lemon drizzle cake
Lemon drizzle cake
2016-06-30 02:02:33
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Cake
- 75ml rapeseed oil or sunflower oil, plus extra for the tin
- 175g self-raising flour
- 11⁄2 tsp baking powder
- 50g ground almonds
- 50g polenta
- finely grated zest 2 lemons
- 140g golden caster sugar
- 2 large eggs
- 225g natural yogurt
Lemon syrup
- 85g caster sugar
- Juice of 2 lemons (about 5 tbsp)
Cake
- Heat oven to 180C/160C fan/gas 4.
- Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment.
- For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl.
- Stir in the lemon zest and sugar, then make a dip in the centre.
- Beat the eggs in a bowl, then stir in the yogurt.
- Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without over mixing.
- Spoon the mixture into the tin and level the top.
- Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean.
- Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
Lemon syrup
- While the cake cooks, make the lemon syrup.
- Tip the caster sugar into a small saucepan with the lemon juice and 75ml water.
- Heat over a medium heat, stirring occasionally, until the sugar has dissolved.
- Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
To finish
- Remove the cake from the oven and let it cool briefly in the tin.
- While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar.
- Use a skewer to make lots of small holes all over the top of the cake.
- Slowly spoon over half the lemon syrup and let it soak in.
- Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.
Tina's Cooks https://tinascooks.com/
Healthy Flapjack Recipe
Healthy flapjack recipe
2016-06-30 01:52:19
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 80g butter
- 80g brown sugar
- 60g (2 tbsp) maple syrup
- 1/2 tsp salt
- 130g porridge oats
- 35g chopped dried apple
- 35g chopped dried apricots
- 25g dried cranberries
- 25g pumpkin seeds
- 2 tbsp sunflower seeds
- 25g desiccated coconut
Instructions
- In a saucepan, melt together the butter, sugar, golden syrup and salt.
- Mix all the dry ingredients together in a bowl and stir in the butter and syrup mixture.
- Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface using a potato masher.
- Bake in an oven pre-heated to 180oC for 18 to 20 minutes.
- Store flapjacks in the fridge and cut into bars before serving.
Tina's Cooks https://tinascooks.com/
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