Cod fish with tomato, capers and olives
Cod fish with tomato, capers and olives
2016-07-05 22:57:31
Ingredients
- 2 tins
- chopped tomatoes
- 1 Onion
- 2 Cloves of garlic
- 1/2 Stick of celery
- 1/2 Carrot
- 2 tbsp capers
- 2 tbsp chopped olives
- 1 chili
- 4 fillets of cod fish
- Salt and pepper
- Fresh thyme to serve
- Splash of white wine (if you like)
Instructions
- Chop your onion carrot and celery and fry in a pan with some olive oil till soft, then add chopped garlic and fry a little longer.
- Add both tins of tomato, capers, olives and chili and cook on a low heat till reduced and a rich red colour.
- If you are cooking for children leave out the chili.
- Dry your fish off and season with a little salt and pepper.
- Add your sauce to an oven dish and place your fish on top baste with a bit of the sauce and a splash of white wine and put into a hot oven to bake for about 20 minutes till you fish is cooked through and your sauce is bubbling around it.
Tina's Cooks https://tinascooks.com/
No pastry Quiche
No pastry mini quiches
2016-07-04 23:46:28
Yields 1
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Ingredients
- 2 bacon rashers
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced spring onions
- 1/4 cup shredded Swiss cheese or hard goat's cheese (organic if possible)
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup lowfat milk or goats/soya milk
Instructions
- Position rack in center of oven; preheat to 325°F.
- Coat a nonstick muffin tin generously with cooking spray.
- Heat a large nonstick pan over medium-high heat.
- Add bacon and cook until golden brown, 6 to 8 minutes.
- Transfer to a bowl to cool. Add oil to the pan, then mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
- Transfer mushrooms to the bowl with the sausage.
- Let cool for 5 minutes.
- Stir in scallions, cheese and pepper.
- Whisk eggs, egg whites and milk in a medium bowl.
- Divide the egg mixture evenly among the prepared muffin cups.
- Sprinkle a heaping tablespoon of the bacon mixture into each cup.
- Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes.
- Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
- Turn upright and let cool completely.
- If you want to make them vegetarian you could just add another veg instead of the bacon eg. sweetcorn, red pepper, spinach, roast pumpkin or zucchini.
Tina's Cooks https://tinascooks.com/
Veggie pikelets
Veggie pikelets
2016-07-04 23:26:52
Total Time
30 min
Ingredients
- 2 cup self-raising flour - I use 1 cup wholemeal and 1 cup white self-raising flour
- 6 eggs
- 4-5 cups of grated zucchini, and corn
- 1⁄2 teaspoon grated cheese of your choice
- Salt and pepper to taste
- Milk
Instructions
- Mix all ingredients together, adding milk last until mixture is slightly runny.
- Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.
- Cook until golden on each side.
- Serve with sauce or a dip such as natural yoghurt flavoured with a small amount of curry.
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/
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/
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/
Mushroom risotto
Mushroom risotto
2016-06-30 01:49:11
Ingredients
- 6 fl oz of risotto rice
- 1 onion
- 2 cloves garlic
- 1 oz 10g of dried mushrooms
- 8 oz 225 g of fresh mushrooms
- I glass of dry white wine
- 2 pints/4 cups of warm chicken stock
- Knob of butter
- Parmesan
- Fresh Thyme
Instructions
- First pour boiling water over you dried mushrooms and let them soak for half an hour.
- Then fry your onion and garlic in a good heavy bottomed pan.
- While you are doing this strain your mushrooms keeping the water and chop them up.
- Also, chop your fresh mushrooms. when your onions are lightly browned add all the mushrooms to the pan and cook it for a while with the onions and garlic.
- When the mushrooms have cooked and the juices have dried add in your risotto rice and fry for about 2 minutes then add you wine and cook it till it is soaked in.
- Now it is time to add your stock and mushroom water bit by bit stirring all the time.
- All rice is slightly different so you need to check it all the time,the rice is ready when it still has a bit of bite left to it.
- Take your rice off the heat and stir in a knob of butter and some freshly grated parmesan cheese.
- Let is sit for a few minutes sprinkle with fresh thyme and extra cheese then serve.
Tina's Cooks https://tinascooks.com/
Individual Beef wellington
Individual Beef wellington
2016-06-30 01:24:56
Ingredients
- 4 fillet steaks thick cut
- 1 packet mushrooms mixed
- 1 packet field mushrooms
- 1 packet fresh thyme
- 2 cloves garlic
- 200g pate
- 1 packet ready rolled puff pastry
- Butter and olive oil for frying
- 1 egg + 2 tbsp water
For pancake
- 1 cup plain flour
- 1 egg
- 2 cups milk
- Fresh herbs (optional)
- Butter for frying
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 the season and add 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, making sure it is big enough to wrap your steak in.
- Now sear your steak in a hot pan on all sides, then place your pastry out with the pancake in the middle, top your steak with some pate then some mushrooms, 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/
Spinach and bacon salad
Spinach and bacon salad
2016-06-29 23:11:24
Total Time
35 min
Salad
- 1 packet of pre washed baby spinach
- 5 rashers of streaky bacon
- 1 hand full of pine nuts toasted
- 1 packet of blue cheese ( gorgonzola, roquefort or stilton)
- 1 small red onion chopped
- 5 fresh button mushrooms
- 1-2 boiled eggs (if desired)
Dressing
- 4 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp sugar
- 1 clove of crushed garlic
- Salt and pepper
Instructions
- First make your dressing and set aside to allow flavours to mix.
- Simply put your leaves,sliced mushrooms, onion and nuts in a bowl and crumble over the blue cheese.
- Then cut your bacon into strips and fry till crispy add to the salad. To make this a warm salad add your dressing to the hot bacon and then mix.
- Can be topped with boiled egg if you wish!
Tina's Cooks https://tinascooks.com/
Spare ribs
Spare ribs
2016-06-29 23:08:39
Cook Time
2 hr
Total Time
3 hr
For pre-cooking the ribs
- 1 Rack of baby back pork ribs
- 1 onion chopped
- 6 chopped garlic cloves
- 2 tsp dried oregano
- 1 glass white wine or chicken stock
Sauce
- 2 cups of heinz tomato ketchup
- 1 cup hot mango chutney
- 1 cup of malt vinegar
- 1 cup demerara sugar
- 1/2 cup soya sauce
- 1 tbsp dried chili flakes
- 1 tbsp creamy peanut butter (optional)
Instructions
- Place the ribs and other ingredients into a baking dish and cover with foil put in the oven to cook for about 2 hours at 180c.
- Make your sauce buy placing all the ingredients in a saucepan and bringing it to the boil and cook until all the sugar has dissolved and the sauce becomes thicker.
- When your ribs have been in for 2 hours take them out and remove as much or the onions and garlic as possible and add half of your sauce, then put them back in the oven for another half an hour so they are well coated.
- You can now either uncover and cook in the oven till they are stick and sauce has reduced or remove them and finish them off on the BBQ . If you put them on the BBQ baste with the remaining sauce as you go along.
Tina's Cooks https://tinascooks.com/
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