Cobb Salad
Cobb Salad
2016-07-05 23:00:24
Serves 6
Ingredients
- 1 boneless and skinless chicken breast half
- 2 large eggs
- 3 slices canadian bacon
- 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-
- wide strips (about 6 cups)
- 1 cup chopped fresh watercress
- 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
- 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1 ounce blue cheese, crumbled
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
Instructions
- Bring a medium saucepan of water to a boil.
- Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
- Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise.
- Pass the yolks through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
- Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side.
- Transfer to drain on paper towels. Let cool; roughly chop.
- Spread lettuce on a serving platter.
- Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
Vinaigrette
- In a small bowl, whisk together cheese, vinegar, and mustard.
- Slowly whisk in the oil.
- Season with pepper.
- Drizzle vinaigrette over salad, and serve immediately.
Tina's Cooks https://tinascooks.com/
Courgette and beetroot carpaccio
Courgette and beetroot carpaccio
2016-07-05 22:47:45
Ingredients
- 1-2 courgette, sliced into thin ribbons on a mandolin
- 1-2 cooked beetroot
- 2 tomatos, chopped
- 1 packet low fat feta cheese
- 1 lemon, zest and juice only
- 1 small handful fresh mint, chopped
- 1 small handful fresh parsley, chopped
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- Handful of pine nuts - toasted
Instructions
- With a mandolin, slice the courgette and the cooked beetroot into thin rounds or ribbons for the courgette.
- Then season the courgette with a splash of lemon and a dash of olive oil salt and pepper.
- Lay the beetroot on the bottom of the plate then place the courgette in a layer on the top.
- Mix the rest of the ingredients together in a small bowl and drizzle over the courgette and beetroot.
- Leave to marinate for ten minutes, then serve.
- Sprinkle with pine nuts to serve
Tina's Cooks https://tinascooks.com/
Gazpacho
Gazpacho
2016-07-05 22:45:37
Ingredients
- 1kg really ripe tomatoes, roughly chopped
- 1 red onion, chopped
- 3 cloves garlic
- 1 cucumber , peeled
- 2 red peppers
- 75ml olive oil
- 2 tbsp sherry vinegar
- Salt and pepper
Garnish
- 2 spring onions
- 1⁄2 red pepper
- 1⁄2 green pepper
- 2 hard-boiled egg
- 1 baguettes
- Olive oil
Instructions
- Put the chopped tomatoes, red onion,peppers, garlic and cucumber in a blender and whizz until smooth.
- Pass through a fine sieve 2 or 3 times to remove most of the pulp.
- Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well.
- Chill in the fridge.
- To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg.
- Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons.
- Serve all together.
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Basic polenta
Basic polenta
2016-07-04 23:31:16
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal(polenta)
- 3 tablespoons unsalted butter
Instructions
- Bring 6 cups of water to a boil in a heavy large saucepan.
- Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
- Turn off the heat.
- Add the butter, and stir until melted.
Tina's Cooks https://tinascooks.com/
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 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/
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/
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/
Smoked salmon mousse
Smoked salmon mousse
2016-06-30 01:44:39
Mousse
- 1 300 ml pot of cream
- 2 Large packs of salmon
- 1 lemon juice
- 1 tbsp chives chopped
- Pepper and salt to taste
- Cup cake tray or small terrine
Sour cream topping
- 1 small tub of sour cream
- Zest of 1 lemon
- 1 tsp horseradish
- Salt and pepper
- Salmon row to garnish
Mousse
- Put 1 pack of salmon, cream and lemon juice In food processor mix until smooth consistency and season well with pepper and salt and add the chopped chives.
- Line your terrine or cup cake tray with cling film then line them with the remaining salmon so there is no holes.
- Then, fill with the mousse and cover the base with salmon and cover with cling film.
- Place in the fridge for at least 2 hours before serving.
Sour cream topping
- Mix all the ingredients together and serve on top of the mousse with a small spoon of the salmon roe.
- Serve with toasted brown bread on the side.
Tina's Cooks https://tinascooks.com/
Roasted beetroot and goat’s cheese salad
Roasted beetroot and goat's cheese salad
2016-06-30 01:29:55
Ingredients
- 4 fresh beetroots
- 1 cloves of garlic
- 1 log of goat's cheese with skin on
- 1 bag of rocket salad
- 4 slices of good brown or walnut bread
- 1 packet of walnuts or large handful
- Salt, pepper and olive oil
Dressing
- 4 tbls balsamic vinegar
- 10 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- Salt and pepper
Instructions
- Turn on you oven and heat it up to 180-200 C
- In some tin foil place your beets and the clove of garlic pour over a little olive oil and season then wrap them up and roast for 45 mins to an hour depending on size.
- When the beetroot is cooked let them cool and peel them,set aside and get your bread ready.
- First put on your grill then place the slices on an oven tray and drizzle with olive oil then put them under and toast both sides lightly.
- Now prepare the salad ,share out you salad leaves between your plates and top with your toasted walnuts and sliced beetroot.
- Then slice your cheese and place on top of the toast and back under the grill to melt, when cheese is bubbling place on top of the salad and drizzle with your dressing and serve.
Tina's Cooks https://tinascooks.com/
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