Recipes

I wanted to share this delicious recipe with you on Friday but ran totally out of time! Never mind, I got here in the end. If you love fish, you are really going to love this wonderfully delicious recipe!We really love fish in this house. Not only is it quick and easy to cook, but its fabulously tasty and oh-so-good for you! I especially love lemon sole. It has a beautiful texture and a wonderfully mild flavour that lends itself perfectly for use with other flavours!This recipe I am sharing is adapted from one I found in Olive Magazine a...

Ingredients (For 15 cutlets) 1. Potato 3 medium, boiled and mashed completely 2. Oil 1.5 tbsp 3. Onion 3/4 cup, finely chopped Ginger and garlic 1.5 2 tsp each, minced Green chilies 2, minced 4. Turmeric powder 1/2 tsp Chilly powder 3/4 tsp (optional) Pepper powder 1/4 tsp Coriander powder 1 tsp Garam masala powder 1 tsp 5. Carrot 1 small, grated (Around 1/3 cup) Beetroot 1 small, grated (Around 1/3 cup) 6. Salt To taste 7. All purpose flour 1/3 cup Water As required Salt 1 pinch 8. Plain bread crumbs 1 cup Method 1. Heat oil in a...

Kid Friendly Seafood Tips I had a baby sitter when I was a youngster that was a maverick with getting kids to try new foods. Her trick? She would brag to us about how many tastebuds she had! Pointing to her tongue and saying, I got this one from brussel sprouts or this is the one I got from eating spinach. Like a badge of flavorful courage. After we kiddos would try the scary new food she would ask us to stick out our tongues to point out our new tastebud Genius! This lady is a genius. Jan is still...

Simmered Kiriboshi Daikon (Dried Shredded Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu), in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan. Simmered Kiriboshi Daikon is often served when you want one more dish to complete a meal set in Japan, but it can also be served as a warm salad. It is a perfect dish for a bento box too. What is Kiriboshi Daikon Kiriboshi daikon () has been around since the Edo period (1603-1868) and eaten as a...

This is my take on an excellent soup from The Old Vicarage in Sheffield, where Dan and I had the pleasure of eating several years ago. Its perfect as a starter for a festive winter meal, or served in small cups as a canap. Cooking time: 40 minsServes: 6 as a starter Ingredients 1 butternut squash (approx. 1 kg)1 white onion2 cloves garlic80 g butter1 bay leafsmall bunch of thyme500 ml vegetable stock1 small brioche rollsalt and pepper, to taste Method Split the butternut squash in half lengthwise with a large sharp knife. Peel with a potato peeler (I find...