Fish and Chips with Minty Peas

Hullo, it's Friday night and that means it's fish night! I nearly didn't do this as I couldn't be bothered but I'd bought the fish and honestly it wasn't that much more effort than putting a pizza in the oven.
Last night Dean and I went for a meal to Viva Cuba in Leeds. Our lovely friend Sarah babysat Blix as it's my birthday tomorrow. Sooo a mohito and daquiri and a few glasses of the red stuff meant I felt a bit ropey today and I had the boy and all of his energy to contend with! I decided to make paper mache day of the dead heads as I thought Blix would love getting messy but as normal he put about 2 strips on the balloons and went off to play with his soldiers, leaving me as normal to quite enjoy myself doing this stuff and moaning cos he doesn't. He's just like his dad, no creativity and loves war, well not exactly war but he loves those little plastic soldiers at the moment.

So ingredients are

1 large fillet of fish - I usually go for cobbler or pollack as it's a sustainable and also cheap but you could you any fish such as haddock or cod.
Breadcrumbs - about 3 slices of bread which you have left to go stale.
parsley and lemon juice
potatoes - as many chips as you like
frozen peas
Creme fraise
a few leaves of mint
1 x egg

Wizz up the breadcrumbs in a blender - I have one of those mini blenders so the washing up is minimal. Add a few spring of parsley and S&P and give it another wizz.
Beat the egg and place in a bowl
Cut the fish into strips - what ever size or shape you like - kids like thin fish finger size.
Dip the fish into the egg and then immerse in the breadcrumbs - place on a baking tray, dizzle with oil and a squeeze of lemon.
You can either peel or not peel the spuds it's up to you but cut into chunky chips and place in a freezer bag with a bit of olive oil. It's easier to do this to ensure all the chips are covered in oil. PLace on a baking tray and sprinkle with rock salt.
Oven should be about 200 and place the chips in the oven and cook for about 30 mins or until, golden and soft.
Put fish in the over for about 20 mins.
Cook peas then add to the blender, add a tablespoon of cremefraise and a few leaves of mint and wizz.
Dinner is served!

Mushroom Risotto

Hello,

Tonight it's risotto and I'm not sure who started the myth that it's hard but it must have been somebody who had a penchant for savoury rice to cover up for their habit. Now I know sometimes you really want a packet of the processed stuff and yes, occasionally I like a guilty packet of super noodles but this is much nicer and not really that much harder.

This recipe was for 2 so just double up etc for more people.

1/2 packet of Arborrio rice
Vegetable or chicken stock (I must admit I don't make my own unless it's the weekend so I always use 'Marigold' vegetable stock'. There is an unsalted version if you are worried about the kids.)
1 onion- chopped finely
Fresh thyme - a few sprigs
A couple of bay leaves
Fresh garlic (Nigella might suggest that you use garlic infused oil to avoid the chopping which is fine, just adds to the fat content that's all).
Mushrooms
Parmesan cheese - about a tablespoon depending on taste
1 x egg (optional)
knob of butter (optional)

Chop up onion and garlic and fry in oil oil to soft
Add rice and toss in oniony mixture
On a medium 'simmer' type heat add a ladle of stock and let the rice absorb the stock then keep adding a ladle full until the rice is cooked. What you are after is the rice to be cooked but with a bite, not so it's got the texture of rice pudding, so keep tasting. Sometimes if the rice is just about to be the right texture and all of the stock is virtually absorbed then I turn the heat off and put the lid on, it keeps cooking and works out fine.
Add the thyme and bay leaves at the beginning of the stock process.
Towards the end I add the mushrooms because I like them firm but you could fry up with the onions and garlic at the beginning.
Add the Parmesan - foodies often save their Parmesan rind in the fridge and add at the beginning of the stock process to give it a more cheesy flavour in conjunction with the other cheese; just remember to take it out at the end.
Adding a knob of butter and the egg yolk will give it a glaze and make it richer but if you are watching the calories then just omit.

Options would be prawns using fish stock, other vegetables such as courgettes or peas with mint, chicken with chicken stock (brown the chicken first and add towards the end).
Try different herbs such as basil or parsley but remember woody herbs go in the cooking and leafy ones like basil, mint and parsley go in at the very end when the dish is cooked.

Enjoy x

Gnocci with Roasted Pepper Sauce

Hi all,

well this is my first receipe and I have to say that tonights tea was yummy. It's January and the food hangover from Christmas is still going strong so I'm trying to reduce calories and portion size! This receipe was for 2 so just take the list below and double it or whatever for however many are eating.

I can't believe that people use those jars when making sauces as this is really easy peasy and tastes sooo not synthetic and out of a jar.

I forgot to say that I'm only providing the basic quantities cos that's how I cook. The majority of my dishes are 1 pot wonders except on a weekend when I might brave a few pans and even a roasting dish!

Ingredients
2 x peppers
2 x clove of garlic
Olive oil
Smoked sweet paprika
Parsley
Creme Fraise (reduced fat is also fine
1 x packet of gnocci
Salt & pepper

Cut peppers in half and scoop out seeds and stalk - cut into thick strips
Place in oven dish and liberally (but not too much) cover in olive oil
Add the 2 cloves of garlic (just squash them and take off the skin), S&P, and a teaspoon of smoked paprika (the wonder spice).
Cook for about 20 mins at about 180
Pour all ingredients into a blender, make sure you get all of the oil
Add about 3 tablespoons of creme fraise and wizz
Boil gnocci
Pour sauce into drained gnocci, add parsley and stir
Grate parmesan or peccorino on top
Et voila!

You can make this more complicated by deskinning the peppers first and then roasting or you could sieve after blending to get rid of the bits but why? it's fine as it is unless it's for a posh dinner party. You can serve this with anything not just the gnocci but pasta or even as a sauce to meat and fish.

Bon appetite or enjoy yer tea as they say up north
xxx

Welcome all

Hi all,

Hello and welcome to my little foodie blog.

My name is Claire and I live with my husband Dean (who will eat anything except meat) and little boy Blixa (who only really wants to eat bread and butter,carrots, yogurt and chocolate!). I like to cook real food and wherever possible cook from scratch, it's not a snobby thing I just prefer the taste. There are nights of course where a frozen pizza is stuffed in the oven or fish and oven chips are pulled out of the freezer but these are rare and we never really eat takeaways.
I have been known to say the incredibly pretentious words 'I couldn't live without Parmesan' but forgive me I'm not pretentious.... but just how does one live without certain store cupboard standby's?
As my husband doesn't eat meat it will be rare that you will find a meaty recipe on this blog so keep your fingers crossed for when we have guests as the inner carnivore in me always comes out and you will find me nuzzling meat off the bone like a medieval maiden.

I hope you enjoy my postings and even maybe follow some of the recipe's?

Tootle pip for now, next posting will be my store cupboard essentials!

xx