Simple and Tasty Fish Bake

INGREDIENTS
150g cod, skinned and boneless
150g tuna, skinned and boneless
150g mackerel, boneless
1 lemon, juiced
2 green chillies, chopped
2 tbsp olive oil
Salt and pepper
200g leeks, thin sliced (white part only)
150g carrot, grated
50g mixed fresh herbs (such as parsley, chervil, chives)
Topping: 300g potatoes, boiled and roughly mashed with 2 tbsp butter

METHOD

• Cut the fish in to small pieces
• In a hot pan add the oil, sauté the leeks then add fish, chilli and cook for 10 minutes
• Remove from heat, add carrot, herbs and lemon juice, and salt and pepper
• Put the mixture into an ovenproof dish then cover with the mashed potato topping
• Bake in a 180* oven for about 15 minutes, serve with a salad or bread

Healthy Homemade Fish Fingers

INGREDIENTS
300g cod or salmon (boneless and skinless), cut into thick strips
2 eggs, beaten
100g plain flour (mixed with salt and black pepper)
150g breadcrumbs
3 tbsp olive oil

METHOD

• Heat the oven 180*
• Coat the fish strips with the seasoned flour
• Dip into the egg wash and coat with breadcrumbs
• Arrange the fish fingers on an oven tray
• Sprinkle with olive oil

Bake for 20 minutes, serve with a nice mixed salad and lime wedges

Mixed Seafood Stew

INGREDIENTS

300g tuna (skinless and boneless)
300g haddock (skinless and boneless)
1 big white onion (peeled and diced)
3 cloves of garlic (chopped)
50g celery stick (thinly sliced)
2 green chillies (chopped)
150g creme fraiche
1 tbsp olive oil
1 cup water
3 tbsp chopped parsley
Salt and pepper
1 tbsp lemon or lime juice

METHOD

• Cut the fish into cubes
• Heat the oil, add garlic and onion and cook for 10 minutes before adding the celery
• Add green chilli, creme fraiche and water, bring to a simmer and add seasoning
• Add the fish and parsley, cook on a very low heat for another 10 minutes
• Remove from the heat, add lime juice.

Enjoy this healthy fish dish!

Carrot Cake

INGREDIENTS
4 eggs
175g vegetable oil
300g brown sugar
450g grated carrot
100g walnuts (crushed)
250g strong flour
1/2 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon powder

Butter Icing
Mix 50g butter and 50g icing sugar together until there are no lumps

METHOD

• Heat the oven to 170*
• Line a round cake tin with greaseproof paper
• Mix the sugar and eggs together, then add all the remaining ingredients
• Pour the mixture into the tin, and bake for about 30-40 minutes
• Allow to cool down on a wire rack and spread with the butter icing

Profiteroles

INGREDIENTS
200g water
200g milk
360g eggs (6 eggs)
20g sugar
240g flour
160g butter

FILLING
200g double cream
50g chocolate powder
Vanilla essence

SAUCE

50g chocolate powder mixed with 5 tablespoons of hot water and 1 tablespoon sugar until it becomes a thick sauce

METHOD

• Boil water, milk, butter, and sugar together then add the flour – mix well without lumps
• Let the mixture cool down then add beaten eggs, mix well
• To form the profiteroles, either form them using a tablespoon or pipe the mixture from a piping bag – don’t worry about the shape but keep 1″ apart on the baking tray
• Bake in a hot oven 180* about 20 minutes. Don’t open the oven door during the baking!
• When they are nice and golden brown, remove the profiteroles from the oven and allow to cool
• Then mix the filling ingredients together, and either pipe into the profiteroles or make a cut down the side and spoon it inside
• Arrange on a tray or dish, pour over the melted chocolate and sprinkle with 50g of chopped, roasted almonds

Aubergine Pickle

INGREDIENTS

300g aubergine (diced and oven baked until a golden colour)
2 tbs olive oil
100g red onion
100g capsicum  (seeded and diced)
50g carrot (cut in to matchsticks) (optional)
1tbs mustard powder or paste
1/2 cup white wine or coconut vinegar
2 tbs ginger and garlic paste
1 tbs sugar
1 tsp chilli powder
1/2 tsp turmeric powder
Salt and pepper

METHOD

• Heat the oil in a pan, add the onion, garlic and ginger and sauté all together for 5 minutes
• Add the vinegar, mustard, chilli powder, turmeric, sugar, salt and pepper
• Simmer and remove from heat add aubergine, capsicum and carrot –  mix well
• Check the seasoning,  serve with rice.

For better results, make this in advance! It keeps in a cool place for a couple of days.

  Potato and Cauliflower Curry

INGREDIENTS

250g cauliflower  (separated into florets)
150g potato (peeled and diced)
50g frozen peas
1 onion (chopped)
2 green chillies (chopped)
2 sprigs curry leaves
1 cup coconut milk
1 cup water
1 inch cinnamon stick
1 teaspoon curry powder
1/2 teaspoon mustard (cream or powder)
1/4 teaspoon turmeric powder
Pinch of roasted curry powder (optional)
Salt to taste

METHOD

• In a saucepan mix together potato, onion, herbs, and water – let it boil
• When the potato is half cooked add cauliflower, cover and cook for about 7 minutes
• Add coconut milk and peas, check the seasoning and simmer for 10 minutes
• Remove from the heat, sprinkle with roasted curry powder

Enjoy!