recipe: Tuna & Potato Pie

This recipe is great for several reasons: serves 6, its dead easy, low fat,really healthy and yummy. So get your butts out in the kitchen and start cookin.

Serves 6:
4 small cans tuna in spring water drained, 10 medium potatoes, 2 tsp olive oil, 1x400g can diced tomatoes, 1 1/2 red capsicum diced, 1 onion sliced, 2 garlic cloves crushed, chopped parsley, 1 egg yolk, salt and pepper to taste

1. Boil potatoes until they are soft. Reserve, peel and mash - I used skim milk and a bit of butter for the mash, but you are free to use your own recipe - seasoning with salt;
2. Pre heat your oven to 180C;
3. In a sauce pan heat olive oil. Add garlic and onion and cook until soft;
4. Add red capsicum and cook for another 5 minutes; Add diced tomatoes, tuna and stir to combine. Simmer for about 10 minutes, add chopped parsley and season with salt and pepper - you might need some water if your sauce is too thick.
5. In a large oven proof dish, place tuna sauce. Top with mashed potatoes. Whisk your egg yolk and brush over mashed potato layer. Bake for about 25 minutes or until you get a golden colour all over.

Serve with a nice salad and keep in the fridge for up to 3 days.

recipe: Salmon Souffle

This was the first time I made one of these, and I was impressed on how easy it was...and no screw ups! It didn't rise immensely like I was hoping it would, but it tasted good, looked good, and it was really easy. Next time ill try a sweet one...chocolate anyone?...

Serves 2:
1 salmon fillet - about 180g - , salt and pepper, 1 leek thinly sliced, 1 garlic clove crushed, 2 tsp olive oil, 1/2 cup milk, 1 tbsp cornflour, 1 tbsp dijon mustard, 2 egg whites, 1 bunch dill chopped, plus salad to serve

1. Pre heat the oven to 190C. Grease 2 tall ramekins with butter and reserve;
2. In a bowl place milk and stir in cornflour and mustard. Stir well to combine. Reserve;
3. Season the salmon fillet with salt and pepper, place in some foil and bake until cooked (took about 10 minutes in a preheated oven); Let cool for a bit and flake with a fork (you can poach or steam the salmon if that's easier for you);
4. Heat the oil in a saucepan, add garlic and leeks and cook in medium heat until soft;
5. Add milk mixture, chopped dill and cook stirring until you get a creamy texture. Add flaked salmon, mix well and season with salt and pepper if necessary. Remove from heat and reserve;
6. In a clean bowl place egg whites with a pinch of salt. Whisk until soft peaks form;
7. Place salmon mixture into the bowl and gently mix with the egg whites;
8. Divide the mixture into ramekins. Place them in the oven and bake for about 20-25 minutes or until risen and golden;

Serve immediately! They were sooo good!

recipe: Brazilian Inspired Fish Stew

So, there is one dish - Moqueca- that I looooove and have been trying to cook for a while...although this recipe is not at all original, it is a pretty good disguise of this lovely dish, plus, its very low fat....better try it...in homage to Carnaval season!

serves 6: 600g firm fish fillets (I used barramundi, but it flaked a bit), about 15 prawns shelled, 1 onion sliced finely, 1 green capsicum finely sliced, 2 garlic cloves crushed, 1 green chilli finely chopped, 1 Tbsp tomato paste, 400g can diced tomatoes, 2 tsp raw sugar, 200 ml coconut milk, 4 individual spring onions cut into 4 cm pieces, 2 tbsp fresh lime juice, 1/2 cup chopped coriander, 1 tbsp olive oil, white rice to serve

1. Heat oil in a large sauce pan. Add garlic, onion, capsicum and cook for about 10 minutes, until onion is soft;
2. Add chili, tomato paste, diced tomatoes, coconut milk and stir well;
3. Add spring onions, fish and prawns and simmer, covered, for about 10 minutes or until fish and prawns are cooked. *don't leave it much longer than that or you can overcook the prawns
4. Finely add sugar, lime juice, coriander and season to taste;

Serve with perfect white rice and some nice julienne salad (i used fennel, carrot and coriander here).Yum!

recipe: Sumac spiced fish with burghul salad

Even if you are not a fish fan, this recipe might make you change your mind...its one of the best combinations for grilled fish I have made recently and its definitely a winner.

Serves 4:
4 white fish fillets (any kind you like) seasoned with salt and lemon, 1/2 avocado, 2 tsp tahini, 1 garlic clove finely chopped, 1/2 tbsp ground cumin, 1 tsp ground sumac, 1 tsp olive oil, 2 tbsp lemon juice, 1/2 cup burghul (or couscous if you can't find it), 1 lebanese cucumber chopped in small cubes, 1 tomato chopped in cubes, chopped coriander, 2 tbsp lemon juice, 2 tsp olive oil

1. In a mortar & pestle mash avocado, garlic, tahini, cumin and sumac to form a green paste. Add 1 tsp olive oil and 2 tbsp lemon juice - add salt if necessary and set aside;
2. Cook burghul according to package directions, drain and place in a large bowl. Add chopped cucumber, tomatos remaining olive oil, lemon juice and coriander. Mis well and reserve;
3. Heat a skillet and grill your fish until cooked (brush with a bit of oil before);
4. Spread 1/4 of the avocado dip on each plate, top with grilled fish and burghul salad. Sprinkle with some sumac, black pepper and coriander, drizzle with olive oil and serve.

Its really, really good!

recipe: Eggplant & Tuna Pasta Rolls

This recipe is a bit of a breakthrough for me, first because I made it up as I was going, second, because I have introduce some cheese in it...i know, first time ever!, light cream cheese, but, nevertheless the thing that puts me off in most dishes in restaurants. I must say, I was very happy with it, and as you can see from the picture, the excitement was obvious from mr, husband!

Serves 4:
2 large eggplants thinly sliced lengthways, 3 small cans of tuna drained, 1 red onion finely chopped, 1 green capsicum finely chopped, 2 tbsp light cream cheese, 2 tsp olive oil, 3 garlic cloves thinly sliced, 1x400g can crushed tomatoes, 1/4 cup white wine, 1/4 cup water, chopped basil, 3 fresh lasagne sheets, salt and pepper


1. Pre heat the grill in your oven and line a baking tray with baking paper. Slice your eggplants lengthways really thin, place them in the baking tray, spray or brush some oil and grill for about 3-4 minutes on each side. (time depends on your oven, so keep an eye on it). Set aside;

2. In a small bowl mix tuna, 1/4 chopped onion, 1/4 chopped capsicum, cream cheese and reserve;

3. Heat the oil in a sauce pan, add remaining onion, garlic and capsicum and cook until soft. Add wine, crushed tomatoes, water and simmer for about 10 minutes. Season with salt and then blend with a mixer (optional). Add basil and reserve;

4. Pre-heat the oven to 200C. Start filling the eggplant - place the filling in the middle of each slice and just roll;

5. Place 1/5 of your sauce on the bottom of a deep baking plate and add eggplant roolls makin some space between them. Top with the lasagne sheets adjusting them to the shape of the eggplant and finally pour sauce over the pasta;

6. Bake for about 20 minutes uncovered and serve with some green salad.


Perfect!

recipe: Fish & Chips (with a twist)

So normal fish and chips can get quite boring... and the deep frying, plus starchy potatoes can put you in a fat coma, and this was a really delicious alternative with sweet potatoes and lemon-caper yoghurt dressing, I'm sure it'll be a hit.

For 4 serves: 4 Hoki fillets (or any white fish you like), 700g sweet potato cut into chunky matchsticks, 1 tsp paprika, 1 tsp lemon zest, 2 tsp olive oil, salt and pepper, 1 x 175g natural Greek yoghurt tub, 1 tsp baby capers rinsed, juice of one lemon, chopped parsley

1. Heat some water in a large sauce pan. When it gets to a boil, place the sweet potato and boil for about 5 minutes. Drain, place in a bowl and season with the paprika, lemon zest, salt pepper and olive oil;
2. Heat your oven to 200C. Line a baking tray with baking paper and place the sweet potato in one layer. Bake for about 20 minutes or until golden and slightly crispy;
3. Place the fish in the bowl you used to marinate the potatoes and drizzle some lemon juice and black pepper. Grill them in a skillet until they are cooked to your liking;
4. In a small bowl combine yoghurt, baby capers, lemon juice, parsley. Season to taste.

Serve each fillet with 1/2 of potato chips, drizzled with the yoghurt dressing.
We added some steamed snow peas for extra crunchiness. Perfect!

recipe: Mackerel Fish Cakes

Loved these fishcakes!! makes 8: 500g potatoes, 2 x 125g can mackerel in brine, 6 green onions finely chopped, 1 tbsp Horseraddish cream (use mustard if you can't find it), 1 egg lightly beaten, flour, breadcrumbs and oil for shallow frying

1. Peel and chop the potatoes, cook them in salted water until they are soft. Drain and let them cool;
2. Transfer the potatoes to a large bowl and mash them with a potato masher;
3. Add the Mackerel (previously drained), green onions cream and combine. Season with salt and pepper and make 8 round cakes;
4. Place the flour, egg and breadcrumbs in separate bowls. Flour the fish cakes, then pass them through the egg mixture and end with the breadcrumb mixture. Repeat and let them cool in the fridge for half an hour;
5. Heat some oil in a frypan and shallow fry the fishcakes for a couple of minutes each side;

Serve as an appetizer or with a salad, they're great, I promise!

recipe: Salmon & Kumara Burgers

This recipe isn't good if you don't like fish...it was an experiment, and probably works better with tuna, but I gave it a go anyway and wasn't disappointed.

for 4 serves:

1x 210g canned salmon, 350g chopped kumara (orange sweet potato or any other potato you like), 1/2 cup bread crumbs, 1 1/2 teaspoons lemon rind, half a lemon's juice, 1 egg lightly beaten, 2 tbs chopped parsley, salt & pepper, bread to serve (we used burger buns), aioli (garlic mayonnaise) and baby spinach, 2tbs oil to fry

1. Heat salted water in a sauce pan, cook the kumara until its soft;
2. In a bowl mix lemon rind, parsley, breadcrumbs;
3. When the kumara is cooked, drain and let it cool for 5 minutes;
4. Add the kumara and salmon to the breadcrumb mixture, and mix. Add the egg and adjust the salt.
5. Make 4 patties (you might need more breadcrumbs to make them solid enough for this)
6. Heat the oil in a large frypan and fry the patties for about 3/4 minutes each side until they are cooked;
7. Heat your buns, spread half of it with some aioli, top with some baby spinach, the pattie, some more aioli and you are done.

We served them with chips but you don't really need them!

Basa Fillets with Vegetables & Basil Couscous

Serves 4: 2 large Basa fillets cleaned of bones, 4 tomatoes, 2 zuchinni, 1 red capsicum, 1 red onion, 1 teaspoon chili flakes, 2 cups vegetable stock, 3 tbs olive oil, 1 cup couscous, chopped basil leaves, lemon juice, salt & pepper

1. Heat the stock and bring it to a boil. Place the couscous in a bowl and pour half of the stock on it. Stir occasionally with a fork and add more stock if needed until the couscous is fluffy. Add the chopped basil, 2 tbs olive oil, lemon juice and salt to taste. Reserve.
2. Heat 1 tbs olive oil in a large fry pan, add the chopped onion and cook in low heat for about 5 minutes.
3. Add the capsicum chopped in small squares and cook for another 5 minutes.
4. Add the zuchinni chopped in small squares, cook for 5 minutes and add the remaining stock and chopped tomatoes.
5. Let it simmer for about 10 minutes, add the fish fillets, cover and cook for another 10 minutes or until they are done.
6. Place some couscous on a place, top with the fish and vegetables and enjoy.

recipe: GRILLED BASA W/ POTATO & CAPER SALAD

I got a "this is one of your best ones till now" comment from the hubby yesterday, so I'm sure you will enjoy this recipe.

For 2:

3 Basa fillets marinated in lemon juice and herbs (not fussy about qhich herbs, whicever you like), 1 small red onion chopped finely, 1 tbp baby capers rinsed, 3 tbs balsamic vinegar, 3 tbs olive oil, 1 tbs dried oregano, 3 medium potatoes, salad leaves to serve

1. Boil the potatoes until cooked through. Let them cool down, peel and slice them.
2. Mix the balsamic vinegar, olive oil, capers and oregano in a bowl.
3. Add half of the oil mixture to the potatoes to coat. Add the chopped onion to the rest of the mixture.
3. Grill your Basa fillets in an oven grill until they are cooked to your liking.
4. Divide the potatoes among plates, top with some salad leaves, the fish and the onion/ oil mixture.
5. Add some more olive oil around the plate, salt and pepper and you're finished.

recipe: TUNA LASAGNE

So, this is a "whatever you have in your fridge" kind of lasagne, plus it does not contain any cheese so basically is a very far related cousin of a real lasagne. You are free to use your own bechamel sauce and sprinkle stinky cheese all over it, but this is my version:

For 4 serves:

fresh lasagne sheets, 1 x 425 g can of tuna, 1 x 400ml can of crushed tomatoes, 400g lasta sauce with italian herbs (if you cant find it just use real herbs - basil, parsley, etc- I was CHEATING), 1 chopped onion, 1 chopped garlic clove, 1 chopped red capsicum, 1 tbs oregano, 1 tbs lemon juice, black pepper, "my bechamel sauce" (see Chicken & Leek Potato Bake)

1. Pre heat your oven to 160C.
2. Heat some olive oil in a dee sauce pan and add the chopped garlic and onion. Cook for about 5 minutes or until soft.
3. Add the capsicum and cook for another 3 minutes before adding the crushed tomatoes and the past sauce.
4. After adding the tomatoes, stir and add some water if needed. Rinse the tuna and add to the sauce. Let it simmer in low heat for about 15 minute sor until capsicum is cooked.
5. Add oregano and pepper. ( I didn't need any salt)
6. Prepare the bechamel sauce according to the "Chicken & Leek Potato Bake" recipe or add your own "white sauce".
7. Drizzle a bit of olive oil to the bottom of an ovenproof dish and start layering your lasagne. Lay a portion of lasagne sheets first, a layer of tuna sauce, another layer of pasta and some of the bechamel sauce. *add cheese here if you are doing that version
8. Repeat the layers, 2 o3 3 times depending of the size of your dish and pour the remaining bechamel on top of it.
9. Bake for 30-35 minutes and serve with a rocket salad.

recipe: SALMON EN PAPILLOTE

This recipe is really healthy and easy to make:

for 2 serves:

1 potato cut into quarters, 2 carrots cut leghtways and across, 2 salmon fillets, lemon slices, baby capers, oregano, pepper, lemon juice, sun dried tomatoes, baking paper, 1 handful of mixed salad leaves, half a red capsicum sliced, 1 tomato, cut in half moons, oregano, chopped parsley, chopped chives, flaked almond, olive oil, balsamic vinegar, salt & pepper

1. Boil water in a sauce pan and throw the potatoes and the carrots. Cook till they are soft.
2. Make a salad. In a bowl, place the mixed leaves, capsicum, tomato, oregano, parsley, chives, olive oil, balsamic vinegar, salt and some flaked almonds.
3. Pre-heat the oven to 180C. Place the salmon fillets in individual round pieces of baking paper.
4. Top with the lemon slices, lemon juice, capers, oregano, one sun dried tomato and some pepper.
5. Place another round piece of baking paper over the salmon, and fold the edges together to seal.
6. Bake for 15 minutes. Season the potatoes and carrots with oilve oil, salt and lemon. Serve with the salad.


Enjoy!

recipe: PASTEIS DE BACALHAU (CODFISH CAKES)

Following the last recipe and because I had a weekend of trying to cook familiar tastes, here goes one of the most ubiquitous treats in Portugal, you can find then in almost every small cafe, we call them "Pasteis de Bacalhau".

For about 25 units, you'll need:

1 150/200g piece of Bacalhau (salted codfish) soaked over night, 5/6 medium potatoes, 1/2 onion chopped, 3 tbs chopped parsley, pinch of nutmeg, black pepper, 1 egg and vegetable oil to fry .
1. Boil the cod until cooked, remove from the pan, dry and shredd.
2. Boil the potates and make a coarse mash with a potato masher.
3. In a boil, place the mash and the 1/2 onion thinly chopped, With a fork, mix everything together.
4. Place the shredded cod in the bowl and mix again (mixing with a fork constantly will make sure the flavours mix together and it will smoothen the potatoes further)
5. Add the chopped parsley, nutmeg and ground black pepper, mix and try it on. If it needs any salt, add it now. (i didn't need any because I used salt-dried cod)
6. Finally add the agg and mix everything very well.
7. Using 2 spoons, take a piece of the mixture and by pressing the spoons together back and forth, make the cakes.
8. When they are ready, deep fry them in hot vegetable oil and they'll be ready to eat. (I fried some and froze the rest)

Enjoy.

recipe: BACALHAU PIE

"BACALHAU" or dried & salted cod is probably the most ubiquitous food in Portugal. 500 years ago when there were no freezers, somebody decided to salt cod to preserve it and somehow, we still do it and love it! Now, I'm not sure why we keep doing it, because you can just use fresh cod, but we seem to be proud of this tradition and have more than (we say) 1001 says of cooking it. This recipe reminds me of home and it changes everytime I do it. And tonight I made it just for myself...ultimate comfort food.

IMPORTANT::: if you are using salted/ dry cod, you will need to soak it overnight and change the water several times so it doesn't taste like pure salt!!

Now, I thought I was making it for 2 meals for me (I'm a petite so, It isnt's much), but in the end I ate it all...bad bad girl...so, give it a go and double or triple the recipe if you are making it for more than 2 people.
1 piece of salted cod (150/200 g) soaked overnight, 2 tbs olive oil, 1 bay leaf, 1 garlic clove crushed, 1/2 onion thinly sliced, 1 red capsicum, 2 handfuls of spinach (not necessary, I had spare), 1/4 cup white whine, 3 tbs flat-leaf parsley chopped, 1 egg lightly beaten, freshly ground black pepper, pinch of nutget, 2 large potatoes, salt, a knob of butter and a splash of milk

1. Boil the bacalhau, when it is cooked, remove from the pan, let it cool and flake it removing the skin and bones. Set aside
2. Boils the potatoes and make mash: add butter, some milk (or water), salt and pepper to taste (do not use too much salt at this stage since the cod could still be quite salty, wait till the cod mixture is done and then adjust the flavours)
3. Heat the oil in a sauce pan, add the garlic and bay leaf. Cook for a couple of minutes and add the onion (cook in low heat). Cook the onion, stirring occasionally until it softens.
4. Add the capsicum previously diced in tiny squares and let it cook for about 5 minutes.
5. Add the cod and the wine and cook for another 5 minutes.
6. Finally add the spinach and mix everything. Remove from heat and add the chopped parsley. (don't forget to remove the bay leaf)
7. Turn your oven on to 180C and pour half the cod mixture on to a small baking pan (I used a 15x15x 6 cm one)
8. Put the mashed potatoes over the top and brush with the egg wash. Coarsely ground some pepper over the top and its ready to go to the oven.
9. Bake for 30 minutes or until its golden on top. Serve with a salad.

p.s.1. I didn't need any salt for the cod mixture since the bacalhau was salted, but you will have to adjust the flavours as you go along.

p.s.2. I have made this dish for a dinner party and replaced the spinach for 1 diced tomato and used yellow, red and green capsicum so it was really colorful and pretty and everybody said it was good!

p.s.3. The remaining half of the bacalhau will be used tomorrow for another pie or for small pastries, depending on my mood.

Hope you like it.

recipe: SALMON W/ SESAME, MUSHROOMS AND ASIAN GREENS

You'll need to start preparing this a day before (or at least a couple of hours) to marinate the salmon.
The best thing about it is that I used no salt at all, so I'm guessing thats a good thing...

for 2 people: 2 salmon fillets boned, 1 tbs honey, 2 tbs sesame oil, 1 teaspoon szechuan seasoning, 1 tbs soy sauce, 1 cup pearl couscous, some green beans trimmed, a handfull of spinach, 4 big mushrooms sliced (better if you can find shiitake), 2 tbs oyster sauce, 1 garlic clove crushed, 2 tsp sesame oil, 1/2 lebanese cucumber sliced

1. The day before, mix the honey and sesame oil and pour it over the salmon to marinate. Season the fillets with the szechuan mixture and leave it. 2. Prepare the couscous according to the package instructions. 3. Mix the oyster sauce, crushed garlic and remaining sesame oil on a bowl and let the flavours sink in. 4. Grill the salmon on a frying pan, and drizzle over the marinate juices and the soy sauce, set aside. 5. On the same pan fry the mushrooms, green beans (previously steamed or par-boilet) and finally stir in the spinach while reducing the heat to low. Stir in the oyster sauce mixture and let the spinach wilt.

Done!

recipe: WHITE FISH FILLETS WITH LEMON CAPER SAUCE

So we had this for dinner last night with Butter Bean mash and asparagus and it was a great success, a delicious light dinner perfect for summer nights.

For 2 people:

2 white fish fillets (whiting or cod, any fish of your liking), 1 lemon, dill, salt & pepper, 1x can butter beans rinsed, pinch of ground cuming, 1teaspoon diced garlic, 1/2 tbs olive oil, 1 bunch asparagus, 20 g butter, 1tbs lemon rind, 2 tbs lemon juice, 1 teaspoon baby capers 1. Turn the grill of your oven on to pre-heat and line a baking tray with foil. Place some lemon slices on the tray and lay the fish fillets on top of it. Place some more lemon slices and dill on top, salt and pepper and grill it for 5 minutes or until ready. 2. Meanwhile boil or steam your asparagus cut in long slices. 3. Heat the olive oil on a saucepan, add the chopped garlic and the beans. Mix everything, add a pinch of ground cumin and salt and mash with a potato masher. Correct the flavours and set aside. 4. In another saucepan melt the butter, add the lemon rind, juice and baby capers and set aside. 5. Place half the mash on a plate, 1 fish fillet on top, half the asparagus around and drizzle the butter sauce on top of it. Repeat on another plate and you're ready to go. Yummy!