Fish Tacos

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Make Fish Tacos

Fish Tacos

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 15 minutes

Cooking time:  10 minutes

Ingredients

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

8 corn or flour tortillas, warmed

To serve:

Spicy Fresh Tomato Salsa (see recipe)

Guacamole (see recipe)

Chipotle Garlic Mayonnaise (see recipe)

A handful of shredded iceburg lettuce

Preparation method

1.  Put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

2.  Place the fish into the batter and make sure it is well coated. 

3.  Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

4.  To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

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Chipotle Garlic Mayonnaise

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Make Chipotle Garlic Mayonnaise

Chipotle Garlic Mayonnaise

This tasty chipotle mayonnaise has a great kick, it makes a delicious dip for chicken or fish, or use it as a sandwich or burger spread! 

Serves 4

Prep time: 5 minutes

Cooking time:  Zero

Ingredients

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

Preparation method

1.  Put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

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the Best Guacamole recipe

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Make the Best Guacamole recipe

The Best Guacamole

A very quick & simple tasty guacamole recipe!  Perfect accompaniment to corn chips, fajitas and tacos!

Serves 8

Prep time: 15 minutes

Cooking time:  Zero

Ingredients

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp Spicy Fresh Tomato Salsa

Sea salt & freshly ground pepper, to taste

Preparation method

1.  Place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.

2.  Season with salt and pepper to taste.

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Spicy Fresh Tomato Salsa

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Make Spicy Fresh Tomato Salsa

Spicy Fresh Tomato Salsa

A wonderful fresh & spicy salsa perfect for corn chips, fajitas or tacos!

Serves 4

Prep time: 10 minutes (1 hour resting time)

Cooking time:  Zero

Ingredients

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

Preparation method

1.  In a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.

2.  Just before serving, add the chopped coriander and stir.  Serve immediately or store in the refrigerator for up to 2 days.

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Prawns Margarita – marinated in Tequila, Lime & Salt

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Make Prawns Margarita – marinated in Tequila, Lime & Salt

Prawns Margarita – marinated in Tequila, Lime & Salt

This is a delicious starter.  A summer favourite that is really easy to prepare, hassle-free entertaining!

Serves 4

Prep time: 5 minutes plus 3-4 hours marinating time

Cooking time:  5-7 minutes

Ingredients

400g raw king prawns, peeled

3 tbsp of tequila

2 limes, juiced

1 ½ tsp sea salt

1 ½ tbsp olive oil

3 cloves of garlic, peeled & finely chopped

A small handful of fresh coriander leaves, roughly chopped

Freshly ground pepper

Crusty bread to serve

Preparation method

1.  Place the prawns, tequila, lime juice and salt in a bowl, mix together and allow to marinate in the refrigerator for at least 3-4 hours.

2.  Heat a large frying pan, add the olive oil and chopped garlic, cook for 1-2 minutes.  Add the tequila juice, reduce for 1-2 minutes.

3.  Add the prawns, toss them around the pan until they are pink.

4.  To serve, place the prawns on serving plates, season with freshly ground pepper and scatter with coriander.  Serve with crusty bread to mop up all the gorgeous margarita sauce!

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Learn how to do Smoked Salmon & Scrambled Eggs on Potato Pancakes for your friends and family. this revenue from Smoked Salmon & Scrambled Eggs on Potato Pancakes it is delicious

Make Smoked Salmon & Scrambled Eggs on Potato Pancakes

Smoked Salmon & Scrambled Eggs on Potato Pancakes

Turn simple scrambled eggs into a luxurious breakfast or brunch.  A wonderful way to start the day!

Serves 4

Preparation time:  15 minutes

Cooking time:  20 minutes

Ingredients

For the potato pancakes:

250g floury potatoes, peeled & boiled until tender, drained

25g butter, softened plus extra for frying

2 egg yolks

3 egg whites, whisked until stiff peaks have formed

2 tbsp plain flour

4 tbsp double cream

Salt & freshly ground pepper

For the scrambled eggs:

4 tbsp butter

6 eggs, lightly beaten

2 tbsp milk

6 tbsp double cream

Salt & Freshly ground pepper

To serve:

150g-200g smoked salmon slices

4 lemon wedges

1 tbsp fresh chives, chopped

Preparation method

1.  For the potato pancakes, mash the potatoes with a potato ricer or masher until smooth, now add the butter and egg yolks, then fold in the flour until fully combined.

2.  Gradually add the double cream until you have a smooth batter and season with salt & pepper.  Now carefully fold through the egg whites until fully combined.

3.  In a large frying pan heat a knob of butter, when the butter begins to foam add 4 spoonfuls of potato batter to the pan making sure you have space between each one.  Fry for 2-3 minutes on each side until golden brown.  Remove from the pan and keep warm.  Repeat this process until you have 12 pancakes.

4.  For the scrambled eggs, melt the butter in a saucepan over a low heat.  Add the eggs and milk, stir continuously until thick and scrambles and then stir in the cream.  Remove from the heat and season to taste.

5.  To serve, place three potato pancakes on the centre of four warmed serving plates.  Spoon over the scrambled eggs and place the smoked salmon on top.  Garnish with chopped chives and lemon wedges.

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Goat’s Cheese Pate with Red Onion Marmalade

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Make Goat’s Cheese Pate with Red Onion Marmalade

Goat’s Cheese Pate with Red Onion Marmalade

This wonderfully light pate with fresh herbs is the perfect accompaniment for this sweet and sour marmalade served with crusty bread.  Prepare the day before for a stress-free starter.

Serves 6

Prep time:  20 minutes (plus chilling time)

Cooking time:  50 minutes

Ingredients

For the Pate:

500g goat’s cheese

150ml whipping cream

1 sachet gelatine

2 tbsp lemon juice

1 ½ tsp cracked black pepper

2 tbsp fresh chopped parsley

2 tbsp fresh chopped chives

2 tbsp fresh chopped basil

For the Red Onion Marmalade

2 red onions, peeled & finely chopped

1 tbsp olive oil

1 fresh beetroot, grated

½ bottle red wine

2 tbsp balsamic vinegar

1 ½ tbsp honey

1 tsp salt

To serve

3 tbsp chopped walnuts

6 tbsp walnut oil

Crusty Bread

Preparation method

1.  Break up the goat’s cheese and leave to stand in a warm place.  In a saucepan heat the whipping cream, sprinkle with the gelatine and lemon juice – whisk for 1 minute until the gelatine has dissolved.  Now add the goat’s cheese, cracked pepper and chopped herbs, mix thoroughly.

2.  Place a sheet of cling film onto a work surface and spread the cheese mixture along it to create a log shape.  Roll up the cling film so the cheese holds its shape and place in the refrigerator for 4 hours.

3.  For the marmalade, in a large frying pan heat the oil and fry the onions gently for 10 minutes. Now add the beetroot, wine, vinegar, honey and salt and bring to the boil for 30-40 minutes until the red wine has reduced and almost has been absorbed fully.  Remove from the heat and allow to cool.

4.  To serve, remove the pate from the cling film and cut into 1cm slices.  Arrange 2 slices in the centre of each plate and surround with spoonfuls of the red onion marmalade.  Garnish with the walnuts and a drizzle of walnut oil, serve with crusty bread.

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wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap

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Make wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap

foi o meu aniversário. na sexta-feira. foi bom. acordar cedo. abrir os presentes. o pequeno-almoço no pátio. relaxar. preparar um almoço, como este. algo de tão simples. ir ao parque. um batido de kinder bueno. e relaxar. voltar para casa. preparar uns petiscos. decorar com balões néon. convidar alguns amigos. beber sangria. cantar a lambada no pátio. e os parabéns também. em português, em espanhol, em húngaro e em inglês. e para o ano haverá mais!

it was my birthday. on friday. was good. waking up early. opening the gifts. breakfast in the backyard. relax. prepare something for lunch, simple like this. go to the botanic gardens. a kinder bueno milkshake. and relax. and come back home. prepare some snacks. decorate the house with some neon balloons. invite some friends. drink some sangria. singing the lambada in the backyard. and happy birthday too. in portuguese, in spanish, in hungarian and in english. next year there will be more. 

wrap de abacate, tomate cereja e queijo cabra com molho de iogurte

para 2

ingredientes:

4 tortilha wraps

queijo cabra

2 abacates

1/2 pepino

1 pimento vermelho

16 tomates cereja

folhas de rúcula

molho de iogurte, hortelã e endro

6 c. de sopa de iogurte natural

folhas de hortelã

endro

sal fino

pimenta preta acabada de moer

Primeiro preparar todos os ingredientes, cortar algumas fatias de queijo cabra, retirar a casca e o caroço do abacate, cortar o pepino em fatias finas, o pimento também. Para o molho de iogurte, misturar todos os ingredientes muito bem.

Aquecer os wraps no grelhador por uns minutos, cobrir com os ingredientes (queijo, abacate, pepino, pimento, tomates e rúcula) e espalhar algum molho.

avocado, cherry tomatoes and goat's cheese with yoghurt sauce

serves 2

ingredients:

4 tortilla wraps

goat's cheese

2 avocados

1/2 cucumber

1 red pepper

16 cherry tomatoes

wild rocket leaves

yoghurt, dill and hortelã sauce

6 tbsp. of natural yoghurt

mint leaves

dill

table salt

freshly ground black pepper

Start preparing the ingredients, slice some goat's cheese, peel and pit avocado and cut into slices, cut cucumber into thin slices and red pepper too. For the yoghurt sauce, mix all the ingredients and set aside.

Warm up the wraps in the grill for a few minutes, top up with the ingredients (cheese, avocado, cucumber, red pepper, tomatoes and wild rocket leaves) and spread some yoghurt sauce on top.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Strawberry Tart

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Make Strawberry Tart

Strawberry Tart

This is summer on a plate, the perfect dessert for summer!  You can bake the pastry case and filling the day before and decorate with the strawberries a couple of hours before serving!

Serves 6-8

Prep time: 30 minutes plus chilling time

Cooking time:  35 minutes

Ingredients

For the Sweet Flan Pastry:

125g unsalted butter, softened to room temperature

90g caster sugar

1 large egg

250g plain flour

1 tbsp ice-cold water

For the filling:

75g white chocolate, chopped

100ml double cream

2 tbsp icing sugar

175ml whole milk

75ml double cream

40g caster sugar

½ vanilla pod, split lengthways

3 egg yolks

20g cornflour

400g strawberries, hulled

2tbsp strawberry jam, warmed

Preparation method

1.  For the pastry, place the butter and sugar in a food processor and blitz until combined.  Add the egg and blitz for another 30 seconds.  Now add the flour and process until the dough comes together.  If the dough is too dry add the ice-cold water.

2.  Place the dough on a lightly floured surface and knead, shape into a flat disc, wrap in cling film and place in the refrigerator for at least 30 minutes.

3.  Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.  Now line a 20cm round shallow tart tin with a removable base.  Leave the excess pastry overhanging the rim.  Allow to rest in the fridge for another 30 minutes.

4.  Preheat the oven to 190°C/Gas mark 5.  Line the pastry with baking paper and baking beans, blind bake for 20 minutes.  Now remove the baking paper and beans, return to the oven for a further 5-10 minutes.  Cut off the excess pastry.

5.  Melt the chocolate in a bowl set over a pan of simmering water, take off the heat and allow to cool slightly.

6.  Brush the base and sides with melted chocolate and allow to cool and set.

7.  For the filling, whip 100ml double cream and icing sugar together in a large bowl until it is stiff.

8.  Place the milk, 75ml double cream, 1 tbsp caster sugar into a pan over a low heat.  Scrape out the vanilla seeds from the pod and place both into the pan and bring to a simmer.

9.  In a separate bowl beat the egg yolks and the remaining caster sugar.  Now gradually whisk through the cornflour until smooth.  When the pan of milk begins to boil slowly whisk through the egg mixture until it is thick and smooth.  Strain the pastry cream through a sieve into a bowl, allow to cool.

10.  Now fold through the whipped cream into the bowl with the cooled pastry cream.  Spoon into the pastry case and level it with a spatula.

11.  Slice the strawberries and arrange over the filling, overlapping as you go.  Lightly brush with warm strawberry jam glaze.  Keep in the refrigerator until ready to serve, enjoy!

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Learn how to do Breakfast Frittata for your friends and family. this revenue from Breakfast Frittata it is delicious

Make Breakfast Frittata

Breakfast Frittata

A quick and easy solution to a full English breakfast but just as delicious!

Serves 4

Preparation time:  10 minutes

Cooking time:  30 minutes

Ingredients

25g butter, for frying

3 onions, peeled & sliced

1 clove of garlic, peeled & finely chopped

4 pork sausages, cooked & sliced

6 large eggs, beaten

125ml double cream

1 tbsp fresh thyme leaves

Salt & freshly ground pepper

To serve:

400g tin of baked beans, cooked

Preparation method

1.  Preheat your grill onto the highest setting.

2.  In a large frying pan melt the butter over a low heat, add the sliced onions and garlic and gently fry for 10-15 minutes until softened.  Now add the cooked sausages and stir well.

3.  In a large bowl whisk together the eggs, cream, thyme and season well.

4.  Add the egg mixture to the sausage and onions, stir well over a medium heat for 10 minutes.  Transfer the frying pan to under the grill for 5 minutes or until set and golden.

5.  To serve, turn the frittata out onto a large plate and cut into quarters.  Place a quarter of the frittata onto four warmed serving plates and serve with a generous spoonful of baked beans.

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Crab Tart with Leeks & Gruyere Cheese

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Make Crab Tart with Leeks & Gruyere Cheese

Crab Tart with Leeks & Gruyere Cheese

This absolutely delicious tart can be served as a main or as a brilliant starter.  This is perfect for entertaining and can be made in advance!

Serves 6

Prep time: 15 minutes

Cooking time:  1 hour 5 minutes

Ingredients

1 x 375g pre-rolled short crust pastry

2 eggs

3 egg yolks

150ml double cream

2 tbsp olive oil

2 leeks, finely sliced

4 spring onions, finely sliced

½ tsp cayenne pepper

200g white crabmeat

100g brown crabmeat

80g gruyere cheese

Sea salt & Freshly ground pepper

Preparation method

1.  Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. 

2.  Preheat the oven to 180°C/Gas mark 4.  Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden.  Remove the paper and the beans, brush the pastry with 1 beaten egg yolk.  Place in the oven for a further 5-10 minutes.  Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.

3.  Meanwhile, whisk the eggs, egg yolks and cream together.

4.  In a large frying pan heat the olive oil and gently fry the leeks and spring onions until softened.  Season with salt, pepper and cayenne pepper, set aside to cool.

5.  Place the leek mix into the egg mix with the crab and cheese, mix well and pour into the cooled tart case.  Place the tart onto a baking sheet and place into the oven for 45 minutes or until the filling is firm.  Serve with salad, Panzanella Salad goes perfectly (click here for the recipe).  Enjoy!

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Panzanella Salad

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Make Panzanella Salad

Panzanella Salad

This salad is very versatile and full of flavour.  It can be served on its own but goes perfectly with fish!

Serves 4

Prep time: 15 minutes

Cooking time:  5 minutes

Ingredients

1 small ciabatta, stale

4 tbsp olive oil

Sea salt & freshly ground pepper

500g ripe vine tomatoes

Small bunch of fresh basil

2 garlic cloves, peeled

2 tbsp white wine vinegar

100ml extra-virgin olive oil

6 anchovy fillets, roughly chopped

75g wide leaf rocket

Preparation method

1.  Preheat the oven to 200°C/400°F/Gas Mark 6.  Remove the crusts from the ciabatta and rip off long strips.  Place on a baking tray and drizzle with olive oil and season with salt & pepper.  Place in the oven for 5 minutes until golden and crunchy on the outside.

2.  Score the bottom of each of the tomatoes with a small cross and place in a bowl of boiling water, pour off the water, remove their skins and cut into quarters.  Squeeze the seeds and juice from the tomato flesh over a sieve.  Discard the seeds and retain the juice along with the flesh.

3.  Place the basil and garlic into a food processor with a good pinch of salt, blitz to a pulp.  Now add the white wine vinegar, tomato juice and gradually add the olive oil, season to taste.

4.  Place the bread in a large bowl along with the tomato flesh, anchovies, rocket, toss together along with the prepared dressing, enjoy!

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muffins com molho de morango // strawberry drizzle muffins

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Make muffins com molho de morango // strawberry drizzle muffins

para quando se tem vagar. para estar relaxado. mesmo quando o tempo não está tão famoso. para estar sentado à volta da mesa. para ir lendo as notícias. lendo os blogues. tirar ideias para novas receitas. e aproveitar um brunch sossegado.

for when I have time. to be relaxed. even when the weather is not that good. to gather around the table. to read the news. to read blogs. take some fresh ideas to new recipes. and enjoying a quiet brunch.

muffins com molho morango

faz 6

ingredientes:

60 gr de manteiga

125 gr farinha

150 gr açúcar

3 gemas

3 claras batidas em castelo

mão cheia de morangos

1 c. sopa de açúcar

Primeiro de tudo, forrar uma forma de queques com papel vegetal e aquecer o forno a 180º.

Começar por preparar as claras em castelo e reservar.

Derreter a manteiga em banho maria e juntar aos outros ingredientes - farinha, açúcar e gemas. Juntar as claras em castelo e bater tudo durante 10 minutos.

Num recipiente por os morangos com o açúcar e triturar, até ficar cremoso. Deitar o preparado nas formas e misturar o creme de morango no meio.

Levar ao forno a 180º graus por 30 minutos, até os muffins estarem prontos dourados.

strawberry drizzle muffins

makes 6

ingredients:

60 g unsalted butter

125 g plain flour

150 g sugar

3 egg yolks

3 egg whites - whipped egg whites

handful strawberries

1 tbsp. sugar

First of all line a muffin tin with baking papers and preheat the oven to 180º Celsius degrees.

Start by beating the egg whites separately until you have whipped egg whites and set them aside.

Melt the butter in water bath and combine in a bowl with the other ingredients - flour, sugar and egg yolks. Add the whipped egg whites and mix until it's combined, it will take around 10 minutes. 

In a bowl mix the strawberries with sugar and grinf until smooth. Pour the mixture into the tins and mix with the strawberry mixture in the middle.

Bake for 25-30 minutes at 180 Celsius degrees until a toothpick comes out just clean and muffins are golden.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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