My collection of favourite recipes..tried and tested!
It was fish day today on the second day of our carb-free regime after the long holiday in Malaysia. And I wanted to make something different from the usual favourite fish dish, Baked Moroccan Fish. Hubby’s fish fritters recipe was just right. It was easy …
This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days! INGREDIENTS 3 roasted pimientos 2 teaspoons minced garlic 3 hardboiled eggs 2 …
INGREDIENTS
Serves 2
2 eggplants (240 gms)
If you like zucchini, you can substitute 1 eggplant for 120 gms zucchini
1 1/2 medium-sized green peppers or a mixture of different coloured peppers (200 gms)
1 large tomato (180 gms)
1/4 large onion (85 gms)
2-3 cloves garlic
2 tsp tomato puree or tomato paste
Olive oil (minimum of 1 tbsp, use up to 3 tbsp if you like)
1 tsp herbes de Provence (If not available, substitute with 3/4 tsp McCormick’s “Mixed Herbs” + 1 large dried bay leaf crushed)
Salt and pepper to taste
DIRECTIONS
Cut the eggplant into cubes, throw them in a bowl with some salt to get rid of the bitter taste.
Heat a heavy wok or frying pan – add the olive oil. Peel and cube the onion, put it into the pot and let it cook slowly on medium heat. Mince the garlic and add it to the onions.
Wash the bell peppers, rib and de-seed. Cut into cubes and stir it in.
Wash the salt off the eggplant, rinse well and drain all the water. Throw them in the pot. If using zucchini, wash and cut into big chunks and throw them in.
Wash the tomato, cut it up into big chunks, and throw them in. Add the tomato paste, herbes de Provence or its substitute as above, and salt and pepper to taste.
Mix well and cover.
Let it cook slowly for about 30 minutes, stirring occasionally. Its done when you see that the oil has separated.
Serve hot. Goes well with couscous and Moroccan baked fish and keeps well in the fridge for up to a week. Also nice eaten on its own or with bread.
Serves 2 to 3 INGREDIENTS 500gms fillet of any white fish (frozen is good) Marinade: Juice of half a lemon 1 tsp paprika powder 2 tsp ground cumin 1/4 onion, chopped finely 2 cloves garlic, minced 20 gms cilantro, chopped (optional) 20 gms flat parsely, …
INGREDIENTS
Juice from roast
Beef cube + water
Bisto gravy granules for colour
White balsamic vinegar
Fried garlic bits (available in Malaysia) or fresh garlic
French beans
DIRECTIONS
Bring juice, beef cube and water to the boil then let simmer. Add the bisto premixed with a little water to get the dark brown colour. Add the vinegar, then the garlic and beans.
When beans are cooked, puree the whole thing. Let simmer again for while.
Goes well with meat loaf and roast beef, roast lamb etc
INGREDIENTS Serves 2 1/4 red cabbage 2 cloves garlic 1/2 tsp smoked hot pimiento powder 1 tbsp olive oil DIRECTIONS Slice the red cabbage finely and boil in salted water till well-cooked. Drain. Peel and mince the garlic. Heat the olive oil and fry the …
Yes, this is the dish made famous by the movie of the same name by the cook of the same name! I first cooked it in honour of the trip we were about to make to France in December 2007. But mind you this is …
INGREDIENTS
Cauliflower
A knob of butter
1 tbsp double cream
Garlic powder
DIRECTIONS
Cut cauliflower into small florets.
Place about 1cm water in a microwave oven-proof dish, add salt and the cut cauliflower. Cover and cook on high in microwave oven for 5 – 6 minutes or until cauliflower are well-cooked.
Mix the cauliflower with all the other ingredients and puree using tool of your choice.
Serve hot as a low-carb alternative to mash or use to make dishes such as shepherd’s pie.
A very simple and easy marinade that makes your shrimp so yummy you don’t even need cocktail sauce! Make this with frozen or fresh shrimp and use an indoor electric grill or traditional barbeque. Try it with a salad, baked potato, and garlic bread. Source: …
