No Bake Lemon Slice

No Bake Lemon Slice

I was looking through an old recipe book that was put out by the local community centre in the town that I grew up in, published in 1979 ( makes me feel old )!!!!
The recipes in the book are so different to what we eat and cook now, curry powder for example seemed to be quite an adventurous spice to use. However some recipes never really date and shouldn't be modernised and this no bake Lemon slice is one of them. I remember my grandma making something very similar to this, it brings bake some lovely memories.

Ingredients

400g digestive biscuits
1 cup desiccated coconut
1 can sweetened condensed milk
75g melted butter
2 teas lemon zest
2 tbs lemon juice

Method

Place biscuits in a food processor and pulse until you have breadcrumb consistency.
Place the crumbs in a large bowl and add remaining ingredients, stir to combine.
Press the mixture into a Swiss roll pan and set in the fridge until cool.
Ice with a simple lemon icing ( optional ).


My husband said that he remembers having this as a child.

Crispy Skinned Salmon with vegetables in a lemon and parsley sauce

Crispy Skinned salmon and Vegetables with Lemon and Parsley Sauce.

I love salmon skin when it is really crispy, its almost as good as the fish. Steamed vegetables, although healthy can be a bit boring, but pouring over this simple sauce turns them into a really delicious and attractive dish. I love having leftovers, I have it cold the next day for a light lunch.

Ingredients

4 salmon fillets 200g each
2 tbs olive oil
salt
For the Vegetables
250g cauliflower cut into florets
250g broccoli cut into florets
2 large carrots cut into batons
125g baby corn
1 red capsicum cut into 1cm thick strips
200g asparagus
grated zest of 1 lemon plus the juice
2 cloves garlic crushed
125mls olive oil
75g grated Parmesan

Method

For the salmon heat a pan with olive oil, lightly salt the skin of the salmon, and place skin side down in the pan for 4 minutes, turn and cook for a further 3 minutes for medium rare.

Cook the vegetable until al dente, you will need to do this in batches, transfer to a serving plate and keep warm.
In a small saucepan combine the oil, garlic, lemon zest and juice, heat gently, do not boil.
Pour the dressing over the vegetable and top with the grated Parmesan.

You can use any spring vegetables, such as beans or baby peas, sometimes I add 1/2 teas of chilli flakes to the oil.



Vegetables with lemon and parsley sauce

 

 

Chicken Cacciatora

Chicken Cacciatora ( Hunters Stew )

serves 6

This is one of those lovely rustic stews full of flavour, its great all year round. I served it with creamy mashed potatoes, a simple green salad and crusty bread, the kids love to mop up the juices with the bread, so do I. Traditionally you would joint a chicken and cut it into several pieces, I take the easy option and use chicken thighs and drumsticks, these cuts are great for slow cooking, the chicken stays moist and tender and meat cooked on the bone always imparts more flavour.

Ingredients

6 thigh fillets and 6 drumsticks
1 onion diced
6 cloves garlic ( 4 cloves thinly sliced )
3 bay leaves
3 sprigs rosemary
1/2 bottle red wine
6 anchovy fillets
flour for dusting
2/3 cup pitted black olives
2-400g tinned tomatoes
1/2 cup parsley

Method

In a large bowl place the chicken, wine, bay leaves, rosemary and 2 garlic cloves, cover and leave to marinate for 1 hour.
Preheat you oven to 170c.
Drain the chicken reserving the marinade. Pat the chicken dry and dust the chicken in flour.
Heat an oven proof pan, add 2 tbs of oil and fry the chicken pieces in batches until lightly browned, remove from the pan.
Add the onion and remaining garlic to the pan cook for 1 minute then add the anchovies, olives and tomatoes, season with salt and pepper.
Return the chicken pieces to the pan along with the marinade and bring to the boil.
Cover with a tight fitting lid and transfer to the oven, cook for 1 1/2 hours.
Remove the rosemary and the bay leaves, serve with mashed potato or creamy polenta.
Garnish with chopped parsley.


I know anchovies make some people cringe, but you can't taste them they give the dish a natural saltiness. If I told my husband and children that they were in it they probably wouldn't even try it.







 

Linguine with Rocket Pesto

Linguine with Rocket Pesto

serves 4

I have given the quanaties to make 4 serves, but the pesto will keep in the fridge for up to 1 week and its great on some grilled bread topped with tomatoes and mozzarella. Dean is in London on business, so this was a quick meal to put together for the kids and myself. The pepper flavour from the rocket and the sharp saltiness from the cheese is a great combination.

Ingredients

3 tbs pine nuts toasted
100g rocket
3 cloves garlic
70g Parmesan
100ml olive oil
squeeze lemon juice
400g linguine

Method

Place all the ingredients, except for the pasta in a food processor and blend until you have a smooth paste.
Cook the linguine in salted boiling water until al dente.
Drain and stir through the pesto top with extra rocket and pine nuts.











 

Calamari stuffed with Prawns and Parsley

Calamari Stuffed with Prawns and Parsley

serves 4-6

This dish is commonly known as Calamari Ripieni, which translates as stuffed. I first had this in Sicily, it was stuffed with couscous and served in a rich tomato sauce, my version is lighter and has less ingredients. It really is worth trying!!!!!!

Ingredients

6 medium calamari tubes
200g uncooked prawns, cut finely
6 cloves garlic crushed
2 teas lemon zest
100g fresh bread crumbs
3 tbs chopped parsley
1 egg lightly beaten
3 tbs olive oil
1 cup white wine
1/2 teas salt and pepper

Method

Combine the prawns, parsley, breadcrumbs, garlic, lemon zest, 1tbs olive oil, egg and salt and pepper in a bowl mix well.  If the mixture is dry add a tbs of lemon juice.
Stuff the calamari with the filling, using a teaspoon to push the filling down to the bottom. Do not overfill, you need to secure the tops without the filling squeezing out.
Seal the tops with a toothpick.
Heat 2 tbs of oil in a pan that can be transferred into an oven. Alternatively use a fry pan then transfer to an oven proof dish.
Fry the calamari for 1 minute each side.
Add the wine and simmer for 2 minutes.
Add 1 cup of water and transfer to a moderate oven for 30 minutes, turn the calamari a couple of times .
Remove the calamari and cut into 1cm rings, pour the cooking sauce over the top.

You may need to reduce the sauce for 5 minutes , if so cover the calamari with foil to keep warm.






 

Lamb Kofta in Coconut Curry Sauce

lamb Kofta in a Coconut Curry Sauce

serves 6

Both Dean ( my husband ) and I love a good curry. This is a bit unusual as you poach the kofta meatballs in the curry sauce. There is quite a few ingredients, but its very easy and really worth the effort . Dean's way of enjoying a curry is loads of rice, flat bread and having the golf highlights playing in the background, lucky me!!!

Ingredients

4 tbs olive oil
3 large onions finely chopped
5 cloves garlic crushed
3cm piece of ginger grated
2 tbs curry powder
1 tbs garam masala
1/2 teas chilli powder
2 tbs tomato paste
400g tin crushed tomatoes
400g tin coconut milk
500mls beef or vegetable stock
1 cinnamon stick
10 cardamon pods crushed
500gms lamb mince
3 tbs fresh coriander and mint chopped
1 tbs tomato relish
1egg

Method

Place oil in a large pan and fry the onion for 2 minutes or until starting to soften.
Add garlic, ginger, garam masala,curry powder and chilli powder and saute for 2-3 minutes.
Transfer 1/3 of the onion mixture to a bowl and allow to cool.
Add the tomatoes and the tomato paste to the onion mixture in the pan, stir for a few minutes.
Add the stock, coconut milk ,cinnamon and cardamon, bring to the boil the let simmer for 15 minutes, it needs to thicken  slightly.
Meanwhile add the mince to the cooled onion mixture along with the coriander, mint tomato relish and egg.
Roll meatballs about the size of a walnut and carefully place in the sauce, simmer for 40 minutes, stirring occasionally. Be careful not to break up the meatballs.
To serve add extra coriander and a squeeze of lemon juice.

I served this with basmati rice and paratha bread










 

Herb and Garlic Marinated Pork Tenderlions

Herb and Garlic Marinated Pork Tenderloins

Serves 4-6

Summer has arrived here in Dubai, we are now reaching 40c most days and it won't be long before the temperature rises another 10c, so we are making the most of the barbecue and the outdoors. I served the pork with my beetroot and feta salad and fresh ciabatta with a garlic and lemon olive oil.

Ingredients

2 / 500g pork tenderloins
1 tbs Dijon mustard
5 cloves garlic
juice of 1 lemon
1 tbs chopped rosemary
3 tbs olive oil

Method

Place the marinade ingredients in a non reactive bowl or a , or large zip lock bag, add the pork and marinate for at least 2 hours or overnight if possible.
Barbecue for 10-15 minutes, it should still be pink in the middle.
Cover loosely with foil and let sit for 5 minutes before serving.
Cut into 2cm thick slices and serve with extra lemon.

You could do this in the oven, sear the pork on all sides in a pan and transfer to an oven and roast for 10 minutes.

Dill and Gin Cured Gravlax with chive Blini

Dill and Gin Cured Gravlax with Chive Blini

You need to begin this recipe 2 days before serving, but the good news is when you are ready to serve all the work has been done. We had friends over last night for end of the week drinks and this was the perfect snack.


 

Ingredients

2 salmon fillets 500g each
1 tbs coriander seeds
1 tbs peppercorns
1/4 cup salt
1/4 cup sugar
1 bunch dill
1/3 cup gin
Chive Blinis
1 cup plain flour
2 teas baking powder
2 egg yolks
3 tbs chopped chives
1 cup milk
1/2 teas salt

Method

Place coriander seeds and peppercorns in a mortar and pestle crush coarsely.
Add the sugar and salt to the mortar and pestle  and mix well.
Lay 2 large pieces of cling film on a work surface slightly overlapping to form a large rectangle.
In the centre lay half of the dill, place fillets on dill skin side down.
Press the salt mixture over the fillets, press into the flesh, pour over the gin and top with remaining dill.
Wrap up tightly place on a tray, put a plate on top and weigh down, ( I used canned tomatoes ).
Turn the salmon a couple of times and leave in the fridge for 2 days.
To serves brush of excess salt mixture using kitchen paper.
Cut on a 45 degree angle without cutting through the skin, discard the skin.

For the chive blinis, place the flour, baking powder and salt in a bowl, give it a light whisk.
Add the chives, egg yolks and milk, whisk to form a thick better.
Let stand for 15 minutes before making blinis.
Heat a pan, lightly grease and cook the blinis, a teaspoon of batter will make the perfect shape.
Cool on a wire rack.

I served the gravlax and blinis on a platter with a bowl of cream fraiche, lemon wedges, lump fish caviar and a handful of rocket. The blinis are suitable to freeze.






































 

Steamed Coconut Thai Fish

Steamed Coconut Thai Fish

serves 4
cooking time 10 minutes

This dish is quick and easy to prepare. I had planned on making a curry, but after picking kids up from tennis lessons, helping Oliver with homework and trying to put together a Super Hero costume for Zach, I wanted something that was quick and easy, but still had the flavours of a good Thai curry. I served this with my coconut rice ( see blog for recipe ).

Ingredients

1 stalk lemon grass finely chopped
1 teas red curry paste ( store bought )
1 tbs brown sugar
1 tbs fish sauce
1 tbs fresh coriander chopped
1/3 cup coconut milk
2 tbs lime juice
4 / 200g white fish ( I used cod fillets )

Method

Place all the ingredients except for the fish in a bowl and mix well to combine.
Place fish in a shallow bowl that will fit inside a bamboo steamer, or steamer of your choice.
Cover the fish with the curry sauce.
Put the steamer over a wok or saucepan with boiling water and steam for 10 minutes.
Serve with extra coriander and lime wedges.

There are some really good store bought curry pastes, however some are hotter than others, taste the sauce before placing it over the fish.If its to hot add a little extra coconut milk, or if its to mild add some more paste. Remember your palate is the best judge!!!!


 

Easy Baked Sausage Rigatoni

Easy Baked Sausage Rigatoni

serves 6

This currently is Oliver's ( my eldest son) favourite meal. I am asked to make it at least once a week, this could all change next month, the joy of growing boys!!!!!!!!!!
You do need good quality sausages, I use a good Italian pork sausage with rosemary.

Ingredients

1 onion finely chopped
4 cloves garlic crushed
1 stalk celery finely chopped
1 carrot finely chopped
500g sausages ( casings removed )
400g tin chopped tomatoes
1/2 cup pasta water
600g rigatoni pasta
1/2 teas nutmeg
3 tbs parsley chopped
80g Parmesan cheese grated
50 g mozzarella cheese grated

Method

Cook pasta in salted boiling water, slightly under cook it as it will continue to cook in the oven.
Heat a large pan add 2 tb of olive oil and fry onion, garlic, carrot and celery for 5 minutes or until just soft.
Break the sausages into small meat balls and add to the pan, cook for 5 minutes.
Add the tomatoes, 1/2 cup of pasta water, cream, nutmeg and check for seasoning.
Add 2/3 of the Parmesan cheese along with the mozzarella and parsley stir to combine.
Drain the pasta and add to the sauce.
Pour into a large baking dish and sprinkle remaining Parmesan on top.
Bake in a pre heated oven for 20 minutes.


Serve with a simple salad!!!





 

Warm Calamari Salad with Chilli Jam

Warm Calamari Salad with Chilli Jam

Serves 4

This is such an easy dish once you have made the chilli jam. The chilli jam is a great thing to have in your fridge it will last up to a month and can turn chicken, fish , prawns or calamari into an exciting meal without to much effort. I admit that making the jam requires a bit of time, but it is really worth the effort.

Ingredients

400g calamari cleaned
2tsp fish sauce
juice 1/2 lime
6 spring onions cut on the diagonal into 2cm lengths
1/2 cup coriander leaves
2 handfuls baby spinach leaves

Chilli Jam


Chilli Jam

9 large red chillis deseeded
12 dried chillis
1 red onion
3 cloves garlic
30g shrimp paste
4cm piece ginger
stems and roots from small bunch coriander
3 stalks lemon grass
100ml vegetable oil
3 tbs brown sugar
1tbs fish sauce

Method

To make the jam place the dried chillis in a bowl and cover with hot water, rehydrate for 30 mins.
Place all the ingredients for the jam, except for the oil,sugar and fish sauce in a food processor and blend until you have a smooth paste.
Heat a heavy based fry pan add the oil,  then add the chill paste.
Cook it slowly for 20 mins, be careful that it does not burn.
After 20 mins add the sugar and the fish sauce and cook for a further 20 mins, stir frequently.
Allow to cool.
Store in a jam jar in the fridge.

To prepare the calamari, cut the bodies lengthwise, open out , using a sharp knife score at a 45-degree angle, then turn the calamari around and repeat at right angle to the first cuts ( do not cut all the way through).
Cut the calamari into large pieces.
Heat a pan until very hot add 2tbs of oil, then add the calamari, once the calamari has started to curl add 2tbs of chilli jam,the spring onions,lime juice and fish sauce, cook for 2 minutes.
Place the spinach on a serving plate top with calamari and coriander leaves.

If you don't like it to spicy add 1tbs of jam to the calamari instead of 2.

Focaccia with Basil and Garlic

Focaccia with Basil and Garlic

I love making my own focaccia bread or flat breads, I must have inherited this from my grandfather as he was a baker. I usually double this recipe and let the kids have half of the dough to make their own creations. Oliver my eldest son decided to turn his portion into a focaccia loaf it turned out surprisingly well.

Basil and Garlic Focaccia



Oliver's Focaccia Loaf

Ingredients

14g dried yeast
1 teaspoon sugar
200ml warm water
500g bread flour or all purpose flour
1 teaspoon salt
Topping
1 cup basil
2 cloves garlic
4 tbs olive oil
1 teaspoon salt

Method

Place the yeast in a small bowl add the sugar and half of the water stir until dissolved, set aside until it is creamy and bubbles appear about 10 minutes.
Place the flour and salt in a large bowl.
Add the yeast and the remaining water to form a firm dough.
Place the dough on a work surface and knead for 10 minutes, or until it is smoooth and elastic and doesn't stick to the surface, this will develop the gluten.
Place the dough in a large oiled bowl cover with a clean tea towel and set aside in a warm place to rise and double in size, this should take about 1 hour.
To test that the dough is ready, gently poke your finger into the dough if the impression remains its ready.
Oil a large rectangular pan ( swiss roll pan is fine ).
Roll out the dough, place in the pan and use your fingers to spread out the dough, this also make those characteristic holes and allows the topping to penetrate.
Allow to prove for a further 30 minutes.
Preheat your oven to 200c.
For the topping place the basil, garlic, salt and oil in a pestle or food processor and combine.
Place the topping on top of the focaccia, make sure its evenly spread.
Bake until golden about 20 - 25 minutes.

For Oliver,s bread we simply put his half of the dough into a loaf pan and baked it for the same time.



Lemon Yoghurt Cake

Lemon Yoghurt Cake

serves 8
cooking time 1 hour

I am not a great cake lover, but every now and then I crave something that is sweet and moist, this cake is it for me. I have made it as a dessert in the past and served it with a dollop of cream fraiche and toasted almonds, or if its just for the family a dollop of natural yoghurt on the side works just as well.

Ingredients

250g unsalted butter
200 g castor sugar
zest of 1 lemon
4 eggs
50 g plain flour
2 1/2 teas baking powder
250 g fine semolina
juice 1 lemon
200 g ground almonds
200 g plain yoghurt
Syrup
3/4 castor sugar
3/4 lemon juice
1 tbs water

Method

Preheat oven 170c.
Cream butter and sugar together until pale, add the eggs one at a time.
Add the lemon zest.
Mix in the yoghurt, lemon juice, flour and baking powder.
Gently fold in the semolina and ground almonds.
Pour into a greased 23cm spring form pan and bake for 1 hour or until a skewer comes out clean.
To make the syrup combine the lemon juice, sugar and water in a small saucepan, bring to the boil, reduce the heat and simmer for 5 minutes.
When the cake is cooked remove from the oven and pierce all over with a skewer, pour the syrup over the cake and allow it to soak in.
Leave the cake in the pan for 1/2 hour before transferring to a platter.





 

Minestrone Soup

Minestrone Soup

This is my version of the Italian classic. We have all had nasty coughs and generally feeling unwell, as has every second person I speak to. Its that time of year when we have constant dust storms, the weather is warm ( mid 30s ) and the air-conditioners are going most of the day, not the healthiest environment. So we all need something healthy!!!!!!!

Ingredients

4 rashes bacon finely chopped
1 large onion finely chopped
3 cloves garlic crushed
2 celery stalks chopped
2 carrots chopped
2 sage leaves chopped
1 tb tomato paste
400g tin tomatoes
2 1/2 litres beef stock
400g tin butter beans
1 zucchini chopped
1/4 cabbage shredded
150g small pasta
6 basil leaves chopped
Parmesan cheese and pesto to serve

Method

Fry the onion, garlic, bacon and sage for 10 minutes.
Add the carrots and celery and cook for 5 minutes.
Add the tomato paste and the tinned tomatoes.
Add the stock and basil leaves and simmer for 1 hour.
Add the zucchini, butter beans, cabbage and pasta, cook until the paste is al dente.
To serve ladle into bowls and top with Parmesan cheese and a dollop of pesto.


Feel free to add other vegetables such as beansor peas. Serve with crunchy bread.





 

Gourmet Seafood Pie

Gourmet Seafood Pie

serves 6-8

This really is the ultimate seafood pie. We had rain last night in Dubai, which is a novelty for us, as it rains maybe twice a year, and it inspired me to cook something that was warm and comforting. This pie is a bit of a treat as it has scallops and prawns, but you can substitute the prawns and scallops for extra fish.

Ingredients

1 kg potatoes
30g butter
1/2 cup milk
salt and pepper to season

250g salmon fillet
1 kg green prawns peeled and deviened
10 scallops
300g white fish
80g butter
1/3 cup plain flour
1 large onion finely chopped
3 cloves garlic crushed
2 stalks celery finely chopped
200g baby spinach blanched
1 1/2 cups milk warmed
1/2 cup white wine
1 teas Dijon mustard
2 tb lemon juice
2 tb chopped parsley
2 tbs chopped chives
1 teas salt
1/2 teas pepper
1/2 cup grated tasty cheese

Method

Boil the potatoes in salted water, when cooked drain and mash with the butter and milk, set aside.
Cut the fish into large chunks and cut the prawns in half.
Preheat oven to 200c.
Melt the butter in a large pan add the onion, garlic and celery and saute until just soft.
Add the flour and stir for 1 minute.
Pour in the wine, then gradually add the milk stir so you have no lumps.
Add the lemon juice, mustard salt and pepper.
Stir in the herbs and gently fold in the fish, prawns and scallops.
Taste for seasoning.
Lightly butter a pie or large gratin dish.
Place the spinach on the bottom and pour the filling on top, make sure the fish, prawns and scallops are evenly distributed.
Place the mash potato on top, use a fork to spread it.
Sprinkle with the cheese.
Bake in the oven for 30 minutes or until the fish is cooked.

Serve with a simple green salad and lemon wedges.


 

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

serves 6
Cooking time 30 minutes















Ingredients

500g frozen spinach thawed
500g ricotta cheese
6 spring onions finely chopped
1 tbs chopped basil
5 tbs grated Parmesan plus extra for the top
1/2 teas nutmeg
1/2 teas pepper
1 teas salt
300g fresh lasagna sheets store bought
500g tomato passata ( look at my gnocchi blog for recipe)

Method

Squeeze any liquid from the spinach it should be dry.
Combine all the ingredients together except for the pasta and the tomato sauce.
Lay the lasagna sheets out and place 2tbs of the filling length ways down the centre of the lasagna sheets roll up to form a thick tube.
Place half of the tomato sauce in the bottom of a baking dish, lay the cannelloni on top.
Place the remaining sauce over
the cannelloni and top with a generous amount of Parmesan cheese.
Bake in a preheated oven 180c for 20-30 minutes until cooked and golden on top.

 

Lime Chicken with Mint

Lime Chicken with Mint

serves 4

It seemed to be the perfect night for a barbecue, I had the chicken marinating, the salad was made all I had to do was steam some baby potatoes. But within 5 minutes we were hit with a sand storm, that had blown in from Saudi, anyone who lives in the Middle East knows that you secure all doors and windows, and going outside is not an option. Therefore plan B, I would have to grill the chicken inside, it was actually tender and moist and had a slight crust from the grill.

Ingredients

3 garlic cloves crushed
2 tbs finely chopped mint
1 tbs chopped oregano
2 tbs honey
juice 1 lime (about 5 tbs )
salt and pepper
8 large chicken thighs
Sauce
1 cup plain yogurt
1 tbs chopped mint
2tbs lime juice
salt and pepper to season

Method

Mix all the ingredients except those for the sauce together, add the chicken and marinate for 30 minutes.
Place the chicken on a oven rack and grill for 15-20 minutes ( alternatively barbecue ).
While the chicken is cooking prepare the sauce.