Author: bridgete

Categories
-sides Salad Vegetarian

Potato salad with capers

  • 500 grams of potatoes
  • 4 hard boiled eggs
  • 3 spring onions
  • 4 tbsp yogurt
  • 1 tbsp mayo
  • 1.4 c diced red onions
  • 1 tbsp red wine vinegar
  • pepper
  • 2 tbsp capers
  • 50 grams of honey bbq chips (or paprika)

Cut potatoes in half.  Cook in boiling salted water for 11 min.  Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces.
Slice spring onions and dice red onions.
Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste.
Drain capers and mix everything in a bowl.
Smash bbq chips and sprinkle over the top.

Categories
Fish

Oven risotto with artichokes and sardines

  • 250 g tomatoes
  • 1 red/1 yellow paprika
  • 1 onion
  • 300 g risotto
  • 180 g artichoke hearts
  • 125 g green beans
  • 1 bouillon cube
  • 120 g sardines
  • 15 g parsley

Big Oven at 200c.  Oven safe pan for risotto.
Cut Roma tomatoes in half.  Remove the stems and seeds from 1 red and 1 yellow paprika’s and slice in 1cm strips.  Chop the onion.

Put 300 grams of risotto in a pan. Chop the artichoke hearts and combine into the risotto with the chopped paprika, onions and tomato halves. Mix together.
Bring 800ml water with bouillon to a boil and then pour over the risotto.  Stir well.  Cover with tin foil and bake in the oven for 20 minutes.

Drain sardines in a colander. Chop and combine with parsley.

Pull out pan from the oven after the 20 min and stir well.  Add the sardines and chopped beans and put back in the oven uncovered for 10 minutes more.

Sprinkle with parsley

Categories
Fish

Provencale Cod with mozzarella

  • 3 cloves of garlic-diced
  • 2 red bell peppers
  • 1 c thickly sliced mushrooms-thickly sliced
  • 1 onion -chopped
  • 520 g fresh cod
  • 125 g mozzarella
  • 690 g bottled tomato sauce (any flavor is fine)
  • 150 g spinach
  • salt and pepper

Put baking paper on a roasting tray. Cut bell peppers in half and remove stem and seeds. Cover the outside with oil and place them on the highest rack. Turn on the broiler. Cook them until the skin is black. Remove the skins and cut into slices or square chunks. (not to small) Set aside.

Cut the cod into thick chunks and cover with a generous amount of salt and pepper. Set aside.

Get a large pan. The whole meal will end up here so the bigger the better. Add oil and cook the garlic 2 min. Add the onion, mushrooms and the roasted red peppers. Cook 5 min.

Add the cubes of fish and the tomato sauce. Tear the spinach leaves into bite sized pieces and to the pan. Salt and pepper to taste. (**you can also add hot sauce if you like it spicy) Cook for 4 min with the lid on until the fish is cooked.

Chop or tear the mozzarella into pieces about 1 cm sq and add to the pot, replacing the lid until melted.

Categories
-appetizers Shrimp

Shrimp Cups

  •  2 tablespoons butter
  •  1 clove garlic, minced
  •  8 ounces cooked peeled deveined shrimp, finely chopped (about 1 1/4 cups)
  •  2 teaspoons finely chopped fresh parsley
  •  2 teaspoons lemon juice
  •  1 package (9.5 ounces) Puff Pastry Cups
  • 1 tsp mayo
  • 1 tbsp cream cheese
  • 1/4 finely sliced red onion
  • salt and pepper
  1. Oven 350
  2. Cut the pastry to fit the muffin tins
  3. cook 10 minutes then make a dent with your thumb to allow for filling
  4. Heat the butter in an 8-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Stir in the shrimp, parsley and lemon juice and cook for 1 minute, stirring occasionally. Let it cool to room temperature.
  5. Put the cream cheese mayo and red onion in a bowl and mix with shrimp mixture.
  6. Spoon the shrimp mixture into the pastry cups.
  7. salt and pepper to taste.
Categories
-appetizers Fish

Smoked Trout and Caper-Cream Cheese Toasts

  • 4 ounces cream cheese, softened
  •  1 tablespoon chopped green onions, plus 1-inch lengths, for garnish
  •  1 tablespoon chopped drained capers
  •  1 tablespoon fresh lemon juice
  •  Salt and freshly ground pepper
  • seaweed sheets or squares
  •  1/2 pound skinless smoked trout fillet

In a bowl, combine the cream cheese, chopped green onion, capers and lemon juice. Season with salt and pepper.

Place a sheet of seaweed on each of the pieces of thinly sliced toasted bread, then spread the cream cheese mixture on top and add a portion of smoked trout to each piece. Sprinkle with chopped green ends of green onion to serve.

Categories
Shrimp

Shrimp Cakes

  • 1 lb raw peeled shrimp
  • 3/4 c panko breadcrumbs
  • 1/4 c diced red bell pepper
  • 3 tblsp sliced chives or green onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tsp lemon zest
  • 4 tblsp oil
  • sour cream and lemon wedges for serving

INSTRUCTIONS

  • Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste.
  • Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine. 
  • Form the shrimp mixture into 6 patties.
  • Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. 
  • Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.
Categories
Vegetarian

Fluffy Blueberry Pancakes

  • 3/4 c milk
  • 2 tblsp white vinegar
  • 1 c flour
  • 2 tblsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tblsp melted butter
  • 1 c blueberries
  • butter for the pan

First mix the vinegar with the milk. This is basically imitation buttermilk. Whisk all the dry ingredients together. Whisk in egg (doesn’t have to be beaten) milk mix and melted butter into the dry ingredients. Add butter to the pan. Pour in some batter and place the blueberries on it evenly spaced. Watch for the bubbles (about 1-2 minutes er side depending on thickness/size) Repeat with all the pancakes (add butter to the pan)

Categories
Salad Vegetarian

Gado Gado

  • cabbage or iceberg lettuce
  • green beans
  • tofu and dusting of flour/oil for deep frying
  • bean sprouts
  • small waxy potatoes
  • cucumber
  • hard boiled eggs
  • fried onions (ready to use)
  • shrimp crackers (kroepoek)

peanut sauce

  • 10 cloves garlic
  • 300 g roasted peanuts
  • 1000 ml coconut milk
  • 10 red chilis
  • 1 tsp shrimp paste
  • 62 g coconut sugar
  • 2-3 tbsp rice flour and a little bit of water

sambal

  • 20 red bird eyes chilies boiled/steamed
  • 1/2 tsp sugar
  • salt

Peanut Sauce

  1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
  2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
  3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

  1. Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Use one pot for everything and prepare in advance. First, put oil in the pan and heat well. Cut tofu into squares and dry. Roll in flour to be sure there is no moisture. Deep fry until golden. Set aside. Clean pot.

Fill with water and boil. Add small potatoes for 6 minutes (not too mushy) set aside. Empty pan. Put in eggs and cover with cold water with 2 inches. add salt to avoid cracking (or vinegar) Heat water to rolling boil. Turn off heat but keep the pan on the hot burner, cover and let sit for 12 minutes. Take out eggs and set aside. Add green beans and cook until soft. Set aside. If you would like, add chopped cabbage to hot water without turning on the burner. This only need about 15 seconds.

Assemble everything on the plate cover with peanut sauce. Sprinkle with fried onions.

Categories
Vegetarian

Mushroom & Cheese Souffle

  •  4 tablespoons (56.7 g) unsalted butter, plus softened butter for brushing
  •  1/4 cup freshly grated Parmigiano-Reggiano cheese
  •  1/4 cup plus 2 tablespoons all-purpose flour
  •  1 1/2 cups milk
  •  3/4 teaspoon salt
  •  1/4 teaspoon cayenne
  •  12 ounces (156 g) shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
  •  6 large eggs, separated
  •  8 ounces (235 g) chèvre
  •  1/2 teaspoon cream of tartar

Step 1   (45 min) Preheat the oven to 375° (190c) and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.    

Step 2 In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.   

Step 3 In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.    

Step 4 Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.

Categories
Shrimp

Garides Saganaki Shrimp with feta

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 scallions, minced
  • 1 tbsp. tomato paste
  • 1⁄2 cup white wine
  • 1 tsp. dried oregano
  • 1⁄2 tsp. sugar
  • 1⁄4 tsp. crushed red chile flakes
  • 4 medium tomatoes, grated
  • 3 tbsp. chopped fresh mint
  • 16 large shrimp (about ¾ lb.), peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. feta
  • 1 lemon, halved
  • 1 tbsp. minced fresh parsley

Instructions

  1. Arrange a rack 4″ from heating element; heat oven to broil. Heat oil in a 10″ skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.
  2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.