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Cooking, Recipe and Food Blog

Potato and Carrot Omelette

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Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

 

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

 

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

 

Photo Courtesy Of:    ginnerobot

Potato and Tuna Salad

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Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Creamy Vegetable Chowder

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Creamy vegetable chowder is a low-fat dish that is perfect for rainy or cold days. This healthy recipe is made of minimal vegetables, but you may add some more if you want it to be more filling. Cauliflower and broccoli would make great additions to this comfort food. It makes a perfect dinner for lazy nights at home. All you need  is some bread and you are all set.

 

Serves 6

Ingredients:

3 tablespoons margarine

1 onion, finely diced

3 potatoes, peeled and diced

3/4 cup chopped celery

2 cups sliced carrots

2 teaspoons salt

1/8 teaspoon ground black pepper

3 cups low salt chicken broth

3 cups low-fat milk

1/2 teaspoon dried parsley

1/4 cup cold water

1/4 cup cornstarch

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 2-3 minutes or until they are translucent and soft. Add the carrots and the celery. Cook them for 10 minutes or until the carrots are almost cooked. Pour in the chicken broth and add the potatoes. Set the heat to high and then bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the vegetables are tender. Season it with salt and pepper. Stir in the milk and the parsley. Dissolve the cornstarch in a bowl with cold water. Add it to the soup and simmer it for another 3-5 minutes or until the soup thickens to your desired consistency. Add more salt and pepper to adjust the taste. Ladle the soup into individual bowls and serve immediately with bread or salad.

 

Photo Courtesy Of:  rexipe

Catfish and Potato Pie

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Catfish and potato pie is another Latin American dish that you will love. The paprika and cumin add some spice and flavor to this recipe. I am personally fond of potatoes, so I am always generous with it whenever I prepare food that includes this ingredient. If you slice the potatoes thinly, there is no need to boil them. All you have to do is soak them in water and then pat them dry before you place them in the baking dish.

 

Ingredients:

4 6oz. catfish fillets

6 medium potatoes, peeled and sliced

1/2 cup chopped onion

2 garlic cloves, minced

1 fish bouillon cube

6 tablespoons butter

1/2 tablespoon ground cumin

1/2 teaspoon paprika

2 beaten eggs

1 cup heavy cream

1 cup bread crumbs

1/2 cup parmesan cheese

Salt and pepper

Chives for serving

 

Preheat the oven at 400° F and then grease a small baking dish with 2 tablespoons of butter. Set it aside.

Season the fillets with salt, pepper, cumin and paprika.

Next, place the sliced potatoes in a pot with salted water over high heat. Bring it to a boil. After, drain it and place the potatoes on a plate.

Melt the butter in a medium pan over medium heat. Sauté the garlic and onions for 5-7 minutes until fragrant and the onions are soft.

Place the bouillon and the cream in the pan with garlic and onions. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes. Season it with salt and pepper. Remove from heat and then let it cool. Fold in the beaten eggs and then mix well.

Assemble the catfish and potato by placing a layer of potatoes at the bottom of the baking dish. Top it with 2 tablespoons of cream mixture and spread it evenly. Place a layer of fish fillet on top of the potatoes and then put another layer of potatoes and cream. Repeat this for the remaining fish fillet and potatoes.

Sprinkle parmesan cheese and bread crumbs over the fish and potato layers. Bake it in the pre-heated oven for 25-30 minutes or until the cheese bubbles and it is browned. Remove from oven and let it stand for 5 minutes. Garnish it with fresh chives before serving.

 

Photo Courtesy Of: Simon Aughton

Pierogies

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Pierogies are delicious European dumplings that are stuffed with potatoes, onions and cheese. They can be baked, boiled or fried depending on the way you want it. You can also prepare them ahead of time and freeze them. Make sure to boil them first for 2 minutes and coat them in oil, so that they don’t stick together. Just defrost them and reheat by boiling or sautéing them.

 

Ingredients:

For the Dough:

400g all-purpose flour

1 teaspoon salt

1 tablespoon vegetable oil

1 beaten egg yolk – retain the white for use later

100ml milk

100ml water as required

For the filling:

750ml cooked mashed potato

100g farmer cheese or cottage cheese

200ml finely chopped onions

2 tablespoons butter

1 teaspoon sea salt

1/4 teaspoon pepper

For serving:

Melted butter – optional

Sour cream – option

Sautéed onions, for serving

 

To make the dough, combine the milk, water, vegetable oil and yolk in a bowl. Whisk thoroughly.

Sift the flour into a large bowl and gradually pour the milk mixture in the center. Slowly fold the ingredients together using your hands or a wooden spoon. You may add more flour if it becomes too sticky.

Transfer the dough onto a well-floured surface and knead it for 3 minutes. Add more flour if the dough is still sticky. Cover the dough with plastic wrap and refrigerate it for 20 minutes.

To prepare the filling, melt the butter in a large pan and sauté the chopped onions until it is browned. Add the potatoes and cheese. Season it with salt and pepper.

Roll out the dough thinly on a well-floured board. With a pastry cutter, cut the dough into circles.

Place a teaspoon of filling at the center of each circle and fold the edges together. Seal the edges using egg whites.

To boil pierogies, place them in a pot with boiling water. Cook them in batches for 3-4 minutes or until they float to the surface. Transfer them to a plate and drain the excess water. If you want to fry them, sauté the boiled dumplings in butter until they are golden brown. You can also bake them by preheating the oven at 425F. Brush them with egg and bake for 20-30 minutes until they are golden brown.

Drizzle melted butter over the pierogies and serve with sautéed onion and sour cream.

 

Photo Courtesy Of:  the prodigal untitled13

 

Asparagus, Pork and Potato Omelette

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Omelettes are hearty breakfast dishes that are filling and delicious. It is a meal in itself because it has the much needed protein and other nutrients needed for the day. You can eat it as is or with toast. It is also a good idea to cap it off with a cup of yogurt for dessert.

 

Ingredients:

2 bunches asparagus, trimmed

2 1/2 tablespoons olive oil

2 pork sausages

1 large red onion, thinly sliced

3 cloves garlic, minced

250g potatoes or 1 small potato, washed, and sliced thinly

1/2 teaspoon sweet paprika

6 eggs

30g butter

Salt and pepper to taste

Sour cream, to serve

 

Heat 1 tablespoon of olive oil in a skillet under high heat. Fry the asparagus for 5 minutes until they are cooked. Transfer the asparagus to a plate lined with paper towels to drain the excess oil. Do the same for the potato

Place the remaining oil in the skillet and sauté the garlic and onions for 3 minutes or until it becomes fragrant. Remove the sausage casings and fry the meat for 5-8 minutes or until they crumble and are browned.  Season it with half of the paprika and fry it for another 3 minutes.

Beat the eggs in a large bowl and season it with salt and pepper. Heat the butter in a non-stick skillet and pour in the eggs. Cook it for 5 minutes or until it is set. Put the asparagus, potatoes and pork on the fried egg. Slide the omelette to a plate and top it with sour cream. Sprinkle with the remaining paprika and serve immediately.

 

Photo Courtesy Of: jamieanne

 

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Quinoa, Sweet Potato and Broccoli Salad

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The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Danish Hash

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Very quick to make, this dish is very simple as well. It’s hot, tasty and full of nutrition – a personal favourite after a weekend.

Danish Hash

The Root Vegetables in the meal provide a heap of Carbohydrates – essential to give you energy, and the Bacon will provide a great amount of Protein which will help re-build any muscle tissue spent over the course of exercise.

To Serve 4
1 Large Onion
3 Garlic Cloves, roughly chopped
1/2tsp Crushed Dried Chilli, optional
4tbsp Extra Virgin Olive Oil
110g Bacon, or 1 Packet Lardons
3 Carrots
3 Large Potatoes
1 Parsnip or ¼ Swede or ¼ Turnip
Black Pepper, to taste

1. Peel and Chop all of the Vegetables into cubes, around one centimetre square.
2. Using a Large Pan with a lid, cook the Onion, Garlic and Chilli in the Oil over a low heat until the Onion is soft.
3. Cut the Bacon into similar sized pieces then add to the pan. Cook with the lid on for a couple of minutes, checking regularly.
4. Add all of the vegetables into the pan and stir until all coated in Oil – you can add more if needed.
5. Cook with the Lid on for a fifteen to twenty minutes, checking on a frequent basis. If the Hash starts to stick, then add a small amount of Water.
6. Remove the lid and turn up the heat, cooking until the Hash is crispy and there’s no fluid left in the pan.
7. Serve with a handful of Green Leaves such as Rocket or Baby Spinach – you could even place a poached Egg on top for added protein, colours and flavours.

Photo Courtesy of: joyosity

Boxty

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Boxties are Irish potato cakes, made of fresh potatoes and leftover mashed potatoes. It is similar to hash browns. Cheese, sausages or ham can be added as well to give this dish a little flair.

 

Ingredients:

1 cup raw, grated potatoes

1 cup leftover mashed potatoes

1 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

2 eggs, lightly beaten

1/4 cup milk or half and half

2 tablespoons butter

 

Place the raw grated potatoes on a cheese cloth and squeeze out the excess water.

In a bowl, combine the salt, flour and baking powder. After, mix in the eggs, raw potatoes and mashed potatoes to form a batter.

In a skillet under medium heat, melt the butter. Fry the batter in the pan until both sides are brown. Let it cool for 5 minutes. Cut it into wedges and serve.

 

Photo Courtesy Of: arnold | inuyaki

Vichyssoise

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Vichyssoise is a potato and leek soup. Its origin is debatable; some say it is a French dish called crème vichyssoise glacée, while Julia Child’s says it is an American invention.

It can be served warm or cold. If you plan to serve it cold, you can serve it in shot glasses. This recipe uses heavy cream, but you can use sour cream or creme fraiche if you wish. You can also add cheese to make it tastier.

Ingredients:

4 cups sliced leeks, white part only

4 cups diced potatoes

6 to 7 cups chicken broth

1 tablespoon butter

1-1/2 to 2 teaspoons salt or to taste

1/2 cup heavy cream

Salt and pepper to taste

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1 Tablespoon fresh chives or parsley, minced

In a big pot or Dutch oven over low heat, melt the butter. Sauté the onion and the leeks for 8-10 minutes. Add the potatoes, marjoram and thyme. Cover the pot and cook for 10 minutes. Pour in the stock and increase the heat to high. Bring it to a boil. Lower the heat and cook for another 20-30 minutes or until the potatoes are soft.

Pour the soup in a blender or food processor. Puree it until it becomes smooth.

Add the cream and garnish with fresh chives before serving. Serve warm or cold. If you are serving it warm, heat it slowly, so that the consistency stays the same.

Photo Courtesy Of: Ms. Glaze

Chicken and Almond Rissoles, with Stir-Fried Vegetables

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Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

Chopped Chicken

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff

Homemade Potato Chips

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Everyone loves potato chips, but we all know that too much of it is not good for us. Now there is a healthier way of preparing it. No need to worry about the grease.  We can now enjoy chips with less guilt. You can also try this recipe with other vegetables to create healthy snacks.

Eat the chips with dip or pour some sour cream on it to make it more interesting.

6 large potatoes

Salt

Spice of your choice (cayenne, paprika, garlic salt)

Vegetable oil

Wash the potatoes and scrub them well. Slice it into paper thin pieces and soak it in water with a dash of salt, so that it does not turn dark.

In a deep frying pan or deep fryer, heat oil in medium low heat. Do not forget to test if the oil is hot enough. We want our chips crisp.

Pat dry the potatoes using a paper towel, to avoid oil splatter.

Once the oil is hot, deep fry the potatoes for 2-3 minutes or until lightly browned. Transfer it to a colander or plate with paper towels to drain the oil. Season it with salt and other spices you desire.

If you don’t want to fry the potatoes, you can cook them in a microwave oven. Grease a covered tray or microwavable dish/ container. Place the potatoes in the container in batches. Season it with salt and desired spices. Microwave on high for 5 minutes or until the chips curl slightly and the edges turn brown. Repeat the same process for the remaining potatoes.

Serve immediately or store in a sealed container.

Photo Courtesy Of: Edgar Zuniga Jr.

Sweetcorn and Potato Fritters

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An ideal dinner dish for two people, this is a very quick and easy dish, which looks great and tastes superb – the mixture of textures in each Fritter is really enjoyable.
Potato Fritters
As an alternative, try replacing the Sweetcorn with Peas for a different colour, texture and taste, or use a variety of spices – Paprika goes very well with this dish.

To Serve 2
2tbsp Oil
1 Small Onion, thinly sliced
1 Garlic Clove, crushed
350g Potato
200g Can Sweetcorn, drained
1/2tsp Dried Oregano
1 Egg, beaten
60g Edam or Gouda Cheese, grated
Salt and Pepper
2 Eggs
2 Tomatoes

1. Heat a tablespoon of the Oil in a non-stick frying pan, and add the Onion and Garlic, frying gently until soft and slightly coloured. Remove from the heat.
2. Grate the Potatoes very coarsely into a large bowl, mix in the Sweetcorn, Oregano, Beaten Egg, and season well with Salt and Pepper.
3. Divide the Potato and Sweetcorn mixture into two even-sized balls, and shape into two oval cakes. Heat the rest of the Oil in the pan, and then cook the Fritters gently for around ten minutes – making sure that they are brown underneath, and nearly cooked through. Keep them in shape with a spatula or palette knife.
4. Sprinkle each Potato Fritter with the Grated Cheese, and place underneath a medium heat grill, and cook until Golden Brown.
5. Waiting until the Fritters are nearly cooked, begin to Poach the Eggs.

Serve fresh from the Grill tray, with the sliced Tomatoes and Poached Egg on top of the Fritter, garnish with a Sprig of Parsley, and serve at once.

Photo Courtesy of: arvindgrover

Leek, Potato and Carrot Soup

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Leek, Potato and Carrot Soup

This dish is very fast and easy to make – anything leftover can also be used to create a creamed soup – all you need to do is to puree the leftovers, press through a sieve, and then pour into a clean pan, before adding five or six tablespoons of milk. Bring to the boil, simmer for two or three minutes, then season to taste! Stir in some double cream before serving, and another dish – it’s also able to be frozen, so it’s great to have as a back-up for a quick meal!

To Serve 2
1 Leek
1tbsp Oil
1 Garlic Clove, peeled and crushed
750ml Chicken or Vegetable Stock
1 Bay Leaf
1/4tsp Ground Cumin
175g Potato, peeled and diced
125g Carrot, grated coarsely
Salt and Pepper

1. Trim the Leek, slice thinly and rinse in cold water, before drying well.
2. Heat the Oil in a large pan, add the Leek and Garlic to the pan, and fry gently over a medium heat, until they are soft but barely coloured – around two or three minutes. At this point, add the Stock, Bay Leaf, Cumin, Salt and Pepper, and bring to the boil.
3. Once boiling, add the Diced Potato, cover and simmer for ten to fifteen minutes – the Potato should be tender, but shouldn’t break up.
4. Add the Carrot to the pan, and simmer for two more minutes. Season to taste, then discard the Bay leaf
5. Serve into individual warmed serving bowls, and garnish with Freshly Chopped Parsley.

Photo Courtesy of: Ned Ragett

Smoked Salmon and Mustard Potatoes

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These Potatoes are great party food and a great starter. This dish is very simple to make, and it’s easy to see why they are very popular. You can easily make a range of these Potatoes with varying levels of heat to them – use Dijon Mustard, Wholegrain Mustard, English Mustard, or add extra Mustard powder if you really want.
Potato Skins
To make these more ‘party food’ rather than starters, instead of halving the Potatoes, cut them into quarters – you don’t need to change the quantities of anything!

To Serve 4
4 Medium Baking Potatoes
25g Butter
200g Smoked Salmon Trimmings
2tbsp Flat-Leafed Parsley, Finely Chopped
1tbsp Wholegrain Mustard

1. Pre-Heat an oven to 220C.
2. Cut the Potatoes into halves or quarters, and score the fleshy parts with a criss-cross pattern to help them cook quicker. Bake for thirty to forty minutes until soft through.
3. Heat a grill, and scoop out the cooked Potato Flesh into a bowl, adding the butter and mashing lightly. Stir in the Salmon trimmings, the Parsley and Mustard, before seasoning to taste.
4. Grill for five minutes, until crisp and golden on top.

Sprinkle with some more of the Parsley, or thinly sliced Spring Onions, and serve with small pots of Sour Cream, a Green Salad or with a small amount of cheese melted on top.

Photo Courtesy of: Kat Johnston

Haddock and Potato Soup

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Haddock Potato Soup

This is a thick, creamy soup, with lashings of flavour and colour. This soup is a great Winter Warmer as a lunch, or brilliant served as a Starter for a meal. Serve with fresh, crusty rolls, and garnished with fresh Chopped Parsley. If you can’t find any Haddock, any white fish will be okay – just make sure there are no bones in there!

To Serve 4
2tbsp Butter
1 Onion, chopped
1 Leek, chopped
2tbsp Plain Flour
850ml Milk
1 Bay Leaf
1 tbsp Chopped Fresh Parsley
350g Smoked Haddock Fillets
450g Potatoes, cooked and mashed
6tbsp Double Cream
Salt and Pepper
Fresh, Crusty Rolls

1.       Melt the butter in a large saucepan over a medium heat and add the Onion and Leek and cook for three minutes or until soft, stirring frequently.

2.       Mix the flour in a bowl with enough of the milk to make a smooth paste, and stir into the saucepan. Cook, stirring constantly for two minutes, before gradually adding the rest of the milk.

3.       Add the Bay Leaf and Parsley, and season to taste with Salt and Pepper, before bringing to the boil, and reducing the heat and simmering for fifteen minutes.

4.       Rinse the Haddock fillets under cold running water, drain and cut into small chunks. Add to the soup and cook for fifteen minutes, or until the fish is cooked through and soft.

5.       Add the Mashed Potatoes and stir in the Cream, before cooking for a further two or three minutes. Remove from the heat, and discard the Bay Leaf.

6.       Serve in warmed bowls and with Fresh rolls and garnish with freshly chopped Parsley.

Photo Courtesy of: Bucklava

Fishermans Pie

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This cheats version of the classic dish is really simple, and really tasty. It’s a great dinner, and simple to make, so it’s great for a busy night.

Making sure that the potatoes are nice and creamy, the cheese very crisp on top, with the succulent flakes of fish will all amaze the eaters, and leave them wanting plate after plate.

To serve 6

1tbsp Olive Oil

2 Leeks (sliced)

275g White Fish Fillets (e.g. Pollack)

300g Smoked Haddock

300ml Milk

300ml Cheese Sauce

150g Small cooked Prawns

4 Eggs (soft boiled, shelled and halved)

650g Mashed Potatoes

50g Grated Mature Cheddar

1.       Heat the oven to 200 C or Gas Mark 6

2.       Heat the oil in a frying pan, before adding the Leeks and gently cooking for six to eight minutes, before removing and setting aside.

3.       Place the White Fish, Haddock and Milk into the pan, and cover with a lid.

4.       Bring to the boil, before leaving to simmer for five minutes, and then remove the fish from the pan and flake – making sure you remove any bones.

5.       Keeping the Milk in the pan, add in the Cheese Sauce, and heat until Simmering. Return the Leeks to the pan.

6.       Put the Fish and Prawns into a large ovenproof dish, lay the eggs out on top evenly, and pour the sauce (Leeks, Cheese Sauce and Milk) on top. Evenly spread the Mashed Potato on top, and cover evenly with Cheddar.

7.       Bake for twenty to thirty minutes, until golden and crispy on top.

Serve with mixed vegetables, or with fresh, crusty rolls.

Photo Courtesy of Minor 9th