- 4-6 cooked beetroots, roughly grated
- 1 onion finely chopped
- ½ clove of Garlic – crushed (optional)
- French salad dressing:
- 3 tbsp Oil (sunflower/olive/ whatever you like)
- 1 tbsp wine vinegar
- ½ tsp continental mustard
- salt & pepper
- if too strong add a little water.
- Mix the dressing, add the onions and leave in soak for a little while.
- Finally mix in the grated beetroot.
- Place in fridge until serving.
- 1 Lemon, squeezed
- The same amount as the juice of boiling water
- 1-2 tsp runny honey
- Raisins * – as many as can be covered by the liquid
- Chopped Nuts *
- 5-6 medium sized grated carrots
- * Can be omitted!
- Mix the boiling water and honey until all the honey has dissolved
- Add the lemon juice and the raisins.
- Leave to infuse for ½ hour.
- Then add and mix in the grated carrots.
- Cover with a plate, small enough the cover the carrots and must fit inside the bowl
- Put a heavy item (a jar, a litter bottle of water …) on top of the plate to press the salad.
- Leave under press for ½ -1 hour at room temperature.
- Remove the heavy item and place the salad-bowl in fridge.
- This can keep for 2-3 days.
I am NOT going to self-publish unless I get inundated with requests.
This 28 page booklet contains, as the title states, twenty-four
varied recipes of what can be done with courgettes.
The recipes vary from salads, deep frying, pan frying, baking, stuffing, stewing to bread and cakes.
It can even be used as a pasta substitute.
|Prep time 2 minutes||Cooking time 15-20 minutes|
I had purchased a side of fresh salmon (for myself) and just didn’t want to freeze half of it. So, I cut the side into 3 pieces and griddled them. I ate 1 slice, froze another slice and made a pie with the last piece. This is the result.
- 200g cooked/fried fresh salmon
- 1 handful frozen prawns (optional)
- 1 small broccoli (cut into florets, stem- peeled and cut into smallish pieces)
- ¾l milk and fish stock (dissolve a fish-stock cube in ½l hot water & use half)
- 20g butter (10g each for the filling and the broccoli mash)
- 2 tbsp Cornflour (to make the roux gluten free)
- Salt & Pepper and herbs (onion, garlic salt and green herbs) to taste.
- Pre-heat oven to 200°C.
- Place the broccoli in a steamer and microwave for 4 minutes.
- Remove the skin from the salmon, flake it, making sure to remove all fishbones. Spread this into 1 big oven dish or 2 smaller portion oven dishes.
- Spread the frozen prawns evenly over the salmon.
- Make a roux with butter and corn flower, and gradually add the milk & water mixture.
- When the sauce is smooth add salt, pepper, garlic or onion granules and the dried parsley and pour this evenly over the fish.
- Place the cooked broccoli in a food processor (using a blade) and add the butter (flake it), salt, pepper and other herbs if wanted. Pulse it until it has a slightly grained consistency. I also use a little of the leftover fish stock to make it easier to pulse. Spread evenly over the dish(s) making the pie lid.
- Place in the hot oven for approx. 15 minutes, until the lop looks crusty.
- Finish off by placing the dish under the grill for 2 min to get a lovely crunchy brown top.
|Prep time 2 minutes||Cooking time 15 minutes|
|Serves 1||Calories 420 in total|
I have a Chinese supermarket nearby and I like their frozen tuna steaks (just under £10 for 5 individually sealed steaks). The rösti couldn’t be much easier to make than this, all it requires is a grater or a food processor that can do the coarse grating for you. Why steamed broccoli? Because of the latest findings in vegetable cooking this is the healthiest way of cooking vegetables. The vitamins stay where they are (doesn’t get cooked away into the water) and the flavour and colour are also so much nicer. The salting of steamed vegetables is a little tricky, I use one of two ways to do this. The first: while cleaning the veg add salt to the last rinse and leave vegs in soak for a couple of minutes. The second: in the steamer add double salt to the water below the veg and the steam will then become salty.
- 1 Tuna Steak
- 200g grated potatoes (one large potato)
- Onion and garlic salt
- 4-6 broccoli flowers
- Salt and Pepper to taste
- 1-2 tbsp Rapeseed oil
- 10g butter
- Coarsely grate a washed potato (no need for peeling), place the grated potato in one bowl of boiling hot water, leave to rest for a minute or so, then drain it, but leave it in the strainer.
- Wash the broccoli flowers and place in a steamer. Dissolve the salt in the steamer water (button bowl), place the steamer in a microwave and cook on full heat for max 3 minutes.
- In the meantime – I like using a wok, because I can control the heat and I don’t need too much frying oil – heat a wok/frying-pan – when hot add 1 tbsp oil and 10g butter, when this has amalgamated – add the grated potato. Flatten into a pancake, and sprinkle with salt, pepper, onion salt and or garlic salt. Fry for 5 minutes each side. Leave lid on.
- While the rösti is frying – heat a griddle pan (or just a frying pan) – dry the tuna steak on some kitchen towel – when the pan is smoking hot place the tuna stake on it. Seal both sides before seasoning (salt, pepper and maybe some garlic salt) and if using a frying pan – add a little oil – lower the heat. Fry for max 2 minutes each side.
- Remove the lid from the rösti and turn heat up to make the sides crispy, max one minute each side.
|Prep time max 10 minutes||Cooking time 20-25 minutes|
|Serves 2-3||Calories 755 in total|
- 150g cooked skinless chicken, cut or torn into bite size pieces
- 100g grated cheese, lactose free
- 1-2 courgette thinly sliced slightly on an angle to be used instead of lasagna
- 1 onion finely chopped
- 1 tin of peeled tomatoes
- 2 garlic cloves
- Salt and black pepper.
- A prise of mixed herbs, thyme.
- Sweet Spanish paprika Grated nutmeg
- Preheat oven to 200° C.
- In the meantime, use a food processor to chop the onions, garlic and tomatoes.
- Spread the chicken pieces in a large lasagna dish.
- Spread the tomato mix over the chicken pieces.
- Cover the dish with a layer of sliced courgettes.
- Finish with a layer of grated cheese
- Dust with paprika and a touch of nutmeg
- Place in oven and cook for 20 to 25 minutes at 200°C.