Feb

9

Searching for a fish dish using cod or haddock then this recipe for a dish topped with a savoury crumble might please. Cover the chunks of fish with canned tomato and cover with the crumble mixture. Serves 4.

Ingredients:

Butter or margarine 15g ½oz
Flour 75g 3 oz
Fresh white breadcrumbs 25g 1 oz
Grated cheese 50g 2 oz
Cod or Haddock fillet (skinned) 450g 1 lb
Tomatoes 225g 8 oz can
Mixed herbs 1 level tsp
Salt and Pepper

Preheat the oven to 190°C, 375 °F, Gas Mark 5.

To make the crumble, rub the butter into the flour and season with salt and pepper to taste, then add the breadcrumbs, cheese and mixed herbs.

Cut the fish into chunks and place in an oven proof pie dish.  Sprinkle with salt and pepper.

Spoon the canned tomatoes and their juices over the fish, then spread the crumbs over the top.

Bake on upper centre shelf for about 40 minutes or until crumble is browning and fish is cooked.

Serving suggestion: 

Serve hot with your choice of vegetables. 

Feb

5

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Feb

4

Omlette

February 4, 2007 | Leave a Comment

Searching for a versatile omlette recipe then The Recipe Corner offers this for you to try. Add a combination of two or more ingredients from; tomato, onion, spring onion, grated cheese, peas or sweetcorn, turns the omlette into a full meal. Delicious…

Ingredients for each omlette:

Eggs 2  
Milk 50ml
Cooking Oil

Method: 

Break eggs into bowl, add milk and season with a little salt and pepper. Whisk gently until the ingredients are combined.

Small Frying Pan
9″ Omlette Pan - Teflon Platinium - Non Stick

Add a little oil to a small frying pan and heat on a medium heat. When the oil is hot add the mixture to the pan.

Using a spatula, pull the mixture away from the edge of the pan towards the centre and allow the mixture to run into the gap to allow the omlette to cook evenly. 

If adding a combination of the optional ingredients add them before the omlette is set so they heat up and are incorporated.

Once cooked evenly all over, using a spatula, fold one half of the omlette over the other.  The omlette is now ready and should be served hot.

Suggested fillings:

Adding a combination of two or more of the ingredients below turns the omlette into a real meal.  

Sliced Small Tomatoes 2
Diced cooked onion 25g
Diced Spring Onion 1
Grated Cheese 1tbsp
Pre cooked peas 1tbsp
Pre cooked sweetcorn 1tbsp

 

Feb

1

Pancakes

February 1, 2007 | Leave a Comment

Searching for the basic recipe for a light fluffy pancake then try this out. Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce etc). Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in cling film and reheated on an oven proof plate in the oven or microwave.

Ingredients to make 8 Pancakes :

Plain Flour 125g 4 oz
Medium Egg 1
Milk 300ml 10 fl oz
Salt Pinch

Pancake PanYou will need a suitable pancake pan or flat bottomed frying pan and vegetable oil for frying the pancakes. 

Method:

Add the salt to the flour and sift into a bowl.

Make a well hole in the centre of the flour.

Add the egg and half the milk and whisk until smooth. Add the rest of the milk and continue to whisk until smooth.

Heat the frying pan on a medium heat and add a little oil.

With the pan hot, pour enough batter to thinly coat the base of the pan and cook for 1 to 2 minutes, until bubbles appear and the underside of the pancake is golden brown. Turn (or flip) the pancake and cook the other side. Add a little oil to the pan for each pancake.

Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce).

Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in clingfilm.  To reheat, stack on an oven proof plate, cover with foil in the oven on 180°C, (350°F, gas mark 4) for 10 to 15 minutes from cold or 5 to 10 minutes from room temperature. To microwave, stack on a plate covered with cling film and reheat on high for one minute.   

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