Ingredients Archives: olive oil

Quick Cod Fillet with Asparagus

20170521_172337

Print Recipe
Quick Cod Fillet with Asparagus
Keep some cod fillets in the freezer and try this dish when hungry instead of reaching for the phone to order a fast food delivery
Course Main Dish
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Place the defrosted cod fillet in an oven dish.
  3. Arrange the tomatoes halves on top and around.
  4. Sprinkle with the onion.
  5. Season with salt and pepper.
  6. Drizzle with a generous tablespoon of oil.
  7. Place in the oven for 20 minutes.
  8. In the meantime prepare the asparagus: Pour some boiling water in a frying pan and add the asparagus spear halves. Cook for 5 minutes then drain and reserve.
  9. Use the same pan to heat up one tablespoon of oil.
  10. Add the garlic and after 2 minutes add the breadcrumbs. Stir to allow the breadcrumbs to soak up the flavour. Continue to cook until slightly brown.
  11. Return the asparagus to the pan to cover with the breadcrumbs garlic mixture.
  12. Serve the asparagus with the cooked fish. If liked you can also include saute potatoes which can be prepared within the 20 minutes while the cod is cooking in the oven.
Share this Recipe
Continue Reading

Store cupboard lunch

Sardine Spaghetti1

Print Recipe
Store cupboard lunch
A quick and filling dish made with items in your store cupboard.
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. Cook the spaghetti in boiling water
  2. Three minutes before the spaghetti are ready, add the peas and continue to boil
  3. In the meantime prepare the sardines:
  4. Crush the garlic with a pinch of salt
  5. Chop the anchovy and add to the garlic. Continue to crush.
  6. Heat the oil and add the garlic and anchovy mixture and cook for 2 min or so.
  7. Add the breadcrumbs and stir to soak up the oil. Continue cooking until the mixture begins to brown.
  8. Add the sardines and break up with the stirring spoon.
  9. Once the spaghetti and the peas are cooked tip in with the flavorings and stir.
  10. Top with grated Parmesan cheese
  11. Serve with a plain green salad made with lettuce, a few slices of onion and a few olives and dressed with oil and vinegar.
Share this Recipe
Continue Reading

Foil-baked cod with roast vegetables

20170310_180519Wrap the cod in foil. It stays moist and keeps its flavour.

Print Recipe
Foil-baked cod with roast vegetables
An all in one dish.
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Peel the sweet potato and cut in thick rounds.
  3. De-seed the pepper and cut in large pieces.
  4. Pour oil in a baking tray .
  5. Add the vegetables and stir to coat.
  6. Season
  7. Place in the oven for 10 minutes.
  8. In the meantime place the cod fillets on a sheet of foil.
  9. Add butter under and over the fish.
  10. Add the mushrooms and the bay leaf.
  11. Season with salt and pepper.
  12. Bring together the edges of the foil to make a parcel.
  13. When the 10 minutes are up, stir the vegetables, place the fish parcel on the tray with the vegetables.
  14. Return to the oven for 23 - 25 minutes or until the fish flakes when pressed.
  15. Transfer the fish and the cooking juices out of the parcel onto two plates and serve spooning the vegetables around.
Share this Recipe
Continue Reading

Black beans and parsnip stew

20170309_104256

Print Recipe
Black beans and parsnip stew
Serve as soup or with rice and vegetables as a main course.
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Instructions
  1. Thinly slice the parsnip.
  2. Heat about 1 litre of water, add the onion, celery, stock cube and the parsnip and cook for 15 minutes.
  3. In the meantime mix the garlic, ginger, chili, rosemary, thyme, black pepper to taste and marjoram with the oil and leave to infuse.
  4. When the 15 minutes is up add the beans and infused herbs to the pot.
  5. Cook for another 15 minutes
  6. Check the seasoning and adjust.
  7. Serve sprinkled with parsley.
Share this Recipe
Continue Reading

Tangy Beetroot Soup

20160927_201340

Print Recipe
Tangy Beetroot Soup
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Heat the oil and sauté the beetroot, carrot, ginger and onion for 5-6 minutes.
  2. Stir in the spices and cook for 1-2 minutes to release the aroma.
  3. Add the stock and tomatoes and season with black pepper.
  4. Simmer for 30 minutes or until the beetroot is soft.
  5. Remove from the heat and liquidise
  6. Serve with a dash of creme fraiche and a sprig of rosemary in each bowl.
Share this Recipe
Continue Reading

Website development by Sparticle