Fruit Pizza

Really yumm!.The baking time could differ little(see ur MW Oven manual).U can try this with custard toppings and without it.Kids will luv it.

Ingredients

• 4 pizza base (8")
• For Toppings:
• 3 cherry tomatoes (chopped)
• 1/2 capsicum (chopped)
• 2 tbsp tomato ketchup
• 12 black olives(sliced)
• 100 gm grated mozzarella cheese (pizza cheese)
• 5 tbsp butter
• 8 tbsp mixed fruit jam
• 3 cups or 700gms chopped fruits and nuts

(strawberries,Cherries,pineapple,banana,apricot,peaches,chopped raisins,cashew nuts,almond flakes,tutti fruiti,pistachios,chopped,dry fruits(chopped fine)).
For Orange Sauce:

• 150gm sugar
• a pinch of salt
• 5 tsp corn flour
• 200ml fresh orange juice
• 1 tbsp lemon juice
• 2 tsp vanilla essence
• Vanilla milk custard:
• 200ml condensed milk
• 2 tbsp custard powder
• 1 tbsp vanilla essence
• 1/4 cup cream cheese
• 50gm sugar

 Directions

1. Vanilla milk custard:
   Mix the ingredients together well and Cook 2-3 minutes. Cool till it thickens..
2. For the orange sauce:
   Mix the ingredients together well.Cook 5 minutes atleast.Cool till it thickens.
3. For pizza:
   Take the pizza base and spread little butter over it.
   Now spread the orange sauce.Over it put the vanilla milk custard.
   Put the chopped fruits and nuts mixture for topping over it.
   Put the mixture for  garnish it with capsicum,cherry tomato,tomato ketup mixed with jam, chopped black olives and grated mozzarella cheese
   Bake it in the pre-heated(160 degree C)Microwave oven-Convection mode for 10 mins or till the cheese melts.
   Your Fruit Pizza is ready to be served.

Note:U can try this pizza with fruit toppings mixed with the ingredients of step 4(add more pizza cheese spread over orange sauce and omit the milk custard toppings.

Fruit punch

nutritious,delicious,refreshing rich drink

Ingredients

• 3 cups of  fresh orange juice
• 11/2 cups of fresh pineapple juice
• 2 tsps of fresh lemon juice
• 1/2 cup fresh milk cream
• 4 scoops of  vanilla icecream
• 1/4 tsp of fresh ginger juice
• 1 cup of sugar

Directions

1. Mix all the ingredients in a blender or juicer
2. add ice cubes and serve immediately with some chopped fruits preferably apple, pineapple and pomegranate

Don't keep this mixture for a long time

Tofu Lasagne

If your a vegetarian , u don't need 2 feel sorry when people eat lasagne in front of u next time. Just go home and make this finger licking dish. U will be shocked how yummy a non meaty 

Ingredients

For the sauce:

• 2 tbsp olive oil
• 1 onion finely diced
• 3 cloves of crushed garlic
• 1 can diced tomatoes
• 1 tbsp tomato ketchup*
• 2 tbsp tomato paste*
• 1 tbsp mixed dried Italian herbs*
• 1 1/2 tbsp sugar*
• 1 tsp salt*
• 1/4 tsp black pepper*

For the layers:

• 1 1/2 cup crumbled tofu
• 1 cup shredded half cooked spinach
• 1/2 cup sliced mushroom 
• 12 sheets of lasagne 
• 1 1/2 cup white sauce
• 1/2 cup mozzarella cheese

 Directions

1. In a bowl combine the tofu, spinach and mushroom, mix and set aside.
2. For the sauce, Heat the oil in a pot add in the onions and garlic and fry till transparent.
3. Pour in the stared items and bring them to a boil. Lower the heat and simmer for 15 min. Remove from heat and allow it to cool.
4. Cook the lasagne sheet as directed on the pack.
5. In a 12"X12" baking dish, set 4 sheets of cooked lasagne side by side at the bottom of the dish.
6. Pour over it 1/2 the amount of tomato sauce, then top it with mix veg and a layer of white sauce and Mozzarella cheese.
7. top this once again with 4 sheets of lasagna, tomato sauce & veg mix top this with the last layer of Lasagne sheets and pour over it the rest of the white sauce and cheese.
8. Set your oven to 350 deg and bake for 25 min or until the top is golden in colour.
9. Remove from the oven and allow it to cool for 5 -10 min then cut & serve.

grandad ken's crispy grilled trout with parsley and lemon

ingredients

• 2 x 300g/10½oz whole trout, scaled, cleaned and gutted
• olive oil
• sea salt and freshly ground black pepper
• a large bunch of fresh flat-leaf parsley, leaves picked and chopped
• 2 lemons, 1 zested and sliced, 1 halved
a few knobs of butter 

method

My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish. 

 

Preheat your grill to full whack. Slash each trout with a knife, about ten times on each side. Each slash should be about 0.5cm/¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting tray.

 

Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 15cm/6 inches from the grill. Cook for around 6 minutes on each side until crispy and golden.

Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.

kedgeree

ingredients

• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghur

method

This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!

Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Fish Cakes

Ingredients

• 300 gms potatoes
• 100 gms salmon fillet, skin on and no scales on the skin, all bones removed
• A small handful of fresh parsley
• 1 egg
• 1 lemon
• Olive oil
• 1 tablespoon plain flour (extra for dusting)

 

Method

Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish. This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

To prepare your fishcakes 

Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.

To Make Your Fishcakes
Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

To Cook Your Fishcakes
Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely vege or a cool crisp salad. These fish cakes also go really is you use tuna instead of the salmon.

Potato Cakes With Smoked Salmon

ingredients

• 330g Desirée potatoes, peeled
• 2 spring onions, finely sliced
• sea salt and fresh ground black pepper
• 1 heaped teaspoon plain flour
• 1 large knob of butter
• 2 eggs, preferably free-range or organic
• 3 slices of good-quality smoked salmon
• 2 heaped teaspoons soured cream
• a bunch of fresh chives, finely chopped

 

method

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.

coley korma with fluffy rice

Ingredients

• 2 heaped tablespoons Patak’s korma paste
• 4 x 180g coley fillets, skin on, scaled and pin-boned
• olive oil
• 4 spring onions, trimmed and finely sliced
• ½ x 400ml tin low-fat coconut milk
• a few sprigs of fresh coriander, leaves picked, stalks finely chopped
• ½-1 fresh red chilli, finely sliced
• 1 lemon, cut into wedges

for the rice
• 1 cup basmati rice
• sea salt

Method

There’s loads of coley (which is also known as saithe and coal fish) in the sea.

Looks-wise it’s more of an ivory colour than the snow white you’re used to but it’s beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats have been enjoying it for years – lucky things – and sadly a lot of it is thrown overboard as by catch. Coley is really versatile. Coley is often half the price of cod so you can feed twice as many people, or just save yourself loads of money.
Normally you’d start cooking a fillet of fish skin-side down, but I’ve gone flesh-side down here to really encrust the fish and get those flavors going. Korma is mild enough for kids to eat too and when something tastes this good, you’d be mad not to try it.

Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes.

Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour.

Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm.

Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it.

Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.
 

quick salmon tikka with cucumber yoghurt

Ingredients

• 2 naan breads
• 1 fresh red chilli
• ½ a cucumber
• 1 lemon
• 4 tablespoons natural yoghurt
• sea salt and freshly ground black pepper
• a few sprigs of fresh coriander
• 2 x 200g salmon fillets, skin on,scaled and bones removed
• 1 heaped tablespoon Patak’s tandoori curry paste
• olive oil

Method

 I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you. You'll be amazed at how quickly these cook.

• Preheat your oven to 110°C/225°F/gas ¼
• Pop your naan breads into the oven to warm through
• Halve, deseed and finely chop your chilli
• Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds
• Roughly chop the cucumber and put most of it into a bowl
• Halve your lemon and squeeze the juice from one half into the bowl
• Add the yoghurt, a pinch of salt and pepper and half the chopped chilli
• Pick the coriander leaves and put to one side

• Slice each salmon fillet across lengthways into three 1.5cm wide slices
• Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!)
• Heat a large frying pan over a high heat
• Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through

• Place a warmed naan bread on each plate
• Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon
• Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice

vegetable jalfrezi

Ingredients

• 1 medium onion
• 1 fresh red chilli
• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• a small bunch of fresh coriander
• 2 red peppers
• 1 cauliflower
• 3 ripe tomatoes
• 1 small butternut squash
• 1 x 400g tin of chickpeas
• groundnut or vegetable oil
• a knob of butter
• ½ a 283g jar of Patak’s jalfrezi curry paste
• 2 x 400g tins of chopped tomatoes
• 4 tablespoons balsamic vinegar sea salt and freshly ground black pepper
• 2 lemons
• 200g natural yoghurt

method

The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers.

To prepare your curry
• Peel, halve and roughly chop your onion
• Finely slice the chilli
• Peel and finely slice the ginger and garlic
• Pick the coriander leaves and finely chop the stalks
• Halve, deseed and roughly chop the peppers
• Break the green leaves off the cauliflower and discard
• Break the cauliflower into florets and roughly chop the stem
• Quarter the tomatoes
• Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
• Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces
• Drain the chickpeas

To cook your curry
• Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter
• Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
• Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste
• Stir well to coat everything with the paste
• Add the cauliflower, the fresh and tinned tomatoes and the vinegar
• Fill 1 empty tin with water, pour into the pan and stir again
• Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
• Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time
• When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice

To serve your curry
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.