Morning! Well have I got a treat for you. I have not one, not two, not three books… but four books from Storey Publishers to giveaway. I’m going to give them away as a bundle as I think anyone who likes one of them will like all of them. But first a little info on them and what I thought. READ MORE
If you’re feeling a little guilty about the over indulgence enjoyed by all the family over the festive period, then this recipe is for you. It’s positively virtuous. READ MORE
Tasty ideas for dinner time that are quick, easy and don’t cost the earth are always welcome in our house. Here’s a speedy, tasty recipe for flour crumbed fish happily using things already in your cupboard. Kids can certainly help with the preparation and if you want to freestyle the flavouring then just add whatever takes your fancy. Dill might be nice… There’s a video too!
One year ago: Choc dipped ice-cream cones and Sweetie covered ice-cream wafers and Razzamatazz ribs
Two years ago: Banana and custard melts and Thomas fairy cakes
Flour crumbed fish
Ingredients:
Mix the flour, dried herbs, hot paprika and a little black pepper in a dish. Dip the coley fillets in the flour mixture, make sure every bit of the fish gets really well coated. Brush off any excess flour then take 2 tablespoons of sunflower oil, pop this into a large frying pan and get it onto a medium heat. You know when it’s ready because you just take a little bit of the flour mixture and just drop that in and if it sizzles straight away that means its ready.Fry for 3 – 4 minutes then flip the fish over and fry again until cooked through – another few minutes. Once it’s ready take it off the heat and pop it onto a bed of watercress.
After ‘how do you ice the perfect cupcake?’ the next most popular question I get asked is ‘how do you stay so slim?’ which always makes me laugh as I am no skinny girl at all. I’m a very curvy size 14 in fact. I love food and hate having to restrict myself but every so often when I’ve been reaching for the biscuit tin that little too often or finishing off the boys tea before eating my own (such a bad habit.) I spend some time watching what I eat. I measure oil rather than flamboyantly drizzling it in the pan, I bake rather than fry and I try not to have that glass of wine when offered. This recipe is one that’s very useful to have up your sleeve for when the jeans feel a little too tight but you don’t want to compromise on flavour.
Comments gratefully received. And there’s a video too!
One year ago: Octonauts cupcakes and Walnut, fudge and Fleur de Sel cookies
Two years ago: Mutter paneer and Hot cross biscotti
Healthier fish & chips
Ingredients:
Preheat the oven to 200ºC, 180ºC fan, gas 6. Pour the oil into a large roasting tray and place in the oven for 5 minutes to heat. Carefully place the carrots and parsnips into the hot roasting tray with the crushed garlic, and mix together with a spoon until all are coated. Cook for 25 minutes.
Meanwhile, mix together the parsley and breadcrumbs. Then place the flour, egg, and the breadcrumb mix in separate dishes. Firstly dip the fish fillets in the flour, then the egg and finally the breadcrumb mix. Line a baking sheet with greaseproof paper. Place the breaded fish fillets on the tray.
Remove the carrots and parsnips from the oven, turn with a spatula, then place the courgette batons on top. Return the vegetables to the oven with tray of fish, and cook together for 20 minutes. The veg and fish will be ready at the same time. Serve the fish fillets with roasted vegetable chips and tartare sauce.
Holly Bell 