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Showing posts with the label Cooking

Friday Recipe Fish Adobo

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Fish Adobo is  Filipino .  The fish is cooked using an inadobo style.   Inadobo means it is cooked in soy sauce, vinegar, and garlic; along with pepper or whole pepper corn, and dried bay leaves.  This the signature dish of the Philippines. You will find the video on the Gelo YouTube Channel here https://youtube.com/c/GeloSpicyChannel100621 Here is the recipe Ingredients 1 medium-sized fish, sliced 4  of garlic, peeled then minced 1⁄4 cup of vinegar 1⁄4 cup of soy sauce 1 teaspoon of whiole black peppercorns 1 cup of water 4-5 pieces of bay leaf 1 red chili pepper (optional) 3 tablespoons of cooking oil sugar Instructions Combine all the ingredients except for the cooking oil and sugar in a sauce pan. Bring to a boil over medium heat. Add the sugar according to your taste. Then reduce heat to low and simmer for 30 minutes. Turn the fish over halfway through the cooking time. When the fish is thoroughly cooked and the sauce is has thickened remove it from the heat. Transfer to a servin

Friday Recipe - Moroccan Fish Bastila (Pastilla)

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Friday Recipe - Moroccan Fish Bastila (Pastilla) How to make the famous Moroccan Fish Bastila, a savory thin flaky pie stuffed with fish and vermicelli.  Your friends and family will be asking for more! Ingredients Ingredients of the Filling: 1/2 pound of squid 1/2 pound of white fish (tilapia, cat fish, etc.) 1/2 pound of peeled shrimp 1/2 cup of finely chopped cilantro 1 1/2 tablespoon of lemon juice 4 oz of chinese vermicelli 1/2 teaspoon of crushed garlic A large pinch of saffron 1 teaspoon of paprika 1/4 teaspoon of cumin Red chili pepper (to taste) 1 teaspoon of salt (to taste) 1/4 teaspoon of pepper (to taste) Ingredients for the wrap: Spring roll pastry 2 egg yolks 4 tablespoons of butter Directions Steps to prepare the filling: 1- Cut the squid and white fish into small pieces. 2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes. 3- Remove the squid, fish, and

Life really isn't too short to stuff a mushroom here is a recipe!

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I am of the generation of women that grew up believing life really was too short to stuff a mushroom.  Here is a really cool little video showing that we were wrong. Chorizo stuffed mushrooms - the easiest stuffed mushrooms recipe ever. In under 5 minutes, watch as a lovely appetizer is prepared. 

The Philosophy of Food! My Perfect Recipe - Just for You - Ratatouille

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   For me the perfect recipe is simple, colourful and delicious.  Here is all I need for a perfect evening at home.  Really, it is a very easy recipe.  All you need to add is some lovely, chunky, fresh bread. Ingredients ·          4 tbsp  olive oil ·          2 medium onions, quartered ·          2 cloves of garlic, crushed ·          1 red pepper, sliced ·          1 yellow pepper, sliced ·          2 large aubergines, halved horizontally then sliced into 3cm pieces ·          3 medium courgettes, sliced into 3cm pieces ·          400 g canned chopped tomatoes ·          small bunch of basil, leaves torn ·          2-3 sprigs of thyme ·          Red wine or vinegar and sugar – added for a more intense taste but optional Method   1.      Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.  2.      Add the peppers, aubergines and courgettes and thyme. Season with salt and pepper, stir and cook for a further 20 minutes wit

Food and a New Philosophy

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A    I ’ve always had a problem with food!   Most of my family have had connections with the land in the past.   Unfortunately my physique, and my taste in food, seems very much more suited to hard physical labour in all weathers in the great outdoors, rather than the sedentary existence I lead now. Even when I am racing around Central London going to meetings, I don’t seem t o use up the energy my appetite seems to want me to consume.  My rather gentle approach to exercise doesn’t help.  It really should be a lot more than walking to the station a few times a week. So I’ve made a decision. I am going to develop a philosophy of eating that treats it almost as  meditation .    In future I shall take much more time to relish what I eat.   I shall work towards having as varied as diet as possible.   And each thing I eat will be the object of my contemplation.   I shall think in detail about what it is and where it comes from.   I shall honour those who have grown or raised it a