Monday, 31 March 2014

Stir Fried Kale

This stir fried kale dish was decided upon when our veg box provided a bag of kale and a 'free' red chilli.  Sous Chef J liked the idea of "something spicy" and we decided to try using it with kale.

We gathered the ingredients and prepared them for cooking.  To do this, the kale was washed and sliced and the garlic and chilli were chopped.

Next, some oil was placed in a frying pan and heated before adding the garlic and chilli.

Once the garlic and chilli was sizzling nicely, the chopped kale was added with a dash of gluten free soy sauce (tamari).

After a few minutes, the kale had fried well and the chilli and garlic was mixed through.

We served the kale with some steamed salmon and purple sprouting broccoli. 

A very quick and easy way to serve kale with a spicy kick!

Thursday, 13 March 2014

Simple Salmon Fishcakes

It's a bit of a stretch to call this a recipe... it's more of a matter of assembling things!  A simple store-cupboard meal which we enjoy and hope you will too. 

The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.

After draining the tinned salmon, the bones and skin were removed.

The salmon was then mixed in with the mashed vegetables and seasoned well.

Next, the salmon/mash mix was formed into little patties/fishcakes using a silicone measuring cup... you could also use ramekins, spoons or your hands to do this.

Once formed, the fishcakes were coated in beaten egg.

Having heated some butter and oil in a frying pan, the fishcakes were cooked until golden brown.

We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.

Thursday, 27 February 2014

Chocolate Fudge


Forget the calories involved in this dish... if you're bothered about them, then this recipe is not for you!  We've been trying to make fudge for a couple of years (not continuously!) and found this recipe online which seemed promising... it needs just one can of condensed milk (397g), 4 Tablespoons of butter (we used 62g) and a POUND of chocolate (eek).

Gathering the chocolate, we went for a mixture of bars (broken up), chips and nibs... milk and plain.

Then the butter and chocolate were placed in a metal bowl which went over a pan with boiling water in.

At this point the condensed milk was added and the mix was left to heat through.

We then stirred the mix regularly until it was smooth before turning into a greased and double clingwrap lined Pyrex dish.

The fudge was then left to cool before being covered with more cling film and then put in the fridge to set completely.  Once cooled it was divided into very small pieces and stored in airtight containers.  We put some in cellophane bags for gifts for friends and the rest was ALL FOR US!  (it did last a very long time)