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Sunday, November 05, 2006

Fish Pie (on a budget!)


This is a lovely healthy dish and very cheap to make.

I used to blitz it up and freeze it for baby food too.

To serve 4 you will need:

4-5 peices of fish - I use the value white fish but you can use anything you like
4 eggs
Broccoli or spinach (or both)
Carrots or swede (or both)
Milk
Salt and Pepper
1oz grated cheese
Potatos
2oz plain Flour
2 oz butter

Method

Peel and chop the potatos and boil them for mashing. (I would probably use about 5-6 medium to large potatos)

Chop the vegetables, just use whatever you like, I use broccoli, carrots and swede, probably 3 carrots, half of a small swede and a medium florrett of broccoli. These need to be par boiled or steamed - whichever you have.

Put the fish in a large pan and put enough milk in to cover them. Bring to the boil and simmer for 5 minutes taking care not to let the milk boil over! Remove the fish from the pan and leave to drain and cool. Leave the milk to cool too.

Next boil the eggs until firm (about 8-9 minutes) Remove from the pan and leave to cool in cold water (this stops them from cooking anymore)

When the fish is cooled break up and check for bones, then put it into an oven proof dish along with the par-boiled vegitables.

Remove the eggs from the shell and chop into quarters. Put into the dish with the fish and vegitables.

The sauce
Melt the butter in a pan and add to it the flour, stir well and cook for about 2 minutes stirring continuously- this will cook out the taste of the flour.
Next add to it the milk that you cooked the fish in and bring to the boil. If the sauce has gone too thick you can add some more milk.

When the sauce has boiled, season to taste and pour it over the fish, veg and egg mixture. Just enough to cover the mixture is fine.

Mash the potatos and put them on top of the fish dish, sprinkle with cheese and put in a pre-heated oven (200C) for about 20-25 minutes.

And there you have it .

Fish pie on a budget!

I hope you like it.

Wednesday, November 01, 2006

Stuffed Chicken Breasts with Mushroom Sauce

This is a lovely tasty dish

To serve 2 you will need:

1 tablespoon olive oil
2 medium chicken breasts
250g or 8oz mushrooms
Juice and zest of 1 lemon
250g or 8oz streaky bacon
2 cloves garlic
250ml double cream

Method:

Finely chop the onions and the garlic.

Add the olive oil to a moderatly hot pan and add the onions and garlic. Fry gently until soft.

Chop the mushrooms and add to the pan with the lemon juice and zest.

Cook for about 5 minutes and then remove from the heat and leave to cool.

Slice a pocket into the chicken breast and stuff with about 1/2 of the mushroom and onion mixture.

Wrap the chicken with the streaky bacon and place on an oiled baking tray.

Cook in a pre-heated oven (190C) for about 35-40 minutes or until the chicken is cooked thouroghly.

To make the sauce:

Put the other half of the mushroom and onoin mixture into a sauce pan with the double cream and using a hand blender blitz until smooth.

Heat until it bubbles and pour over chicken

I serve mine with new potatos or rice.

Chilli and rice

This is a firm family favourite especially when served with warm tortillas

To serve 4 you will need:

2 tablespoons olive oil
500g beef mince (fresh or frozen)
2 medium onions
2 medium carrots
250g mushrooms
1 425g tin baked beans
1 425g tin chopped tomatos
1 green chilli
1/2 teaspoon tobasco sauce or 1 heaped teaspoon chilli powder
300g rice

Method:

Finely chop the carrots and onion and fry gently on a low heat until soft.

Turn up the heat and add the mince, fry until the mince is browned

Turn the heat down to moderate

Finely chop the chilli and add to the meat mixture along with the tobasco sauce or chilli powder

Add beans and tomatos.

Slice the mushrooms and add to the mixture.

Turn the heat down to a simmer and cook for about an hour or longer if you have time. Stirring occasionally.

Serve with rice and tortillas

I cook mine for about 5 hours in the slow cooker and its lovely!

Sometimes I will blitz up some vegitables such as a pepper or some carrots and add it to the mixture with the beans. Just to add a bit of extra goodness to it, and this way the children don't know it's there!

Warm Beef Salad

A lovely light and very easy meal

To serve 2 you will need

2 6-8 ounce rump steaks
1 bag ready to eat salad

Optional dressing - A choice of 2 or none at all

Dressing 1 - Honey and mustard

1 tablespoon wholegrain mustard
2 tablespoons honey

To make: Add the two ingredients to a bowl and mix well

Dressing 2 - Sweet chilli and red wine

1 glass red wine
1 chilli
1 tablespoon caster sugar

To make: Mix the three ingredients together and add to the pan in which you have cooked the steak. Heat on a high heat for 2-3 minutes until it has reduced by two thirds.


Method:
Fry your steaks however much (or little!) you like them cooked. For a well done steak it takes about 7-8 minutes a side and for a rare it takes about 3-4 minutes a side.

Once cooked leave to rest for 5 minutes while you arrange the salad on a plate.

Cut the steak into thin strips and arrange over the salad.

Drizzle with dressing if you wish and serve immediately

It's sometimes nice to add something different into the salad such as cheese, apple, grapes, carrot, anything you like really.

Enjoy

Beef in black bean sauce

This is gorgeous! Quite similar to my chicken in yellow bean sauce recipe.

To serve 4 you will need

1lb or 500g beef steak - any kind will do- sirloin is the best but the most expensive!
One small jar sharwoods black bean sauce
One fresh green Chilli
2 medium sized carrots
4 tablespoons honey
4 tablespoons dark soy sauce
4 teaspoons cornflour
2 tablespoons olive oil
4 oz or 100g cashew nuts
12oz or 300g rice, white or brown

Firstly put on your rice to boil

Cut the beef into thin strips trying to keep them as even as possible so that they cook in the same amount of time.

Cut open the chilli and remove the seeds. Now cut into fine rings

Peel the carrot and cut into very thin slices lengthways. This is very easily done with a peeler.

Mix together the black bean sauce , the honey and the soy sauce. Then mix the cornflour with 6 tablespoons water until smooth, and add it to the black bean mixture.

Heat one tablespoon of olive oil in a pan and fry the cashew nuts on a low heat until lightly toasted. These can burn very quickly so keep your eye on them. When they are cooked remove them from the pan.

Heat another tablespoon of oil in a pan and on a high heat cook the beef and the chilli for 3-4 minutes until the beef is sealed on all sides.

Now add the black bean mixture to the pan and stir over a medium heat until all the beef is glazed and the sauce is thickened.

How long you cook it for depends on how well you like your steak! I cook mine for a good 10 minutes because I like it well done.

Add the cashew nuts and serve with the rice.


Enjoy


 
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