Wednesday, 22 January 2014

Fish Supper

Soy, Honey and Sesame  Salmon with Stir fry veggies (serves 2)


This is great for a midweek supper when you are super hungry and need a quick meal but still want bags of flavour. I've used cabbage and red peppers in my stir fry just because they were in my fridge, you can use any veggies – its ideal to use the stuff that’s been sitting in your fridge for a while…

I love visiting the local Chinese supermarket especially for Asian vegetables and to stock up on the sauces used in this recipe. It also has a restaurant upstairs which serves amazing fresh sushi and dimsum!

I find making my own stir fry sauce tastes a lot better than any packets and also you know exactly what is going into your dinner. My time saving tip in this recipe is to use frozen ginger or garlic – I just buy this fresh and whiz it up in my mini food processor and pop it into my freezer.  Pull it out when you need it and just break a piece off to use. 

Enjoy J


Ingredients
2 Salmon Fillets
1 tsp Olive oil
1 tsp sesame oil
3 tbsps Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Honey
½ tsp Chilli Flakes
¼ tsp Sesame seeds
¼ Lemon
½ Onion
3 Spring Onions
1 tbsp. Garlic
1 tbsp Ginger
½ tsp Chillies
2 cups Cabbage
1 Red Peppers
1 tbsp Oyster Sauce
½ tsp Rice wine vinegar
¼ cup Coriander
¼ tsp Black Pepper
½ tsp Chinese Five Spice

Equipment
Frying Pan
Wok

Steps

1.Chop up all vegetables and finely chop coriander


2.Heat up the olive oil in frying pan and the sesame oil in the wok for a few minutes on a medium heat

3. Add onions, spring onions, garlic and ginger into wok and stir fry for 2-3 minutes



 4.Add salmon to frying pan (skin side down to get this crispy)


 5.Add chillies, cabbage and red peppers to wok – stir fry for a further 1-2 minutes

6.Turn salmon over after 3-4 minutes to cook through on both sides

7.Add dark soy sauce (2tbsp), oyster sauce, red wine vinegar, black pepper, Chinese five spice and coriander to stir fry – cook through for 1-2 minutes and stir fry is ready

8.Add remaining dark soy, light soy, honey, red chilli flakes and sesame seeds to salmon  – cook for further
1-2 minutes ensuring salmon is cooked all the way through, finish with a final squeeze of lemon

9. Transfer stir fry to a bowl and place salmon on top – enjoy eating with your favourite chopsticks.

Sunday, 19 January 2014

Something Sweet

So in my family whenever you are celebrating anything or begin something new such as a new house, new car, new baby,  new husband etc you start with something sweet and who am I to argue with tradition – so here is my something sweet –  a loaf cake.

I like baking loaf cakes because they take a long time in the oven which means you can have a few cup of tea while still under the excuse of ‘cooking’.  Also they don’t need them to cool down before you can decorate and eat them and they taste great while still warm and fresh from the oven. This one in particular is great for the rainy and cold weather we have been going through lately in the UK and is yummy with fresh custard or ice cream.

The recipe came about because I had lots of normal apples to use up and adapted this from a pear and chocolate cake which would also work just as well.

Apple, Cinnamon and Chocolate Loaf

Ingredients
150g stork
160g light brown sugar
3 eggs
1 tsp vanilla extract
125g plain flour
2 tsp baking powder
2 tsp ground cinnamon
25g cocoa powder
100g chocolate chops
2/3 royal gala apples
1 tbsp of flaked almonds
1 tsp of brown sugar

Equipment
900g loaf tin
Greaseproof paper
Electric whisk – I used a stand mixer

Steps

1.Pre- heat oven 160 degrees for a fan oven (180 degrees for normal or gas mark 4) and line the loaf tin with greaseproof paper ( I find a quick spray of cooking spray makes it stick easier to the tin).

2.Cream together the sugar and stork (you could use unsalted butter I've always just used stork in cake mixtures) for around 5 mins until a nice pale beige colour

3.Whisk together the eggs and vanilla extract

4.Mix the flour, baking powder, cinnamon and cocoa together.

5.Lower the speed on the stand mixer or electric hand whisk and pour in half the eggs and sift in half the dry ingredients – mix together




6. Pour in remaining eggs and sift in remaining dry ingredients and mix together briefly. You don’t want to whisk too much once the flour is added.

7.Chop up apples and reserve around a dozen thin slices for the top of the cake. Stir in the chopped apples along with the chocolate chips into the cake mixture and pour into the cake tin.



 8.Top with the reserved apple slices, almonds and brown sugar (gives a lovely crunchy top)



 9.Bake for 60 mins or until a wooden skewer comes out clean (apart from melted choc chips)




The Beginning

Hi, my name is Rupreet and in my ideal world I would love to spend all my time cooking and eating delicious food.

 Unfortunately though, in the real world like most of you, I have to spend my day juggling the demands of life including commuting on public transport, a demanding job, managing a home and trying to get a tasty healthy dinner on the table by a decent hour.


I've
 always loved cookbooks and cooking shows because of my love for food and I think subconsciously all of this must have been going into my head.


I've
 only really gotten into the cooking side over the past year since me and my husband (Mr S) moved into our new house and I got a brand new kitchen to play in.  Mr S is not only chief food taster but also my biggest critic and fan( probably because I feed him every day and he also likes food), so all recipes on here have passed the Mr S test.


 Friends and family were quite shocked that most of the dishes coming out of my kitchen were very tasty especially for first attempts. I was more shocked and knew I was doing something right when I started getting asked how I’d made that.


 Wanting to replicate the recipes I read about in my ever growing cookbook collection and also watch on the many TV shows I record, is the main reasons behind me getting in the kitchen. Other inspiration for my food comes from being inventive to finish up whatever is in the fridge, along with trying to replicate food 
I've eaten in restaurants or on holiday and also the food I've grown up eating – which I'm sure my mum will take all the credit for.  


 The idea behind this blog is to provide easy to follow recipes along with the some inspiration to answer that daily question of what ‘shall I cook tonight’ and some pretty pictures to make you hungry while reading.