Yes, another River Cobbler recipe! You could use any white fish though.
Total calories = approx 400
Serves: 1
Total Quantity: ?
Serving size: ?
Calories: 400
For the roasted veg:
100g courgette
50g onion
80g Cherry tomatoes
75g Mixed Peppers
Dash of olive oil
1 clove garlic
Sprinkle of thyme
Sprinkle of rosemary
Pinch paprika
Pinch salt n pepper
Pinch veg stock
Pinch mixed Italian herbs
For the wedges:
250g Charlotte potatoes (175cal)
Sprinkle of Thyme
Sprinkle of rosemary
Pinch paprika
Pinch salt n pepper
5 squirts oil.
Squeeze of garlic purée
For the fish:
River cobbler fillet (approx 120cal)
2 slices lemon
1. Slice veg in chunks and place in oven proof dish, sprinkle with herbs and oil.
2. Slice potatoes into wedges. Place in bowl and cover with herb mix and a few squirts of oil. Coat potatoes well. Place on an oven tray.
3. Place the fish into an oven proof dish and place sliced lemon on top.
4. Heat the oven to 220degrees.
5. Put the vegetables and potatos into the oven for 10mins.
6. When the 10mins is up, put the fish in for 15mins. After the additional 15 mins is up take the veg and fish out and put the fish on top of the veg, pouring all the fish juice over the top. Put the fish/veg back into the oven for 5mins.
7. Serve in the dish with the wedges on the side
Showing posts with label Winter. Show all posts
Showing posts with label Winter. Show all posts
20 October 2009
17 October 2009
Beetroot soup
I'm not sure about this one! The recipe was taken from one with pomegranate added too. When I made this I added 8 tbsp of pomegranate juice that I squeezed from one. The carrots and beetroot had already made the soup sweet enough, so I really don't think the pomegranate is actually necessary! I've only tasted the soup so far and haven't had a bowl full yet. I think it is a bit too sweet - and I do generally have a sweet tooth. So not sure on this one but here's the recipe anyway if I want to try it again!
EDIT: I tried a bowl full of the soup and it was really actually quite nice! I think it's the kind of soup that you have to be in the mood for something sweet!
Serves: 4
Total Quantity:1600ml
Serving size: 400ml
Calories: 325 kcals total, 80 kcals per serving
150g red onion - diced
Squirt of garlic puree
200g carrots - diced
1/2 tsp ground coriander
2 tsp veg stock
1 litre water
500g cooked beetroot, sliced
1tsp dill
1. Fry the garlic, onion, and carrots until soft
2. Add corriander, stock, water and beetroot. Bring to the boil and simmer for 20 mins.
3. Add the dill and blend.
Source:
Adapted from: http://www.goodtoknow.co.uk/food/149278/Beetroot--amp--pomegranate-soup left out the parsnips and found the pomegranate juice unnecessary (Especially when pomegranates are quite pricey!)
EDIT: I tried a bowl full of the soup and it was really actually quite nice! I think it's the kind of soup that you have to be in the mood for something sweet!
Serves: 4
Total Quantity:1600ml
Serving size: 400ml
Calories: 325 kcals total, 80 kcals per serving
150g red onion - diced
Squirt of garlic puree
200g carrots - diced
1/2 tsp ground coriander
2 tsp veg stock
1 litre water
500g cooked beetroot, sliced
1tsp dill
1. Fry the garlic, onion, and carrots until soft
2. Add corriander, stock, water and beetroot. Bring to the boil and simmer for 20 mins.
3. Add the dill and blend.
Source:
Adapted from: http://www.goodtoknow.co.uk/food/149278/Beetroot--amp--pomegranate-soup left out the parsnips and found the pomegranate juice unnecessary (Especially when pomegranates are quite pricey!)
Big Winter Sausage Casserole
This makes a MASSIVE pot of sausage casserole, so you might want to half or cut down the recipe to make a smaller quantity but I made a big cart load so that I could freeze it and have it through the week. I found that this turned out best when I mixed up the casserole the night before, and divided it into pots and when cooled popped it in the fridge. The flavors got stronger and the casserole thickened. The following day I grilled the sausages and added them. Next I boiled the potatoes and added them too. I popped them in the oven at 200 degrees for 15mins. You could microwave them though for a quick dinner. Alternatively, leave the potatoes out and have a pile of mash on the side! DONT leave the red wine out, it's absolutely essential and gives such a nice smell when you take the casserole out of the oven, and a great taste!
Serves: 10
Total Quantity: ?
Serving size: ?
Calories: 3400 cals total, 340cals per serving
Ingredients:
Teaspoon garlic purée
500g Red Onion - in thin slices (185kcal)
300g Celery - finely diced (51kcal)
400g Red Pepper - cut chunky (120kcal)
450g Carrots - Half lengthways, then slice (126kcal)
400g Mushrooms - Thick Slices (52kal)
200g Sweetcorn (164kcal)
Tin of Haricot beans Drained - 235g (150kcal)
2 tins Chopped tomatoes (208kcal)
200ml Red wine (160kcal)
Tin of baked Beans +juice - I use Tesco's value beans as I find that they have the lowest calories and are cheap (210kcal)
2 tablespoons Tom purée (28kcal)
500ml chicken stock (20kcal)
20g corn flour (73cal)
3 bay leaves
Salt and pepper to taste
3 tsp oregano
2 tsp smoked paprika
2 tsp mild chilli powder
16 Tesco Light Choices Cumberland Sausages (72 cals per sausage - 1152cals total)
1 kg potatoes chopped in small cubes (700cal)
Method:
1. Fry the onions, garlic purée and celery in a few squirts of oil.
2. Boil the carrots until tender
2. Put the potatoes on the boil
3. Add pepper, mushrooms, cooked carrots, and sweetcorn and fry.
4. Add the wine
5. Add the chopped tomatose, beans, tomato puree and stock.
6. Add all of the herbs and spices and simmer for 5 mins.
7. Mix 2 tsp of corn flour with some of the liquid from the casserole in a separate bowl, then add the corn flour mix to the casserole
8. Grill the sausages, then cut in strips then add them to the pot
9. Drain the potatoes and then add them to the casserole.
Source:
I wanted to make a sausage casserole, but also a sausage soup recipe. However, I thought I might as well just join the two together! So this is a merge of the following 2 recipes along with my own twist on it all: http://www.goodtoknow.co.uk/food/284431/Quorn-sausage-casserole and http://www.goodtoknow.co.uk/food/148875/Sausage-and-bean-soup
Serves: 10
Total Quantity: ?
Serving size: ?
Calories: 3400 cals total, 340cals per serving
Ingredients:
Teaspoon garlic purée
500g Red Onion - in thin slices (185kcal)
300g Celery - finely diced (51kcal)
400g Red Pepper - cut chunky (120kcal)
450g Carrots - Half lengthways, then slice (126kcal)
400g Mushrooms - Thick Slices (52kal)
200g Sweetcorn (164kcal)
Tin of Haricot beans Drained - 235g (150kcal)
2 tins Chopped tomatoes (208kcal)
200ml Red wine (160kcal)
Tin of baked Beans +juice - I use Tesco's value beans as I find that they have the lowest calories and are cheap (210kcal)
2 tablespoons Tom purée (28kcal)
500ml chicken stock (20kcal)
20g corn flour (73cal)
3 bay leaves
Salt and pepper to taste
3 tsp oregano
2 tsp smoked paprika
2 tsp mild chilli powder
16 Tesco Light Choices Cumberland Sausages (72 cals per sausage - 1152cals total)
1 kg potatoes chopped in small cubes (700cal)
Method:
1. Fry the onions, garlic purée and celery in a few squirts of oil.
2. Boil the carrots until tender
2. Put the potatoes on the boil
3. Add pepper, mushrooms, cooked carrots, and sweetcorn and fry.
4. Add the wine
5. Add the chopped tomatose, beans, tomato puree and stock.
6. Add all of the herbs and spices and simmer for 5 mins.
7. Mix 2 tsp of corn flour with some of the liquid from the casserole in a separate bowl, then add the corn flour mix to the casserole
8. Grill the sausages, then cut in strips then add them to the pot
9. Drain the potatoes and then add them to the casserole.
Source:
I wanted to make a sausage casserole, but also a sausage soup recipe. However, I thought I might as well just join the two together! So this is a merge of the following 2 recipes along with my own twist on it all: http://www.goodtoknow.co.uk/food/284431/Quorn-sausage-casserole and http://www.goodtoknow.co.uk/food/148875/Sausage-and-bean-soup
Simple Broccoli soup
This soup is great! I've been eating it all week now, and still love it! It works out really cheap if you make a nice big batch - About £4.00 for 10 pots worth.
Serves: 10
Total Quantity: 4000ml approx
Serving size: 400ml per pot
Calories: 80cals per pot
Ingredients
1600g broccoli
2 litres water (approx)
4 tsp vegetable stock
100ml low cal creme fraiche (I use Tesco Healthy Living - 170cals per 100ml)
Salt and Pepper
Method:
1. Boil the broccoli in the salted water
2. Drain the broccoli, reserving the water.
3. Blend the broccoli with a little of the water until thick.
4. Add the water (You may not need to add all add it gradually and stir it in checking thickness), vegetable stock and salt and pepper to taste (i.e. add more salt, pepper and veg stock as you feel necessary).
5. Blend the broccoli up with the water and boil.
6. Add the creme fraiche and blend again (Add more than in the ingredients if you want it creamier).
Source:
Adapted from Gordon Ramsey's Broccoli soup that I saw him cook on TV once. From what I remember he just used broccoli and the water from the broccoli. The creme fraiche is my healthy addition to make it a bit creamier and I think it really works!
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