Perfect rosti

Perfect Rosti

Breakfast is the most important meal of the day and a cooked breakfast can comprise of so many different elements. This morning I enjoyed griddled tomatoes, fried eggs, fried sweetcorn, toast and rosti. Rosti is a great and quick way to enjoy potatoes in the morning as they do not take too long to prepare. Any they go so well with ketchup!

Ingredients:

2 potatoes

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 tablespoons vegetable oil

Peel and wash the potatoes. Grate the potatoes over a clean tea towel. Draw the tea towel up together and squeeze out the water from the grated potato into the sink. 

Open up the tea towel and sprinkle the salt and pepper over the potato. Using your fingers, toss the potato around so that the salt and pepper is evenly spread. 

Gather about 2 tablespoons of potato in your hands and clasp your hands together to form patties of potato. Place them on a chopping board/plate as you go along. 

Heat the oil in a frying pan over a medium to high heat. When the oil has heated up, carefully add the potato patties with a metal spatula, pressing down gently as you go along. The patties should sizzle. 

Fry each side until golden brown on each side, about 5 minutes each side. 

Enjoy with your cooked breakfast.  

Tinned Mackerel Curry

Tinned Mackerel Curry

Tinned mackerels are a great source of omega 3 and suit most budgets. This is an easy and quick recipe which combines tinned mackerel with a aromatic curry sauce.  

Ingredients:

2 tablespoons vegetable oil

1 tablespoon fenugreek seeds

1 teaspoon mustard seeds

1 tablespoon curry leaves

1 onion

2 cloves garlic

1 tomato

1/4 teaspoon turmeric powder

1/2 teaspoon cinnamon powder

1/2 pepper

400 ml water

1 tin mackerel in tomato sauce

1 long chilli

1/2 teaspoon ground pepper

1 teaspoon salt

200 ml coconut cream

Heat the oil in a frying pan over a medium heat. Add the fenugreek, mustard seeds and curry leafs and swirl around in the pan to season the oil. When the mustard seeds being to pop, add the finely chopped onion and garlic and stir occasionally until softened. 

Add the diced tomato, turmeric powder, cinammon powder and diced pepper and cook for another few minutes. 

Add the water and bring to a boil. Simmer for 5 minutes before adding the mackerel, salt, pepper and coconut cream. Allow to simmer for another 15 minutes. 

Enjoy with brown rice for an even healthier meal. 

Chilli tomato omelette

Chilli Tomato Omelette

Omelettes are a quick and easy comfort food which is easy to adapt to your own preferences. This recipe adds the sourness of tomatoes, the heat of chilli and the sweetness of sweetcorn.

Ingredients:

3 eggs

2 tablespoons olive oil

1 long chilli

1 handful frozen sweetcorn

1 tomato

1/2 onion

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Heat one tablespoon of the oil in a frying pan over a medium heat. Put the grill on in your oven to a high setting. When the oil has warmed up fry the onions and garlic for a few minutes until soft and just starting to brown. Add the finely chopped chilli and diced tomato, stirring occasionally for 5 minutes. Season with half of the salt and pepper.

Whisk the eggs together with the remaining salt and pepper. Add to the pan and gently swirl the pan to ensure that the egg is evenly spread. Cook over a medium heat for a few minutes until the base is cooked. Finish off by placing under a high grill for a couple of minutes being careful to ensure the omelette does not burn. To serve, fold the omelette over twice to get a quarter fold. Enjoy with some homemade baked beans and toasted gluten free farmhouse bread. 

Baked beans

Baked Beans

Baked beans are one of those foods which is commonly associated with the convenience of a tin, such is the success of the companies who have built empires around serving us up tins of beans. However, it is always rewarding to break such assumptions by making your own. Even though it takes some time the convenience is in the fact that you can make enough to keep for later and at the same time saving some money. You can also decide which beans you wish to add!

Ingredients

1 onion, chopped

1 tin chopped tomatoes

1 tin mixed beans

1 tin cannelloni beans

200 ml water

1 tablespoon brown sugar

1 teaspoon white wine vinegar

1 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon fish sauce

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 tablespoon fresh oregano

Pour the olive oil in a saucepan over a medium heat. Add the chopped onion and garlic and allow to cook for a couple of minutes until translucent and soft. Stir occasionally to prevent the onions browning. Then add the chopped tomatoes, water, sugar, vinegar, salt, pepper, fish sauce, Worcestershire sauce and thyme. Bring to a boil, stirring occasionally and then lower the heat to allow it to simmer for 5 minutes. Add the drained beans and continue to simmer for 10 minutes. At the end add the fresh oregano. 

The beans should be coated in a relatively thick sauce and will keep in an airtight container in the fridge for a week. 

Sardines on toast

Sardines on Toast

Sardines on toast do not immediately inspire most foodies but there are times when a quick meal is all you need. This is a recipe with a bit of an Asian twist on the old classic. It kicks enough of a punch with the addition of sambal oelek to make you forget the boring old sardines on toast!

Ingredients:

2 tins sardines in spring water

1 tablespoon olive oil

3 tablespoons sambal oelek

3 tablespoons tomato sauce

1/2 teaspoon ground pepper

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

Toasted gluten free farmhouse bread

Pour the olive oil in a small saucepan over a medium heat. Add the sardines and sambal oelek and mix to combine. Heat together for 1 minute. Add the tomato sauce, salt and pepper and heat for another three minutes, stirring occasionally. Take off the heat and drizzle the extra virgin olive oil on top, stirring to combine.  

Enjoy a heaped tablespoon of the sardines on top of buttered toasted gluten free farmhouse bread. 

Nasi Lemak

Nasi Lemak

Nasi Lemak is a wonderful Malaysian recipe which has an Indian influence but utilises ingredients common to Malaysian towns. It ought to be more readily available though since it is essentially simple but great comfort food with elements that work so well together: the spiciness of the anchovies sambal, the saltiness of the roasted peanuts, the refreshing relief of the cucumber and the salty sweetness of the coconut rice. I enjoy this dish almost every week now with good reason. 

This dish is also great since it is naturally gluten and dairy free. Asian cooking has the advantage of not being tied to wheat and so generations have learnt to create dishes which are rice based. A real bonus for those with an intolerance to gluten. 

Ingredients:

Anchovies sambal

12 dry red chillis

1 tablespoon belacan

1 white onion
3 cloves garlic
1 teaspoon ground coriander
2 tablespoons seedless tamarind
600ml water
1 teaspoon salt
2 tablespoons palm sugar
140g dried anchovies (ikan bilis)
1 red onion

Coconut rice

1 cup white rice
1/2 cup coconut cream
2 cups water

Accompaniments

Handful peanuts with skins left on
1 teaspoon oil

1 cucumber

1 egg per person

Wash the rice thoroughly by placing in a sieve and running water over it under a tap. When the water runs clear this is a sign that the starch has been removed. Place the rice in a large pan and add the coconut cream and water and a pinch of salt. Stir briefly and place over a low/medium heat with the lid on top. Cook over a low heat until the liquid has been absorbed - about 15-20 minutes. Check occasionally but be careful not to leave the lid open for too long as this slows the cooking process. 

When the liquid has been absorbed, leave the lid on and allow the cooking process to continue for 15 minutes. 

Preheat the oven to 180C/fan 150C and place the peanuts onto a baking tray. Add the oil and stir the nuts to ensure they are all oiled. Pop into the oven and leave to roast for about 15 minutes or until light brown. Add some salt to taste and leave to one side to cool. 

To prepare the sambal, first place the tamarind in a saucepan over a medium heat together with the water and bring to the boil. Stir occasionally and leave to simmer for 15 minutes or until the tamarind has dissolved. Pour the water into a cup through a sieve. Go through the tamarind that is left in the sieve discarding any pieces of shell. Add the tamarind solids to the tamarind water and leave to one side. 

Rinse the anchovies briefly in some water. Pour 2 tablespoons of oil to a large frying pan over a medium heat. When the oil is hot, add the anchovies and fry for about 3 minutes stirring occasionally. Spoon the anchovies into a bowl and leave to one side.

Add the chillies, belacan, garlic and coriander to a food processor. Roughly chop the white onion and add to the processor. Pour in about 2 tablespoons of oil and process together for 4 minutes. 

In the same frying pan, add 2 more tablespoons of oil over a medium heat and pour in the onion paste. Fry stirring for about 5 minutes, adding a little water if the onions start to catch and get too dry. 

Roughly chop the red onion and add to the onion paste together with another tablespoon of oil. Stir occasionally over a medium heat and allow to cook for 5 minutes. 

Stir in the fried anchovies and allow to cook for 30 seconds. Pour in the tamarind water and add the salt and finely chopped palm sugar. Bring to the boil before lowering the heat and allowing to simmer for 20 minutes. 

To assemble the nasi lemak, fry one egg for each person and roughly chop the cucumber. 

Place some of the coconut rice in the middle of the plates. Place the fried egg on top, Arrange the anchovies sambal, roasted peanuts and cucumber around the rice. Enjoy!

Gluten free pizza

Gluten Free Pizza

Anyone who has tried some gluten free pizza bases offered know what a disappointment they can be especially when they resemble dried cardboard! This recipe provides a quick and easy make at home pizza base together with an easy tomato sauce.

Ingredients:

1 cup rice flour

2/3 cup potato flour

1/3 cup tapioca flour

1 teaspoon fast action yeast

1 teaspoon xanthum gum

1/4 teaspoon salt

1 teaspoon caster sugar

1 tablespoon olive oil
215 ml hand hot water

Cornflour for dusting

1 onion
2 cloves garlic
1 can chopped tomatoes
3 tablespoons tomato paste
1 handful fresh oregano 
1 teaspoon salt
1/2 teaspoon pepper

Choice of toppings:
Lactose free cheese, prawns, roasted potatoes, olives, fresh tomatoes, chargrilled aubergine, chargrilled peppers, anchovies. 

Grease a baking tray or pizza tray. Dust a large surface/wooden board with cornflour.  

In a large food mixer with the dough paddle attached, combine the flours, yeast, xanthum gum, salt, sugar and olive oil. Turn on the mixer on the first setting and gradually pour in the water. Allow to mix for one minute whilst a dough forms. If there are sections which are not being mixed, feel free to scrape the sides and continue mixing. Alternatively this can easily be done by hand in a large mixing bowl. 

Roll the dough out onto the prepared surface, occasionally turning over until the dough is to the desired thickness between 3 to 5 millimetres. 

Carefully place the dough onto the prepared tin. Lay an oiled sheet of cling film over the dough. Place in a warm place and allow to rest for at least 20 minutes or until the dough puffs up slightly. If you are making this ahead you can place in the fridge after proving for 20 minutes. 

You can prepare the tomato base in advance as well by heating a tablespoon of olive oil in a pan over a medium heat. Add the finely chopped onions and garlic and cook, stirring occasionally for 5 minutes. Add the tomatoes and tomato paste along with a 1/4 can of water and the oregano. Leave to simmer for at least 30 minutes stirring every once and a while until the sauce is very thick. Add the salt and pepper and leave to one side. 

To make the pizza, preheat the oven to 220C/fan 200C and simply spread some of the tomato sauce on top of the prepared pizza base being careful not to press down too much on the dough. Arrange your choice of toppings and drizzle with a little olive oil and pepper. 

Pop into the oven for 15-18 minutes and enjoy wonderful gluten free pizza that does not resemble cardboard! 

 

Here follows the birth of a pizza in pictures:

Mexican mackerel tortilla sauce

Mexican Mackerel Tortilla Sauce 

Mexican food ought to be a safe haven for those with intolerances since it is corn and vegetable based. Unfortunately you have to be alert for tortillas which also contains wheat flour. Having said that it is a fresh and healthy cuisine to try. I reluctantly call this sauce Mexican since I am not sure whether the ingredients are traditionally Mexican. It does go wonderfully well with tortilla shells though and incorporates a healthy element in the oily fish.

Ingredients:

3 cloves garlic, chopped

1 teaspoon chopped ginger

1 onion, finely chopped

2 bay leaves

2 cloves

1 can chopped tomatoes

3 fresh tomatoes, chopped
1 chilli, chopped
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 can mackerel in tomato sauce
1 cup sweetcorn

10 tortilla shells

Pour 2 tablespoons of oil in a large frying pan over a medium heat. Add the bay leaves and clove and allow to fry in the oil for 30 seconds. Add the garlic, ginger and onion and fry, stirring occasionally for 5 minutes. If the onions are catching, add a few tablespoons of water to moderate the heat. 

Add the chilli and fry for 1 minute. Add the tomatoes and half a can of water. Add half of the salt and pepper and bring to the boil stirring occasionally. 

Once the sauce has come to the boil add the coriander and cinnamon and allow the sauce to simmer over a low heat for 40 minutes stirring every so often. 

Add the mackerel, breaking the fish into chunks together with the sweetcorn and allow to simmer gently for a further 40 minutes or until the sauce has reduced to a thick consistency. 

Cook the tortilla shells according to the instructions on the packet. 

Fill the shells with the sauce and enjoy.  

Okra Curry

Okra curry - scary looking!

Okra Curry

Okra is one of those vegetables that can be scary as it appears so exotic and difficult to cook. It is however very easy and so nutritious.

Odd but delicious

Ingredients:

250g okra (ladyfinger) trimmed and cut into 3cm pieces
1 tbsp ghee
1 tsp curry leaves
1 tsp mustard seeds
3 garlic cloves, chopped
1 tsp curry powder
1 tsp turmeric powder
5 tbsp water

Heat the ghee in a wok or saucepan over a medium heat and when it is hot add the mustard seeds and curry leaves. When the mustard seeds start to pop, add the chopped okra together with the garlic. Stir quickly then add the curry and turmeric powders. Reduce the heat and allow the okra to cook for about 10 minutes. Add a tablespoon of water  every couple of minutes to stop the okra from catching and to allow the spices to mix with the okra. 

Lovely flavours

Enjoy with a curry of your choice.

Fragrant Prawn Curry

Fragrant Prawn Curry

Fragrant Prawn Curry

Mrs NMFS and I were recovering from a cold so I wanted to have some spicy food for dinner to make us feel better and help us on our way to recovery. I looked at what we had in the fridge and freezer and decided on indulging with a nice fragrant prawn curry. 

Tiger prawns

Ingredients:

300g raw deveined, shelled prawns
2 tsp turmeric powder
2 tbsp ghee, (clarified butter)
2 tbsp vegetable oil
5 green cardamom, split
4 cloves
1 tsp cinnamon
3 bay leaves
2 whole dried chillies
1 onion, chopped
1 tsp sugar
4 cm ginger, finely chopped
1 1/2 tsp mild red chilli powder
2 tsp ground cumin
200 ml coconut milk
1 handful fresh coriander leaves chopped

Prawns in turmeric!

Defrost the prawns and mix in a bowl with some salt and the turmeric powder. Leave to rest for 10 minutes whilst you gather the rest of the ingredients.

Fragrant spices

In a wok or large saucepan, heat the ghee until it begins to brown. Pour into a small bowl. Add 1 tsp of vegetable oil into the same wok or pan and when hot, add the prawns and cook for 2 minutes until just cooked. Place in a bowl and leave to one side whilst you prepare the spicy onion mix. 

In the same wok or pan, add the browned ghee and when hot add the split cardamoms, cloves, bay leaves and chillies and cook for about a minute. Then add the onions, sugar and ginger and mix until the onions soften. Add the cinnamon, cumin and chilli powder and stir. Add tablespoons of water to the mix as it starts to dry up and catch on the bottom of the wok or pan. 

After a few minutes of frying the spices, add the coconut milk and allow to simmer for 2 minutes before adding the prawns. Add salt to taste. Leave to simmer for 10 minutes and add water if the sauce needs to be thinned out. 

Add the coriander and mix into the curry and allow to cook for a further minute. Leave to cool and enjoy hot with rice or roti. This dish will taste even better the next day after all the flavours have had more time to get to know each other.

Enjoy!

Mauritian Sardine Rougaille–sardines and tomatoes curry

Sardine Rougaille

Mauritian Sardine Rougaille

This is a Mauritian staple and so simple. As ever, I have made a few variations to reflect my Western roots and hence the addition of some not so authentic ingredients. Hopefully this is progress!

Vibrant red tomatoes

Ingredients:

1 tbsp olive oil
1/2 onion
500g chopped tomatoes
1 tsp light muscovado sugar
1 tsp Worcestershire sauce
1 long green pepper
1 chilli
2 tins of sardines
1 handful fresh coriander leaves

Long green pepper

Place the olive oil in a medium saucepan over a medium heat then add the chopped onion and gently fry until softened. Add the chopped tomatoes and seasoning, sugar and Worcestershire sauce. Stir and allow to come to bubble then reduce the heat to simmer. Add the chopped chilli and green pepper and allow to simmer for 10 minutes over a low heat. 

Simple sardines

Add the sardine and gently mix in. Allow to simmer for 10 minutes. Add the coriander leaves and stir in. 

Fresh coriander

Enjoy with rice or for a great healthy lunch, the carrot pancakes!

Carrot pancakes and rougaille

Fennel breakfast cakes

Fennel breakfast cake

Fennel breakfast cakes

There is nothing more pleasing to start the day than the smell of freshly made breakfast. This recipe is quick and with the addition of fennel provides lovely fragrances to mark the start of the day. 

Ingredients:

250g gluten-free self-raising flour
130g dairy-free margarine
1/2 tsp fennel seeds
2 tbsp caster sugar
1 egg beaten
1 tbsp rice milk

From small beginnings...

In a large mixing bowl, measure the flour and margarine in that order. Using the tips of your clean fingers, rub in the flour into the margarine until you get breadcrumbs. Add the fennel and sugar and mix to combine.

Add a little sugar and spice

Make a well in the mix and pour in the beaten egg and milk and mix until a dough forms. 

You finish with a dough

Knead with your hands and place on a floured surface. Sprinkle some four on top of the dough and press the dough down with your hands. Using a rolling pin even out the surface until you get a 1cm depth. 

Evenly rolled out

Using a cutter of your choice, cut out discs from the dough. Warm a heavy-bottomed pan over a medium heat and once hot, place some of the discs on top until browned on one side, then turn over and repeat. 

Lovely and brown

Enjoy naked or with your choice of jam or honey. 

Smells so good!

So, what is your favourite breakfast?