3 in 1 Easter Meal : Fish, Mushrooms and Asparagus Fries

3 in 1 Easter Meal : Fish, Mushrooms and Asparagus Fries

TRH Full meal

PISTACHIO CRUSTED HALIBUT
Serves 4 people
Ingredients:
• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
• 1 cup whole milk
• 2/3 cup shelled pistachios
• 2 tablespoon parmesan, grated
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 lemon, the zest of

Directions:
1. Put fish in a ziplock bag, pour milk over it, and chill for 30 minutes.
2. Meanwhile, chop the pistachios finely and mix it with lemon zest, parmesan and oil in a bowl.
3. Heat the oven to 425°F
4. Remove fish from milk, letting excess drip off. Transfer to a baking sheet lined with parchment paper and sprinkle all over with salt and pepper, top up with pistachio mixture to form a thick coating on the halibut.
5. Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness. Serve immediately.
6. Serve with roasted potatoes and a spicy sour cream sauce.
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ARUGULA & ARTICHOKE STUFFED PORTOBELLO MUSHROOMS

Ingredients
• 4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
• 2 cups cooked brown rice*
• 1 can (398 g.) artichoke hearts, well drained, chopped and patted dry
• 1 bag (142 g.) arugula (about 5 cups), roughly chopped
• 1 cup chopped roasted red pepper, drained and patted dry
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Hellmann’s® Real Mayonnaise
• 1 package Knorr® Cream of Leek Dry Soup Mix

Directions
1. Preheat oven to 425°F (220°C). Remove gills, if desired, from mushrooms by scraping and scooping with a spoon. Arrange mushrooms gill-side up in 13 x 9-in. (3.5 L) baking dish; set aside.
2. Combine rice, artichoke hearts, arugula, roasted red pepper, sour cream, 1/4 cup (60 mL) cheese, Mayonnaise and Knorr® Cream of Leek Dry Soup Mix in large bowl, until well blended. Pack mixture firmly into mushrooms, mounding slightly. Pour about 1 tablespoon (15 mL) water into bottom of pan. Cover pan tightly with aluminum foil and bake 25 minutes or until mushrooms are tender.
3. Uncover and sprinkle mushrooms with remaining 1/4 cup (60 mL) cheese. Bake 5 minutes or until cheese is melted.
* 1 cup uncooked brown rice yields about 3 to 4 cups cooked rice. *TIP: You can take out the inside of the mushroom caps if desired. Scratch delicately the inside of the cap with a spoon.
Each serving of this dish is an excellent source of fibre and calcium.
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BAKED ASPARAGUS FRIES

A healthy alternative to french fries baked to crisp perfection right in the oven!
Ingredients
• 1 cup Panko crumbs
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Instructions
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
Serve immediately.

I don’t recall where I found these recipes but everything was very delicious (although I forgot to sprinkle the cheese over the top of the portobello mushrooms at the end, but was still amazingly tasty)

Prepared, tried and tested by Valerie Diedrich

PORK LOIN BACK RIB

PORK LOIN BACK RIB

TRH Pork Rib  TRH Pork Rib1

Pork loin
½ large onion
Spices of your choice
Minced Garlic – lots
Knorr Brown onion soup

Method
Place a bit of VOO in the bottom of your pan
Add pork and spices
Spread with lots of minced garlic
Top with onion rings

Bake in oven at 375F for 2+ hours, till its tender enough and about to fall off the bone.
Mix some onion soup with water – whisk it together and pour over the cooked meat.
Return to oven and cook and then broil till you have a nice color and sauce start to thicken.
Serve with mashed potatoes and steamed bok choy.
What a lovely Sunday lunch – Delicious!!

Prepared, Tried and Tested by: The Recipe Hunter (Cook & Enjoy)

Ciabatta bread

Ciabatta bread

Ciabatta bread  Tried Tested

The straightforward Ciabatta recipe is relatively easy and satisfying to make, to get that classic shape and open texture,you need a very wet and sloppy dough,so you really have to make it in electric mixer. Serve this thin crusted, light with bread warm of breakfast,with soups or salad, or split toasted and filled with salami, prosciutto or cheese for Italian style sandwich.

Ingredients:
500g strong white bread flour,pluscextra for dusting
10g salt
1 packet instant dried yeast
40ml olive oil
400 ml teped water
Fine semolina for dusting (optional)

Method:
1. Lightly oil 2-3 liter square plastic container( it is impt to use tub as it helps shape dough)
2. Put the flour,salt and yeast into bowl of mixer fitted with dough hook ( dont put the salt directly to the yeast) and olive oil and three quarters of water and begin mixing on low speed. As the dough starts to come together. Slowly add remaining water. Then mix for further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
3. Tip the dough into prepared tub,cover with tea towel and leave until at least doubled in size or trebled size for 1-2’hours.
4. Heat your oven 220C and line baking tray with parchment or silicone paper.
5. Dust your work surface heavily with flour and some semolina too,if you have some. Carefully tip out the dough(it will be very wet) onto work surface,trying to retain the shape,rather than knocking it back. Handle it gently so you can keep as much air in the dough with more flour and or semolina. Cut the dough in halfway lengthways into 2 strips. Stretch each piece of dough lengthways and place on prepared baking trays.
6. Leave the ciabatta dough to rest for further 10 minutes, then bake for 25 minutes or until golden and sound hallow when tapped on the base. Coolnon wire rack .

Recipe courtesy of my favorite chef the master baker: Paul Hollywood
Prepared, tried and tested by by : Joy Martin Smyth

Tuna and Rice dinner

Tuna and Rice dinner

Tuna1   Tuna2Tuna3

Where do one start when you arrive home and only then discover that you did not take out anything in the morning before leaving to thaw and be ready to prepare for dinner at night?

The name of the game then to me equates to “Improvise” and use what you can find in the pantry and fridge and then we ended up with the following for dinner.

Ingredients:
3 x 170g tins Alex Campbell Flaked Light Tuna – smoked*
1 cup raw rice – cook and prepared as you would usually do with any rice = ±2 cups cooked rice.
½ large tomato, cut into small cubes
12 asparagus spears – cut into small pieces, and steamed for 5-6 minutes. Not mushy, it still need to be a bit on the underdone side, as you will still bake the entire dish.
12 spring onions – cut into small pieces
½ orange pepper – cut into strips and then into small pieces
1 large heaped teaspoon store bought minced garlic

½ packet of cream of asparagus dried soup
Cream and milk**

±¾ cup shredded cheddar cheese
±¼ cup grated parmesan cheese

Method:
Cut and prepare all ingredients as indicated above.

*Yes, I already hear you all ask where can you find Alex Campbell Flaked Light Tuna – smoked.
Sorry to say, but this is a product we get here in Canada so you will have to substitute with any tinned tuna you can find (or like) and then adjust your spices somewhat to come up with a smoky flavor. As I made this on the spur of the moment, I cannot help you with what to use, so use your own imagination and experiment a bit.

** Dump the dried asparagus soup into a 1 cup measuring bowl, and add the cream and milk. I would say I had about ¼ cup cream left and then topped it up with 1% milk to end up with 1 cup in total. Whisk together.

Add and mix all the ingredients in one serving dish (not the cheese), and at the end pour the soup/milk mixture over and mix.
Bake at 400 degrees F for approximately 30 minutes.
Add the cheddar and then the Parmesan and bake again just till melted.
Voila, you have dinner!!

Source: What I found in the pantry and fridge.
Prepared, tried and tested by The Recipe Hunter (Cook & Enjoy)

Angelhair Pasta with Lean mince

Angelhair Pasta with Lean mince

Angelhair pasta and mince   Angelhair pasta and mince1

Tried Tested

Ingredients:
3/4 onion
1 heaped teaspoon of garlic (store bought)
600g lean beef mince
1 small tin button mushrooms
Spices of your choice
3/4 packet cream of leek soup
½ cup milk

Method
Fry chopped onion in some olive oil, set aside
Fry the beef mince
Cut the button mushrooms in half
Add all together in pan and mix and spice to taste
Mix cream of leek soup with the milk
Add to the meat mixture and cook through till you have the consistency you prefer.  It should be juicy.

In the meantime, cook the angel-hair pasta in salt water, as per package instructions. This particular one we prefer, you boil the  salted water, dump the rolls in the pot, then once water get back to boil, leave the pasta for only 45 – a max of 60 seconds, and then remove pasta from water, drain it and serve immediately .
Dish up the pasta with some of the meat mixture and serve with a green salad.

Source, prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)