Culinary Adventures

Jessica’s Recipes

Category: ‘Fish’

Tuna & Sweetcorn Flan

March 22nd, 2009 by

Ingredients:
100 Grams(s) Ground Almonds
100 Grams(s) Butter
35 Grams(s) Brown Rice Flour
1 Pinch(s) Salt & Pepper to taste Seasoning
35 Grams(s) Oatbran
175 Grams(s) Tinned sweetcorn
150 Milliliter(s) Skimmed Milk
1 Tbsp Parsley
1 Egg(s)
1 Finely chopped Onion
Optional Ingredients:
1 Small pot low fat Yoghurt, natural
175 Grams(s) Tinned (in brine) Tuna (optional)

Directions:
Preheat oven to 190C/375F/gas mark 5

Mix the ground almonds, brown rice flour and oatbran with a little salt and pepper.

Mash this together with the butter to form a soft dough.

Lightly grease a small flan dish and press the mixture in to form a solid base and side crust.

Beat the egg and milk(or alternatively yoghurt)together.

Place the tuna (optional),onion and sweetcorn evenly in the dish and season to taste.

Sprinkle over the chopped parsley and pour over the egg mixture.

Bake for approximately 30 minutes until pale gold.

Serve with salad.

Penne con le Acciughe

March 22nd, 2009 by

Ingredients:
350 Grams(s) Penne or thick Macaroni Pasta
2 tbs Olive Oil
5 tbs Mayonnaise
1 Clove(s)(s) Garlic
2 tbs Parsley
47 Grams(s) Can Anchovy Fillets
2 Hard-boiled Egg(s)

Directions:
Cook the pasta ‘al dente’, drain and rinse briefly under cold running water. Drain again and put into a bowl. Toss with the oil.
Put the mayonnaise (home-made or good commercial), garlic, chopped parsley (or marjoram or chives) and anchovies in a small bowl and mash together with a fork.
Before serving, stir into the pasta and garnish with the hard-boiled egg, cut into wedges.

Greek Sea Bass Fillets

March 22nd, 2009 by

Ingredients:
4 Fillets, 85g – 110g each Sea Bass
2 tbs Olive Oil
1 Clove(s)(s) Garlic
25 Grams(s) Pine nuts
12 Greek Olives – pimento stuffed
1 Lemon – Juice
7 1/2 Grams(s) Oregano

Directions:
lightly season the sea bass fillets Heat 1 tablespoon of the olive
oil In a non-stick frying pan, then add the fillets skin-side down
and cook for 2-3 minutes or until the skin is crisp and golden
brown Turn over and cook for a further 1-2 minutes, untlt the
flesh is opaque and just cooked through Remove from the pan
and place on warmed serving plates.
Add the remaining tablespoon of oil to the pan and cook the
garlic and pine nuts for 1 minute, until starting to lightly brown,
then add the olives and saute for a further minute
Remove the pan from the heat and stir In the lemon JUice.
Let It bubble for a minute then sprinkle In the oregano Spoon
the sauce over the fish and serve immediately with boiled and
slightly crushed new potatoes, and a rocket and tomato salad