Want to add your recipe to this site? Email me.

Friday, November 26, 2010

Merluza (Hake) fillets in blue cheese sauce

A light and easy fish dish.

Ingredients:
1 kg Merluza (Hake) fillets
750 ml light sour cream
400 gr Roquefort cheese
Salt



  1. Rinse and dry the fish. Place fillets in an oven tray and drizzle lemon juice and salt.
  2. Chop the cheese and spread over the fish.
  3. Spread the cream evenly on the fish.
  4. Cover the tray in tinfoil and place in the oven, heated to 200 degrees C for 20-25 minutes.
  5. The fish may release some liquid while cooking - if there is too much of it, remove it from the tray. 
  6. Remove the foil and place back in the oven under high heat, until golden.

Sunday, November 21, 2010

Itay's Orange Vegetables Soup

No Oranges Were Harmed In The Production Of This Soup

This soup is similar to the sweet potato & coriander soup, but has a wholly different character.

Ingredients:
4-5 large carrots
3 sweet potatoes
1 piece of pumpkin
1 butternut squash
1 large onion
2 cloves of garlic, chopped.
Celery stalks
Salt and black pepper to taste
Sweet paprika, 1 spoon
Ginger, 1/2 teaspoon
Curry powder, 1/4 tea spoon
Chilies, a pinch
Water

Implements:
A large pot
  1. Peel and roughly chop the carrots.
  2. Do the same with the sweet potatoes and pumpkin.
  3. Clean and chop the butternut squash.
  4. Roughly chop the celery stalks. Make sure to remove the leaves.
  5. Roughly chop the onion.
  6. Heat up some olive oil in a pot.
  7. When the oil is hot, mix in the celery and onion.
  8. Once they onion and celery are soft and have "sweated out" a bit, add the garlic.
  9. Add all the spices, except the salt.
  10. Stir for a few seconds. The aroma from the garlic and spices should be very strong now.
  11. Add all the orange veggies and cover with water. Cover the pot, bring to a boil, and move to a low flame for about 30 minutes.
  12. When all the veggies are soft, add a pinch of salt, and blend it all together until the soup reaches a thick consistency. Then cook for another 5 minutes.
  13. Taste and fix seasoning with salt and pepper.
  14. Serve with sour cream and a few Tabasco drops.


Tuesday, November 16, 2010

Corn Soup

Ingredients:

5 ears of corn, salt, pepper, 2 egg whites, 4 liters water

Implements:

large pot


1.  Slice kernels off the cob

2. boil corn cobs and kernels in 4 liters of water, with 2 teaspoons of salt and 1 teaspoon of vegetable soup powder

3. cook on medium heat for 20-30 minutes, remove the cobs and blend until smooth

4. while stirring, drip egg whites into the soup, and serve!


Sweet Potato Soup with Coriander and Coconut milk

A nice, creamy soup with the tang of lemon and coriander.
adapted from Lisa Brink's recipe

Ingredients:
1 medium onion, chopped,
1 teaspoon crushed garlic,
a bunch of fresh coriander
6 medium sweet potatoes, peeled and cubed,
2 sticks of lemongrass, bruised,
3 cups vegetable stock,1 tin coconut milk

Implements:

large pot
blender stick

1. peel and cube the sweet potatoes, chop the coriander, garlic and onion.

2. fry the onion in the pot with some olive oil until it softens, then add the garlic and coriander. leave on the heat for a minute.

3. Add the cubed potato, the bruised lemongrass and the stock and simmer for 20 minutes.

4. remove the lemongrass stalks, add the coconut milk and season to taste.

5. blend until smooth

COOK'S NOTES: Bruise lemongrass stalks by banging with a mallet or a heavy tin can to release the wonderful flavor. The zest of a large lemon can replace the lemongrass stalks but can't compare in terms of taste.


Sunday, November 14, 2010

Mamaliga, North Abraxas Style

Despite what the menu at North Abraxas says, this is not really Mamaliga. this is best described as Creamed Corn. nevertheless, when made from fresh sweet corn, no one can complain!
Ingredients:

5 ears of corn, 1 litre skim milk, 100 grams butter
salt, pepper, sour cream.
Implements:
Box Grater, Large frying pan



1. grate the corn. all of it. another way is to cut the kernels with a knife, and use the blunt side of the blade to scrape the stalk.

2. melt the butter in the frying pan and add the grated corn. let it sweat a little on medium heat, but do not allow the butter to burn

3. when the corn absorbed all the butter, start adding milk, a little at a time while stirring. keep adding milk and stirring until the corn reaches a creamy and soft consistency.

4. Serve with a dollop of sour cream, and garnish with chopped chives or sauteed cherry tomatoes.