Wednesday, October 18, 2017

IHCC & CC#22: Spanish tapas peppers

Very simple indeed, the only prep that took a bit of time was steeping (simmering of) the raisins in cream of sherry until the liquid is almost completely reduced and let cooled.
Ina used red and yellow peppers, but since this meal was for one pax, I only used the yellow pepper.  I grated a chunk of frozen baguette (how simple is that!) for the crumbs, there other ingredients were minced garlic, green pitted olives, oil-packed anchovy fillets (clearing out the fridge!), a large tomato, skipped the saffron threads (although I do have them, somewhere, up there in the cabinets), olive oil and parsley (which I did without, but added chopped garlic scapes stems).  Mixed everything together, added lots of freshly grated black pepper.  Spooned the prepared filling into quarters of pepper, and roasted them for 20 minutes (though Ina said  35 to 40 mins)... 
And.. that was it, How Easy Is That?!!
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Spanish Tapas Peppers ~ recipe from pages 48-49
from Ina Garten's make it ahead
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Sunday, October 15, 2017

IHCC & CC#22: Java apple salad, with onion, chilli, lime and mint

  A quick and simple salad for hubby's dinner when he said he wanted something light!
from pages 120-121 of River Cottage Fruit every day! 
instead of plums (I used Java Apples cos plums available in the local markets these
couple of months were not great tasting) ~ Java apple salad, with onion, chilli, lime and mint
River Cottage Fruit every day by Hugh Fernley-Whittingstall
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On October 2, 2017 ~ IHCC welcomes Ina Garten!



My copy of Ina's make it ahead arrived only a week ago and I will be looking forward
to get acquainted with her soon!
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 




Monday, October 2, 2017

CC#22: Fried fish with pineapple salsa

Two weekends ago, I chanced upon the largest sardines (I had ever seen) at the wet market, and promptly brought one home with me and it stayed in the freezer till now.  Still very fresh and firm and here it is, paired with a delicious pineapple salsa!

Salsa was made with half of small piece of garlic, finely chopped, lime zest and juice, one red bird eye chili - deseeded and finely chopped, and chopped cilantro. Mixed well with the cubed pineapples, and leave to chill in the fridge while you fry the prepped fish.
Making a dry rub of a splash of light soy sauce, grated garlic and grated ginger ~ rub this all over the fish (seasoned with salt and pepper) including the cavity and the slits. I cut four bay leaves into smaller pieces to fit the size of the fish, inserted them into the cavity and the slits.  Fried the fish in peanut oil for five minutes on each side.  

At first, I thought I would need to add a few splashes of hot sauce... but that pineapple salsa was juicy and sweet, and so spicy, that I did without!  Yumms!  Perfectly sized meal for one!
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from pages 292-293 of River Cottage Fruit every day! 
River Cottage Fruit every day by Hugh Fernley-Whittingstall
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!