Tag Archives: cooking

Making Fishcakes Vlog

My top 5 reasons to make Fishcakes:

1. A delicious way to get the family to eat fish, suitable as weaning food, finger food and adult food too.

2. An easy way to mix veggies into a meal (these ones have mushrooms but it could be any veg of your choice).

3. Great for the summer with salad.

4. Fun for the kids to get involved in making.

5. Can be prepared in advance then put in the oven to cook ready for dinner.

Here’s a little vlog showing my cutie pie helped and myself making ours. She promptly devoured 2 for her dinner!

Get that fish in that dish 😉

Tips to reduce food waste.

Mouldy carrots, liquid cucumber, out of date yoghurts…we’ve all had it. In this time of us all trying to be more eco-friendly not only should we be trying to shop more locally and reduce petrol, buy local produce and reduce food miles, grow more food ourselves…but also not overbuying food that we don’t need and making sure food doesn’t get wasted.

The Food Waste Report says we throw away 1/3 of the food we buy, 6.7 tonnes a year. The main foods wasted being potatoes, bread and fruit and veggies. According to statistics if we stopped wasting food it would be the equivalent to taking 1 in 4 cars off UK roads! I found this figure pretty alarming. Reducing the amount of food waste is key if we want to reduce greenhouse gas emissions.

Being a dietitian I must admit I do watch what others do in their homes. I’m not judging but just interested. What I tend to see is a lot of wasted food. Leftovers from meals being thrown away, things in the fridge not being used in time, fruit half eaten and then chucked in the bin. None of that is allowed in my house. If a banana is left in the car and is by the husband and is past its best it either gets used straightaway in my banana flapjack recipe or frozen for use later on. Leftovers are fought over for lunches! In fact I now just cook extra so the baby and I can have leftovers for lunch in the week, and the freezer can be fed.

I’d like to inspire you to be a little less wasteful so here are some tips:

Top Tips:

1. Plan, Plan, Plan. At some point in the week plan out what you are going to do for meals. In our house this is a flexible plan as I’m guided also by what is on offer in the shops. So I may decide to do a risotto, but leave the type of risotto flexible until I shop. Planning helps me buy the right things, saves me time and money and keeps me organised! It also ensures that most of  the time we don’t get caught out on a busy day with no time to cook…as I think about what we are all doing and try to plan in when I will have time to cook dinners.

2. You don’t need to throw away food just because it is past the best before date. There are 2 types of dates on foods…the use by date is important, food can be eaten up to the end of the ‘use by’ date, but not after even if it looks and smells fine. The best before date is different. This refers to quality rather than food safety. When the date is passed, the food won’t be unsafe but it might begin to lose its flavour or texture.

3. Keep leftovers. Leftovers are amazing. Use them for lunches, add them into the next days meal, add them to a whole new meal – use as the base of an omelette, a frittata, soups and stews… Or freeze them.

4. Be aware of what is in your fridge and veggie rack. Think about what needs using up first before you start to cook. Is the spinach wilting? Are the peaches going off? Then use them up quick! Stir fries are great for using most veggies, fruit can be lightly stewed and turned into a dessert or a compote for breakfast. Use the internet to find a quick recipe.

5. Make soups…if we have a glut of veggies it becomes soup time.  Homemade soups are so quick and easy to make. Soften a little onion, ad your veggies, cover with stock and simmer till the veggies are soft. Whiz in the blender, add seasoning and hey presto…fresh soup. It’s cheap, easy and full of nutrition.

6. Get composting 🙂 Scraps, peelings, apple cores, teabags, torn up paper and tissue, toilet rolls etc… can all be composted. Get a compost collecter in your kitchen and start a compost heap in the garden. Then use the compost to grow some yummy veggies!

7. Try to buy food that has less packaging or biodegradable packaging. Fruit and veggies can be bought loose, from the green grocer or have a box delivered from the farm. Recycle as much packaging as possible or compost some of it.

References:

WRAP. Food Waste Report. The food we waste.  April 2008. http://wrap.s3.amazonaws.com/the-food-we-waste.pdf

A little bit of morning crumpet, wheat/gluten free of course.

Crumpets are a things of greatness, why should you miss out if gluten/wheat free? I love pottering in the kitchen, trying new things and I also love warm baked goods that are more savoury than sweet…being wheat free crumpets are the kind of foods I’ve missed. The shop bought versions just don’t hit the spot and are pretty expensive, so whilst pregnant and craving yummy things I perfected this recipe. It’s an adaptation of one in the Health Gluten-Free Eating cook book by Darina Allen and Rosemary Kearney, so credit should also go to them as all I’ve done is play around to make it suit me!

Crumpets may sound like a tricky thing to make and they probably are if you are making them to look like the shop bought versions. Mine look nothing like those but they taste very crumpet like and are just so satisfying to make. So if you like baking give them a go:

  • 150g rice flour
  • 75g tapioca flour or cornmeal
  • 1 tsp xanthum gum
  • 1/2 tsp bicarb
  • 1 tsp cream of tartar
  • drizzle of rapeseed oil
  • 2 eggs
  • 300 ml milk
  • water
Mix the flours, xanthum gum, bicarb and cream of tartar together. Make a well and add oil plus eggs. Add the milk a little at a time and mix swiftly with a wooden spoon to start and then a whisk – a good arm building muscle exercise 🙂 Try to get air into the batter. If it still looks quite thick add a splash of water. If should be like cake mixture. Drop tablespoons onto a non stick pan or a flat griddle pan and cook until there are bubbles appearing. I find a lower heat is better and they take longer than a thick pancake would. Flip over and cook the other side. 
Crumpets cooking on the griddle

These are best eaten warm, I find quite a few of these seem to disappear as soon as they are cooked….who knows where they go?! They also freeze really well and can be popped in the toaster to defrost and warm. Amazingly these turn out with a proper crumpet texture which you may be able to see in this photo (if you can’t then you will just have to believe me!).

Best served with a bit of jam and a good cuppa 🙂 Alternatively the baby had hers with melted cheese and some cooked mushrooms which went down very well. Go be inspired and try something new in the kitchen this weekend.

Penny saving Prawns.

This weekend it was my birthday…. and birthdays mean special meals 🙂  This year having a baby meant the idea of getting dressed up and going out past 8pm felt like the last thing we fancied, and the prospect of an early morning after a late night was not so appealing….so instead we opted for a meal in. Take-away is almost a non-existant word in our house, mainly because I’m wheat free, can’t take too much spice at present and am not great with fatty food. I know, I’m a tough cookie to please at times. So we wanted a quick, tasty meal. The decision – king prawn and mussel thai green curry. Easy to prepare with fresh lemongrass, ginger, chilli, coriander and coconut milk, full of tasty veggies alongside the seafood and served with thai style rice and a chilled glass of white wine. Prawn crackers on the side as a treat . I could eat it all over again.

We ended up buying the fresh shell on prawns from the fish counter. These were not only cheaper by far, tastier and we got the added fun of deshelling the prawns 🙂 After dinner we collected up all the prawn shells. They have made a delicious fish stock and then got scoffed by the cats. A true bargain, feeding 2 adults, 2 cats and a tasty stock ready for a fish pie. Yum.

Prawns are a good lean source of protein, they have high levels of vitamin B12 as well as being a good course of Selenium, Omega 3, Vitamin E and Phosphorus. They are also low in fat and saturated fats so a healthy choice.

So I’d encourage you to have a look at your fresh fish counter/fishmonger, not only can it be tastier and fresher but it may be cheaper too.