Summer Fish and Pepper Stew

The first time I made this it turned out really bland, so I added in some cayenne pepper to spice things up a bit and it worked, this is nice with a spicy twist. Life has been ridiculously busy over the last few weeks with going back to school, but I shall try to keep up with the blog as term progresses. I am also slowly getting closer to having my kitchen redone! The tiles are ordered and the paint is bought, the units are being delivered in a week and the builders start the week after! I'm kind of looking forward to it, but dreading the mess! I can't wait to have my shiny new oven though! Chicken Kiev and chips here we come!



Summer Fish and Pepper Stew (adapted from Good Food Magazine July 2007)
(Serves 4)

2 cloves garlic , crushed
1 onion, halved and sliced
2 peppers, 1 red and 1 yellow, sliced into strips
1/2 tsp cayenne pepper
olive oil
2 tbsp small capers, rinsed
1 small glass white wine
500ml light chicken stock, fresh, cube or concentrate
400g baby new potatoes, halved
300g raw prawns
400g skinless plaice fillet, cut into strips, or other white fish
a small bunch basil, shredded

Fry the garlic, onion and peppers in a little oil until completely softened, add in the cayenne pepper and stir for 30 secs until you can smell the spice. Stir in the capers then add the wine, stock and potatoes and simmer until the potatoes are tender.

Add the prawns and plaice and cook for 3 minutes. Stir through the basil and serve in bowls with crusty bread.

Healthy Coleslaw

My mum gave me some kohlrabi and I wasn't sure what to do with it. I tried it steamed and it was really nice but I wondered if it would make a good addition to coleslaw and it worked. This is a much healthier version of coleslaw as it has yoghurt in it as well as the mayonnaise and it is still really really tasty.

For this simple supper I had the coleslaw, cherry tomato and samphire salad, tortelloni and home made tomato sauce. It was really good.



Healthy Coleslaw (adapted from Good Food Magazine August 2007)
(Serves 6)

6 tbsp plain yoghurt
½ tsp Dijon mustard
2 tbsp mayonnaise
1 kohlrabi
1 small apple
2 carrots
1⁄2 onion

Mix the yogurt, mustard and mayonnaise together in a bowl. Then grate the kohlrabi, apple and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.

Will keep in the fridge for up to 3 days.

Cucumber and Yoghurt Soup

I made this cucumber and yoghurt soup earlier on in the summer and it was delicious. The first time I made it, I didn't put the cumin and coriander in and it was a really bland, so I tried a second time with the spices and it was much much better. The spices added much needed flavour.



Cucumber and Yoghurt Soup (from Good Food Magazine July 2005)
(Serves 4)

1 tsp coriander seeds
1 tsp cumin seeds
2 cucumbers, roughly chopped
500g Greek yogurt
300ml carton fresh chicken stock
2 garlic cloves, crushed
handful mint leaves
flatbreads, to serve

Heat a frying pan without any oil. Add the coriander and cumin seeds until they become fragrant and then grind in a mortar and pestle or grinder.

Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then add the coriander and cumin and season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.

When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.