I found this recipe in one of Rick Stein’s cookbook. Although I have tweaked it slightly. I was quiet hesitant in cooking this as I didn’t want my apartment smelling like fish. And I didn’t want the vegetables that the fish sat on tasting of fish. Well I was in for a very big surprise. Not only did the veg turn out delicious, but this is a great way to cook whole fish!!! I would definitely make this dish over and over again. It was so easy to make. It’s one of those dishes that you think will take a long time to prepare. But it’s really quiet simple.
Baked Whole Sea Bass with Red Peppers, Potatoes, Tomatoes and Olives – GF
2 big handfulls of baby spinach – washed thoroughly
100g fresh Chorizo – skin peeled off and sliced (1/2 cm wide) (optional)
100g Greek Feta Cheese – crumbled
10-13 Organic Eggs
In a deep frying pan cook the leeks in some filtered water until soft and translucent – on med heat for approx. 10min.
Meanwhile in another smaller frying pan, melt the butter on low heat. Add the garlic and cook for 2 minutes. Add the mushrooms and thyme leaves and cook for approx. 10min on low heat stirring occasionally.
Place the spinach on top of the leeks and cover. Cook for approx. 5 minutes or until spinach has wilted. Remove lid and cook for approx. 10min until most of the water has evaporated.
Add the mushroom mixture and chorizo over the leek mixture making sure everything is evenly spaced. Cook for 2 minutes on med/low heat.
Add the crumbled feta evenly around the saucepan.
Beat the eggs in a separate bowl and season.
Pour eggs over the mushroom mixture and use a fork to lift the mushroom mixture to allow the eggs to run under.
Cover and allow to cook on the lowest heat – approx. 20min.
It will be ready when the egg is cooked and bouncy when touched. It will also still be very water.
Remove the lid entirely and allow to sit for at least 5 – 10 minutes. This is an important step as the water will be completely absorbed by the frittata.
I was nostalgic for my mums chicken stuffing. I remember when I was growing up, it was one of my favorite part of the meal.
So I called and asked how she made it. My version turned out very tasty but unfortunately not exactly as I remembered as she made it. But nevertheless, the ingredients are correct. I’ve just got to make it again until I get it right. But the combination is really scrumptious!
Sometimes i look for ways to use my leftover ripe bananas. I’ve made so many different variations of banana cakes, that i decided to make a fudge instead. I love biting into whole toasted hazelnuts in this fudge. Of course you can opt to change the RAW White Chocolate with normal chocolate. I’m just a sucker for White Chocolate.
Hazelnut & Coconut Fudge Bars topped with Raw White Chocoalte – GF
20 Dates – Preferably Medjool Dates, if not make sure you soak them in water for 15min
1 very ripe Banana
4 Tbs Rice Syrup or Maple Syrup
4 Tbs melted Coconut Oil
⅓ cup non diary Milk
½ cup Hazelnut Flour
½ cup Coconut Flour
2 Tbs Arrowroot Powder/Starch
1 Tbs Chia Seeds
3 Tbs Cocoa
100g White Chocolate (or better yet homemade white chocolate)
HOMEMADE WHITE CHOCOLATE
100g raw Cacao butter
3 Tbs Maple Syrup
1 tsp Vanilla Essence
1 Vanilla pod – seeds scraped out
Pre-heat a fan forced oven to 170 degrees Celsius
Bake the hazelnuts for approx. 10-15min – until brown
Place the dates, banana, syrup, oil and milk in a food processor and blend for a good 5 minutes, until all is combined well.
Then add the rest of the ingredients except for the hazelnuts and white chocolate
Line a bread tin with baking paper
Pour the toasted hazelnuts into the mixture and all to blend for 2 seconds.
Pour in the mixture into the baking dish and spread well
Bake for approx. 20-22minutes. Do not test this as you would a cake.
Remove and cool on a cooling rack.
Meanwhile to make the white chocolate, place a glass bowl over a saucepan which has approx. 1.5cm of water in it.
The glass bowl should not be touching the water at all. Should be at least 4cm distance.
If you’ve bought white chocolate, then break it up in pieces and place in the glass bowl and on the lowest heat allow to completely melt on its own without touching it at all. Should take anywhere up to ½ an hour.
If you are making your own by scratch then place the cacao butter in the glass bowl and allow to melt on its own on the lowest heat.
Once it’s completely melted add the rest of the ingredients and using a small whisk, whisk everything until smooth.
Pour white chocolate over the fudge, making sure to cover the ends.
Place in the fridge and allow White Chocolate to set.