- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained or leftover fresh salmon
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp sweet chili sauce or 1 tsp hot chilli sauce
- 1 tbsp tartar sauce
- about 3 tbsp plain flour, for dusting
- 3 tbsps olive or vegetable oil
- salt to taste
- lemon wedges to serve, optional
- 1 If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
- Salmon Fishcakes (recipesfordisater.wordpress.com)
- Spicy fish cakes (thechillipad.wordpress.com)
- Flippen Lekka Fish Cakes (basadiblog.wordpress.com)
This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsps baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yoghurt
- 2 oranges ,grated zest and juice
- 2 cinnamon sticks or pinch of saffron (optional)
- 275g sugar (caster or granulated)
- 500 ml water
- To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
- Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
- Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently. Place a few skinned almonds on the top for show if you want to but this is optional of course.
- Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
- Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
- Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.
I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.
- 1 tbsp olive oil, plus extra for brushing
- 1 large onion, finely chopped
- 6/8 garlic cloves, crushed
- 500g lamb mince
- 1 tbsp tomato purée
- ½ tsp ground cinnamon
- 400g can chopped tomatoes
- 2 tsps dried oregano
- 1 tsp dried basil
- 1/4 tsp paprika
- 600g (about 2 medium) aubergines
- for the topping
- 150ml Greek yoghurt
- 1 medium egg, beaten
- 25g freshly grated Parmesan
- 80g feta (crumbled or grated)
- salt and black pepper to taste
- a pinch of nutmeg
- Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
- Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
- Heat and simmer, stirring occasionally for 20 minutes.
- Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
- Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.
Oven Temperature: 200 C/180f/Gas 6
- almost moussaka (timetobeinspired.wordpress.com)
- Vegetarian Moussaka (thejoyofhomelife.wordpress.com)
As always you will find my curries in larger quantites than many other sites. There are 3 people in my household and i like to ‘eat one and freeze one’ and this freezes very well.
Mughlai simply refers to where the inspiration comes from – this dish is very typical South Asian.
- 250 split chickpeas (chana)
- 1 kg boneless lamb, 1 1/2″cubes
- 6 tbsp ghee or vegetable oil
- 2 medium onions finely diced
- 1 tbsp ginger powder or small piece of fresh ginger
- 2 tsp garam masala
- 6 cloves of garlic
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 4 or 6 chopped green chillies
- 1/2 tin of chopped tomatoes
- 1 piece of cinnamon
- juice of 1 lemon
- salt to taste
- chopped coriander to garnish
- Wash Chana Dal 3-4 times with water then enough water to cover the daal. Soak for at least 3 hours.
- Pre cook the meat in a little salt and boil for about 15/20 minutes until almost tender then remove from the heat and set aside but dont discard any liquid as we will use this later..
- Boil the daal with salt in 500ml of water, cinnamon and ginger in a pressure cooker till the daal is soft but not broken. 15/20 minutes on medium heat.
- In seperate pan, heat 6 tbsp of ghee and fry the onions till golden brown then add the ginger and garlic and fry for a further 3 minutes.
- Add the salt, tinned tomatoes, remaining chillies and stir for 2/3 minutes before adding the dry spices.Continue to fry this mixtrure for 3/4 minutes.
- Add the meat and on a low heat stir fry the meat, browning it and sealing in the flavour for about 5 minutes. Do not let it catch the bottom. If you find it needs some moisture add 2 tbls of the liquid set aside at a time. Fry until the oil seperates from the sauce.
- Add 500ml of boiling water (including the set aside juices) and cook on a low heat for about 5 minutes or until the meat is tender.
- Add the daal and lemon juice to this mix, stir and simmer for another 5/ 10 minutes.
- Garnish with coriander leaves and serve with naan or roti.
- Serves 6