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Cover: Quick cuisine

Recipes with corn

28Jul 12

Hake with potato and hummus mash

hake with potato and hummus mashIf you have a little bit of extra time, you can, like I have done here, prepare a potato mash and add hummus to it for extra flavour. In this dish of Hake with potato and hummus mash, I have mixed the hummus and potatoes for an extra yummy and healthy mash that goes well with fish.

Just like Japanese soy and Italian green pesto, I always make sure I have a bowl of hummus at home. Lazy as I am, I always buy it ready-made, but if you have a blender, you can easily put this together at home yourself. If you’d like to try, here is a Moroccan hummus recipe that you will love!

This Middle Eastern dish is made of chickpeas, olive oil, garlic, lemon juice and tahini, a sesame seed paste, blended all together to form a paste. It is great as a meat substitute as it is very high in protein and a good source of fibre. It also contains loads of other goodies and is truly scrumptious, so eat away!

Hummus paste is great for sandwiches as a spread or added as an extra ingredient and flavour to something else. I even know people who eat it with a spoon!

 

Hake with potato and hummus mash
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In this dish of Hake with potato and hummus mash I have mixed the hummus and potatoes for an extra yummy and healthy mash
Ingredients
  • 4 potatoes
  • 100-200g of Hake
  • 50g of goat cheese
  • 3 tablespoons of hummus
  • 100g of broccoli
  • A small tin of corn
  • 1-2 tablespoons of milk
  • 1 tablespoon of olive oil
  • 2-3 pinches of salt
  • 2 tablespoons of honey
Instructions
  1. Wash and peel the potatoes and boil them in a saucepan until ready (easy to mash).
  2. De-frost the Hake and place in a frying pan in the oil.
  3. When warm, place the goat’s cheese in slices on top of the Hake fillets and dribble the honey on top. Fry until cooked thoroughly - approximately 15 minutes.
  4. Meanwhile, steam the broccoli and corn in a little water in a saucepan. Drain when done.
  5. When the potatoes are ready, drain and mash them with a mixer or fork.
  6. Add the milk and hummus and work until a smooth mash. Serve together with the fish and vegetables when ready.
  7. Ideally, serve with a glass of white wine.

 

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19Jul 12

Chinese noodles with vegetables and oyster sauce

chinese noodles with vegetablesA simple and typically easy dish to spin together is a noodle dish, which requires basically no work. All you need are the ingredients such as vegetables and a sauce and “Voila!” – you have a tasty dish for the evening. If you want more protein, I also recommend this recipe for duck fillet stir fry with noodles.

And if you make some extra, you could stuff it in your lunchbox for the next day. That’s often what I do because I barely manage to crawl out of bed in the morning, always pressing “snooze” and waiting until the latest possible moment, with no time to spare for thinking of what food to bring for the day.

In this recipe I used corn, red onion, mushrooms and broccoli, and I steamed the broccoli before adding them to the noodles. It could not be easier!

When you steam broccoli, you preserve most of its health benefits, so I try to do that as often as possible. When steamed, they have a cholesterol-lowering benefit which always is welcome, although luckily, I´m not worried about that. Even so, it’s important to be aware of what you’re eating to avoid health problems in the future.

Also, broccoli works as a great detoxifier, as it washes out the system and eliminates unwanted contaminants.

Chinese noodles with vegetables and oyster sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple and typically easy dish to spin together
Ingredients
  • Noodles for 2 people (about 150g)
  • 1 red onion
  • 4 medium-sized mushrooms
  • 100g of corn from a tin
  • 2 "heads" of broccoli
  • 2 tablespoons of oyster sauce
  • 3-4 tablespoons of Japanese soy sauce (according to taste)
  • 1 tablespoon of olive oil
Instructions
  1. Boil water and add the noodles according to instructions on the package.
  2. Cut the onion into slices.
  3. Wash and cut the broccoli into small pieces.
  4. Fry the onion and mushrooms in a frying pan in the oil until soft.
  5. Add some water to a saucepan and place the other vegetables in the saucepan so that the steam cooks them until soft. Add to the frying pan with the onion and mushrooms.
  6. When the noodles are ready, add them to the frying pan.
  7. Add the oyster sauce and the soy sauce, mixing carefully.
  8. Serve immediately.
  9. Serves: 2
  10. Time needed: 15 minutes
  11. Level: Easy

 

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18Jun 12

Pollock in caviar sauce with dill

Pollock in caviar sauce with dillA cheap kind of caviar or a caviar substitute can work wonders as flavouring in sauces, and adds a bit of excitement to dishes such as this healthy fish recipe made using Pollock in caviar sauce with dill. A creamed smoked roe, caviar paste or a similar caviar substitute can be used in this recipe, and dill adds an extra flavour to this light dish.

I like adding veggies to my recipes. With this sauce, I recommend corn and green beans. For extra substance, serve the fish alongside boiled potatoes, lightly salted. (Also try this broiled salmon with spicy bell pepper sauce.)

Corn is a superb source of fibre and vitamin C and is closely identified with the Americas, perhaps more so than any other food. Did you know that the Mayans revered maize? They expressed their respect and appreciation in everyday rituals and as well as in their religious ceremonies. Corn was equally highly valued by the Native Americans of North America. So there you have it – not only yummy and healthy, but with an interesting history too!

What we need:

  • 400g of Alaska Pollock
  • 1/2 a leek
  • a small tin of corn
  • 250ml of single cream
  • 4 tablespoons of caviar (add according to taste)
  • 200g of frozen green beans
  • 3 tablespoons of finely chopped dill
  • 2 teaspoons of olive oil
  • 2 pinches of salt
  • 2 pinches of pepper
  • 30g Parmesan cheese

How to make it:

  1. Defrost the fish. Once done, cut it into 4 pieces. Preheat the oven to 150 degrees.
  2. While it’s heating up, wash and peel the leek. Cut into thin slices.
  3. Bring water to the boil in a pot and cook the frozen green beans for 10 minutes, per the instructions on the package.
  4. Place the pieces of fish in an oven-safe form and sprinkle over the salt and pepper. Place the form in the oven for around 15 minutes.
  5. As the fish is cooking, heat the oil in a frying pan and fry the leek for a few minutes.
  6. Add the cream to the pan and let it all boil together for 5 minutes. Add the caviar and more salt and pepper according to taste.
  7. Add the dill, corn and green beans, stirring it all together. When well-mixed, pour the sauce over the fish in the oven-safe form.
  8. Sprinkle over the Parmesan cheese and place in the oven for another 5 minutes.
  9. Serve hot.

Serves: 4
Time needed: 20 minutes
Level: Easy

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04Jun 12

Rice with chicken, fried vegetables and mango chutney

Rice with mango chutney and fried vegetables
One food item that I always try to have in the fridge is mango chutney. It is really versatile; it can be an accompaniment, a side dish sauce, an actual sauce in a stir-fry or  a topping just to add an extra flavour to something. I usually use it to sweeten something that might be too spicy on its own. It is good with strong cheeses too; try it for yourself – only your imagination sets the limit! (Also sample this pear and mango chutney.)

Chutney is a South Asian condiment, and there are many different kinds. They can be made from virtually any vegetable or fruit, herbs, spices or a combination of them. Often it is fruit, vinegar, and sugar cooked down to a reduction, such as in the case of mango chutney. Chutneys are usually sweet or hot; and both usually contain various spices, including chilli, but are set apart by their main flavour, such as mango or tomato.

If you have a little more time and energy than me, it is reasonably easy to make mango chutney at home, but I just bought a ready-made one. Here is a really simple stir-fry dish which is put together within minutes. I hope you enjoy it!

Rice with mango chutney and fried vegetables
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
a really simple stir-fry dish topped with mango chutney
Ingredients
  • 150g rice
  • 1 red onion
  • 1 red pepper
  • 1 carrot
  • 150g frozen veggie mix with broccoli, green beans and little corn cobs
  • 100g chicken breast, boneless, chopped into fine slices
  • 2 -3 tablespoons of mango chutney
  • 1 tablespoon of olive oil
Instructions
  1. Wash and boil the rice according to the instructions on the package.
  2. Sautée the chicken for 10 to 15 minutes on a medium heat until cooked throughout. Set aside.
  3. Peel the onion and carrot and chop them into thin slices.
  4. Wash the pepper and chop it into chunks.
  5. Fry the onion, carrot and red pepper in a frying pan in the olive oil.
  6. Meanwhile, thaw and cook the frozen veggies, according to packet instructions.
  7. When all the vegetables are soft, mix them together with the chicken strips and add the mango chutney as well. Stir all together and let the chutney become more fluid and sauce-like.
  8. When the rice is ready, scoop a bit out on a place next to the chicken/veggie mix. Add another spoonful of chutney to the rice.
  9. Serve immediately.

 

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