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Cover: Quick cuisine

Recipes with honey

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
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
  • 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
  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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22Jun 12

Oven-fried vegetables with tuna steak and curry sauce

Oven-fried vegetables with tuna steak and curry sauceOne brilliant way to get your 5 servings of veggies a day is to chop up several vegetables and oven-fry them in some oil, sprinkled with salt and thyme. This is what I have done in this dish of Oven-fried vegetables with tuna steak and curry sauce. My personal preference is tuna, but you can use salmon or any other fish steak that you prefer.

I have used mushrooms, carrots, red onion, red pepper and potatoes with a curry sauce based on natural yoghurt. So, although you have to do some peeling and chopping, once it is in the oven, you can go about your business for around half an hour until it’s time to fry the tuna steak and mix together the sauce, which is done in less than 5 minutes.

Fish and veggies are a classic healthy combination. Try this recipe for tuna steaks with roast peppers. You won’t be disappointed!

Serve the tuna and veggies on a bed of ruccola leaves or as it is. By doing so, you will have reached your goal of getting five vegetables a day, and in such an easy and tasty way!

What we need:

  • 180g tuna steak
  • 1 carrot
  • 1 red onion
  • 1 small red pepper
  • 4 big mushrooms
  • 2 meduim-sized potatoes
  • 150g of natural cooking yoghurt
  • 1/2 – 1 tablespoon of curry powder (according to taste)
  • 1 teaspoon of honey
  • 2 tablespoons of olive oil
  • 2 pinches of salt
  • 2 pinches of thyme

How to make it:
1. Wash and peel all the vegetables. Cut them into chunks.
2. Place them on an oven tray in some of the oil and pour some of the oil over them. Sprinkle the salt and thyme over them.
3. Place in the middle of the oven at 250 degrees. Leave for 30 – 40 minutes or until ready.
4. 10 minutes before the vegetables are ready, take out the tuna steaks and fry them in a frying pan until golden brown.
5. Pour the yoghurt into a small bowl and add the curry powder and honey. Mix carefully.
6. When the vegetables are ready, place them on a plate on a bed of ruccola salad and serve the fish with a dollop of yoghurt sauce.


Serves: 2
Time needed: 30-40 minutes
Level: Easy

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06Jun 12

Blinis with apricot and cherry tomatoes topping

BlinisBlinis are similar to crepes, but the main difference between a blini and a crepe is that yeast can be used in blini, but not in crepes. Blinis is the traditional Russian mini pancake and is eaten during Shrovetide, a festival which coincides with similar festivals such as Mardi Gras or Carnival a week before Lent.

Blinis are usually served with caviar and sour cream, but really you could use endless variations of toppings. Here is a recipe for Blinis with an apricot and cherry tomato topping that can be used as an appetizer, finger food, or as a light snack before bedtime.

I have added dried apricots to this recipe, not only because they are sweet and delicious, but also because they are an excellent source of beta-carotene and vitamin A, a great antioxidant, which will help to retain healthy eyesight as we age. Being a heavy reader, I am a big fan of foods that help me protect my vision – I am always on the lookout for ‘eye-friendly´ ingredients, and it´s just an extra bonus if they happen to be as scrumptious as the apricot!

Leave the blinis as they are or cut into triangular slices for more of a ´finger-food´ feel, as I have done in this recipe. Since the apricot and tomato mixture goes on top, you could also it to top oat and buckwheat pancakes for a heartier snack.

What we need:

  • 2 blinis (normal size)
  • 80g of tuna
  • 5 dried apricots
  • 200g of natural yoghurt for cooking
  • 1 tablespoon of grainy French mustard
  • 1 tablespoon of honey (according to taste)
  • a small handful of parsley for topping

How to make them:

1. Place the yoghurt in a bowl and add the tuna.
2. Wash and cut the cherry tomatoes into small pieces. Add to the yoghurt.
3. Cut the apricots into thin small slices and add to the yoghurt along with the mustard and honey.
5. Mix all the ingredients carefully.
6. Heat the blinis for a few minutes in an oven or in a microwave.
7. Cut them into triangles and add a teaspoon of the yoghurt mix on each piece.
8. Top it off with a branch of parsley on each triangle for decoration.

Serves: 2
Time needed: 15 minutes
Level: Very easy

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03May 12

Time-saving sweet chilli fish

Time-saving sweet chilli fishAttention fish lovers: Sweet chilli fish with rice is a dish for those of you who like the taste of the delights from the sea but don´t really have the patience to cook dishes which use up a lot of your precious time.

You know who you are: you are always on the run, and your greatest wish is for food to cook itself, but you also want your food to be healthy. You are tired of ready-made microwaved food and of counting just how many E-numbers have been thrown in.
Here you will learn how cooking fish dishes need not be difficult or time-consuming, and your health will thank you.

This dish literally cooks itself; while the rice is simmering, you have time to tend to other things. All you have to do is chop an onion or garlic, mix the ingredients, and the rest takes care of itself.

This sweet and sour chilli fish dish is an easy, no-fuss, midweek dish. Just don’t forget to put the timer on!

What we need:
• 600g of cod
• 1 teaspoon of salt
• 1 garlic clove or 1/2 yellow onion
• 1 decilitre of parsley
• 50-75g of butter
• juice from 1/2 a lemon
• 1 tablespoon of honey
• 1 teaspoon of sambal oelek

Tip to save time: You can also use a ready-made sweet chilli sauce instead of lemon, honey and sambal. It can be found in most food shops. With the remaining sauce, try sweet chilli and lemongrass prawns!

How to make it:
1. Set the oven to 225 degrees Celsius.
2. Place the cleaned fish in an oven-safe form and sprinkle some salt over it.
3. Chop the garlic and parsley.
4. Melt the butter in a saucepan. Mix in the garlic, lemon juice, honey and sambal oelek.
5. Slowly pour the mixture over the fish.
6. Bake in the middle of the oven for 20-25 minutes.
7. Serve with whole grain rice mixed with lightly cooked vegetables. (These can be defrosted frozen vegetables which are added at the last minute to the rice.)

Time needed: approximately 25 minutes
Serves: 4
Level: easy (especially when using the ready-made sauce)

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25Apr 12

Tagliatelle with salmon

Tagliatelle with salmon


This dish of Tagliatelle with salmon, horseradish and dill is not only easy to make, it is also tasty and healthy. Horseradish is thought to have both antibiotic and anti-inflammatory effects and can help boost the immune system. And lo and behold, some say it even has aphrodisiacal properties.

The more I research the benefits of horseradish, the more I find. This ingredient is similar to mustard and is a cheap substitute for the Japanese wasabi used in sushi. It seems to be a superfood that not only adds punch to a dish, but also can help fight everything from the common cold and flu to urinary tract infections. In traditional folk medicine, it is thought to be one of the best treatments against sinus problems as it clears them when they are congested.

Forget chicken noodle soup – this is what I usually make when I am feeling a bit under the weather. Just a few weeks ago, I got caught in a rainstorm and had the sniffles for several days. This hearty recipe warmed my belly, and the next day I was feeling much better. Whether it was the horseradish, the hot creamy sauce that soothed my sore throat or the long nap I took afterwards, somehow this recipe got me feeling revived and much more energetic!

There are a number of products in which you can find horseradish; the basic prepared horseradish, cream-style prepared horseradish, specialty mustards, dips, spreads, relishes and dressings can all contain this flavourful ingredient.

Since I am a huge fan of pasta in all its varieties, I thought I´d try this dish with tagliatelle, a broad flat pasta. I hope you enjoy this dish!

What we need:

  • 150g dried tagliatelle
  • 200g of gravadlax (dry-cured salmon)
  • 200ml of light creme fraiche
  • 1/2 tablespoon of honey
  • 1 teaspoon of horseradish
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of fresh chopped dill

How to make it:

1. Boil the pasta according to instructions on the package.
2. Cut the salmon into a saucepan and add the crème fraiche, honey, lemon and horseradish. Bring to the boil and let it simmer for a few minutes.
4. Add the dill.
5. When the pasta is ready, drain it and add to the crème fraiche and salmon sauce.
6. Mix carefully and serve immediately.

Serves: 4
Time needed: 20 minutes
Level: easy

Note: I also recommend this baked salmon with red pesto, red peppers and tomatoes.

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30Mar 12

Crayfish rice with mango

Crayfish Rice with mango

Using crayfish tails can be very versatile and will make simple and tasty dishes. They also give off a certain luxurious and gourmet sensation as they are often considered a delicacy. Crayfish meat is, apart from being yummy, packed with the good nutrient selenium and great as a substitute for meat if you are on a diet, as it is very low in fat. It is a good source of omega-3 fatty acids, vitamin B12 and other vitamins.

Be careful where you get your seafood from, as it may be contaminated with toxins, such as mercury, if harvested in polluted waters. On a positive note, crabs are thought to have a lower risk of mercury than other types of seafood. (Try these Thai crab cakes. Yum yum!)

Here is an easy and tasty crab meat dish that combines courgette and mango for an extra twist. Topped with a yoghurt dressing, this provides a low-fat and healthy meal. And most importantly – it tastes good!

What we need:

  • 375g of rice
  • 1 leek
  • 350g crayfish tails, cleaned and de-shelled
  • 2 mangos
  • 1 small courgette
  • 60g shredded carrots
  • 60g lamb’s lettuce
  • 1 small red onion
  • 1 tablespoon of olive oil
  • 3 pinches of salt
  • 2 pinches of pepper

Yoghurt dressing:

  • 2 dl of natural yoghurt
  • 1 grated clove of garlic
  • 1 teaspoon of French mustard
  • 2 pinches of salt
  • 1 teaspoon of honey

How to make it:

  1. Wash and boil the rice according to instructions on the package.
  2. Wash and cut the leek and onion into slices. Heat the olive oil in a frying pan and fry the veggies.
  3. Add the crab tails.
  4. Cut the courgette into small pieces.
  5. Peel the mangos and cut into cubes.
  6. Mix the courgette and mangos into the frying pan, and when the rice is ready, mix it into the frying pan.
  7. Carefully mix it all together and add the shredded carrots, salt and pepper.
  8. Make the dressing by mixing all the ingredients together and use about a tablespoon for each portion of crab tail rice.
  9. Place a small portion of the lamb’s lettuce on a plate and serve the rice on top.

Serves: 4
Time needed: 20 minutes
Level: Easy

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