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Cover: Quick cuisine

Recipes with leek

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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15Apr 12

Baked potatoes with leek and Mascarpone cheese

Baked Potato with Leeks and Mascarpone CheeseDuring the winter time, I have found that my body craves more starchy foods such as potatoes. Mmmm…. The best part is that there is a huge variety of potato dishes! They can be baked, cooked, fried, boiled, and sautéed. They can be served hot or cold; as an accompaniment, main ingredient or in a salad. I have tried elaborate crushed new potatoes with feta cheese or plain potatoes with just a pinch of salt. This veggie can be cooked in any way imaginable and still be delicious.

The best part is that potatoes are year-round and cheap. These types of meals definitely fit into my student budget.

One easy potato dish is the baked potato. I have always loved how versatile baked potatoes can be, with basically hundreds of different fillings to choose from. For me, crispy baked potatoes with leek and Mascarpone cheese has become one of my personal favourites, since I can add whatever I want to the basic recipe: crispy bacon, sliced ham, sliced and fried chicken, tuna, or why not pieces of fried salmon? It is so easy to make and perfect for a winter evening!

What we need:

  • 4 large potatoes for baking
  • 1/2 a leek
  • 1 red onion
  • 25g of Mascarpone cheese
  • 1/2 a red pepper
  • salt and pepper
  • 1 tablespoon of olive oil
  • 1/2 a decilitre of chopped fresh thyme
  • 1/2 a decilitre of chopped green onion

How we make it:
1. Pre-heat the oven to 225 degrees.
2. Wash the potatoes and place them in the oven for 50-60 minutes.
3. Meanwhile, chop the pepper and onion into very fine pieces and chop the leek.
4. Fry the leek in the olive oil and add the red pepper, onion and thyme. Let it fry for 1-2 minutes and add salt and pepper according to taste.
5. Prepare the Mascarpone cheese and add salt and pepper to taste.
6. When the potatoes are ready, cut a cross on the top and make a hole by removing some of the inside of the potato.
7. Place a tablespoon of the cheese in the hole made in the potatoes.
8. Let it melt a little and then add a tablespoon of the leek, onion and pepper mix.

Voila! Sprinkle a bit of chopped green onion on top for presentation, and your baked potatoes are served!

Serves: 4
Time needed: 10 minutes + 50 minutes for the potatoes in the oven
Level: very easy

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07Apr 12

Shrimp soup with coconut milk and red curry paste

Shrimp soup with coconut milkA few years ago, I visited Bangkok while backpacking around Asia, and several times I bought shrimp soup with coconut milk and red curry paste from one of the small food stalls. I remember how delicious and cheap the soup was, and how happy it made my taste buds.

After having been in Asia, I feel a sense of “something missing” when I arrive home from school and only find rather bland food in my pantry. I recall my holiday’s exotic flavours and dishes made with a blend of spices that I wouldn´t dream of trying myself because it seems so overwhelming. I remember dishes that had that hard-to-describe tang that made my taste buds somersault with pleasure. And I sigh and think that those types of food are for holidays or restaurant visits only.

Although nowadays we are flooded with recipes of Thai dishes, often we think we don´t have time to “go exotic”, and that they just seem too difficult to make at home. Nothing could be further from the truth.

After doing some research, I found a recipe for a Thai soup that is easy to make, and which has both the delicious mildness of the coconut milk and the spicy tang of the red curry. Add to that the meaty taste of the shrimp, and your taste buds will be back in Bangkok! (If you are a chicken lover, don’t worry. This chicken in coconut milk broth will do the trick as well!)

What we need:

  • 1 squash
  • 1 small leek
  • 1 tablespoon of rapeseed oil
  • 1 pressed clove of garlic
  • 1 small red onion
  • 2 tablespoons of lobster stock
  • 4 decilitres of coconut milk
  • 1 tablespoon of red curry paste
  • 5 decilitres of chicken broth
  • 400g of shrimp
  • 1/2 decilitre of fresh thyme and some fresh coriander (as decoration)

How to make it:
1. Rinse and cut the squash and leek into strips.
2. Sizzle them in the oil in a saucepan together with the pressed garlic.
3. Cut the red onion in slices and add in the saucepan.
4. Add all the other ingredients except the shrimp.
5. Let it all simmer for 10 minutes.
6. Add the shrimp.
7. Pour the soup into large bowls and place the fresh coriander on top. Serve with fresh wholemeal bread and butter.

Serves: 4
Time needed: 20 minutes
Level: easy

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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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