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Cover: Quick cuisine

Recipes with thyme

15Aug 12

Baked Halibut with mixed herbs

Baked Halibut with mixed herbs
Halibut
is quite a versatile and relatively inexpensive fish. It has a non-oily, but firm and mild-flavoured flesh. It is capable of absorbing other flavours well, making it great for experimenting with in the kitchen! And it can be substituted for other kinds of fish and sometimes chicken in many recipes. If you don’t like fishy tasting seafood but want to include fish in your diet, halibut is a good choice.

My first experience with halibut was when I was a young girl. Of course, my mum made sure that my piece didn’t contain any bones. She mixed together a simple butter sauce to drizzle over the tender fish, and I loved it! She and I like to experiment together with various dressings, and I owe part of the credit for this recipe to her. We have a lot of fun, and I appreciate that she instilled in me the importance of fish in a healthy balanced diet.

Of course, some of my favourite creamy toppings are not necessarily low-calorie…. But overall, fish has a lot of health benefits.

This Baked Halibut with mixed herbs is just lovely. As it’s cooked in lemon juice, garlic, parsley, chives and thyme, all those different flavours soak into the fish, making a really tasty meal. But be careful not to overcook the halibut, or it will dry out because of its low oil content.

For a spicier dinner, try this yellow thai fish curry.

Baked Halibut with mixed herbs
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Baked Halibut with mixed herbs is cooked in lemon juice, garlic, parsley, chives and thyme.
Ingredients
  • 650g halibut steak or fillet, cut into 8 pieces
  • 60ml chicken or vegetable stock
  • 3 medium cloves garlic, crushed
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp dried thyme
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 230°C.
  2. Crush the garlic using the back of a wide-bladed knife or in a pestle and mortar.
  3. In a bowl, mix the garlic, herbs and a couple of pinches of salt together until well-blended, then add the lemon juice and stock.
  4. Place the fish in a baking dish, pour over the herb mixture and cover with foil. Bake for about 15 minutes, or until the meat is white, opaque and flakes easily with a fork.
  5. Serve immediately, pouring the juices from the baking dish over the fish and adding pepper to taste.
  6. Can be served with vegetables, rice or potatoes.

 

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27Jun 12

Vegetable lasagne

Vegetable lasagne with spinach and cranberriesI love experimenting with different kinds of lasagne because you can basically put just about anything into a lasagne, and it still turns out delicious. Here is one  vegetable lasagne in which I have used spinach, due to its pure healthiness, and cranberries since they are delicious and more versatile than just in desserts. (If you like meat in your pasta, try this beef and kale lasagne.)

Did you know that cranberries have lately been marketed as a “super-fruit” due to their high content in nutrients and antioxidant qualities? They are a great source of vitamin C and are low in calories but high in fibre.

Cranberries are very much part of North American and Canadian cuisine. They use them in marmalades, sauces, desserts and, not to forget, as a very important part of the Thanksgiving dinner.

Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, but also for medicines and dyes. It is believed that the natives introduced cranberries to starving English settlers who later incorporated them into the traditional feast of Thanksgiving.

What we need:

  • 6-8 lasagne noodles
  • 400ml of tomato sauce

  • 100ml of full fat milk

  • 1 teaspoon of thyme

  • 1 clove of garlic, minced

  • 1 carrot

  • 1 onion

  • 200g of fresh spinach, chopped

  • 20 dried cranberries

  • 100g of cheddar cheese

How to make it:

  1. Pour the tomato sauce into a bowl and add the thyme, garlic and milk.

  2. Wash and peel the carrot. Cut both the carrot and onion into small slices.

  3. Mix the spinach, carrot, cranberries and onion all together.

  4. Pour some of the tomato sauce into the oven-safe form.

  5. Add a layer of lasagne noodles.

  6. Alternate between the pasta, tomato sauce and the veggie/cranberry mix.

  7. End the last layer with the last lasagne noodle. Add the last of the tomato sauce and sprinkle the cheddar cheese on top, grated or in slices.

  8. Place in the middle of the oven for 40 – 50 minutes.

Enjoy!

Serves: 2-3

Time needed: preparation time 15 minutes and then oven time.

Level: Easy

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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.

Enjoy!

Serves: 2
Time needed: 30-40 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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