home cooking

Shadowavalon

i been doing home cooking for 3 years now cooking for my brother and father and my self i cooked salmon corn casserole and few other things but i have a hard time coming up with something original as for me i cant use any spices that have heat cause i have sensitive stomach

saltedm8

There are so many recipes out there its unbelievable, when you go shopping, are you just buying the same stuff over and over again, or do you buy a variety of stuff?

I think you need a few cookbooks, not to copy, just to grab ideas to inspire you.

shammrok

Shadowavalon, could you please name the things that you are unable to eat and maybe we can come up with some ideas for you.

Shadowavalon

i can't eat anything spicey like peppors and the like and i could only eat certain tomato sauces prego is not one of them it made me vomit last time my mom fixed something with prego

shammrok

Fantastic fish pie - jamie Oliver.


* 5 large potatoes, peeled and diced into 1-inch cubes
* salt and pepper
* 2 large eggs
* 2 large handfuls fresh spinach
* 1 onion, finely chopped
* 1 carrot, halved and finely chopped
* extra virgin olive oil
* 1/2 pint double cream
* 2 good handfuls grated mature cheddar or parmesan cheese
* juice of 1 lemon
* 1 heaped teaspoon English mustard
* 1 large handful flat-leaf parsley, finely chopped
* 1 pound haddock or cod fillet, skin removed, pin-boned and sliced into strips
* nutmeg (optional)



1. Preheat the oven to 230C/450F/gas 8. Put the potatoes into salted boiling water and bring to a boil for 2 minutes.
2. Carefully add the eggs to the pan and cook for another 8 minutes until hard boiled, by which time the potatoes should also be cooked.
3. At the same time, steam the spinach in a colander above the pan. This will only take a minute.
4. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Drain the potatoes in the colander. Remove the eggs, cool under cold water, peel and quarter them. Put to one side.
5. In a separate pan, slowly fry the onion and carrot in olive oil for about 5 minutes, add the double cream and bring just to a boil.
6. Remover from the heat and add the cheese, lemon juice, mustard and parsley.
7. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. Drain and mash the cooked potatoes - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
8. Don't bother piping it to make it pretty. Place in the oven for about 25-30 minutes until the potatoes are golden. Serve with some nice peas, carrots, or greens.

shammrok

Potato & Leek Soup

This is a traditional Irish Soup commonly used in Ireland
• 2 pounds boiling potatos, peeled and sliced
• 1 pound leeks, washed and sliced
• 1 onion, chopped
• 1 celery stalk, sliced
• 5 cups chicken stock or broth
• 2 1/2 cups of milk
• 4 tablespoons butter
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• salt & pepper
• 1/2 cup of half & half
• 1/4 cup chopped fresh chives

Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.
Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 - 15 minutes.
Transfer to a blender or food processor in batches and process until smooth.
Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving.
Sprinkle with the chives.


Serves 8

© FoodIreland.com

Ann

Shammy, Nice recipes. Makes me hungry!