More recipes to come as I get more proficient with the website... www.krimos.co.uk
| Flat Cap Mushroom with Goat's Cheese |
| Nutty Rice |
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Ingredients: 3 peppers, red, green and yellow cut into thick strips 2 courgettes thickly sliced ½ inch 1 aubergine cut into 1 inch cubes 1 onion thickly sliced 2 cloves of garlic 1tbsp fresh basil 1 tsp of sugar 1tbsp of white wine vinegar pinch of thyme salt and pepper 3 tomatoes peeled and diced 4 large flat cap mushrooms, one per person is enough as a starter. |
Method: To peel tomatoes: Score them with a sharp knife. Bring a pan full of water to the boil and then drop the tomatoes in for 30 seconds. As soon as the skin starts flaking away, place them into a bowl of cold water. The rest of the skin will come off easily. Heat 2 tbsp of olive oil in a large frying pan Place all the ingredients in the pan and sauté on a medium heat for 10 minutes. Season with salt and pepper. Add the vinegar, a pinch of thyme and sugar. Turn down the heat and cook for a further 15 minutes. 4 large flat cap mushrooms, one per person is enough as a starter. Heat 2 tbsp of olive oil in a large frying pan. Fry the mushrooms skin side down for 5 minutes until golden. Season with salt and pepper. Place in an oven tray skin side down. Put enough ratatouille to cover the mushroom. Flake some goat's cheese on top of the ratatouille. Bake in a hot oven for 10-15 minutes until the cheese has turned golden. Sprinkle a little bit of chopped basil and serve with garlic bread. |
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Ingredients: 2lbs boned and diced lamb |
Method: Lightly brown the onion and lamb in olive oil |
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Ingredients: 8 chicken thighs halved |
Method: Lightly brown the chicken and half the onion in
olive oil. |
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Ingredients: 2 lbs carrots Garlic Fresh Parsley and Coriander Olive oil Lemons Caraway seeds Spring onions Ginger Harissa or Tabasco |
Method: Carrot Salad 1Grate a few carrots into a large bowl. Add the juice of a whole lemon and 3tbsp virgin olive oil. Chop a little fresh coriander and a clove of garlic. Add to the bowl and season. If refrigerated, make sure that it is stored in tightly shut container or else everything will end up smelling of garlic. Carrot Salad 2 Slice and boil a few carrots in salt water with a pinch of caraway seeds. Cook until they are over the "al dente" stage. Cool and drain well Place in a bowl with the juice of a whole lemon, 3 tbsp virgin olive oil, a tbsp chopped parsley and a finely chopped clove of garlic Season and leave to infuse for at least 2 hours Carrot Salad 3 Slice and boil a few carrots in salt water. Cook as in the salad above. Cool and drain well. Chop 2 spring onions Add a tsp of chopped fresh ginger Add a tsp of chopped fresh ginger Place in a bowl with the juice of a whole lemon, 3 tbsp olive oil and a tsp of Harissa or a splash of Tabasco as substitute. Back
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Ingredients: 3 large sweet peppers, green, red
and yellow |
Method: Slice the peppers in half through the stalk; discard the seeds and place
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Ingredients: 1 lb of fillets of lemon sole, plaice, trout or sea bass for this starter. In a shallow dish mix 3tbsp plain flour, 1tbsp cumin, 1tsp coriander, 1tsp chilli, 1tsp salt. |
Method: Heat a cupful of oil in a large frying pan and then turn to a medium heat. Dip the fish fillets in the flour and shake off excess. Fry on one side until lightly browned and crispy (Around 2 minutes). Turn over and repeat process. Place cooked fish on kitchen paper to absorb excess oil. Serve with a green salad, wedge of lemon and some Harissa. |
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Ingredients: 3 tbsp oil 1 medium onion coarsely chopped 1 clove garlic finely chopped 4 ripe tomatoes finely chopped 1 red pepper thinly sliced 5 eggs
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Method: Heat the oil in a large frying pan, add the onion and garlic and fry until golden. Add tomato and pepper, season, cover pan, lower the heat and cook gently for 20 min. Remove cover and break the eggs over the surface. Stir gently to break the yolks. Cover and cook for a further 3 min. Serve immediately. |
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Ingredients: ½lb cooked white fish 1 clove of garlic crushed ½ onion finely chopped 4 tbsp chopped parsley Juice of ½ lemon 1tbsp fresh breadcrumbs 1boiled potato crushed 1 egg Pinch of chilli, coriander, cumin Salt and pepper Pack of Fillo or Spring Roll pastry
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Method: Remove skin and bones. Microwave the fish for 2 minutes and then flake it into a large bowl. Add all the ingredients, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner. Fold diagonally three times to create a triangle.
Serve with a dressed
salad and a wedge of lemon. |
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Ingredients: 1 cupful of Basmati rice 1 onion, finely chopped 1 tsp mild curry powder and Turmeric 1 handful of cashew nuts and flaked almonds 1 doz dozen sultanas 2 tbsp oil |
Method: Lightly fry the onion in oil for 2
minutes |
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Ingredients: 1 butternut squash 2 red, green and yellow peppers a head of celery 4 medium red onions 4 bulb of garlic 4 tbsp olive oil 1tsp thyme, basil 1 lemon. |
Method: Turn your oven on high. Quarter
the onions. Cut the peppers into thick strips. Cut half the squash into
two-inch square. Cut half the celery into two-inch sticks. Peel 4 or 5
cloves of garlic. |