This supper is really quick to prepare and I think it tastes great. I have used whiting here as it was on special at my local fish mongers, but monk-fish, or cod would work equally well.
I want supper on Friday to be quick and easy to prepare. We all work hard during the week and when Friday comes we are tired and want to ease ourselves gently into the weekend!
You simply rub the fish fillets with smoked paprika and pan fry in a little olive oil. This size fillet only takes 2 – 3 minutes on a low heat each side. I also pop a slice of lemon in with the fish – I love how it becomes caramelised in the pan, and tastes delicious.
The dressing is so simple! I almost feeling like I am cheating!
Mix one tbsp ketchup, the same of mayonnaise and one tsp paprika, and last one tbsp of lemon juice.
I make this easy quiche maybe once per week or so. The children have it for supper and its really good picnic food and portable enough to take to work for lunch 🙂
One Quantity Spelt Shortcrust Pastry:
200g spelt flour
100g cold butter
1 tsp salt
1 large egg
Whizz everything up in the food processor and then pop your pastry in the fridge for a short while.
2 small sweet peppers
5 button or chestnut mushrooms
5 cherry tomatoes
100mls milk or cream
25g Cheddar cheese
25g Parmesan cheese
Fry the onion, peppers and mushrooms in a little olive oil until softened. Set aside.
Chop the courgette into equal size pieces, I usually use a mandolin slicer for this as its quicker and my chopping skills are not so co- ordinated and I quite like my fingers!
Half your tomatoes
Lightly beat the eggs and add the cream to this and beat a little again.
Roll out the pastry and line a tart dish. No need to grease the dish as there is quite a bit of butter in the pastry recipe, so it will not stick.
Spread the onion, pepper, and mushroom mix into the pie dish and add the courgette and tomatoes also. Pour over the egg mix and grate over the cheese.
Season with salt and pepper and bake in the pre heated oven for 15 – 17 minutes.
I serve this with some young spinach and rocket leaves from our poly tunnel. I dress them lightly with an olive oil, garlic and lemony dressing.
2 parts oil
1/2 clove garlic minced
1 part lemon juice
Smooth and Creamy Butternut squash soup. Squash are still around and in season here and I just love the creamy texture without the calories contained in cream! Try it with my homemade Brown Soda Bread. I spread walnut butter on mine usually, and I feel it complements the soup 🙂
1 Butternut Squash
1 onion finely chopped
1 garlic clove finely chopped
1 sprig thyme
600ml homemade chicken stock (just get the carcass of your roast chicken with and onion, carrot, celery stick and some herbs and simmer for as long as you have time!) Alternatively use a chicken stock cube
Fry the onion and thyme in the saucepan in a little olive oil until softened. Add the garlic and chopped squash. You can season it as this stage, cover and cook on a low heat for 1o minutes.
Add the stock and cover again. Simmer until the squash has softened.
Blend and taste, adjust your seasoning at this stage if you have to.