Category Archives for Starters

salmon fish cake recipe

Easy and Tasty Salmon Fish Cake Recipe - Perfect for Lunch recipes, Dinner Recipes or even as a nice starter recipe - Amateurchef.co.uk

Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.

I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.

Salmon Fish Cake Recipe


The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.

Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.

Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.

I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.

By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.

Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.

Shaping the Salmon Fish Cakes

Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.

Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.

Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.

Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.

This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.

I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂

Quick Salmon Fish Cake Recipe

 

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Easy and Tasty Salmon Fish Cake Recipe - Perfect for Lunch recipes, Dinner Recipes or even as a nice starter recipe - Amateurchef.co.uk
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Salmon Fish Cakes
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.

Course: Lunch/Dinner
Cuisine: Fish
Calories: 381 kcal
Author: Martyn
Ingredients
  • 500 grams potatoes
  • 2 Salmon Fillets
  • 100 grams Sun Dried Tomatoes
  • 2 cloves garlic
  • 2 tsp oregano
  • 1 tsp parsley
  • 1 tsb basil
  • 1 lime
  • 1 tbsp tomato ketchup
  • 2 eggs
  • 6 tbsp plain flour
  • 100 grams breadcrumbs
Instructions
  1. Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy. 

  2. Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.

  3. Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky 

  4. Flake the salmon into a bowl and add chopped sun dried tomatoes

  5. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.

  6. Zest 1 lime and add this to the bowl along with the lime juice

  7. The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture

  8. Add the tomato ketchup and give everything a good stir to combine.

  9. With your hands take out a ball of the mixture and rotate in your hand to form a ball

  10. Flatten 2 sides to give it that “Fish Cake” Shape

  11. Repeat until you have used all of the mixture

  12. In 3 plates place the whisked egg, flour and breadcrumbs 

  13. Dip the salmon fish cakes into the egg and flour

  14. Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover

  15. Repeat the above two steps until all fish cakes are covered in breadcrumbs

  16. Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.

Nutrition Facts
Salmon Fish Cakes
Amount Per Serving
Calories 381 Calories from Fat 140
% Daily Value*
Total Fat 15.5g 24%
Saturated Fat 3.6g 18%
Cholesterol 94.4mg 31%
Sodium 219.8mg 9%
Total Carbohydrates 34g 11%
Dietary Fiber 4.2g 17%
Sugars 6.7g
Vitamin A 3%
Vitamin C 43%
Calcium 7%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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Cream of Mushroom Soup Recipe

Wanting a nice winters soup? this cream of mushroom soup recipe is perfect. Its full of flavour and is very easy to make. Full mushroom soup recipe

After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.

The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.


I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.

Easy cream of mushroom soup recipe

The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂

I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.

Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.

Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.

I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.

To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!

Give it a go and let me know what you think in the comments below

Have a friend that would like this cream of mushroom soup recipe? Please use the share buttons below to share this recipe with your friends.

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Wanting a nice winters soup? this cream of mushroom soup recipe is perfect. Its full of flavour and is very easy to make. Full mushroom soup recipe
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Cream of Mushroom Soup Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Wanting a nice winters soup? this cream of mushroom soup recipe is perfect. Its full of flavour and is very easy to make.
Course: Appetizer, Soup
Servings: 4 people
Ingredients
  • 50 grams Butter
  • 1 whole Onion Chopped
  • 2 whole Celery Sticks Sliced
  • 2 Cloves Garlic Sliced
  • 4 sprigs Thyme
  • 200 grams Closed cup mushrooms
  • 200 grams Chestnut mushrooms
  • 800 ml Vegetable Stock
  • 250 ml Creme Fraiche
  • Chives garnish
  • Oil garnish
Instructions
  1. Melt butter in a large frying pan and add chopped onions, celery, thyme and garlic.
  2. Once the onions are soft and transparent add the chopped mushrooms and cook for 5-10 minutes until they begin to soften
  3. Add the 800 ml of vegetable stock and leave to simmer for 30 minutes
  4. Transfer to a food processor and blend until it’s smooth
  5. Return to heat and add the creme fraiche, stir it in until fully combined
  6. Serve in bowls with some chives for garnish and a few drops of olive oil.

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Paprika Parsnip Soup

Paprika Parsnip Soup - Perfect soup for the winter months. Easy recipe for a starter or lunch. This Paprika parsnip Soup tastes incredible - http://amateurchef.wpengine.com

A friend of ours gave us some home grown parsnips. I wanted to make something nice with them and not just a roasted side dish. As the nights are getting colder, I thought a nice Parsnip Soup would be perfect.

To give it that little extra taste I was going to use a little curry powder. I do however have a big thing for Paprika at the moment. I decided to replace the curry powder with smoked paprika, yummy!


Parsnips are a perfect vegetable, there is almost no fat, cholesterol and has no sodium. They also help with raising energy and lowering blood pressure because of the minerals and vitamins it contains.

I personally think this is one of my favourite soups and not just because of the parsnip. It has a nice smoky kick when you first taste it. Straight after the initial kick you get the sweet taste of the parsnips. The two flavours to me seem to fit perfectly together.

Parsnip soup is very easy to make and doesn’t take too long. It’s all done in one saucepan as well so really saves on the washing up!

How To Make Parsnip Soup

In a large saucepan add the oil and butter and leave this for a few minutes on a medium heat to melt. Whilst this was melting I chopped an onion and 3 garlic cloves. Drop these into the melted butter and give it a good stir.

I find it’s important to make sure the oil/butter has coated all of the onions. These should be left to cook for 10 minutes until the onions were soft. Make sure to stir every so often though so none of the onions burn.

I then added the vegetable stock and the milk and gave this a good stir. Add the peeled/chopped parsnips with a pinch of salt and pepper and give it a good stir. Let this cook until the parsnip is cooked and a knife can go through.

NOTE: Don’t worry if you think the milk is curdling or separating from the oil. When you use the blender it will mix it all together.

Pre-heat a oven at roughly 180 degrees.

Whilst the parsnip soup is cooking get another parsnip and peel the skin away.

Using a peeler, peel lengths of the parsnip to form parsnip crisps. Spray an oven tray with fry-light and place the parsnip crisps on with a little gap between each one. Spray some more fry-light on the top and sprinkle with salt.

Alternatively you could also put oil over them if you don’t have/don’t use fry-light.

Pop in the oven and cook until brown and crispy.

Once the parsnips in the soup are soft.

Take the soup off the heat and with a hand blender, blend until smooth. You could use a food processor if you don’t have a hand blender.

Put back on the heat and add the paprika. Give it all a good stir so you can make sure all of the paprika has been stirred into the parsnip soup. If you don’t like things with too much of a kick, add the paprika gradually. Taste the soup and if you can handle more, add a little more.

Spoon the paprika parsnip soup into your bowls. Sprinkle a little paprika and then top with your parsnip crisps.

Get some nice fresh bread and enjoy!

Like I said this has got to be one of my favourite soup recipes and would recommend giving it a go.

Let me know what you think in the comment below. If you do like the recipe please do share with your friends!

I appreciate it!

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Paprika Parsnip Soup - Perfect soup for the winter months. Easy recipe for a starter or lunch. This Paprika parsnip Soup tastes incredible - http://amateurchef.wpengine.com
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Paprika Parsnip Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
This paprika parsnip soup makes the perfect soup for the winter months. The parsnips give it a nice sweet flavour, where the paprika gives it a nice kick to warm you up.
Course: Soup
Cuisine: English, Starter
Servings: 4 People
Ingredients
  • 1 glug oil
  • 30 grams unsalted butter
  • 1 whole Onion finely chopped
  • 3 cloves garlic chopped
  • 1 litre of Vegetable stock
  • 500 ml milk
  • 7 Parsnips
  • 2 tsp smoked paprika
  • Pinch Salt & Pepper
Instructions
  1. In a saucepan heat the oil and butter until the butter has melted
  2. Add the onions and garlic and stir
  3. Cook until the onions are soft and translucent
  4. Pour in the vegetable stop and the milk, stir to combine
  5. Chop 6 of the parsnips into 1 inch pieces and put into the saucepan
  6. Cook until the parsnips are soft
  7. Peel the remaining Parsnip into crisps and place on a tray
  8. Sprinkle with salt and put into a pre-heated oven at 180 degrees.
  9. Cook the parsnip crisps until brown and crispy
  10. Remove crisps from the oven and place on the side to cool
  11. Once parsnips in the soup are soft, use a hand blender and blend until smooth.
  12. Season with salt and pepper
  13. Add 2 tsp of smoky paprika and stir until all fully mixed in
  14. Spoon soup into bowls and sprinkle paprika on the top
  15. Garnish with the parsnip crisps and serve
Recipe Notes
Don't worry if you think the milk is curdling or separating from the oil. When you use the blender it will mix it all together.  

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Pea Soup With Ham & Poached Egg

Pea Soup With Ham & Poached Egg

Pea Soup With Ham & Poached Egg - quick and easy starter recipe. Perfect starter for a dinner party, pea soup tastes amazing! - http://amateurchef.wpengine.com

We had friends round for a meal so I was in my element and wanted to make a nice 3 course dinner, this pea soup was the starter that I decided to do. I have done a few soups in the past so thought a nice soup would be a good starter.

I made a broccoli and stilton soup before which was very nice but wanted to try something different and that’s when I thought about pea. Initial it was going to be a pea and mint soup but then started thinking about the traditional dish pea, ham and eggs.


That’s when I decided to make a nice pea soup and grill some prosciutto for the ham element and then place a nice poached egg in the middle, the pea soup was easy and quick to make but more importantly it really did taste amazing!

I know a number of soups recommend blitzing everything in a blender and then putting it through a sieve to remove any bits, I didn’t do this. To be honest I prefer a nice lumpy soup as it gives it a really nice texture which I find homely, perfect if you’re looking for comfort food.

I also decided to make the soup in the morning and reheat it in the evening and then do the prosciutto and egg, it tastes just as good and is a perfect way of doing it so you don’t need to make everything in one go. The first thing you want to do is finely chop the onions and garlic and sweat these off in a saucepan with a couple of tablespoons of oil. Cook these for roughly 10-15 minutes, until they are soft and golden.

Add 1 litre of vegetable stock and cook on a medium heat until it starts to boil, once it does add the peas and asparagus, pop on the lid and leave to cook for around 30 minutes or until the peas and asparagus are cooked and soft. Once fully cooked put through a blender, this pea soup recipe does make a decent amount so I had to do this in a couple of batches.

Once done add the double cream and give it a good stir through and season, if you’re having it now keep it on a low heat to keep it warm whilst you work on the ham and eggs. For the prosciutto I just teared it into rough bits and put into a saucepan and cooked until it was fully cooked.

Whilst this is cooking you want to heat up a large saucepan of water for you to use to poach the eggs. If you need a good method of poaching eggs check out this tutorial: http://amateurchef.wpengine.com/how-to-poach-an-egg/

Once the eggs are done, spoon out the soup into bowls, add the egg on top and sprinkle the cooked prosciutto. Add some seasoning and enjoy!!!

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Pea Soup With Ham & Poached Egg - quick and easy starter recipe. Perfect starter for a dinner party, pea soup tastes amazing! - http://amateurchef.wpengine.com
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Pea Soup With Ham & Poached Egg
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Turn the traditional Pea, Egg and Ham into something different and make this incredible soup...Easy and VERY Tasty
Course: Soup
Cuisine: Starter
Servings: 6
Calories: 361 kcal
Ingredients
  • 4 tablespoons olive oil
  • 2 onions finely chopped
  • 3 cloves of garlic chopped
  • 1 litre of Vegetable stock
  • 600 g of Garden Peas
  • 6 stalks of Asparagus
  • 150 ml of Double Cream
  • 4 slices of Prosciutto
  • 6 Eggs
Instructions
  1. Heat up the olive oil in a saucepan and when hot add the onions and garlic, cook for 10-15 minutes or until soft and golden
  2. Add the stock and cook until it reaches boiling point
  3. Add the peas and asparagus, cover the saucepan and cook for 30 minutes or until cooked and soft
  4. Put through a blender until it is all fully blended and return to heat
  5. Stir through the double cream and turn to a low heat to keep warm
  6. Roughly rip the prosciutto into small pieces and put into a saucepan and cook until it's fully cooked.
  7. Add a saucepan of water to a saucepan, once simmering drop the eggs to make poached eggs. For a method on poaching eggs have a look at this video: http://www.improvemystyle.co.uk/how-to-poach-an-egg/
  8. Once done put the soup in bowls, top with the egg and sprinkle the ham with seasoning.
Nutrition Facts
Pea Soup With Ham & Poached Egg
Amount Per Serving
Calories 361 Calories from Fat 220
% Daily Value*
Total Fat 24.4g 38%
Saturated Fat 8.9g 45%
Cholesterol 227.3mg 76%
Sodium 382.1mg 16%
Total Carbohydrates 20.6g 7%
Dietary Fiber 6.2g 25%
Sugars 8.6g
Protein 15.9g 32%
* Percent Daily Values are based on a 2000 calorie diet.

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Scallop with Celeriac Puree Starter

Scallop with Celeriac Puree Starter - This quick and easy starter recipe is the perfect start to a nice 3 course dinner. Tasty Scallops - http://amateurchef.wpengine.com

I love scallops and to be honest think they make the most perfect starters, something about them I just find to be elegant and can really make a dish look great. I often struggle when it comes to portion sizing but with scallop starters, I do find it easier to manage portion control.

I made this scallop starter as a nice 3 course romantic dinner for Rach and was really happy with the way it turned out. I have been trying to improve the way my presentation looks and overall I think I am happy with this (still room for improvement though!!)


The first thing I wanted to make sure was that I had some good quality scallops, I do think that is important as it really does add to the taste. Its also very important that they are cooked properly, to be honest I tend to overcook them as I am a bit funny with fish.

This starter is actually a really good one to do if you are short on time as it really doesn’t take very long to make. The first thing that needs to be done is cooking of the celeriac, to help speed up this process you want to remove the skin and cut into small cubes.

Pop these into a saucepan of water and cook until you can place a fork or knife through it. Once cooked drain the water and place into a blender with a splash of milk and some butter, blitz in the blender until smooth. If it’s hard to blend then add a little more milk, don’t forget to taste and season if you feel it needs it.

Once it’s blended get a strainer and put the puree through to remove any bumps and you should have a nice smooth texture. Put this to one side and heat the oil in a frying pan until its hot, add the scallops and cook on one side for roughly 1 minute. Add a lump of butter and flip the scallops and cook on the other side for 45 seconds to 1 minute. Ensure the scallops are cooking before taking off the heat, once they are remove them.

For the plating of the dish I place the puree first and spread this along with the spoon and placed 3 scallops up the puree. Get an apple and thinly cut this into strips and place these around the scallops, add some crushed walnuts a couple of rocket leaves and then thinly slice a radish for a little kick. This recipe is perfect for 2 people, if you need to do it for more just increase the ingredients. If you do make it or have a recipe you like that includes scallops, let me know in the comments below! 🙂

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Scallop with Celeriac Puree Starter - This quick and easy starter recipe is the perfect start to a nice 3 course dinner. Tasty Scallops - http://amateurchef.wpengine.com
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Scallop with Celeriac Puree Starter
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
This starter is an impressive dish to server at a dinner party, the plating is key to make it look restaurant quality
Course: Appetizer
Cuisine: Fish
Servings: 2
Calories: 337 kcal
Ingredients
  • Half Celeriac Cubed
  • 6 Scallops
  • 1 Tbsp olive oil
  • 2 tbsp Butter
  • 100 ml milk
  • Rocket salad leaves
  • 1 Green apple
  • 4 crushed walnuts
  • 2 Radish
Instructions
  1. Place the cubed celeriac into a saucepan of water and season with salt, cook on a medium heat until the celeriac is soft
  2. Put the celeriac into a blender with half of the butter and the milk and blend until a smooth puree
  3. To reduce lumps further strain the puree until all lumps have been removed.
  4. Cook the Scallops on one side with the oil for 1 minute
  5. Place the remaining butter in the frying pan and flip the scallops and cook for another minute or until fully cooked
  6. Put the puree onto the plate and add the scallops
  7. Garnish with sliced apple, radish, salad and crushed walnuts
Nutrition Facts
Scallop with Celeriac Puree Starter
Amount Per Serving
Calories 337 Calories from Fat 209
% Daily Value*
Total Fat 23.2g 36%
Saturated Fat 9.5g 48%
Cholesterol 53.5mg 18%
Sodium 361.8mg 15%
Total Carbohydrates 20.7g 7%
Dietary Fiber 3.5g 14%
Sugars 11.5g
Protein 12.4g 25%
* Percent Daily Values are based on a 2000 calorie diet.

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Pizza Stuffed Mushrooms

Pizza Stuffed Mushrooms

Pizza Stuffed Mushrooms - This starter is perfect for an impressive yet easy starter recipe. Quick and Easy recipe - Tastes sooo good! :) - http://amateurchef.wpengine.com

A couple of weeks ago Rach’s parents came for dinner, I wanted to do a tasty 3 course dinner. I knew I was going to do salmon for main, the recipe for that can be found here; http://amateurchef.wpengine.com/grilled-salmon-spinach/ For starter I decided to do a nice stuffed mushrooms so I spent some time having a think about what to stuff it with.

I didn’t want to do the usual blue cheese, even though that does taste incredible! Rach and I have been eating a lot of spinach recently so thought that would make a good stuffing and what goes well with the cheese…tomatoes.


I really love the sun dried tomatoes you can get for antipasti so thought that would make a great addition. This pizza stuffed mushroom is incredibly easy to do, tastes great and can be made ahead of time and then cooked in the oven when ready to eat.

The first thing I did was pre-cooked the spinach and onions, these were put into a large wok to wilt down with a few sprays of frylight to make it a lighter option. Whilst the spinach was wilting and the onions were cooking I got the 4 large Portobello mushrooms and took the centre out and peeled away the skin.

Once the spinach has wilted it’s important to try and press as much of the water out as possible, it gets very watery and along with the mushrooms this can make this starter a little too liquidy. When you have drained as much water out of the spinach as possible place it to one side to allow to cool down.

Whilst the spinach is cooling down I opened up the pack of sun dried tomatoes and cut them into smaller pieces, roughly 0.5-1 cm in length. Once these have been cut and the spinach has cooled put them together into a bowl and make sure the tomatoes, onion and spinach is all mixed together.

On a baking tray place the 4 Portobello mushrooms and fill with the spinach mixture, try and get plenty of the mixture into all of the mushrooms. Once each has been filled cover the top of them with plenty of grated cheese.

Pop in the oven at 170-180 degrees and cook until the cheese has melted and started to brown, you should be able to see that the mushroom has also cooked and become softer. This will take around 20-30 minutes depending on the heat of the oven.

Pizza Stuffed Mushrooms - This starter is perfect for an impressive yet easy starter recipe. Quick and Easy recipe - Tastes sooo good! :) - http://amateurchef.wpengine.com Pizza Stuffed Mushrooms - This starter is perfect for an impressive yet easy starter recipe. Quick and Easy recipe - Tastes sooo good! :) - http://amateurchef.wpengine.com

Once cooked place on your plates and serve…yummy!!

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Pizza Stuffed Mushroom - This starter is perfect for an impressive yet easy starter recipe. Quick and Easy recipe - Tastes sooo good! :) - http://amateurchef.wpengine.com
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Pizza Stuffed Mushrooms
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Stuffed mushrooms make a great starter or even something to snack on. I wanted to try and bring the taste of a pizza into a stuffed mushroom and the sun dried tomatoes really help!
Course: Appetizer
Cuisine: Side
Servings: 4
Calories: 245 kcal
Ingredients
  • 1 Bag of Spinach
  • 1 onion finely chopped
  • 5-10 chopped sun dried tomatoes
  • 4 Portobello Mushrooms
  • 200 g grated cheese
Instructions
  1. Pre-Heat oven at 170 degrees
  2. Place the spinach and onions into a large saucepan or wok with a few sprays of fry light
  3. Cook for 10-15 minutes until the spinach has wilted
  4. Drain as much water out of the spinach as possible and allow to cool
  5. In the meantime take the core out of the mushrooms and remove the skin
  6. chop the sun-dried tomatoes into roughly 0.5-1cm pieces
  7. Combine the tomatoes with the spinach and onion, mix until fully combined
  8. Spoon the spinach mixture into the centre of the mushrooms and top with grated cheese
  9. Place the mushrooms onto a baking tray and cook for 20-30 minutes or until cheese has melted and started to brown.
Nutrition Facts
Pizza Stuffed Mushrooms
Amount Per Serving
Calories 245 Calories from Fat 157
% Daily Value*
Total Fat 17.4g 27%
Saturated Fat 9.8g 49%
Cholesterol 51mg 17%
Sodium 389.5mg 16%
Total Carbohydrates 8.8g 3%
Dietary Fiber 2.7g 11%
Sugars 3.5g
Protein 15.5g 31%
* Percent Daily Values are based on a 2000 calorie diet.

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Poached Duck Eggs and Asparagus

Poached Duck Eggs and Asparagus

Poached Duck Eggs and Asparagus - This is a very easy starter recipe, as well as quick to make. The poached eggs taste amazing :) - http://amateurchef.wpengine.com

Rach’s parents brought us some duck eggs round and I wanted to make Rach a nice mid-week meal which consisted of a nice starter and a tasty main. Since it was a mid-week meal I didn’t want it to take too long to cook, as we had both just been to work all day.

This is what made me think about this poached Duck eggs and asparagus recipe, it’s a very quick starter to do and tastes very nice. It’s a great starter to do as a romantic meal or if cooking for dinner guests, it looks nice but also doesn’t fill you up to much (so theres plenty of room for that lovely main!)


This starter did use a duck egg to poached, however you can use other eggs if you prefer. You will just need to adjust the time that it’s being poached for. The first thing I did was placed two saucepans of water onto the hob and turned on the heat.

In one of the saucepans add a good amount of salt. For the poached egg I followed the method of using ramekins, as I find this method very easy and have not had a bad result. (I previously did a tutorial on this which can be found here: http://amateurchef.wpengine.com/how-to-poach-an-egg/)

Whilst waiting for water to heat up I made a quick vinaigrette. In a bowl place a good 3 tablespoons of olive oil and combine this with 1 teaspoon of mustard and roughly 2 teaspoon of white wine vinegar.

I gave this all a good mix until fully combined and then added some black pepper for additional seasoning. Once both saucepans are simmering place the asparagus into the saucepan that has been salted and poach the egg(s) in the other one. For duck eggs I poached them for 4-5 minutes as they were large, where as other eggs I usually do them for 3-4 minutes. (ensure the eggs are cooked to your liking before eating)

Plating Poached Duck Egg and Asparagus

I divided up the asparagus and roughly placed them on the plate at different angles and pointing in different directions so it looked more random. Place the Duck Egg on the top and then sparingly spoon the vinaigrette over the egg and asparagus. Finally garnish the dish with some parmesan cheese and serve…Yummy!!!

I love poached eggs and really like this easy starter recipe, I find it perfect for a nice romantic meal or if cooking for guests. Its very quick to make and it can look really nice on the plate! Let me know in the comments below if you make it and what you think 🙂

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Poached Duck Eggs and Asparagus - This is a very easy starter recipe, as well as quick to make. The poached eggs taste amazing :) - http://amateurchef.wpengine.com
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Poached Duck Eggs and Asparagus
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 
Servings: 2
Ingredients
  • 2 Duck eggs
  • 8 Asparagus
  • 3 Tablespoon of Olive Oil
  • 1 Teaspoon of Mustard
  • 2 Teaspoon of White Wine Vinegar
  • Parmesan cheese
  • Salt & Pepper to season
Instructions
  1. Put two saucepans of water onto the hob on a high heat and put salt into one of the saucepans
  2. Whilst the saucepans are heating up get a bowl and place 3 tablespoons of olive oil into the bowl
  3. Prepare the poached egg - follow this guide to learn how to poach an egg: http://www.improvemystyle.co.uk/how-to-poach-an-egg/
  4. Combine 1 teaspoon of mustard and 2 teaspoons of white wine vinegar with the olive oil and season with black pepper
  5. Once water is shimmering add the asparagus in the salted water
  6. Drop the egg into the other saucepan for 3-5 minutes depending on how you like your poached egg.
  7. Once cooked place the asparagus onto a plate and top with the poached egg.
  8. Sparingly spoon vinaigrette over the egg and asparagus
  9. Garnish with parmesan cheese
  10. Enjoy!

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Prawn Cocktail Stack

Perfect Prawn Cocktail Stack Recipe

If you fancy a prawn cocktail but want to change it a little bit, why not create a nice prawn cocktail stack? They taste amazing and can look pretty impressive when served as a nice starter.

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Prawn Cocktail Stack
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Prawn Cocktail Stack
Prep Time
10 mins
Total Time
10 mins
 
Prawn cocktail to be is a nice traditional starter but I wanted to give it a little twist. This recipe combines the tastiness of crab and prawns which I feel works great. Positioning the dish in a stack also gives it a little different and fresh look.
Course: Appetizer
Cuisine: English, Fish
Servings: 2 People
Ingredients
  • 1 Pack of prawns Peeled/Cooked
  • Cooked crab meat or crab sticks Cooked
  • 2 avocado peeled
  • Salad to garnish
  • Tomato Ketchup and mayonnaise
Instructions
  1. Place your avocado into a bowl and using the backend of a fork press it down to break it up into small bits. You could use a blender but you don’t want it to become to liquidy
  2. Place a metal stack ring on the plate and half fill with the avocado and press down
  3. Put the prawns and crab into a bowl and repeat the process with the fork
  4. Season with salt and pepper
  5. Place the prawn and crab mixture onto of the avocado and press down
  6. Remove the metal ring and you should have a nice stack
  7. Place a few salad leaves around the plate
  8. Add a couple of prawns to the top of the stack
  9. Mix a couple of spoons of mayonnaise and ketup together and place this on top of the stack

One of the best things with this starter is how quick and simple it is to make, perfect if your busy making a 3 course meal and want something that you can either prepare earlier or one that will take very little time. If you are not a fan of crab then this can be missed out and simply made from prawns.

Alternatively you can also make these with tuna if you are not a fan of prawns or crab. Although id be tempted to replace the avocado with cucumber. To add that little extra flavour id be tempted to squeeze a little lemon over the prawns or leave the wedge on the side for others to do this based on their taste.


If you do give it a go, let me know how you got on below in the comments – id love to know! 🙂

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Scallops with Pea Puree and Streaky Bacon

I find scallops amazing, they make the most perfect starter. Scallops are great as I find they taste amazing but also many of the dish look excellent, you can really impress your dinner guests.

This Scallop starter is actually fairly easy to do and doesn’t take too much time.

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Scallops and pea puree
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Scallops with Pea Puree and Streaky Bacon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Scallops make a perfect starter and the pea puree and bacon really make this dish complete. The dish looks great so its perfect to impress dinner guests
Course: Appetizer
Cuisine: Fish
Servings: 2
Ingredients
  • 6 Scallops
  • 2 Shallots
  • olive oil
  • 200 g of Frozen garden peas
  • 100 ml of milk
  • 6 Pieces of Streaky Bacon
  • Salt/Pepper to taste
Instructions
  1. Pre-heat Oven at around 180-200 degrees
  2. Put a bit of oil into a saucepan and once hot sweat the shallots until they are soft but not coloured
  3. Add the Milk, garden peas and a pinch of salt
  4. Allow this to simmer for around 10 minutes
  5. Drain the milk from the peas and put the peas into a blender
  6. Blend the peas until its a puree, add milk to get the constancy you want
  7. Allow this to cool, the quicker it cools the greener it will be
  8. Cover a baking tray with non stick parchment and place 6 rashers of streaky bacon
  9. Season with a bit of salt and put in the oven until cooked and crispy
  10. Add a little oil to a frying pan and add a spoon of olive oil
  11. Add the scallops and cook on one side until its golden, this usually takes a couple of minutes
  12. Add a little butter and turn the scallops over to cook the other side
  13. Ensure the scallops are fully cooked

Plating Up

* Get a plate and spoon the pea puree into 3 spots

* Place a scallop on top of each drop of pea puree

* Place the streaky bacon in between

You could dress the plate up even more with a nice bit of chilli on top of the scallops or some edible flowers.

I personally find this a great starter and can really be impressive if you are cooking for dinner guests!

If you do make it, please let me know what you think below in the comments 🙂

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Broccoli and Stilton Soup

Broccoli and Stilton soup is perfect for those cold days and I find it perfect for a dinner party. The nice thing about this soup is that it doesn’t take very long at all to make and contains a good amount of vegetables.

I didn’t always like stilton, in fact when I first tried it I absolutely hated it. Now its a different story, whether its because I have had it more or because my taste buds have changed as I got older.

Stilton for me now is a must whenever I have a cheese board, so adding this into soup is perfect.

Broccoli and Stilton Soup Recipe

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Broccoli and Stilton Soup
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Broccoli and Stilton Soup
Broccoli and Stilton Soup is a perfect soup for in the winter months. The stilton gives it a nice cheesy flavour to the soup
Course: Soup
Cuisine: English
Ingredients
  • 2 tbsp olive oil
  • 1 Onion
  • 1 Celery stick
  • 1 Leek
  • 1 Potato Medium
  • 1 knob of butter
  • 1 l of Vegetable stock
  • 1 Broccoli head
  • 160 g of Stilton
Instructions
  1. Heat the olive oil in a large saucepan
  2. Finely chop the onion and add this to the saucepan
  3. cook the onions on medium heat until they are soft
  4. Slice the celery, leak and dice the potato. Add these to the saucepan
  5. Add the knob of butter and stir until its fully melted. Once melted cover with a lid
  6. Cook this for roughly 5-10 minutes and remove the lid
  7. Add the vegetable stock and the large parts of the broccoli stalk
  8. Cook for 15 minutes so that all the vegetables are soft
  9. Once soft add the rest of the broccoli and cook for another 5-10 minutes.
  10. Put everything into a blender and blend it up until its smooth.
  11. Finally break up the stilton and add it to the soup. Stir it until most of the soup has melted.

Serve the broccoli and stilton soup warm and even add some salt & pepper to season nicely.

Give it a try and let me know what you think of it below in the comments 🙂

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