January 09 Recipes

Baked Cod with a Herb Crust

Serves 4
4 cod fillets
1 tblsp finely chopped rosemary
1 tblsp finely chopped thyme
1 tblsp finely chopped chives
1 tblsp finely chopped flat leaf parsley
The grated zest of one lemon
A pinch of salt and a twist of pepper
60g/2 ½ oz breadcrumbs
1 tblsp olive oil

Pre-heat the oven to 210ºC (fan oven)
Combine all the herbs, lemon zest, salt and pepper and breadcrumbs in a bowl; add the olive oil and mix.
Lightly oil a baking sheet, dry the fish with some kitchen paper and lay it on the baking sheet.  Gather small handfuls of the breadcrumb mixture and spread it over the top of the fillets.
Bake in the oven for about 10-15 minutes and serve with the sweet potatoes and another vegetable of your choice.

Roasted Sweet Potatoes

Preheat the oven to 200ºC (Fan oven)
Allow one and a half potatoes per person.  Peel the potatoes and cut into wedges, par boil the potato wedges for 2 minutes, drain and scatter in a roasting tin.  Drizzle with olive oil and bake in the oven for 25 minutes or until golden.

Winter Vegetable Soup

Serves 4
A thin slice of butter
1 tblsp olive oil
1 stick of celery, sliced
2 leeks, trimmed and sliced
2 cloves of garlic, crushed
3 carrots, sliced
1 parsnip
1 red pepper, deseeded and diced
¾ pint of vegetable stock
Salt, pepper & sugar

Melt the butter together with the oil until foaming.  Add the leek and sweat for 5-7 minutes.  Then add the remaining vegetables and coat in the butter and oil, cover and sweat for 5 minutes.  Now add the vegetable stock and simmer until the vegetables are tender.  This should take about 10 minutes.  Season with the salt, pepper and a pinch of sugar and liquidize.
Then return to the saucepan, taste and correct the seasoning if necessary.
Serve with brown bread.

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This website was created by Jill Holtz and Michelle Davitt, both of whom are mothers of young children. Jill and Michelle decided to create this resource themselves, and launched in 2007.