TUNA TARTARE WITH GINGER DRESSING AND CRISPY SHALLOTS.

IF YOU WOULD LIKE TO KNOW HOW TO CREATE THIS FANTASTIC DISH, TO TREAT YOUR FRIENDS AND FAMILY.

SIMPLY FOLLOW THE FOLLOWING INFORMATION.

TUNA TARTARE WITH GINGER DRESSING AND CRISPY SHALLOTS (SERVES 2)

ITEMS NEEDED

2 TABLE SPOONS EXTRA VIRGEN OIL

0.5 TEA SPOON SUGAR

50ML SHIRO DASHI

2 TABLE SPOONS OF BROWN RICE VINEGAR

2 TABLE SPOOPNS OF YUZU JUICE

2 TEA SPOONS OF FRESH GINGER GRATED

1 SHALLOT SLICED

25G CORNFLOUR

2 TABLE SPOONS OF OILFOR FRYING

120G FRESH TUNA LOIN

1 AVOCADO PEAR DICED

SALT AND PEPPER

METHOD

MAKE THE DRESSING BY MIXING TOGETHER THE EXTRA VIRGEN OLIVE OIL, SUGAR, SHIRO DASHI, RICE VINEGAR, YUZU JUICE AND FRESH GRATED GINGER IN A BOWL.

SLICE THE SHALLOTS IN THIN STRIPS, COAT IN A LITTLE CORNFLOUR AND SHAKE OFF ANY EXCESS, FRY UNTIL CRISPY, SEASON WITH SALT AND PEPPER.

DICE THE TUNA AND AVOCADO INTO SMALL DICE, MIX TOGETHER WITHOUT BREAKING THE AVOCADO, SEASON WITH THE DRESSING.

PLATE THE TUNA MIX IN A TIMBALE AND TOP WITH CRISPY SHALLOTS.

Do you like the look of these dishes?

IF YOU LIKE THE LOOK OF SOME OF THESE VERY TASTE DISHES,

THEN YOU NEED TO STAY TUNED

TO MY BLOG AND I WILL SHOW YOU

HOW SIMPLE IT IS TO MAKE THESE AMAZING DISHES

AND REMEMBER HEALTHY AND DELICIOUS.

IF THERE IS ANYTHING YOU WOULD LIKE TO KNOW OR HOW TO MAKE ANY DISH FOR ANY OCCASION JUST COMMENT BELOW.

FRESH HOMEMADE JUICES.

HERE IS THE RECIPE FOR FANTASTIC AND SIMPLE 

FRESH HOMEMADE JUICES

Not only are these juice so tasty and refreshing they will help to keep you healthy. They have lots of goodness such has- vitamin C, vitamin B1, folate, fiber, pantothemic acid, copper, potassium, calcium and much more. Which all help to prevent things like kidney stones to sore throats. They support in a big way to weight loss, help with digestion and help balance pH levels.

INGREDIENTS

STRAWBERRIES OR MIXED BERRIES,

BANANAS,PEARS ETC...

ORANGE PEEL (NO WHITE BITS),

LEMON PEEL (NO WHITE BITS),

LIME PEEL (NO WHITE BITS),

ICE CUBES,

SUGAR OR HONEY,

WATER OR MILK.

METHOD

PUT ALL THE PEELS AND FRUIT THAT YOU LIKE INTO THE BLENDER CUP.ALONG  WITH THE SUGAR OR HONEY AND THE ICE CUBES AND BLEND UNTIL SMOOTH.

ONCE THE MIX IS SMOOTH THEN ADD THE WATER TO THE CONSISTENCY THAT YOU LIKE. ALSO IF YOU LIKE YOUR JUICES SWEETER, ADD MORE SUGAR/HONEY.

 (IF NOT ADD LESS).

I HOPE YOU ENJOY THESE FANTASTIC JUICES, THAT ARE GREAT FOR ALL AGES, REMEMBER THAT YOU SHOULD BE CONSUMING 5 PIECES OF FRUIT A DAY.

HERE IS A LINK FOR THOSE WHO DON'T HAVE A BLENDER AT HOME:

http://amzn.to/11b4icq

SUPER FRESH CAPRICE SALAD

SUPER FRESH CAPRICE SALADS.

 ITEMS NEEDED :

1 BUNCH OF FRESH BASIL,

1 TABLE SPOON OF APPLE VINEGAR,

200 ML OF OLIVE OIL,

SALT,

PEPPER,

2 HEADS OF SWEET GEM/BABY GEM LETTUCE,

1 HAND FULL OF CHERRY TOMATOES,

1 FRESH MOZZARELLA CHEESE,

HOW TO MAKE THE DRESSING:

WHAT I DO IS I KEEP LARGE JAM JARS. (ONCE FINISHED AND CLEANED...)
FINELY CHOP THE BASIL AND THEN ADD THE APPLE VINEGAR, OLIVE OIL, AND SOME SALT AND PEPPER INTO THE EMPTY JAR, PUT THE LID ON AND SHAKE WELL.

YOU CAN ALSO PUT ALL OF THE SAME INGREDENTS INTO A BLENDER CUP A SIMPLY BLEND.

BUILDING THE SALAD:

IN A MIXING BOWL, FIRST PUT JUST THE LETTUCE AND SOME DRESSING AND MIX. ONCE MIXED PUT THE LETTUCE IN THE PRESENTATION BOWL,IN THE SAME WAY AS IN THE PICTURE ABOVE.

THEN IN THE SAME MIXING BOWL (BUT EMPTY) MIX TOGETHER THE MOZZARELLA CHEESE (DICED OR BALLED), THE CHERRY TOMATOES AND  ALITTLE MORE DRESSING, AND MIX. THEN PLACE THIS MIX ON TOP OF THE LETTUCE IN THE MIDDLE OF THE PRESENTATION BOWL. TOP WITH A SPRIG OF FRESH BASIL AND ITS NOW READY TO SERVE.


I HOPE YOU ENJOY THE FANTASTIC CAPRICE SALAD AND KEEP FOLLOWING ME FOR SOME MORE FANTASTIC DISHES.


PS IF YOU DO NOT LIKE BASIL CHANGE IT FOR CORRIANDER OR MINT.

FRESH HOMEMADE CEVICHE

    FANTASTIC AND REFRESHING 

CEVICHE





  

ITEMS NEEDED:

1 KILO OF BREAM ( OR ANY WHITE FISH THAT YOU LIKE), FILLETED, PIN BONED AND SKINNED. THEN SLICED IN CENTIMETRE WIDE STRIPS AND DICED

2 LIMES, JUICED,

3 MEDIUM TOMATOES, SKINNED, SEEDED AND DICED,

3 CHOPPED JALAPENOS CHILLIES,

1 RED ONION, FINELY DICED,

BIG PINCH OF SALT AND WHITE PEPPER,

BIG HANDFUL OF CHOPPED CORRIANDER,
1 AVOCADO, CUT IN QUARTERS AND FANED LENGTHWAYS,

4 TORTILLAS, 


METHOD :

MIX THE DICED FISH WITH LIME JUICE IN A MIXING BOWL AND LEAVE IN THE FRIDGE FOR 30 MINUTES.

AFTER 30 MINUTES ADD THE MIX OF DICED TOMATOES, CHOPPED JALAPENOS, SALT AND WHITE PEPPER, DICED RED ONIONS AND FRESHLY CHOPPED CORRIANDER.

MIX IT ALTOGETHER WELL, BEING CAREFUL YOU DON'T BREAK THE FISH OR THE DISH WILL TURN OUT LOOKING HORRIBLE. TO MAKE IT EASIER TO EAT STRAIN OFF SOME OF THE JUICES OR THE TORTILLA WILL GET VERY WET AND FULL APART.

AFTER EVERYTHING HAS BEEN MIXED TOGETHER LEAVE THE WHOLE MIX TO REST FOR 5 MINUTES MORE IN THE FRIDGE.

SERVE IN TORTILLA BREAD WITH A FAN OF AVOCADO AND A MIXED LETTUCE SALAD DECORATED WITH SOME CUCUMBER AND CHERRY TOMATOES.

I ALWAYS ADD THE WEDGE OF LEMON AND LIME, NOT JUST AS DECORATION BUT FOR THOSE WHO LIKE AND EXTRA KICK TO THE DISH.

I HOPE YOU ALL WILL TRY THIS DISH AND PLEASE LET ME KNOW HOW YOU DO.  PLEASE COMMENT BELOW.

FRESH STEAK TARTARE

ITEMS NEEDED:

1 TEA SPOON OF EACH CHOPPED CAPERS

CHOPPED PARSLEY

CHOPPED ONION

CHOPPED GHERKIN

1 EGG YOLK

1 LARGE TEA SPOON OF DIJON MUSTARD

2 TABLE SPOONS OF LIGHT OIL

SALT AND PEPPER

10 DROPS OF TABASCO

10 DROPS OF WORCHESTERSHIRE SAUCE

SQUEEZE OF LEMON JUICE

200G FILLET STEAK

METHOD:

COARSELY MINCE THE FILLET STEAK

WHISK THE EGG YOLK IN A LARGE BOWL AND SLOWLY ADD THE OIL UNTIL IT THICKENS. ADD A PINCH OF SALT AND FRESHLY GROUND BLACK PEPPER.

ADD ALL THE OTHER INGREDIENTS APART FROM THE MINCE AND STIR WELL.

THEN ADD THE MINCE AND STIR FOR A COUPLE OF MINUTES UNTIL REALLY WELL MIXED, SERVE IMMEDIATELY.

FOR THE DECORATION I HAVE SLICED ONION VERY FINE AND COATED IT IN CORNFLOUR AND THEN FRYED IT. IT IS IMPORTANT TO PUT THE FRYED ONION ON PAPER TOWEL TO DRY OFF THE OIL AFTER COOKING.

ALSO I HAVE USED SOME BALSAMIC VINEGAR DRESSING REDUCTION AND SOME WASABI SAUCE TO DECORATE THE PLATE.

I HOPE YOU ENJOY TRYING THIS DISH, PLEASE COMMENT IN THE BOX BELOW OR YOU CAN SEND ME A PICTURE OF YOUR ATTEMPTS AT THESE FANTASTIC AND SIMPLE DISHES.

fresh homemade pizza dough bases

PIZZA DOUGH BASE MIX

ITEMS NEEDED:
200ML OF WATER,

50ML OFOLIVE OIL,

25G OF FRESH YEAST,

400G OF FLOUR, ( STRONG FLOUR IS BEST)

1 TEA SPOON OF SALT.


METHOD:


FIRST THING TO DO IS MIX THE WATER AND OLIVE OIL TOGETHER IN A PAN AND HEAT FOR A MINUTE UNTIL LUKE WARM.(TAKE THE PAN OFF THE HEAT).

ONLY WHEN THIS IS LUKE WARM ADD THE FRESH YEAST AND MIX WELL TO ACTIVATE THE YEAST.

ADD THE SALT TO THE MIX IN THE POT AND STIR.

THEN ADD THE FLOUR AND MIX WELL. ADD A LITTLE FLOUR TO YOUR HANDS AND PUT THE MIX INTO A SEALED PLASTIC BAG FOR 30 MINUTES.

AFTER THE 30 MINUTES YOUR DOUGH IS READY TO USE, ROLL IT OUT ADD YOUR TOPPING AND STRAIGHT TO THE OVEN TO ENJOY.

PLEASE REMEMBER THAT YOU WILL MIX EVERYTHING IN THE PAN SO USE A MEDIUM SIZE PAN. THIS WILL HELP YOU TO KEEP YOUR KITCHEN CLEAN.

YOU CAN USE THIS TO MAKE 4 PIZZAS OR TO MAKE LOTS OF MINI PIZZAS FOR A PARTY.

HOMEMADE LEMON YOGHURT SPONGE LOAF

 

HERE IS THE FANTASTIC AND SIMPLE FREE RECIPE FOR:

         LEMON YOGHURT SPONGE LOAF

ITEMS NEEDED:

I LEMON YOGHURT,

4 EGGS,

240G SUGAR,

120G VEGETABLE OIL,

300G OF SELF-RAISING FLOUR,

1 PACKET OF DRY YEAST,

1 PINCH OF SALT,

METHOD:

PREHEAT YOU OVEN TO180 DEGREES,

GREASE AND FLOUR YOUR MOULDE/TIN AND PUT TO ONE SIDE.

IN ONE MIXING BOWL MIX ALL OF THE DRY ITEMS AND IN ANOTHER MIXING BOWL MIX ALL OF THE WET ITEMS.

ONCE BOTH MIXES ARE READY ( WET AND DRY).

ITS IMPORTANT NOW THAT YOU MIX THE WET INTO THE DRY. (THIS REDUCES THE AMOUNT OF LUMPS IN THE MIX).

NOW ONCE THE TWO MIXES ARE VERY WELL MIXED TOGETHER YOU CAN NOW PUT THIS MIX INTO YOUR MOULDE/TIN.

NOW TAP THE MOULDE/TIN ON THE WORK SURFUCE TO GET RID OF ANY TRAP AIR UNDER THE MIX.

NOW BAKE IN THE OVEN AT 180 DEGREES FOR APROXIMATLY 30 TO 35 MINUTES.

ONCE READY LEAVE TO COOL DOWN, ONCE COOLED ITS READY TO ENJOY.

IF YOU WANT TO CHANGE THIS RECIPE BECAUSE YOUR NOT A FAN OF LEMON THEN YOU CAN CHANGE THE FLAVOUR OF THE YOGHURT.

HOMEMADE SOUP FOR ALL THE FAMILY EVEN BABIES

FRESH HOMEMADE SOUP FOR ALL THE FAMILY

ITEMS NEEDED:

1 ONION,

2 CLOVES OFGARLIC,

4 CARROTS,

3 COURGETTES,

1 KILO OF PUMPKIN,

4 POTATOES,

A HAND FULL OF FRESH PARSLEY,

SEA SALT,

1 CHICKEN STOCK CUBE ( OPTIONAL)

METHOD:

PUT A POT WITH AROUND 2 LITRES OF WATER ON TO BOIL. 

ONCE THIS COMES TO THE BOIL, THEN ADD THE ONION AND GARLIC ROUGHLY CHOPPED TO THE WATER, LEAVE IT AROUND 3 TO 4 MINUTES.

THEN ADD THE REST OF THE INGREDIENTS ROUGHLY CHOPPED. ALWAYS STIRRING TO CHECK THAT YOU ARE NOT BURNING ANYTHING ON THE BOTTOM OF THE POT. 

WHEN THE POTATOES ARE COOKED IT IS NOW TIME TO BLEND THE SOUP. ALWAYS BECAREFUL WHEN BLENDING HOT SOUP. 

IF THE SOUP IS TO WET THEN YOU CAN ADD A HANDFUL OF RICE AND BLEND AGAIN ONCE THE RICE IS COOKED.

I HOPE YOU ENJOY THIS SOUP. THIS IS WHAT MY KIDS HAVE EATEN SINCE THEY BABIES.

TO FOLLOW ME FOR MORE FREE RECIPES

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MARIO DOING SOME FLAIRING AT HARLEYS AMERICAN RESTAURANT

FANTSTIC AND SIMPLE CHOCOLATE FUDGE MALTESER CAKE

FANTASTIC AND SIMPLE 

CHOCOLATE FUDGE MALTESER

CAKE

ITEMS NEEDED:

FOR THE SPONGE - 350 G OF SELF RAISING FLOUR,

                                       100 G OF COCO POWDER,

                                       300 G OF CASTOR SUGAR

                                       2 TEASPOONS OF BICARBONATE OF SODA,

                                       0.5 TEASPOON OF SALT,

                                       4 EGGS,

                                       300 ML OF MILK

                                       300 ML OF VEGETABLE OIL.

FOR THE FUDGE SAUCE - 375 G OF CHOCOLATE,

                                                   50 G OF MARSHMALLOWS,

                                                   200 ML OF CREAM,

                                                   100 G OF SUGAR.

FOR THE CREAM FILLING -1 LITRE OF COLD WHIPPING CREAM,

                                                      100 G OF SUGAR,

                                                      10 ML OF FLAVOURS OF YOUR CHOICE.

FOR THE DECORATION - MALTESERS ( LOTS OF THEM).

METHOD :

PREHEAT YOUR OVEN TO 180 DEGREES 

FOR THE SPONGE - IN ONE BOWL MIX ALL THE DRY INGREDIENT'S FOR THE 

                                       SPONGE MIX TOGETHER ( SELF RAISING FLOUR, COCO POWDER, 

                                       CASTOR SUGAR, BICARBONATE OF SODA AND SALT).

                                      IN ANOTHER BOWL MIX ALL THE WET INGREDIENT'S FOR THE

                                      SPONGE MIX TOGETHER (EGGS, MILK AND VEGETABLE OIL).

                                     ONCE THE TWO MIXES ARE READY MIX THE WET INTO THE DRY.

                                     PUT THE MIX INTO TWO  NON STICK CAKE TINS ( 25CM ). PUT IN 

                                     THE OVEN FOR APPROXIMATELY 30 MINUTES.

FOR THE FUDGE SAUCE - PUT IN A GLASS BOWL ALL OF THE INGREDIENT'S FOR 

                                                   THE FUDGE SAUCE AND PUT THE BOWL ON TOP OF A POT

                                                   OF HOT WATER FOR IT TO MELT SLOWLY ( THIS IS CALLED 

                                                   A BAIN-MARIE). MIX WELL TO MAKE SURE YOU HAVE NO 

                                                   LUMPS.

FOR THE CREAM - PUT ALL THE INGREDIENT'S IN A BOWL AND WHISK UNTIL 

                                     THICK AND FLUFFY.

BUILDING :

WHAT I DO IS I CUT THE SPONGES IN HALF SO THEY ARE THINNER. I PREFER MORE LAYERS, THAN THICKER LAYERS IN MY CAKES. NOW YOU PUT ON A PLATE ONE BASE OF SPONGE THEN CREAM, THEN SPONGE AND CONTINUE UNTIL YOU HAVE USED ALL YOUR SPONGE BASES. ONCE THIS IS FINISHED YOUR FUDGE SAUCE SHOULD BE STARTING TO COOL AND SET, AS THIS IS EASIER TO WORK WITH. NOW POUR  SLOWLY THE CHOCOLATE FUDGE SAUCE OVER THE SPONGE AND SPREAD EVENLY. NOW WOULD BE THE PERFECT TIME TO TRANSFER THE CAKE TO THE SERVING PLATE. NOW ALL YOU HAVE TO DO IS DECORATE WITH THE MALTESERS YOU CAN PUT THEM JUST AROUND THE EDGE OR YOU CAN PUT THEM ALL OVER.

I HOPE YOU ENJOY MAKING AND EATING THIS CAKE, PLEASE GIVE ME FEED BACK AND SOME PHOTOS.