Baked Creamy Lemon Fish

This is such an easy recipe you can have dinner on the table in under half an hour. I first came across this recipe at a cooking demonstration in the 80’s when microwaves were all the rage and everyone wanted one (including me). I still use my microwave every day as an aid to cooking, I would hate to be without one.  I have tweaked and perfected this recipe over many years.  It is always delicious. You can also cook this dish in an oven if you prefer. Both methods are provided. I like to serve this dish with steamed rice to soak up that yummy sauce that almost magically makes itself as the fish is cooking, and a salad to cut through the richness. Cooking times given are an indication only as actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done.

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fish 1

Serves 4

Ingredients

  • 4 fish fillets
  • 1/2 cup of cream
  • squeeze of lemon juice
  • 4 slices of lemon
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 1 teaspoon dried or powdered onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons butter

Preparation – microwave

  • Place fish fillets in an microwave proof dish.
  • In a jug mix the cream, lemon juice, parsley, onion, chives, salt and pepper.
  • Pour over the top of the fish fillets.
  • Place a slice of lemon on each fish fillet.
  • Dot the fish fillets with butter.
  • Cover the dish with plastic wrap and cook on high for 5 minutes.
  • Let the fish rest for 5 minutes and check fish is cooked.
  • Serve with steamed rice and a salad.

Preparation – oven

  • Preheat oven to 200 degrees Celsius
  • Place fish fillets in an oven proof dish.
  • In a jug mix the cream, lemon juice, parsley, onion, chives, salt and pepper.
  • Pour over the top of the fish fillets.
  • Place a slice of lemon on each fish fillet.
  • Dot the fish fillets with butter.
  • Cover the dish with foil and cook for 20 minutes.
  • Let the fish rest for 5 minutes and check fish is cooked.
  • Serve with steamed rice and a salad.

fish

Kitchener Buns

Every time we drive through Port Augusta in South Australia we stop at the French Hot Bread shop in the main street. This bakery has Asian owners who really know how to bake delicious treats. They make a great curry pie and other hot baked goods as well as a large range of pastries and cakes. On this his trip a South Australian classic caught my eye… the Kitchener Bun… They are truly amazing… It is a bun like dough fried, rolled in caster sugar and then filled with mock cream and jam. I used fresh cream today and the yummy rosella and raspberry jam I made a few days ago  … but mock cream is traditional and awesome in these buns…. Piggy heaven… I don’t even want to know what the calorie count is… It is definitely something in the treat category to be eaten on special occasions… like days that end in y…LOL… I have included two methods the regular way and the uber quick and easy Thermomix way.
kitchener bun Ingredients

Serves: 16

  • 1 1/4 cups warm milk (310 grams)
  • 5  teaspoons yeast
  • 4 1/2 cups flour (550 grams)
  • 1 teaspoon salt
  • 1/4 cup sugar (60 grams)
  • 3 tablespoons butter (60 grams)
  • vegetable oil, enough to deep fry
  • caster sugar, to dust
  • raspberry jam, or similar
  • whipped cream or mock cream

Preparation method – by hand

Prep: 15 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.
  • Preparation method – Thermomix

Prep: 5 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Add all ingredients to your thermomix bowl in order. Combine for 40 seconds on speed 3. Then knead for 8 minutes dough function.
  • Turn dough out onto a thermomat and cover and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.

kitchener bun 2

kitchener bun 1

I referenced the following recipes for inspiration:

http://allrecipes.com.au/recipe/24911/kitchener-bun.aspx

http://thermomumma.com/sweet-bun-dough/

30 second whole orange cake – two ways

This cake is so easy. It is literally 30 seconds to prepare if you own a Thermomix but it doesn’t take much longer using a food processor. The original recipe is all over the internet… but to be honest it needed tweaking to make it a really good recipe. This version is not much more work and it gives a much better result. You can make this cake in a spring form pan but I prefer to make it in my beautiful rose Bundt tin. It makes every cake a special occasion. I picked it up in a thrift ship and it is my favourite cake tin. Serve with ice cream or cream for a scrumptious dessert or a morning or afternoon tea treat.

orange cake

Ingredients – cake

  • 2 whole oranges (preferably Navel)
  • 225g butter
  • 3 eggs
  • 200 grams caster sugar
  • 300 grams Self Raising Flour

Ingredients – citrus syrup

  • 1/2 orange (juiced)
  • 1 lemon (juiced)
  • 1/2 cup caster sugar

Place juice and sugar in a jug and mix to dissolve sugar. Cook in microwave 2 minutes on high.

Preparation – Thermomix version

  • Place oranges in a container and cover with water. Place in the microwave and cook on high for 7 minutes. Take oranges out of the container and allow them to cool.
  • Preheat oven to 180 degrees Celsius.
  • Grease and line a 20cm springform cake pan or grease a Bundt tin thoroughly.
  • Cut the ends off each orange and cut them into quarters.
  • Place orange pieces and butter into mixing bowl and mix 7 sec/speed 8.
  • Add remaining ingredients and combine 20 sec/reverse /speed 4.
  • Pour the batter into cake pan  and bake for 50-60 minutes.
  • Let cake rest in the pan for 10 minutes.
  • Place cake (right side up) onto a cooking rack with a tray underneath or a serving plate with a lip.
  • Pour warm syrup over the cake and allow it to soak in.
  • Dust with icing sugar when cake has cooled.
  • Serve with whipped cream or ice cream

Preparation – food processor version

  • Place oranges in a container and cover with water. Place in the microwave and cook on high for 7 minutes. Take oranges out of the container and allow them to cool.
  • Preheat oven to 180 degrees Celsius.
  • Grease and line a 20cm springform cake pan or grease a Bundt tin thoroughly.
  • Cut the ends off each orange and cut them into quarters.
  • Place orange pieces and softened butter into food processor bowl and mix until the oranges are pureed
  • Add remaining ingredients and blitz until all ingredients are combined.
  • Pour the batter into cake pan  and bake for 50-60 minutes.
  • Let cake rest in the pan for 10 minutes.
  • Place cake (right side up) onto a cooking rack with a tray underneath or a serving plate with a lip.
  • Pour warm syrup over the cake and allow it to soak in.
  • Dust with icing sugar when cake has cooled.
  • Serve with whipped cream or ice cream

orange cake 1

Chicken Florentine Crepes

I developed this recipe to stretch the chicken I had to feed extra visitors. It has become a favourite meal at my place. This is an easy meal that is light and delicious. Serve one crepe as entree or two crepes for a main meal.

crepes

Makes 6 crepes

Ingredients

  • 2 tablespoons butter
  •  500 grams chicken breast fillets, thinly sliced
  • 200 grams mushrooms, thinly sliced
  • 200 grams baby spinach
  • 2 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup chicken stock
  • ½ cup cream
  • ½ cup grated cheese

Preparation

  •  Heat a fry pan over medium-high heat and add butter. Cook chicken, in batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a plate.
  • Add mushrooms to the pan. Cook, stirring, for 5 minutes or until tender. Return chicken to pan. Add onion, garlic, cream and stock. Reduce heat to low. Simmer for 4 to 5 minutes or until slightly thickened.
  • Add spinach and stir through.
  • Season with salt and pepper to your taste.

Ingredients – crepes

  • 1 cup plain flour
  • 2 cups milk
  • 3 eggs
  • cooking spray

Preparation – crepes

  • Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
  • Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Assembly

  • Reserve 1/3 cup of sauce (without chicken pieces).
  • Add ¼ cup of filling in the middle of a crepe and roll up.
  • Place in a flameproof, ovenproof greased dish.
  • Repeat with remaining crepes and filling.
  • Spoon over reserved sauce.
  • Top with grated cheese.
  • Cook in a 180 degree oven for 20 minutes and then place under the grill until the cheese is browned.

Serve with a salad.

Mandarin Cake

Citrus fruit is in plentiful supply at the moment. This cake is quick to make and is very moist and delicious. You can use oranges instead, it’s just as delicious.

slice of cake

Ingredients – cake

  • 6 seedless mandarins ( or 2 seedless oranges)
  • 1 1/2 cups self raising flour
  • 185 grams melted butter
  • 3 eggs
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence

Ingredients – icing

  • 1/3 cup butter softened
  • 1 1/2 cup icing sugar sifted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest

Preparation

  • Fill a container with mandarins and water and microwave on high for 5 minutes. Pour out the water and microwave for another 5 minutes.
  • Place mandarins in a food processor and blend until they are pureed.
  • Pour in the melted butter, with the food processor running add the eggs one at a time.
  • Add the sugar and vanilla and blitz again to incorporate.
  • In a separate bowl stir the flour into the wet mixture.
  • Bake in a slow oven (160 degrees C) between 40-60 minutes (depending on the size of the pan).
  • Allow to cool in the pan for 5 minutes and turn onto a cooling rack.
  • Combine the icing ingredients and ice cake when cool.
  • Sprinkle with coconut (optional).

cake

Persian Lamb Stew

This stew is simple but packed with flavour. You need very few ingredients to create such a great dish.  I cook this meal often and use the stove or pressure cooker… both ways are equally delicious. It works well with any cut of lamb as long as you can cut it into chunks. Today I used lamb forequarter chops and made sure to cut excess fat from around the chops.

lamb

Ingredients

  • 1 tablespoon  turmeric
  • 2 teaspoons black pepper
  • 1 teaspoon crushed red chilli flakes
  • 3 tablespoons oil
  • 2 medium onions, finely diced
  • 1.5 kilos lamb meat cut into chunks
  • 3 tablespoons tomato paste
  • 1/4 cup fresh parsley or coriander, chopped
  • 1 litre beef stock
  • 1 handful of baby spinach leaves

Preparation

  • In a small dish, mix together turmeric, black pepper, salt, and chilli.
  • In a large pot, heat oil over a medium heat. Sauté until onion softens and starts to turn golden brown.
  • Add the meat to the pot and sprinkle over the seasonings.
  • Sauté until the meat has browned on all sides.
  • Add the stock and bring to a slow boil, then reduce heat to low. Simmer for two hours.
  • Skim the fat from the surface every 30 minutes.*
  • After 2 hours, add tomato paste to the pot and stir thoroughly.
  • Simmer for another 20 minutes uncovered until the meat is tender and the sauce has reduced.
  • Add the spinach leaves and stir until they have wilted.
  • Garnish the stew with fresh parsley or coriander.
  • Serve with steamed basmati rice and sour cream/Greek yoghurt (optional).

* Placing paper towel on the top of the stew is an easy way to skim the fat. Be careful as the liquid is extremely hot.

Bacon, beer and cheese bread

This bread is so easy to make and tastes delicious. Serve it with a bowl of soup for a light supper or serve it with a Plowmans lunch. I like it hot with lots of butter. it also toasts well the next day… if you manage to have leftovers.

bread 1

Ingredients

    • 3 cups plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 tablespoons sugar
    • 1 1/4 cups shredded tasty cheese
    • 1 bottle of 355 ml light beer (Pure Blonde is an excellent choice)
    • 100 grams bacon pieces
    • 2 tablespoons butter, melted

Preparation

  1. Preheat oven to 180° Celsius.
  2. Prepare bread tin spraying with cooking spray and set aside. (my tin was 30 cms by 15 cms and it was an ideal size).
  3. In a large bowl, combine the flour, baking powder, salt and sugar. Make a well in the centre and add the bacon, 1 cup of the cheese and beer.
  4. Stir mixture with a spoon until just combined.
  5. Pour the mixture into the tin; add remaining cheese and drizzle with 1 tablespoon of butter.
  6. Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
  7. Bake for an additional 25-30 minutes or until browned on top.
  8. Allow the tin to cool for 5 minutes on a wire rack.  Remove from tin and allow to cool on wire rack.

bread 2