Fish stew

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I have patched this recipe together from various ones that are available on the net, adding my own bits and pieces. For a vegetarian version, leave away the fish and use a condiment such as maggi seasoning, marmite or miso paste.

5 shallots (or 2 medium onions)
3 cloves of garlic
tsp fennel seeds, 5 ground cloves, cayenne pepper and smoked paprika to taste
oil for frying
5 carrots
5 sticks of celery
1 big fennel bulb or 2 small ones
1 large carton or 1 bottle of passata (and/or tomato puree with water)
fish sauce or clam juice
optional: juniper berries
haddock (or other fish) and/or (large) prawns

Chop the shallots into strips, fry with sliced garlic, fennel seeds, cayenne pepper, cloves and smoked paprika. Add sliced carrots, celery and fennel and stir on low heat until partially cooked. Now add enough passata to cover the vegetables. Adjust thickness with more passata, water and/or tomato puree. Add juniper berries. When everything is cooked, add fish and/or prawns (vegetarians could used quorn or fried halloumi, but the stew is also nice by itself).

As with most stews, it tastes good on the day, but even better the next. I usually cook the veg base, then leave it until the next day and then add the fish/prawns.


Fish tacos


Today, there was lots of reduced fish in the supermarket, and also a number of very small cabbages, so I put two and two together and made fish tacos! I used to make them with guacamole and salsa, but a visit to the US convinced me to switch to experiments with coleslaw. Here is my latest version:

1 small red cabbage
2 shallots (I used the small round ones, not the long ones)
juice of 1-2 limes
good quality oil
grated garlic
fresh coriander, chopped
chopped red chillies

Slice cabbage and onions in the food processor, or pass them through a sharp grater. Add remaining ingredients.

Fish tacos can be made with any fish that doesn’t fall apart so easily. Today, I used sword fish, because it was reduced to £1.50 a piece. I marinated the pieces in a mixture of oil, lime, paprika, smoked paprika, salt and garlic, and fried them in a mixture of the same, with some more paprika dusted on them. They were so good, the neighbours’ cat climbed onto the roof next door to jump through my kitchen window!


Crisp toastie


I’m back in a toastie phase, thanks to a friend who recently made me the above crisp toastie. The latter was made by making a cheese, onion and pickle toastie, and adding the crisps after the toasting. Other fillings have included:

    • Brie and cranberry sauce
    • Greek Salad
    • Marshmallow
    • Cheese and ketchup
    • Prawn and avocado curry on brioche
    • Pineapple, pepper, cheese and garlic sauce
    • Veggie burger toastie
    • Kinder chocolate

My friend Richard also converts most of his takeaway leftovers into toasties. I used to take leftover sandwiches home from buffets to turn them into toasties. Is there anything you can’t put in a toastie?

Plum and damson cakes

Photo: German plum cake (great with whipped cream)

I’ve been trying to re-assemble my lost plum cake recipes. I think, these are it!

First of all, I nearly broke my oven this autumn trying to bake a German damson and plum cakes. One lot of plums was very juicy, and the juice ended up running into the gas ignition part, which wasn’t so good. After my best cleaning efforts, the oven was grumpy for months. It’s working okay again now… This, however, shouldn’t put you off making plum cakes… They are the tastiest cakes ever!

German damson/plum cake (yeast dough)

375 g flour (wheat, spelt or mixture)
1 packet of dry yeast (if you can get hold of it, use fresh yeast)
125 ml warm milk
60 g sugar
vanilla sugar or flavouring
1 egg
70g butter
grated lemon rind

Combine all ingredients. Adjust texture of dough with warm milk and flour (dough should be soft and bouncy).
Leave dough to rise.
Knead and slap dough about for as long as your arms, hands and patience allow (put some good music on or chat to a friend).
Roll out dough onto a baking tray. Put cored and opened damsons or plums on top and leave to rise again. Before putting the dough into the oven, top the fruit with sugar (especially if you use sour damsons) or honey, and, if you like, some chopped almonds.

Oven: 160 degrees for 25-35 mins.

Serve warm or cold. Goes with whipped cream, pouring cream and/or ice cream.


Plum cake with crumble topping

For the dough:

150 g plain flour
120 g (golden) caster sugar
120 g soft butter
1 tsp baking powder
2 eggs
vanilla flavouring or vanilla sugar
1 pinch of salt

plums depending on size, you need about a dozen or less

For the crumble topping:

roughly 60 g of butter, 60 g caster sugar
120g plain flour
pinch of salt, pinch of baking powder
optional: chopped almonds (I always use them), vanilla sugar or flavouring (some people use a bit of cinnamon, but make sure it’s not overpowering)

Combine the ingredients for the dough. Spread into a round or square baking tin (I use a square 7×7 inch tin).
Pit the plums, open them to butterfly shape or half them, and arrange them on them on top of the dough.
Make the crumble and spread it over the plums. You can also put some extra sugar on the plums. Lastly, finish off with some chopped almonds.

Bake at Gas Mark 4 (approx. 180 degrees celsius) for about 45 mins.

German ‘Butterkuchen’ + vegan version

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Lots of people have asked me for these recipes, so I’m finally posting them here! At the last two parties I made a German yeast-based bread-like cake called ‘Butterkuchen’ (butter cake), that was rather popular. There are lots of different versions of it, so I’m posting mine here, including a vegan spelt version, that is equally tasty. I really like butterkuchen with white spelt, so I sometimes also substitute the wheatflour with spelt flour in the original recipe.

Butterkuchen (original)

For the dough:

350 – 400g plain flour
50 – 60 g sugar
50- 60 g soft butter
1 packet of yeast
1 egg
150 ml milk (you can also use cream instead an leave away the butter)

For the topping:

100g butter
75 g sugar
optional: almond flakes or crumble
the cake can also be sliced horizontally and filled with custard cream. This style is called ‘Bienenstich’ (bee sting)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with butter flakes and sugar (and almond flakes, if desired).

Butterkuchen (vegan, no wheat)

For the dough:

330 – 400g white spelt flour
60g sugar
60 margarine
1 packet of dry yeast
150 ml warm milky liquid (spelt milk, oat milk, almond milk, oat or soy cream etc)
vanilla flavouring

For the topping:

margarine (about 100g – I use less, most people use more) and/or soy cream/oat cream
sugar for sprinkling
optional: cinnamon, flaked or chopped almonds or crumble (made from white spelt flour, margarine, sugar, vanilla extract)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with either margarine flakes and sugar or oat/soy cream and sugar. You can also add almonds or vegan crumble

Flourless and potatoless fish cakes

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I haven’t been good with updating the blog lately, with the unfortunate consequence that I’ve lost some recipes that I can’t seem to recreate. Before more of this happens, I’ll better start writing down the ones that I can reconstruct.

I have recently ‘inherited’ quite a few things that I don’t normally buy, because two friends have temporarily moved to Australia. I received two big bags filled with almond flour, quinoa, various kinds of beans, coconut flour, coconut oil and also tupperware. Hence some new additions. Feel free to substitute.

Because I need to travel for work a lot at the moment, I am making an increasing amount of portable food, especially burgers. Last summer, I discovered this amazing recipe for quinoa burgers. I’ve been making it at least once a month now. Also, I made my friends some fish burgers. Since they follow a special diet, I had to make them without flour and potatoes. Here is the rather tasty result:

medium coley fillet (baked in foil)
1 grated courgette
1 grated onion
1 grated clove of garlic
1 cooked ripe plantain, mashed
1 egg
almond flour for thickening (you can use normal flour or bread crumbs instead)
spice mixture made from: mustard powder, paprika (also smoked), salt, pepper
coconut (or other) oil for frying

Combine all the ingredients, shape into small burgers and fry them in a pan. Eat by themselves with salad, or serve in burger buns with condiments of choice!

Plum Ice Cream Sundae

[photo to follow]

The other day, I poached lots of red plums so that they didn’t have a chance to go bad. I just like the cooled down plums as they are, but this time, some of them ended up in the following concoction:

The next day, a friend arrived with lots of ice cream in tow, so we ended up making the following ice cream sundae (layers from bottom to top):

cooled poached plums
1 scoop of vanilla ice cream
1 scoop of mango sorbet
half a split banana each
toasted almonds