I may have to apologise for posting another fish dish after only just putting up my Thai style hake. However, this dish is something else entirely and is one of the tastiest fish dishes I’ve made to date! Honestly!! Its gone straight to the top of the favourites list and puts sea bass firmly on the winter menu. I’d like to think that this dish fell straight out of my head and into the oven but I actually think its inspired by a dish I had last year in Florence. Its not the same by a long way (obvs- I’m no Italian chef) buts its definitely got an Italian flare to it, but is also warm and comforting – perfect for a winter night. I might also add that its a great sharing dish, which can be presented in the centre of the table, straight out of the oven. If its just for two, you may may not even need plates just grab a fork and dig in.
Risotto is definitely one of my most favourite foods. I’m not sure if its all the carby goodness on offer, or just that its such a simple food to make and even easier to eat. This summer we were fortunate enough to have a little holiday in Italy. It was here that my love of risotto in general transformed into a love of risotto loaded with porcini mushrooms.
This has got to be the best way to liven up a piece of hake. Even if you’re not a fish person, the Thai dressing that tops the hake in this recipe will not disappoint. Fish at home can be a little drab and I personally find it all together too easy to go for a piece of chicken instead. That is until I started to top my fish with the fresh, zinging goodness of a few Thai ingredients. Not only does the bright green colour look amazing and scream out “EAT ME NOW”, but it also stops the fish drying out during cooking and complements its meaty chunks perfectly.
This Thai dressing is really easy to make. It bright green colour and zinging flavours can liven up any dish instantly. I used a mini blender to blitz the ingredients but a processor could be used if the quantity of the ingredients were increased. For a simple idea of how you can use this tasty dressing; check out my Thai style hake with dauphinoise sweet potatoes recipe.
My first ever properfoodie blog post! whoop!
As its the first, I feel its appropriate to share the dish I’ve been cooking week after week for the last few months (or maybe even years – time escapes me!!) – its that tasty and that easy to throw together. Even the pesto can be made in advance and frozen, or in desperate times a jar of pesto will also do the job just fine.
This super tasty basil pesto recipe is really quick and easy to make. It goes great mixed with pastas or grains and can also be used as a dressing to liven up your salad dishes. For an idea of how you can use this great homemade pesto check out my super quick and extra tasty chicken and pesto quinoa recipe.
1 garlic clove peeled
20g fresh grated parmesan
100g fresh basil leaves
20g pine nuts
100ml olive oil
Pinch sea salt
For easy peasy pesto: pulse the garlic, pine nuts and salt in a processor. Add the basil leaves and lightly pulse until roughly broken up. Add the oil and pulse once again. Whilst continuing to pulse gradually add the parmesan until you’re happy with the colour and taste (you may not need all of it). And that’s it, pesto done.
Hi and welcome!
I’m Debbie and this is my internet home. Its not much so far as I’m brand new to food blogging and only just getting started. The good news is that I have lots of ideas that I can’t wait to get posted up – so watch this little bit of t’interweb and hopefully it will grow 🙂
By day I work full time as a Nutrition Researcher……all academicy and stuff…. hmmm
….and so I must cook and blog by night. So far this is working out okay with 6 or so posts already finished and published – take the time to have a look if you can.
My great love (other than my wonderful fiancé Ben of course) is most definitely food. I love simple home cooked things like spag bol, risotto or my Mums cottage pie piled high with mash and smothered in gravy 🙂 I’ve already managed to get a risotto recipe on here and with the help of Ben (master of fresh pasta making) I’m working on a version of a spag bol, which will actually be ragu tagliatelle – its making my mouth water just thinking about it. I don’t really have many food dislikes and I love trying anything new. – Especially if it inspires me to cook something new.
In 2012 Ben and I were lucky enough to be able to go on a 10 month round the world trip. It was one of the most amazing experiences of our lives and something that we will never forget.
Of course the food was one of the best bits and a major highlight for us……
…….. mostly 😉
We tried everything from octopus in Japan and amazing pho noodles in Vietnam to chicken parmi in Australia and meatloaf in Vegas. Along the way I kept a diary and notes of food that really stood out, with plans of cooking great things when we got home. However, when we did get home the diary soon got forgotten and time slipped away without me really ever trying to recreate anything from our travels – disastrous!! Honestly – absolutely unforgivable! If this blog had only one purpose it would be to kick me up the bum and encourage me to finally get around to cooking all that wonderful, worldly food from my diary – which is slowing falling to pieces – so I best be quick about it. I hope it works as theres so many great dishes that I want to make….and eat! I would love some of the more unusual recipes to become a regular part of our home menu – and as an added bonus I will hopefully get to share these tasty, beautiful dishes with the world as well.
On a different note, my other ambition (still food related of course) is to one day have my very own little cafe/restaurant – big ambition I know, but a girls gotta dream……. Anyway, I’d like to think of this blog as my first step on this pathway – a very tiny step obviously, but better than no step at all. I hope to make step 2 very shortly by completing a 4 week professional cookery course at Ashburton Chefs Academy. I’m hoping this will give me a great load of inspiration as well as improving my skills and confidence. Of course I intend to blog about this experience, so come back soon to see if I actually manage to stick to my plans and how it all goes.
So……watch this space hopefully in a few years time you can call me Chef Debs 🙂
Thanks for visiting!!