Recipes

The easiest and best way to cook a fish is to make a whole baked fish. The flesh is at its juiciest and most tender, and it’s completely effortless. And better still, stuffed it with lots of fresh aromatic herbs to enhance the taste profile! The recipe below is adapted from recipe.tin.eats, which has wonderful recipe collections and detailed instructional videos. Do check it out too!    Ingredients 2 x 800g whole seabass or other whole fish  1 1/2 tsp salt 1/2 tsp black pepper 2 tbsp extra virgin olive oil STUFFING: 20g fresh dill sprigs 10g parsley leaves, 10g thyme or oregano  4 garlic cloves , finely sliced 1 lemon , sliced (8...

Recipe is slightly modified from Chelsea's Messy Apron. This salad is packed with nutrients, is filling, and — most importantly — is loaded with flavor! This salad is made with fresh kale and veggies, cooked couscous, juicy cherry tomatoes, creamy avocado, crisp red pepper, and crunchy almond bits All the ingredients are tossed in a punchy lemon vinaigrette. Serves 4 Ingredients 100g of kale 100g of crystal lettuce  1/3 cup couscous + 1/2 cup water 1 teaspoon olive oil 1 cup halved cherry tomatoes  1 cup diced red pepper 1 small avocado, diced  1/4 cup roasted almond bits ( you can use any other nuts/seeds)  Dressing 3 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 and 1/2 tablespoons pomegranate vinegar 1 tablespoon honey 1 teaspoon dijon mustard...

One of our favourite food is pizza! (I mean, who doesn't love pizza?) It's a great dish to make as a family!  You can check out the following links for easy to make and tasty pizza dough. The trick is really to get a pizza stone!  NY Times - Roberta's Pizza Dough Alexandra Cooks - No-Knead Pizza Dough -- Super easy and fuss free! Saturday Pizza Dough -- You'll need at least 8 hours to ferment this dough. It's worth giving it a try if you have time. The flavour of the dough is superb! Here's some pizza topping ideas: Kale pesto...

This recipe from Melissa Perello is taken from Food and Wine. This one-pot dish was inspired by chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café in San Francisco. Rodgers serves the chicken over bread and a salad, but Melissa Perello goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins Serves 4 Ingredients Ingredient Checklist 250 day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf) 1/4 cup extra-virgin olive oil 1/4 cup salted capers, rinsed well 1/4 cup golden raisins, coarsely chopped 1 large bunch of Swiss chard (about 200-500g - stems finely chopped, leaves torn...