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Receipes

Potato Pancakes

  1. Thinly slice 1 medium scallion. Halve and peel 1 medium yellow onion. Peel 2 pounds medium russet potatoes. Grate the onion on the small holes of a box grater into a large bowl. Grate the potatoes on the same holes into the bowl. Season with 2 teaspoons kosher salt and toss to combine.

  2. Line a strainer with a kitchen towel or double layer of cheesecloth. Transfer the onion and potato mixture into the strainer. Gather the sides or the towel or cheesecloth up to form a bundle, then squeeze the excess moisture out of the bundle with your hands through the strainer into the now-empty bowl. Set the bundle aside. Let the liquid sit until the starch separates and sinks to the bottom of the bowl. Carefully pour off the liquid, making sure to keep the starch on the bottom.
  3. Return the potato mixture to the bowl. Add the scallion and 1 large egg and toss with your hands until combined. Arrange a rack in the middle of the oven and heat the oven to 200ºF. Fit a wire rack over a rimmed baking sheet.
  4. Heat 1/3 cup neutral oil in a large nonstick frying pan or cast iron skillet over medium heat until shimmering. Drop either 2 (1/4-cup) portions of the batter evenly into the pan. Press a flat spatula onto each portion to flatten into a round about 3 1/2-inches wide and 1/2-inch-thick. Cook until golden-brown on the bottom, 3 to 4 minutes. Flip with the spatula and cook until browned on the second side and cooked through, 2 to 3 minutes more. Reduce the heat to medium-low if the pancakes are browning too quickly. Transfer to the wire rack and place the baking sheet in the oven to keep warm. Repeat cooking the remaining batter. If the pan is dry, add 1 to 2 tablespoons more neutral oil as needed.
Credits to: thekitchn.com
https://www.thekitchn.com/potato-pancake-recipe-23578324
Book #2125

Banana Cake

1.Preheat oven to 170 C Melt butter either in a small saucepan or in the microwave.

2. In a large bowl combine the butter, sugar, vanilla, mashed banana and milk. Once the mixture has cooled slightly beat in the egg. Fold in the sifted self-raising flour until combined.

3. Pour batter into a greased and lined loaf tin. If desired, slice remaining banana in half lengthwise and place sliced side up on top of batter before baking.

4. Bake for 35-40 min or until skewer comes out clean. Cool in pan for 5 mins, before turning onto a wire rack to cool completely.
Credits to: mypoppet.com.au https://mypoppet.com.au/living/easy-banana-cake-recipe-so-yummy/

Roast Fish

1. Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil, or grease with cooking spray. Give your fish one final good rinse once you're ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.

2.Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well. Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish (being sure that the garlic is completely tucked in and not exposed).

3. Season the outside of the fish generously with a few good pinches of sea salt, black pepper and garlic powder. Roast for 18-20 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)

4.Remove from the oven, and squeeze the juice from the remaining lemon half evenly over the top of the fish.
Credits to: gimmesomeoven.com
https://www.gimmesomeoven.com/cook-whole-fish/

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/