COLD PICKLED FISH | Healthy Recipes

Ingredient 

Two pounds of fish

one pint of vinegar

one pint of water

four red peppers 

one tablespoonful of salt

one teaspoonful of sugar 

Method 

Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one pint of water, and when boiling, pour it over the fish.

Cut up four red peppers, taking out the seeds. Sprinkle the salt and sugar over the fish, and then lay in the peppers. Cover tight, and put away for two hours. Then drain off all vinegar and water. This dish is very good served with bamboo shoots, rice, or any kind of vegetable. 

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Chocolate salame | Indian Style - Italian Cooking

This is supposed to be every child’s favourite desert in Italy, but I have seen many adults gobble up this amazing desert with the same gusto. And another thing –this is one kind of salami which even my vegetarian Marwari clan likes to eat!

Ingredients 

150 g Marie biscuits, 

roughly crumbed, 

or Italian amaretti 50 g 

sugar 120 g 

melted butter 

2 egg yolks 

6 tbsp unsweetened cocoa powder

 A splash of Amaretto or Grand Marnier (optional)

Method 

1 Melt the butter and let it cool. 

2 Beat the egg yolks with the sugar until the mixture resembles cake batter. Add the melted butter and cocoa powder to make a smooth consistency, like a rich, thick chocolate sauce. 

3 Crush the Marie biscuits in a food processor, or with a rolling pin, leaving some pieces a little larger than others so they resemble the speckles of fat in salami. 

4 Mix the crushed biscuits into the chocolate mixture. Shape the mix into a salami-like log, and roll it in aluminium foil. Place in the freezer for 30 minutes, or until firm. Unwrap and slice. Serve with soft whipped cream or ice cream, or just eat it by itself.

Sometimes I add melted dark chocolate instead of cocoa powder. It does make the salami heavier, but for people who love chocolate, it is even yummier. If you want to do that, substitute cocoa powder with 100 g of melted chocolate. You can also add chopped nuts if you want a fancier version. 

Salame.

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Slow cooker vegetable curry | Healthy Recipes

Ingredients

• 400ml can light coconut milk
  
• 3 tbsp mild curry paste
• 2 tsp vegetable bouillon powder
• 1 red chilli, deseeded and sliced
• 1 tbsp finely chopped ginger
  
• 3 garlic cloves, sliced
• 200g butternut squash (peeled weight), cut into chunks
• 1 red pepper, deseeded and sliced
• 1 small aubergine
  
   (about 250g), halved and thickly sliced
• 15g coriander, chopped
• 160g frozen peas
  
  , defrosted
• 1 lime
  
  , juiced, to taste
• wholemeal flatbread, to serve

Method:

1. Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
2. The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.
3. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

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Slow cooker vegetable lasagne | Healthy Racipes

Ingredients: 

• 1 tbsp rapeseed oil
  
  
  

  
  
  

  
  
  
  
  
  

  
• 2 onions
  
  
  

  
  
  

  
  
  
  
  
  

  
  , sliced
• 2 large garlic cloves, chopped
• 2 large courgettes
  
  
  

  
  
  

  
  
  
  
  
  

  
  , diced (400g)
• 1 red and 1 yellow pepper
  
  
  

  
  
  

  
  
  
  
  
  

  
  , deseeded and roughly sliced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon
• 15g fresh basil
  
  
  

  
  
  

  
  
  
  
  
  

  
  , chopped plus a few leaves
• 1 large aubergine
  
  
  

  
  
  

  
  
  
  
  
  

  
  , sliced across length or width for maximum surface area
• 6 wholewheat lasagne sheets (105g)
• 125g vegetarian buffalo mozzarella, chopped

Method:

• Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
• Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
• Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
• Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
• Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
• Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
• Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese. 
• Scatter with extra basil and serve with a handful of rocket.

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Easy Mackerel Kedgeree | Healthy Kids Recipes

INGREDIENTS 
• 1 can John West Mackerel Fillets in    Korma Style Sauce 
• 175g basmati rice 
• 1 small onion chopped 
• 2 tomatoes chopped 
• 2 spring onions chopped 
• 30g frozen peas 
• 1 tbsp. olive oil 
• 25g butter 
• Zest of 1 lemon 
• 1 tbsp. curry powder 
• 1 clove of garlic 
• 250ml vegetable stock 
• 2 tbsp. fresh coriander 
• 4 hard-boiled eggs, to serve

METHOD : 

Melt the butter with the olive oil in a large saucepan and gently fry the chopped onion until soft. Add the garlic and curry powder and cook for 1 further minute. Place the uncooked rice into a sieve and rinse under cold water until the water runs clear. Drain. Add to the saucepan and fry for 1 minute until the rice grains are coated in the spice. Add the vegetable stock, peas and lemon zest to the pan and cover with a lid or tin foil. Cook for 2 minutes. Then remove the pan from the heat and leave to rest for 10 minutes. After 10 minutes, add the mackerel in Korma Style Sauce, tomatoes, and spring onions to the pan, gently folding the ingredients together. Garnish with sliced hard-boiled eggs and chopped fresh coriander, and serve.

By :  www.john-west.ie

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How to make Vegetable Fried Rice | Healthy Recipes.

People who do not love fried rice, I think I can not even find one. Everyone from the babies and the elderly enjoys fried rice with a lot of fun. But thousands of people who do not love erotic will find thousands. 

 In one's house, one or more haters of this kind of vegetables can be found. So let's mix these two meals together today. So let's go now, everyone has made Vegetable Fried Rice. Even the vegetable flavored fried rice. Then no one will escape the nose mouth by the door. Instead of roasting vegetables, roasted in front of the food room.

Vegetable fried rice is no need to say a lot of fun to eat. Its taste and smell are not less than any other part of the fried rice. Rather, because of the presence of various types of vegetables, different tests can be found in the face of this fray rice. Which makes it more delicious than chicken or egg fried rice. But there are many tests to eat, but many do not know how to make this vegetable fried rice. If you want to eat vegetable fat fried rice because you do not know, then you have to run in the restaurant. But if you know this recipe then you will be able to make Vegetable Fried Rice with the vegetables at home whenever you want. Let's go and do not forget to make vegetable fried rice and do not know how to make it.

Vegetable fried rice cooker materials

Pulao rice 1/2 kg
Like the amount of water
Make a small bowl of 1/4 cup
Carrots 1 cup
Cauliflower 1/4 cup of the small piece
Cabbage  1/4 cup of chopped
Multitude piece 2 cup
Potato piece  is a medium size
Capsicum slice 1 cup 
Cut onion  4 tablespoons
turnip piece 1 cup
3 tablespoons of soybean oil
1 teaspoon of butter
Onion finely chopped 1/2 cup
Garlic paste 3 tablespoons
Ginger paste 1 tablespoon
Chilli finely chopped 1 tablespoon
Soy sauce 1 tablespoon
Testing salts 1/2 teaspoon
A small amount of sugar
Salt to taste
2 teaspoons of black pepper powder
Fry grilled cumin 1 teaspoon
Vegetable fried rice cooker recipe

1st step

First, put a big hole in the stove and give it more water. Give salt to taste according to water. If the water gets boiled, give it to rice. If one-third of the rice becomes straight, then let the water drain in a jazzy.

Now again boil water in a berry. Give a little salt. When water comes out, give potato, cauliflower, curd, and carrots. Wait until half cooked. Then drain the water of vegetables too.

Take care of cooking a thing while cooking vegetables and water. Soyas and testing salts have some salt. So boil salt with a little less than normal.

2nd step

Take a soybean oil and butter in a big pan. Heat the dough with fine onions. Take a few minutes to get it. Now give a fine paste of garlic ginger and green chilies. Many do not like sleek ginger. In that case, half a teaspoon of ginger can spray. Take the spices lightly.

When the spices are light fry, give the capsicum piece, onion piece, and turnip piece. Fry for a while with a little salt. These vegetables do not get too much fry. A little bit cool.

Give the rice and the perfected vegetables with steamed vegetables. Mix well and knead it. At this time give soy sauce, testing salts, sugar, fry ghera, and grated pepper. Quickly mix spices, vegetables, and boiled rice. Stop the oven, serve hot, Delicious vegetable fried rice.

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