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Makes 8 servings
Ingredients:
Directions:
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 Ingredients:
Directions:
 Ingredients:
Directions:
Ingredients:
Directions:
 Ingredients:
Directions:
Notes: DO NOT OVERBAKE. NUTRITIONAL TIP: ROBIN HOOD Whole Wheat Four contains the same amount of bran as nature puts in a kernel of wheat. A 100 g (3/4 cup) serving contains 11 g of dietary fiber  Makes 4 servings
Ingredients:
Directions:
 Ingredients:
Potatoes 6 Yukon Gold potatoes 1 Small onion sliced Sauce ¼ cup butter ¼ cup all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp pepper ½ tsp dried thyme or marjoram 2 ½ cups milk Directions: Sauce In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring for 1 minute. Gradually whisk in milk; cook, whisking constantly for 5 to 8 minutes or until boiling and thickened. Set aside. Potatoes Peel and thinly slice potatoes. Layer one-third in greased 8” (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top. Cover and bake in 350 degrees F oven for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving. Ingredients:
Directions:
Ingredients:
Directions:
1 fiora pepper
1 onion or a piece of leek 1 tomato 300 g fish bones 5-6 head prawns with shells on 8 mussels (cleaned) 12 clams (cleaned) 1 cuttlefish or squid (cut into squares or rings) 850 ml fish stock 2 cloves of garlic (finely chopped) 2 grated tomatoes 1 tsp paprika 100 g green beans/peas 1 small red pepper (seeded and chopped) A pinch of saffron powder Olive oil Salt to taste Fish Stock It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella. Paella Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock. Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it! |
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March 2021
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