I think of all the fishes in the sea . . .  cod is my absolute favourite.  It has a lovely mild almost sweet flavour, not too strong . . .  and a delicate texture when cooked properly. It is a fish which lends itself to a wide variety of preparations.





Almost anything goed with it.  Today I created a simple sauce using some white wine, lemon juice . . . 

the juice and zest of a lemon, chili flakes with fresh cherry tomatoes and basil . . .


 The flavours are fresh and punchy and go so well with this fish.  It is also a sauce that cooks up very quickly and its also a great way to use up any lacklustre cherry tomatoes you might have in the larder  . . . it does wonders for them, but  . . .



Basil goes very well with both tomatoes and fish. In the winter months I rely on store bought fresh basil and I try to use it all up right way, because it is not a great keeer, but in the summer months . . . I grow my own basil in the garden and I just can't get enough of it.  I just love the stuff!!

For the fish, dust lightly with salt and pepper and black pepper.  Heat the oil in a clean skillet until hot.  Add the cod, presentation side down.  Cook for about 2 to 3 minutes until golden brown. Flip over and continue to cook for a further 2 to 3 minutes until cooked through.  It should flake easily at the edges when prodded with the tines of a fork.  Place onto two heated dinner plates.  Spoon a portion of sauce over each, garnish with a bit of chopped basil and serve immediately.

I just adore Gnocci . . .  those delicious little Italian potato dumplings that combine my adoration of potatoes and pasta in the most perfectly delicious way!


 They are also very versatile.  I like them simply boiled with some butter, salt, pepper and cheese . . .  browned in butter like fried potatoes, with  a tomato sauce and cheese, with vegetables, with meat, with gravy . . .  you get the idea.  I love Gnocci any way I find them!


You can get them in a few different flavours also . . .  sweet potato, beetroot, etc. My favourites however are the basic old fashioned plain potato, coz I'm a simple girl like that.



Sliced mushrooms get browned in a non stick skillet with a bit of cooking spray, or if you are feeling really naughty you could use a bit of butter and oil.  (Just sayin!)



The piece de resistance  . . . double/heavy cream . . .  ohhh  . . .  so rich.  So tasty . . .




Presto chango!  Dinner is ready!  I like to scatter some more Parmesan on top.  I grate the garnish Parmesan a bit coarser so people can see it . . . sit back and wait for the ooohs and aahhs . . .  and they will come.  Trust me.



salt and black pepper to taste

Cook the gnocchi according to the package directions in a saucepan of lightly salted boiling water.  Drain well.  While the gnocchi are cooking soften the mushrooms in a large skillet you have lightly spritzed with low fat cooking spray.  Add the garlic and cook for a minute or so longer.  Add the ream and spinach.  Bring to the boil, then reduce to a low simmer and cook until the spinach has wilted and the sauce thickend.  Stir in half of the cheese and season to taste with salt, black pepper and a pinch of nutmeg.  Stir the cooked and drained gnocchi into the mixture.  Sprinkle on the remaining cheese and serve immediately.


You could also add a TBS of grainy Dijon mustard to the sauce if you wanted to.  It adds a nice zip.  I didn't do that this time.  Break out the crusty bread because you are NOT going to want to miss any of that delicious sauce!  Bon Appetit!

 
 It uses mini chicken fillets (chicken tenders) which have been marinated in some harissa paste. Well, actually  . . .  the original recipe doesn't really marinate them, but I wanted the flavour to stick, so I let them stand for half an hour after I mixed them with the paste so that the flavours really got into the meat.


You could also use boneless chicken breast cut into strips . . .  or even boneless chicken thighs. Both would work very well.

 There is a tiny sinew that runs along the underside of mini chicken fillets that I like to remove with a sharp knife. It only takes a few minutes to get rid of it and it helps to keep them nice and tender.  Just sip the tip of a sharp knife under it and then work the knife down the length to loosen it and cut it out.  I use both of my hands for this.  I grab the tendon and hold it with some kitchen toweling so I can get a good grip and run the knife with the other hand.  Its quite simple really.



 You spread the hummus on the toasted bottom bun . . .  if you don't like beetroot, you can use pain hummus, or I am thinking the lemon/pepper or red pepper hummus would also be VERY tasty!

 
Toast the cut sides of the burger buns. Spread the bottoms with the hummous, top with a portion of the spinach and cucumber ribbons and a fourth of the chicken.  Top with the tops of the buns and serve immediately.


Now that's what I call one heck of a delicious burger!  Todd ate his with a knife and fork.  Me . . .  I'm common, I just piled on the top bun, picked it up and dug in.  Yum! YUM!  Bon Appetit!

Courgettes (zucchini), asparagus, chicken stock and brown rice.  Oh, and a bit of Parmesan cheese and some fresh parsley.  Not a lot really!



I prepped all of my ingredients . . .  cleaning and chopping the vegetables, grating the cheese, and it went together very quickly.  I am sure I had it ready and on the table in less than 15 minutes!


 I used a gel pot stock, the kind you get from Knorr, and I used the vegetable one which meant that the dish was completely vegetarian.  Well, except for the cheese.  I know a lot of veggies don't use cheese because it is a milk product and they don't even use anything produced by an animal.




I love courgettes and I love asparagus, but if you didn't like those I am sure you could create another combination that would be equally as tasty . . .  like green beans and peas . . .  or, well, just use your imagination. I think almost any vegetable combination would work . . . 



Some people don't mind eating pink food.  I am quite fond of beetroot myself!  I hope you will give it a go!  It would make a lovely quick and tasty mid-week supper!



Note - if you want to add cooked chicken or fish, add it with the rice. Make sure it is completely heated through.

Todd is a Bakewell Tart man.  He loves, LOVES the flavour of Bakewell Tart(s)!  It doesn't matter if it is a whole tart or small individual tarts.  You can count him in if Bakewell Tart is on the menu.


A Bakewell tart is an English pastry consisting of a shortcrust pastry shell beneath a layers of jam, almond flavoured frangipane, and a topping of flaked almonds.Oftimes the flakes almonds are foregone and the tarts are topped with an almond glace icing and a glace cherry.  Those are Todd's absolute favourites! You can also find it baked as a large tart as opposed to small individual tarts.





The almond glaze tops the off beautifully . . .  and of course that cherry is the perfect dressing!  And so very bakewellie.


Perfect for Elevensies, tea time, breakfast on the go, brunch, picnic baskets, or just because  . . .


Go on!  Treat yourself!  You won't regret it.  I guarantee!


Note - This can also be successfully doubled to make more muffins, in which case you use 1 large free range egg, instead of a medium one.


You will love these muffins.  If you only bake one thing this weekend, let it be these!  Bon Appetit!