Healthy Mondays

Thai Fish Cakes
Ingredients
- • 2 tbsp Corn Flour
- • 1 Egg, Lightly Beaten
- 1 1/2 tablespoons fish sauce
- 1/4 cup of coriander leaves- chopped
- 200 g green beans
- • Oil for fry
- • 1 -2 Red Chilli
- • 2 tbsp Red Curry Paste
- salt
- • 2 Spring Onion, Chopped
- • 300 g White Fish Fillets, Uncooked

Preparation

Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste.

Transfer the paste in to a bowl

Now add spring onion and green beans in to the paste .

Mix well. Form the paste in to round patties using wet palms. Keep them aside

Kk's Fish Tacos
Ingredients
- 12 fillets Tilapia (frozen or fresh)
- 20 smalls flour tortillas
- 1 cup finely chopped cilantro
- 4 limes, wedged
- 1/2 head of iceberg lettuce, finely-chopped
- 4 tomatoes, diced
- 1 medium-large onion, diced
- 2 cups Italian bread crumbs
- seasoning salt or creole seasoning
- 2 cups vegetable oil, olive oil, or lard (use to pan guacamole, salsa, and queso

Preparation

In pie pan/deep dish add your Italian bread crumbs.

In large enough pan to fit at least two fillets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)

If frozen thaw your tilapia in lukewarm water, drain well.

Once oil is ready, take one of the fillets, thoroughly coat both sides with the bread crumbs.

Place in the oil and cook til each side is brown (~2-3 minutes/side).

Place on sheets of paper towel to drain away more of the oil.

Lightly season the top side of fish with you salt or creole seasoning.

While frying up the rest of your fillets, chop up all of your accouterments.

When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in paper towel or a clean dishtowel.

Make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!
Source:

A Fish That's Not Really A Fish
Ingredients
- 1 bay leaf
- 2 tablespoons pitted black olives
- 1 k**b of butter
- 1 tablespoon capers
- 200 grams fresh cod
- 1 egg yolk
- 2 cups all-purpose flour
- 1 cup milk
- 2 tablespoons chopped parsley
- 400 grams peeled potatoes
- 2 sheets of puff pastry
- 200 grams salt cod soaked
- 3 shallots
- a little' patience and creativity!

Preparation

Simmer the fish and potatoes in salted water, with the bay leaf and cloves. Chop the capers and olives. With a slotted spoon, remove the fish when still slightly undercooked, definitely before it begins to fall apart!

Transfer to a bowl, remove skin and bones and flake into large pieces. When soft, drain and mash the potatoes, then add to the fish together with the olives, capers and parsley.Meanwhile, slice the shallots and simmer them in the milk.

Drain, adding the shallots to the mixture and reserving the liquid. Use the latter to make 3-4 tablespoons of bechamel sauce, which you will also incorporate into the fish mixture.

Mix gently to avoid breaking up the fish and check for salt.Allow to cool.

Roll out a sheet of puff pastry on a baking sheet.

Place the mixture in the center in an oval shape (the body of your 'fish'). Cover with another sheet of pastry and press the edges to seal (brush them with a bit of water so that they stick better). Refrigerate for 20 minutes.

Remove from the fridge, cut the pastry in the shape of your fish, after which brush the surface with the egg yolk beaten with a little milk.With the tip of a knife draw the fish scales, the eye and any other detail, according to your imagination. The nicks are to be superficial and not go through the pastry.

Bake in a preheated oven at 200C for about 25 minutes or until the fish is nicely colored.P.s. if you wish, and have even more time and patience, you can make lots of individual small fishes, perhaps in different shapes.
Source:

Banana Creme Brulee
Ingredients
- 2 Mashed bananas
- 1 little demerara sugar
- 3 egg yolks
- 450 ml heavy cream
- 1/2 cup Sugar
- 1 vanilla pod

Preparation

Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.

Remove from the heat just before the cream boils.Split the pod in half and scrape out the seeds with the point of a knife.Slice the bananas thickly and divide between 8 small ramekins.

Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy.

Pour the hot milk on to the egg and sugar mixture and stir.Rinse out the milk pan dry and pour in the custard.

Heat stirring slowly and almost constantly until the mixture thickens.There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.

Pour the custard through a sieve into the little dishes filling them right to the top.Set aside to cool then refrigerate overnight.Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.Leave to cool and harden.Makes 8
Source: Foodista

Banana Split Cake
Ingredients
- 12 oz. (3 sticks) butter, cut into slices
- 6 eggs
- 3 oz. all-purpose flour
- 2 cups Tropical Food's Banana Split®
- 4 cups heavy cream
- 1 cup powdered sugar, sifted
- Pinch of salt
- 12 oz. semi-sweet chocolate chips
- 1 tsp. vanilla extract

Preparation

MOLTEN CAKEPre-heat oven to 350 degrees.Sift flour and salt together.Butter muffin tins, or spray with non-stick spray.In a double boiler, gently melt chocolate chips and butter together.In a separate bowl, whisk eggs and sugar together.Allow the chocolate and butter mixture to cool.

Add the egg and sugar mixture to it, then whisk in flour.Fill buttered muffin tins with mixture and place into oven.When sides of cake settle (7-10 minutes), remove from oven and leave to cool before removing from tins.BANANA WHIP TOPPING

Add cream, sugar and vanilla extract into mixer and whip on second speed until fluffy.Fold Tropical Foods Banana Split into the whipped cream.Top cakes with banana whip topping once they are completely cooled.
Source: Foodista

Banana Butter Pie
Ingredients
- 15 grams All purpose flour
- 5 Bananas
- 50 grams Melted Butter
- 60 grams Butter
- 200 grams Melted butter
- 1 Egg
- 30 grams Ground almonds
- 3/4 tablespoon Lemon juice
- 1/2 Lemon peel from one lemon
- 200 grams Marie Biscuits, ground
- 1 teaspoon Rum
- 35 grams Sugar
- 40 grams Sugar

Preparation

Combine the marie biscuits and melted butter a large bowl and press into a 23cm (lined and greased) pie tray and put refrigerator for later use.Melt butter and sugar in a flat frying pan and at low heat add in sliced banana. Stir lightly with a wooden spoon, off heat and add 1 tsp rum into it. Leave to cool.In mixing bowl, add egg and sugar together~whisk from medium to high speed until thick and creamy.Change to low speed, add in lemon peel, almond powder and plain flour, mix well.Lastly use spatula to fold in the melted butter and lemon juice and mix well again.

Pour half of the cake filling into pie tray, then arrange sliced banana over it and cover with the balance cake filling.

Bake at 160C for about 40-45 mins.Put banana butter pie in fridge for at least one hour before serve.
Source: Foodista