Salmon and sea bass ceviche

Super, quick, easy and instantly refreshing, try this Latin-style summer fish dish at your home.

You will need for this dish

500g/1lb 2oz skinless salmon fillets, flesh sliced as thinly as possible

2 medium skinless sea bass fillets, flesh sliced as thinly as possible using a sharp knife

1 red onion, peeled, thinly sliced

2 large red chillies, stalks and seeds removed, thinly sliced

1 red pepper, stalk and seeds removed, flesh finely diced

5 limes, juice and zest, plus extra lime wedges to serve

pinch cayenne pepper

4 tbsp extra virgin olive oil, plus extra to serve

handful fresh coriander leaves

To serve

handful mixed baby salad leaves

2 ripe avocados, peeled, stone removed, cut into thin slices

You have follow these steps

• Put the fish slices into a large shallow serving bowl.
• Sprinkle over the red onion slices, chilli and diced red pepper and mix gently using your fingers. Sprinkle over the lime zest.
• In a separate bowl, whisk together the lime juice, cayenne pepper and olive oil until well combined.
• Pour the marinade over the fish, mix well using your hands and cover the bowl with cling film. Chill in the fridge for at least 30 minutes.
• When ready to serve, mix in the chopped coriander
• To serve, place one chefs’ ring into the centre of each of four serving plates. Add a double layer of avocado slices to the chefs ring, then spoon in enough ceviche to almost reach the top of the chefs’ rings. Top with the baby salad leaves, drizzle with olive oil and garnish with a wedge of lime. Carefully remove the chefs’ rings before serving.

Chicken soup

It's a pure soul food.One of the healthy and tasty dish.personally I like it very much. there are many different ways to make chicken soup. Here is one easy recipe for you. it takes total 1 hour to prepare and can serves 6 people.

Ingredients  For chicken soup

55g/2oz butter

2 sticks celery, finely chopped

2 carrots, peeled and finely diced

2 onions, peeled and sliced

1.2 litres chicken stock

25g plain flour

450g/1lb cooked chicken, skinned and shredded

1 tbsp freshly chopped parsley

freshly ground black pepper and salt

Cooking method

• Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
• Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season, to taste, with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
• Add the cooked chicken and cook until heated through. Season, to taste, with salt and freshly ground black pepper. Stir in the parsley and serve.

Buttermilk Cornbread

I  love cornbread. Nothing goes better with barbecue than a sweet piece of cornbread. In fact, whenever we go out for barbecue, I always order cornbread. Most of the recipes I tried were either dry, crumbly or extremely bland. I think the secret to this recipe is the addition of buttermilk, as it really makes the cornbread soft and moist.
You can serve 9 people with this recipe...



You will need

    1/2 cup butter
    2/3 cup white sugar
    2 free range eggs
   1 cup buttermilk
   1/2 teaspoon baking soda
   1 cup cornmeal
   1 cup all-purpose flour
   1/2 teaspoon salt
You have to do

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
 

Strawberry and custard tart recipe

 

A perfect dessert for summer. Sweet pastry filled with vanilla custard and topped with glazed strawberries.




 

You will need the following ingredients

For the sweet pastry

                250g/9oz plain flour

                             150g/5½oz unsalted butter, softened

                100g/3½oz sugar

                1 free-range egg yolks

                1 free-range egg

For the custard

                350ml/12fl oz double cream

                3 vanilla pods, split lengthways and seeds scraped out

                8 free-range egg yolks

                70g/2½oz sugar

For the topping

               3 punnets strawberries, hulled and thinly sliced

               4-5 tbsp redcurrant jelly 

Steps to follow

• For the sweet pastry, cream the butter and sugar until pale. Slowly add the egg yolk and egg, mixing all the time. Fold in the flour and mix to form a dough.
• Turn out the dough, shape into a rough ball and wrap in cling film. Transfer to the fridge to chill for an hour.
• Preheat the oven to 180C/350F/Gas 4.
• Once the pastry has chilled and rested, roll out to a ½cm/¼in thickness. Place the tart ring on a baking tray and line with the pastry. Place baking parchment inside the pastry case and fill with baking beans. Bake blind in the oven for 15 minutes, or until light golden-brown.
• Reduce the oven temperature to 100C/225F/Gas ¼.
• For the custard, add the cream and the vanilla pods and seeds to a pan and bring to a boil. Reduce to a simmer. In a bowl, beat the yolks and sugar together until pale, then add to the cream in batches, whisking all the time. Return the custard to the pan over a low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
• When the custard has cooled, pour it into the pastry case and bake for 30 minutes. Remove from the oven and cool in the fridge.
• Once the custard in the tart is firm, arrange the strawberries neatly on top.
• In a pan, warm the redcurrant jelly with 3-4 tablespoons of water. Stir to combine until you have a syrupy consistency (add more water or jelly if needed). Use a pastry brush to gently cover the strawberries with the syrup to glaze.
• Leave to set before carefully removing the tart from the tart ring.