Introduction to my Food Reviews and Recipes Welcome to my new Food Recipe Review In my new blog I'm going to be testing out recipes from all over the world that I find online. Here you will see my comments and the recipe I have tried along with a ling of where I found it. I am really excited to do this as cooking used to be a great passion of mine. Yes I used to work as a chef but after some years of working in restaurants I some how lost the feel for it and for the passed few years I have not cooked much. Last year after seeing the TV Program (Jamie At Home) with Jamie Oliver, I really felt that spark come back and felt I wanted to cook again. I moved to a different house that had a large garden perfect for growing vegetables I was really excited and I brought Jamie's book and started to experiment again using his wonderful ideas. I also started to worry about the amount of ready made food that we eat, with preservatives, colourings, chemicals and just genuine fiddling with our food. I started to wonder about this and so I have begun a new journey of discovery. These ready made foods sure are very handy and still use much of them myself too, but as a treat or as an emergency. Not to live from. I wanted to control more of what I eat and eat at least something's in my diet that had now man made chemicals or preservatives. So I set out to grow my own vegetables. I have never done this before so last year in 2008 I started my own small garden grown a small range of vegetables. Wow what a difference growing your own vegetables makes. The Flavour the colour so much better, not to mention the fun watching it grow and picking it straight from the garden then cooking it. Fantastic. In the future for One Stop Foods I would like to introduce more healthy foods including some organic products. So now I find myself experimenting with new recipes and I have started this blog to share with you my journey and the wonderful recipes I have tried.

Marinade For Fish Having a BBQ this weekend? Why not try this rather nice Marinade for any fish that you mite like to put on the BBQ this weekend. 5 large tablespoons of olive oil 3 x tablespoons of lemon juice 1 x handful of fresh Rosemary 2/3 sprigs of coriander, chopped 1 x Bay Leaf 1 x teaspoon of salt 1 x small onion finely chopped 2 x cloves of Garlic 1 x Good shake of ground black pepper x Glass of White Wine Put all the Ingredience together in a bowl and mix together then add your fish to it. Cover with foil or cling film and place in the fridge or atleast 2 hours. The Lover you leave it the better. Then Cook your fish on the BBQ and based the fish every few minutes to really get the flavors going and enjoy...

Cooking With Courgettes Hello, well if you have come from the blog, welcome and I hope you will enjoy some of these recipes I have for courgetts. as I said on my blog, i seem to be growing so many courgetts at the moment and I have been looking for Recipe ideas for using them up. This week is totaly commited to the humble Courgette.

Courgette Salad In a Mint Marinade Ingredients : 4 x Home Grown if possible or Organinc courgettes Hand full of Rocket Red Peppers 2 x Large tomatoes or even better with a hand full of Cherry tomatoes The juice of 1 lemon parsley Chopped Fresh mint Leaf 1 tablespoon olive oil Salt & Pepper Recipe : Thinly slice the courgettes with the skin left on, season with salt then place in a hot pan of Olive oil and litely brown. when brown allow to cool on some kitchen towel. Dice the Pepper. Remove the seeds and dice the tomatoes. Put the courgettes When Cool & tomatoes, Peppers, in a bowl Cut the parsley and about 20 mint leaves, Then Mix and sprinkle over the salad The marinade: Put the lemon juice in a bowl and add the salt, pepper and olive oil and pour over the vegetables. Mix mix together to coat all the vegetables. Cover with cling-film and leave in the fridge for 3 hours. When Ready to serve, add the rocket and mix into the salad. This is a lovey light dish to go with a BBQ or as a compliment to any meal.

Todays Courgette recipe 2 Courgette Friters Click Here To Shop Online Ingredience: Courgettes, Sliced thinley 1 Egg Plain Flour Salt & Pepper Extra virgin olive oil Method Very easy light snack this one, can be eaten just as a snack in the day or serve it with a meal or salad. Crack the egg into a bowl and mix together. Put a little flour into another bowl and add salt and pepper to it. Put on a deeper frying pan or sauce pan and add a good amount of oil so your courgettes will float and not touch the bottom. Now place the courgettes into the egg mix one at a time and coat all over, then place into the hot oil. Do a few at a time . When golden brown on one side turn over to cook other side. When both sides golden brown take out of the oil onto a piece of kitchen towel. Repeat this untill you have cooked all your courgetts. Simply serve on its own or with a nice dip of your choice. (Sweet chilli dipping sauce is nice with this) Enjoy. Now place your sliced Courgettes into the flour and coat both sides.

Todays Courgette recipe Courgette, Chicken & Bacon Carbonara Click Here To Shop Online 1 x Chicken Breast (Free range if possible) 3 x Rashers of quality bacon CLICK HERE to buy Bacon 1 x Large Courgette Halved and sliced Half a Pot Double Cream, CLICK HERE to buy Cream Olive oil CLCIK HERE to buy Olive Oil 2 x Egg Yokes CLICK HERE to buy Eggs Pene Rigate Pasta CLICK HERE to buy Pasta Fresh or dried thyme CLCIK HERE to buy Herbs Method Firstly boil in a pan some water with a little salt, when boiling add your pasta. While your pasta is cooking, dice the chicken into small pieces and chop the bacon into small short strips. Add some oil to a frying pan and gently cook the chicken on a low heat. A wok is perfect for this dish. Add a little salt while cooking the chicken chop the thyme if fresh then put the 2 egg yokes into a bowl and add the cream, mix together and put to one side. When the chicken is nearly cooked, add the bacon and turn up the heat, cook for a few seconds then add the courgetts and Thyme and season. Keep moving from time to time. You want the bcon to become a dark in color and crispy. but dont burn it. When ready take off the heat for one moment. When your pasta is cooked, drain off all the water then add the pasta to the pan a bit at a time till you have the amount you like with the bacon & Chicken. Now leave the pan off the heat and add the cream to the pan, DO NOT PUT ON THE HEAT..... The pasta will heat the sauce. If you put on the heat now you will have scrambled eggs. Stir in the cream and serve right away. Perfect fast summer cooking and a great dish for when you dont have alot of time

Roasted Lamb Shoulder With Minty Salad and Roasted New Potatoes Here is a very tasty dish that I cooked the other day using fresh ingredients from my garden. It was a hot and sunny day and I just fancied something light. This is a perfect dish for when the weather is hot. Ingredients: For the oven: Lamb Shoulder (Shanks) Click Here To Buy Online New Zealand Lamb Shanks 1 x Onion Roughly chopped 2 Cloves of Garlic Rosemary (Fresh if possible) 3 Cuttings or a sprinkle of dried Salt and Pepper Extra Virgin Olive Oil New Potatoes Cut in half with the skins on For the SALAD: Selection of mixed lettuce leaves torn into pieces 1 x Courgette (Sliced into thin ribbons with a potato peeler) Leave the skin on Fresh Mint Leaves (I use 1 stem of mint leaves) Cherry Tomatoes (Cut in half) Onion (Very thinly chop a quarter of the onion above) For The Dressing: Clove of Garlic 2 - 3 table Spoons of Extra virgin Olive oil Mint Leaves about 5 or 6 Rosemary (taken off the stalk) Salt & Pepper Method: First place the new potatoes in a pan of salted water and bring to the boil. Simmer until nearly cooked. In the mean time, score the Lamb with a sharp knife on the top, season well then place in a hot frying pan to seal. Seal all sides of the lamb to start the cooking and seal in all the lovely flavour. Then place in a baking tray with the Onion, (Leaving a little bit of the onion for your salad. Then add the cloves of garlic, Rosemary and pour over a generous glug of olive oil and place in the oven at around 200 degrees. Now for the dressing. Place in a jug or a small blender (I have a hand blender i use for this) the Olive oil, Garlic, mint leaves, rosemary and seasoning then blend together until you have a nice dressing. Put in the fridge until you need it. When the Potatoes are almost cooked, drain off the water and place in the same tray as the Lamb. Mix the potatoes into the juices and oil and add a little more olive oil if needed then place back in the oven. For the salad, place the lettuce, Courgette, Tomatoes, onion and mint leaves in a bowl and leave aside or put in fridge until ready. Check the lamb and take out to rest when its to your taste. Then if the potatoes are not ready turn up the oven to 280 degrees and cook until brown. When you're ready to serve, Pour over the dressing onto the salad, lightly toss and serve. A perfect dish for a perfect summer's day.

Mini Pavlovas with Strawberries and Mascarpone Inserts & Text taken from the following link on the Delia Smith Website For more information and to view this website you can do so by clicking on the link below www.deliaonline.com/recipes/mini-pavlovas-with-strawberries-and-mascarpone,1630,RC.htm Ingredients 4 meringue nests Available to buy in store or online at One Stop Foods Uk Click Here to buy Merringue Nests 7 oz (200 g) strawberries 1 x 250 g tub mascarpone 1 tablespoon golden caster sugar How To Make: First of all pull the stalks off the strawberries and squash half of them into a Mini Chopper or a processor along with the golden caster sugar. Then whiz them to a purée and after that pour the purée into a sieve set over a bowl and press the purée through to extract the pips. Now place the meringues on to serving plates, divide the mascarpone among them, piling it up in the centre. Next top with the rest of the strawberries, cut in half if they’re too big and pressing them into the mascarpone. Any left over can be arranged around the meringues on the plate. Just before serving drizzle the purée all over and serve any extra in a jug. Later in the season this will be brilliant with raspberries or a mixture of raspberries, strawberries and redcurrants. SIMON SAYS Well what can I say, Pavlovas and strawberries are always a great combination so could not resist putting this one in. Easy to make and tastes fantastic. A perfect summer dessert. I did find one thing missing that i think is a must have on a dessert like this, A blob of whipped cream with a touch of suger added to the cream just as you whip it. Perfect!!!

Roasted Red Onion, Rocket and Parmesan Salad Inserts & Text taken from the following link on the Delia Smith Website For more information and to view this website you can do so by clicking on the link below www.deliaonline.com/recipes/roasted-red-onion-rocket-and-parmesan-salad,1196,RC.html Ingredients 8 medium red onions 2 oz (50 g) rocket (or mixed green salad leaves) 2 oz (50 g) Parmesan (Parmigiano Reggiano), flaked (using a potato peeler); see recipe 4 tablespoons extra virgin olive oil 1 fat clove garlic juice 1 lime salt and freshly milled black pepper Pre-heat the oven to gas mark 6, 400°F (200°C). You will also need a good solid baking sheet 15 x 11 inches (37.5 x 28 cm). First of all, peel and cut each onion in half then into approximately ¾ inch (2 cm) sections, and arrange these in a single layer on a lightly oiled baking sheet. Use 2 tablespoons of the olive oil to brush the surface of the slices, then season them with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a skewer. Meanwhile make the dressing: using a pestle and mortar crush the garlic with 1 teaspoon of salt until you have a smooth creamy paste. Whisk in the lime juice, 2 tablespoons of oil and a good grinding of black pepper. As soon as the onions are ready, remove them from the oven and, using a palette knife, transfer them to a bowl. Pour the dressing over while they are still warm, tossing them around to coat well with dressing. Leave them on one side until they're quite cool. To assemble the salad, arrange the ingredients in layers, first a layer of rocket leaves, then onions and then flakes of Parmesan, sprinkling with dressing as you go. Continue like this, finishing off with a layer of Parmesan, and serve with ciabatta warm from the oven. SIMON SAYS Well a trully light tasty little number this. I would recomend this as a lunch time snack in mid Augusts when its so hot you want something nice and light. Rocket is also easy to grow in your garden or in pots.

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