Healthy Food Recipes

Fish Recipes Index

Welcome to Chefs Fish Recipe Index page.

Here you will find fish recipes only.

Click the links to see full step-by-step picture guide fish recipes.

Salmon cooked in tin foil recipe

Easy salmon pasta recipe

Oven Baked Salmon Recipe

Easy Salmon Salad Recipe

Coley Fish with Curried Vegetables Recipe

Fish Mexicana Recipe

Healthier Fish and Chips Recipe

Coconut Grilled Fish Recipe

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Bread and pastry food recipes

Bread and Pastry food recipes

Welcome to Jeenas Kitchen Bread and Pastry recipes index page.

This page contains lots of bread and pastry recipes for you to enjoy.

Click on the links below for full step-by-step picture recipes.

Light brioche rolls recipe

Vegetable curry pasty recipe

Brown knot bread recipe

Wholewheat Cheshire cheese pie recipe

Mushroom & broccoli quiche recipe

Garlic bread rolls recipe

Easy garlic bread recipe

Lamb and vegetable pie recipe

Garlic Bread Swirl Recipe

Wholewheat pizza recipe

Rye bread dough recipe

Rye bread pizza recipe

Perfect pasty pastry recipe

How to make naan bread recipe

Pistaccio nut pastry recipe

Summer pizza recipe

Red Lentil flan recipe

Mung sprout & buckwheat dosa recipe

Sweet shortcrust pastry recipe

Simple white bread recipe

Brown bread dough recipe

Stuffed fruit bread recipe

Smoked tofu pizza recipe

Onion crackers recipe

This dish is called Fatteh and is a Lebanese main breakfast dish. It can made a number of ways which include using chicken, rice, ground beef. It is known for containing all the essential vitamins needed to start the day. This dish goes back to early Lebanese history and is widely known around the Middle East.

Ingredients

(sauce)

2 cups Mediterranean Yogurt
4 cloves minced garlic
1/2 cup lemon juice
1/2 cup tahini paste
1 cup water
1/2 tsp salt

(meat)

1 lb ground beef
1/4 lb ground lamb
1/2 tsp black pepper
1 tsp salt

3 toasted pita's
1 16oz. can chick peas
3 tbs chopped parsley
1/3 cup melted browned butter
1/2 cup toasted pine nuts

Preparation

For sauce, in a large bowl combine ingredients with a whisk and set aside. For meat combine beef, lamb, salt and pepper and shape into small balls and cook in a pan until browned. Toast pitas in oven until brown, crush into bits and set aside. In a pot warm the chick peas. To assemble, in a large casserole dish place pita on the bottom, then layer the chick peas (sprinkle with salt, optional), then the meat and top with yogurt mixture. Garnish with parsley, pine nuts and butter.

Middle Eastern Garlic Sauce Recipe

Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.

Ingredients

4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white

Preparation

In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Lasts about a week refrigerated.

Algerian Stuffed Dates

This combination of dusky dates and tinted marzipan is a North African tradition.

Yield 24 dates (serving size: 1 stuffed date)

Ingredients

24 Medjool dates (about 1 pound)
2 drops green food coloring (optional)
2/3 cup marzipan (almond paste)
2 teaspoons powdered sugar

Preparation

Cut a lengthwise slit down the center, but not through, each date; remove seeds.
Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan. Divide marzipan mixture evenly among dates; stuff into slits. Sprinkle with powdered sugar.

How to make best Algerian baklava recipe

This baklava recipe will show you how to make the best traditional Algerian Baklava. Baklava is a Mediterranean dessert made with Fillo pastries, nuts, butter, and sugar. After baking to perfection, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Baklava varieties contain honey, walnuts, pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East. In many countries, baklava is an excellent compliment to coffee. Baklava is used in weddings, family get-togethers, and various other feasts and celebrations.

Ingredients

For the Dough

24 ounces plain flour
310 ml water
233 ml melted ghee, and
oil, mixed 1/2 ghee and 1/4 sunflower or 233 ml vegetable oil
1/2 teaspoon salt
18 ounces chopped nuts, use almonds, walnuts, pecans, peanuts (your choice)
128 g granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla sugar
2 teaspoons melted ghee
155 ml orange flower water (mazhar)

For the Syrup

310-620 ml honey
155-310 ml orange flower water

310 ml extra of melted ghee, to brush the pastry with and enough whole nuts to decorate each piece of baklawa.

Preparation

Take 1 mixing bowl and place the flour & salt in it. Add the ghee/oil mixture & mix, slowly adding the water. Mix well -- until you have a smooth dough, place this on your work surface - well dusted with cornflour.

Split the dough in half. Make the first 1/2 into golf ball sized pieces. Keep the dough covered with a tea towel.

Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape and gently roll out with rolling pin to approximately 3-4mm.

Begin passing though pasta machine on thinnest setting. NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting before putting it through on the thinnest.

In you saucepan, melt your ghee on a medium heat. Brush you tray well with ghee using the pastry brush.

Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.

Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.

Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget.

Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.

Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.

Place filling in the tray over the pastry, gently smoothing it out - but don't press it.

You now need to repeat the dough rolling, layer making stage all over again until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee.

When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!

If you want to try rolling out a sheet, remember to COVER the dough, rolling pin, surface, your hands etc in LOADS of cornflour. then roll out the the tray size plus 2cm extra.

Now you need to cut the baklawa and decorate.

Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklava are diamonds.

When you've cut the shapes, push a nut into each shape.

Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes.

The baklawa should be golden and now needs it syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.

Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.

Green Lentils Dhal / Daal Recipe

My tasty green lentils dhal recipe is a fantastic accompaniment to most meals. You can eat it with bread, rice and even chips (fries).

It is a dry dhal recipe and which not only uses green lentils but green petite pois peas too.

Green lentils are very healthy for you as they contain lots of vitamins and minerals like Iron, Folate, Copper, Maganese and even the happy chemical Tryptophan - as well as being high in fibre.

I also use my mild curry powder and 2 red chillies pepper to make this green lentil dhal recipe but you can add more or less chilli to suite your tastes. This is a dhal that taste very good without any heat at all so it is up to you.

Ingredients for green lentil dal

3 Portobello Mushrooms (chopped)
1 Cup cooked Green Lentils
1/2 - 3/4 Frozen Petite Pois Peas
1 Carrot (diced)
Rice bran oil
2 Tomatoes
1 Garlic clove (minced)
2 Inch fresh ginger (grated)
3-4 Tbsp Water
Salt to season
3 tsp dried methi leaves
Large pinch Dried curry leaves
1/2 tsp Turmeric
1/2 tsp Cumin powder
1 Large tsp Jeenas mild curry powder
2 Red chillies (diced)
Fresh coriander

How to make a Green Lentil Dhal

In a small blender place tomatoes, curry leaves, methi, cayenne and turmeric and blend into a paste.

Use a fair amount of oil in a large pan.

On a medium heat cook your carrots for 5-7 minutes.

Add garlic and ginger, stir very well and cook for one minute.

Add the curry powder stir well and cook for one more minute.

Add tomato paste base and red chillies to the carrots, stir well.

Season the daal with salt and simmer for 10 - 15 minutes.

Do not boil or you will destroy the spices.

Add frozen peas and cumin simmer for a 5 minutes then add mushrooms.

Simmer for another 10 minutes.

Add the tablespoons of water as you go along to loosen the dhal only.