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Recipes
Sea Fritto-Misto with Cocktail Sauce
By SEB_UK
Nibble on this like you would tapas from one end of Europe to another
- 300 g/10 oz fish (cod or salmon)
- 400 g/14 oz prawns
- 400 g/14 oz sliced squid or small octopus
- 3 eggs, beaten
- 300 g/10 oz flour
- 400 g/14 oz breadcrumbs
- 200 g/7 oz mayonnaise
- 30 g/1 oz tomato Ketchup
- 11/2 tbsp red wine
- Salt, sugar
- Lemon
- Sunflower oil for frying
Gurnard Fish Soup
By SEB_UK
Tasty and unpublished, the single-fish soup
- 1 gurnard, 800 g/1 3/4 lb,
- 100 g/3 1/3 oz new onions,
- 250 g/9 oz Pachino cherry tomatoes,
- 3 basil leaves,
- Saffron stigmas,
- Vegetable broth,
- Salt,
- 20 ml/1 tablespoon extra virgin olive oil
ActiFry Apples and Bananas with Coconut
By SEB_UK
Make a crispy fruit dessert with just a little butter! Apples and bananas are the stars
- 3 apples
- 2 bananas, just ripe
- 1 tablespoon desiccated coconut
- 1 tablepsoon sugar
- 1 tablespoon butter
Risotto
By SEB_UK
A classic quickly revisited
- 100 g/3 1/2 oz risotto rice
- 11/2 spoons olive oil
- 2 spoons white wine
- 500 ml/1 pint chicken stock
- 20 g/1 tablespoon grated Parmesan cheese
- 1 tomato in small pieces (optional)
- 1 sliced onion
- 25 g/1 tablespoon butter (optional)
Prawn Curry
By SEB_UK
Far-away flavours, just as if you were there
- 24 large Australian prawns
- 300 g/10 oz barramundi fish cut into cubes
- 400 m/13 fl ozl coconut milk
- 250 ml/9 fl oz chicken stock
- 1/2 tbsp curry paste
- 1 tsp curcuma
- 10 g/1/3 oz cornflour
- 250 g/9 oz cooked rice
- 1 ActiFry spoon groundnut oil
- 1 onion, chopped
- 2 cloves garlic, peeled
Vendée-style Frog Leg Toasts
By SEB_UK
A very French taste of tradition
- 3 frog legs,
- 50 g/2 oz mogette white kidney beans (from the French Vendée region),
- 1 clove garlic,
- 1 leaf fresh basil,
- 1 sprig fresh chervil,
- 1 sprig fresh chives,
- 1 sprig flat-leaf parsley,
- 1 slice country-style bread,
- Salt, pepper
Cod Fillet with Peppers, Leeks, Onions and Dill
By SEB_UK
Bright with colours and spice
- 500 g/ 1 lb cod fillets,
- 2 red peppers,
- 2 yellow peppers,
- 1 leek,
- 1 jar pickled button onions,
- 1 ActiFry spoon oil,
- 2 ActiFry spoons fresh chopped dill,
- 1/2 ActiFry spoon curry powder,
- Salt and freshly ground pepper
Peas and Carrots with Chicken
By SEB_UK
Practical, the cupboard cooking!
- 200 g/7 oz chicken
- 1 can peas (200 g/7 oz)
- 1 can carrots (200 g/7 oz)
- 1 small onion
- 1 clove garlic
- 1 spoon tomato puree
- 1/2 spoon oil
- black pepper
- 2 glasses water
Fish Stew with Tomato and Fennel
By SEB_UK
A simplified, delicious version of fish soup
- 500 g/1 lb fish (of your choice)
- 1 cucumber
- 1 fennel
- 1 wood onion
- 6 tomatoes
- 2 lemons
- 1 oil
- 1 fresh chopped parsley
- 100 ml/3 1/2 fl oz fish stock
- 100 ml/3 1/2 fl oz reduced fat cooking cream
- Salt & freshly ground pepper
Saffron Risotto
By SEB_UK
Dare color and flavor of South
- 50 g/2 oz smoked bacon
- 50 g/2 oz cooked ham
- 300 g/10 oz minced veal
- 1 g Mund saffron
- 150 g/5 oz fresh tomatoes
- 1 clove garlic
- Thyme
- 600 ml/1 1/4 pints stock
- 150 g/5 oz rice
- 50 g/2 oz onions
- Salt and pepper