The following recipes are going to be used in my Cook Togethers,  aimed at building a small friendly community, cooking recipes or just tuning in to be from the Macmillan resource –Recipe for people affected by cancer. If you want to take part please register on https://www.eventbrite.co.uk/e/ruths-little-kitchen-cook-together-tickets-150883439429

These Cook Togethers are not suitable for young ones just in case sensitive issues are discussed. But the recipes could be used by all. If you use them – do consider below x

If you would like to help me raise money for Macmillan, any donation greatly received https://www.justgiving.com/fundraising/ruth-macintyre1

Wednesday 28 April 2021

One pot fish with black olives and tomatoes.                          

Ingredients

• Olive oil (2 tablespoons)
• 1 large onion, roughly chopped
• 1 tin of chopped tomatoes (400g)
• Salt and black pepper
• Black olives (175g), stones removed
• 4 boneless white fish fillets, such as cod or pollock (175g each)
• Fresh parsley (2 tablespoons), chopped
• 1 lemon, cut into wedges

Method

1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Heat half the oil in an ovenproof pan. Add the onion and stir well. Leave to cook for 1 to 2 minutes, then stir again.

3 Add the tomatoes, salt and pepper. Bring to the boil, then add the olives.

4 Put the fish on top of the sauce, skin-side down. Drizzle over the rest of the oil. Bake it uncovered for 15 minutes until the fish is cooked.

5 Sprinkle with the parsley and serve straight from the pan, with lemon wedges to squeeze over the fish.

Ruth’s notes – I wanted more flavour in here, so I zest a lemon and also added a sprinkling of chilli – I also think fennel seeds would be tasty. To increase fibre this could have some legumes added but obviously dependent on dietary needs. I used frozen fish, which can be re frozen if changed from raw to cooked.

Fruit smoothie

Ingredients

• 1 tin of peaches or other tinned fruit (400g/14oz), drained
• Double cream (150ml/0.25 pint)
• Thick and creamy yoghurt (175g/6oz)
• Ice-cream (1 scoop)
• Apple juice (400ml/0.75 pint)

Method

1 Put all the ingredients in a smoothie maker or blender. Blend until smooth.

2 Serve immediately.

Ruth’s note: I always chose fruit in water if using tinned. However I am huge fan of frozen bags and of course fresh. If you are not aiming for weight gain then use milk instead of cream or yogurt is a great substitute.

Wednesday 21 April 2021

Sweet potato crab cakes

Preparation 10 minutes Cooking 35 minutes (plus 20 minutes chilling) Serves 4

Suitable for: people with sickness or nausea, loss of taste or smell, freezing.

Please have the potatoes cooked and cooled before class.

Ingredients

• Sweet potato (450g), peeled and cut into chunks –
• 1 spring onion, chopped
• Half a small red onion, finely chopped
• Salt and black pepper • Dried thyme (a quarter of a teaspoon)
• Fresh parsley (1 tablespoon), chopped
• • Half a scotch bonnet chilli pepper, deseeded and finely diced (optional-see my notes)
• Mayonnaise (1 tablespoon)
• 1 tin of crabmeat (120g), drained
• Breadcrumbs (120g), natural or golden
• Vegetable oil (1 tablespoon)

Method

1 Cook the sweet potato in boiling water until tender. Drain it and mash it in a deep bowl.

2 When the sweet potato is cool, add all the ingredients except the crabmeat, breadcrumbs and vegetable oil. Mix well.

3 Squeeze the water from the crabmeat and fold into the mixture. Chill in the fridge for about 20 minutes.

4 Roll the mixture into balls (about the size of a golf ball). Then roll the balls in the breadcrumbs, pressing down gently so the crumbs stick. Put them in the fridge for 10 minutes to firm up.

5 In a wide pan, heat the vegetable oil over a medium heat. Press down on each crab cake ball to make a patty. Fry them on each side until golden brown, then drain them on kitchen paper to absorb the extra oil.

Tips • Use wholemeal breadcrumbs to increase the fibre content. • To reduce the fat content, use an egg white instead of mayonnaise and grill the cakes instead of frying.

Ruth’s note: Scotch bonnets are too hot for me and too hot for my family so we use a tsp of chilli flakes – I also like to add the zest of a lemon, and then I cut it up for serving. I make my own breadcrumbs the day before – much cheaper

Banana, honey and hazelnut smoothie

Preparation 10 minutes Serves 2

Suitable for people with: a dry or sore mouth, sickness or nausea, problems with chewing, loss of taste or smell, loss of weight or appetite or to freeze.

Ingredients

• 1 banana, sliced
• Soya milk (250ml)
• Honey (1 teaspoon)
• Ground nutmeg (half a teaspoon)
• Hazelnuts (2 teaspoons), chopped and toasted

Method

1 Put the banana, soya milk, honey and nutmeg in a smoothie maker or blender. Blend until smooth.

2 Pour into two large glasses and top with the hazelnuts to serve.

Thanks to Good Food magazine for contributing this recipe.

Tip If you have a sore mouth or problems chewing, leave out the hazelnuts. Try using finely grated chocolate instead.

Ruth Tip: I have used full fat milk, oat milk or nut milk – all tasty. If you are wanting weight gain a spoonful of peanut butter is very good.