Mains

Asian Style Fish Soup

Excited for my packed lunches this week - I made a batch of Asian Coconut Fish Soup. I've wanted to have a go at this for a while, to see if I could get close to an authentic flavour.

This turned out pretty good, I think anything with a coconut base is going to hit the spot!

I used ginger, spring onions, lime juice, chillies and Thai basil. I even bought a huge bunch of coriander and then promptly forgot to use it for this picture! 🙈 I used basa fish but it would work perfectly with any white fish. And then bok choi and bean shoots - not sure they're authentic but I love them!

What do you make your Asian soups with? 

SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes

INGREDIENTS

  • 250g white fish (I used basa fillets)

  • 1 can (400ml) coconut milk

  • 300ml stock (any type! I used fish)

  • 3 cm fresh ginger root, finely sliced or grated

  • 2 spring onions, finely sliced

  • 3 cloves of garlic, crushed

  • Juice of 1 lime

  • 2 fresh red or green chillies, finely sliced

  • 1 tbsp Thai basil

  • 200g bean sprouts

  • 2 bok / pak choi (200g), roughly chopped, cores removed

  • 30g coriander

  • 1 tbsp coconut oil

INSTRUCTIONS

1. Heat the coconut oil in a deep saucepan and add the garlic, Thai basil, ginger, chillies and onion. Fry over a medium heat for about 5 minutes until softened.

2. Add the fish (whole is fine, it will naturally flake!), coconut milk and stock and stir to combine with the onion mixture. Add the lime juice and allow to simmer for 10 minutes, until the fish is cooked through. 

3. In the last few minutes, add the bok choi, bean sprouts and coriander - leaving a few bits to garnish with. I try not to add these too early as I prefer them still with a bit of crunch and colour. They should only be in the broth a maximum of 5 minutes in my opinion. 

4. Serve up, using fresh chillies, coriander, spring onions and a grind of salt and pepper to garnish. 

Avocado Tzatziki

Avocado tzatziki! Two things I love, what a genius idea to combine them. I found this recipe idea on Pinterest and knew straight away it would be great to try at home. I served it with salmon and a courgetti salad with spinach, red onion, peas, fresh mint from the garden and loads of dill and lemon zest.

SERVES: 1
PREP TIME: 10 minutes
COOK TIME: 0 minutes

INGREDIENTS

  • 1/2 avocado
  • 125g (1/2 cup) plain yogurt
  • 1/2 clove garlic
  • 1/2 lemon juice
  • Olive oil
  • Salt
  • Pepper
  • Lemon zest (optional, to garnish)
  • Dill (optional, to garnish)

INSTRUCTIONS
1. In a bowl, smash the avocado with the back of a fork, leaving a few lumps if you like texture, or completely go to town if you prefer a smooth tzatziki! 

2. Add the yogurt to the smashed avocado and combine.

3. Add in the rest of the ingredients and combine. For each, I would recommend adding a little at a time and keep testing to get just the balance you want. Raw garlic can sometimes be overpowering so I tend to add gradually and keep checking. 

4. Serve up with crudites, or as I did as an accompaniment to grilled salmon and salad.  

Hearts of Palm Ceviche

The weather this week in Ireland has been incredible. Sorry to rub it in UK people, but clear skies and temperatures of 21-22C every day have made exploring round the West Coast an absolute joy. I even went cycling on the Aran Islands! 🚲

Now back in Dublin and it's time to get back into a routine and some better food planning again after one too many wines and full Irish breakfasts! This is a Hearts of Palm Ceviche I made back in London a few weeks ago, just the kind of food for a glorious day.

I found the recipe on iheartpalm.com which sadly doesn't seem to updated anymore (if there's anyone out there who was involved I'd love to hear from you!). I got ridiculously over-excited about the website and their social media accounts when I discovered Hearts of Palm in a delicious salad we were served on holiday in Spain in April.

Hearts of Palm are a firm white flesh that comes from the centre of the acai palm tree. The delicate flavour is a little like artichoke and the heart resembles a very thick white asparagus stem. 

You can find them in the canned vegetable aisle at the supermarket - keep your eyes peeled!

SERVES: 2
PREP TIME: 15 minutes
COOK TIME: 0 minutes

INGREDIENTS

  • 400g Hearts of Palm, sliced thickly

  • 15 cherry tomatoes, quartered or halved

  • 1 roasted red pepper, diced

  • 1 fresh red chilli, minced

  • 1 handful coriander (cilantro), finely chopped

  • The juice of 1 lime

  • 1 avocado

  • 1 pinch of cumin powder

  • Salt and pepper to taste

INSTRUCTIONS

1. Toss together the Hearts of Palm, avocado, tomatoes, bell peppers and the chilli; add the juice of 1 lime.

 2. Add in cumin, salt and pepper, toss and let it sit for 5 minutes. Taste and adjust the seasoning to taste.

3. Toss in the coriander just before serving.

Omelettata

I was inspired to make this by Rachael DeVaux over on Rachelsgoodeats on Instagram, but it's actually something I do make for myself quite often when I've got eggs to use up.

The name is a mix between omelette and frittata. I've never quite understood how people manage to cook their omelettes just using a pan; I always make mine so thick I have to finish them off by sticking them under the grill to cook and brown the top! Definitely not gonna be a winner on the 'omelette challenge' on Saturday Kitchen that's for sure... 

Having now read Wikipedia's frittata page,  I think that's almost definitely what I make every time - with loads of ingredients and a longer cooking time. 

SERVES: 1
PREP TIME: 10 minutes
COOK TIME: 15 minutes

INGREDIENTS

  • Coconut or olive oil for cooking

  • 2 eggs

  • 250ml almond milk

  • 1 clove garlic, crushed

  • 2 spring onions, finely sliced

  • handful sprouting broccoli, sliced up

  • handful (50g) kale, roughly chopped and tough stalks removed

  • handful (20g) spinach

  • 4 sundried tomatoes, roughly chopped

  • Salt

  • Pepper

INSTRUCTIONS
1. In a bowl, mix together the eggs and milk and set aside. 

2. In a deep sided frying pan, heat the oil and add the garlic, spring onions, kale and broccoli. Gently fry until the veg has softened. 

3. Add the tomatoes and spinach (spreading them out in the pan) and then pour over the egg and milk mixture. Don't stir! Just allow to settle, hopefully the mixture will fill the pan and cover all the veggies. If not throw in another splash of milk. Season with salt and pepper. 

4. Allow to cook for at least 10 minutes, until you can get a fork down the side of the pan with the egg and milk mixture having firmed.

5. Most likely the top and middle will still be runny, totally normal! Pop on the grill and put the pan under it to cook and brown the top. Remember when removing to grab the handle of your pan using a cloth or towel in case it's got hot. 

6. Slice up and enjoy with a side salad or alone - it's got everything you need in it already! 

Frittata recipe | The Flourishing Pantry

Why not pin this recipe to Pinterest to save for later? 

Frittata | The Flourishing Pantry

Pea, spinach and broccoli soup

I love soup. It's just like a smoothie is in the morning; a fantastic and easy way to get absolutely loads of veg into you in one go. My 'soups' are often pretty thick as I prefer that to a watery consistency. You can always use more stock or water if you prefer it runnier!

PREP TIME: 10 minutes
COOK TIME: 15 minutes

INGREDIENTS

  • 1 head of broccoli

  • 400g spinach

  • 250g peas

  • 500ml water or stock of choice (I tend to go for Kallo Yeast Free if I haven't got any freshly made)

  • 2 tbsp sesame oil

  • sesame seeds (for decoration)

INSTRUCTIONS

1. Slice up the broccoli keeping all the stalk, no need to throw away! 

2. Add all the ingredients into a saucepan and simmer over a gentle heat, stirring occasionally. 

3.When the veg is all tender (but not completely grey, shouldn't be longer than 10 minutes really to keep the vivid green colours) turn off the heat. 

4. Blend to a smooth consistency, or leave it chunky, up to you.

5. Serve up in bowls and top with a dash more sesame oil and some sesame seeds.

Pesto Courgetti

When I made this and posted it to Instagram I was a little overwhelmed by the response I got (70+ likes is good for me!). I certainly didn't think it was my greatest culinary achievement of all time, nor my best photo. But Instagram works in mysterious ways sometimes... 

My spiralizer is very well used in my kitchen and courgetti have become an absolute staple when avoiding pasta. I am always surprised by how much courgetti you can get from just one courgette - it feels like bowls full. For someone like me who, once they get started they just can't stop eating (!), it's an ideal way to feel I'm having a massive meal when actually the calorie content is quite low. 

SERVES: 1
PREP TIME: 5 minutes
COOK TIME: 10 minutes

INGREDIENTS

INSTRUCTIONS
1. Boil your broccoli and peas together in a pan until tender (but still green, not grey). Drain and leave in the pan. 

2. Spiralize your courgette. If you want your courgetti raw then put it straight in the pan with your other veg.

If you'd like your courgetti softened up a bit then put it in a frying pan with a little olive oil and heat for 3-4 minutes. Personally I prefer it this way, it's more like pasta. When it's done add it to the pan with the broccoli and peas. 

3. Add your pesto and roughly chopped coriander to the pan and stir with a spoon to combine and spread the pesto evenly. 

4. Serve up and enjoy.