salmon patties

I don't like eating seafood, so I didn't taste these patties, but not only did my mum enjoy these, so did my dad. He wouldn't normally eat something like this because he suffers from bad heartburn.

1x 415g can salmon
1 1/2 cups cooked rice
2 dessertspoons white vinegar
1/2 cup plain flour
salt and pepper
1 egg lightly beaten
breadcrumbs
oil for frying

1. Put salmon in a bowl and mash with a fork, then combine with rice, vinegar, flour and seasonings.

2. Roll mixture into balls, then flatten slightly.

3. Dip patties in egg, then coat with breadcrumbs. Fry until warmed through and golden brown. 

fried rice

There seems to be so many different fried rice recipes,  and the slightest ingredient change makes a great difference

- 1 tablespoon oil
- 1 large onion, sliced
- 3-4 rashers bacon, chopped
-1 egg
- 1 cup rice
- 1 cup mixed vegetables
- 2 chicken stock cubes
- 3 cups water
- soy sauce to taste

1. Heat oil in a pan and fry the onion, bacon and rice until browned. Clear a space in the centre, add the egg and fry until its cooked. Remove the egg, chop, and combine with the vegetables.

2. Add the crumbled stock cubes, hot water and vegetable mix to the pan with the rice and simmer until the rice and vegetables are cooked and all the water has been absorbed. Season to taste with soy sauce. 

cauliflower soup

- 1 tablespoon oil
- 1 leek (white part only)
- 1 clove garlic
- 400g cauliflower florets
- 1 potato, chopped
- 1 cup of milk
- 1 cup chicken stock
- 11/2 cups cream
- 1 tablespoon lemon juice
- 1 tablespoon creamed horseradish

1. Heat oil in a large pan, add leek and garlic, and cook over medium heat for 6-8 minutes, until leek is soft, but not browned. Increase heat and add cauliflower, potato, milk, and stock.

2. Bring to the boil, reduce and simmer, covered for 20 minutes, until cauliflower and potato are soft. Cool the mixture slightly,  then transfer to a food processor and puree.

3. Return to a clean saucepan and add cream, lemon juice and horseradish. Reheat gently for 5 minutes.

Thai chicken and pumpkin soup

- 1 tablespoon peanut oil
- 1 onion sliced
- 1 tablespoon green curry paste
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass
- 4 cups chicken stock
- 1 cup coconut cream
- 500g butternut pumpkin, peeled and chopped
- 500g chicken fillet, chopped

1. Heat the oil in a large pan, add the onion, curry paste, ginger, garlic and lemongrass and cook until onion is soft.

2. Add the stock and coconut cream, bring to the boil,  add the pumpkin and cook uncovered for about 10 minutes.

3. Add the chicken and cook for 6 minures more, until the chicken is cooked. 

pureed chicken, corn and noodle soup

I have never really enjoyed eating soup, but the weather at the moment is quite cool and I can't warm up. I'm loving soup right now

- 11/2 tablespoons butter
- 1 white onion, chopped
- 220g can corn kernels
- 1.5 litres chicken stock
- 1 large chicken breast, diced small
- 60g ham, diced
- 60g thin Chinese noodles
- 2 tablespoons chopped shallots
- salt and pepper to taste

1. Melt butter in saucepan, add onion and sautee gently until softened but not brown.  Add the drained corn and 2 cups of the stock, cover the pan and simmer gently for about 5 minutes.

2. Remove from the heat, place in a food processor and puree. Return to the pan and add the chicken and ham. Simmer for a few mins.

3. Prepare noodles according to the packet and drain.  Add to the soup along with the shallots, salt and pepper. 

chicken and corn soup

This soup really surprised me with the taste. If you want flavour, this soup is the way to go. Also, this soup asks for chicken thighs. I'm not a big fan of using them as I've never liked the texture, but they go perfectly in this soup.

- chicken thighs, sliced
- 1 onion, sliced
- 2-3 teaspoons grated fresh ginger (optional)
- 420g can creamed corn
- 1/2 cup frozen peas
- 2 chicken stock cubes
- 3 shallots, sliced
- 1 slice of ham, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 egg, lightly beaten with 1 tablespoon water
- 1 tablespoon cornflour mixed with 2 tablespoons water

1. Place chicken pieces into a saucepan with 5 cups water, the onion, and ginger. Bring to the boil, cover and simmer until the chicken is cooked (about 20 mins). Strain the stock and reserve,  remove the chicken and discard the skin and bones.

2. In a large saucepan, combine the stock with the chicken, corn, peas, crumbled stock cubes, shallots, ham, soy sauce and sesame oil, and ginger.

3. Bring to the boil, stirring constantl, reduce heat, and simmer for 3 mins. Remove from the heat and whisk in the egg and water in a thin continuous stream. Stir in the cornflour paste until the mixture thickens and simmer for a further 2 mins before serving. 

chicken and corn soup

This soup really surprised me with the taste. If you want flavour, this soup is the way to go. Also, this soup asks for chicken thighs. I'm not a big fan of using them as I've never liked the texture, but they go perfectly in this soup.

- chicken thighs, sliced
- 1 onion, sliced
- 2-3 teaspoons grated fresh ginger (optional)
- 420g can creamed corn
- 1/2 cup frozen peas
- 2 chicken stock cubes
- 3 shallots, sliced
- 1 slice of ham, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 egg, lightly beaten with 1 tablespoon water
- 1 tablespoon cornflour mixed with 2 tablespoons water

1. Place chicken pieces into a saucepan with 5 cups water, the onion, and ginger. Bring to the boil, cover and simmer until the chicken is cooked (about 20 mins). Strain the stock and reserve,  remove the chicken and discard the skin and bones.

2. In a large saucepan, combine the stock with the chicken, corn, peas, crumbled stock cubes, shallots, ham, soy sauce and sesame oil, and ginger.

3. Bring to the boil, stirring constantl, reduce heat, and simmer for 3 mins. Remove from the heat and whisk in the egg and water in a thin continuous stream. Stir in the cornflour paste until the mixture thickens and simmer for a further 2 mins before serving.