Atelier cuisine

 

On 20th March 10 of us met at Solange’s home and enjoyed a wonderful one pan meal of vegetables and cod cooked in the oven with delicious spices. We all said that this was something we would be making. Solange found this recipe in a cookery book (The roasting tin) that she had been given, we all agreed that we preferred using a book to trying online for a recipe. The book went down well with the members and several of them said they would be purchasing it. Thank you Solange for introducing us to this different and quick way of cooking. We also enjoyed some delicious flapjacks a recipe Solange had been given by her daughter Sophie. Cookery is like the AFB; it is all about caring and sharing.

Bengali mustard fish with cauliflower and peas

 

Serves: 4   Preparation: 10 minutes  Cook: 25 minutes

Ingredients:

1 cauliflower cut into small florets

Cauliflower greens cut into bite-size pieces

250 g cherry tomatoes

200 g frozen peas

1 red onion thinly slices

1 teaspoon ground cumin

1 teaspoon of ground coriander

A teaspoon sea salt flakes

2 tablespoons oil

4 nice thick cod fillets

4 teaspoons Bengali or wholegrain mustard

 

Preheat oven to 180°C fan/200°C Gas 6

Tip the cauliflower, greens, cherry tomatoes, onion and peas into a roasting tin large enough to hold everything in one layer, and mix well with the spices, salt and oil.

Arrange the fish fillets over the vegetables, spread them with a teaspoon of mustard each, then transfer the tine to the oven and roast for 25 minutes, or until the fish is just cooked through.

Serve hot, with yogurt and rice alongside

 

Sophie’s Flapjacks

 

Melt:

9 oz butter

4 oz golden syrup or dark brown sugar

5 oz black treacle

Add:

12 oz oats

2 oz plain flour

Best use baking paper. Suare glass dish would be perfect

Cook 160 fan for 12 minutes

As long as butter and sugars are in equal proportion you can play with the other ingredient proportions.