Fish Trip Cafe

Spiky haired corn cobs dressed up in fresh and spicy butter. Looking hot.

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— Grilled Corn with Lime Chilli Butter —

8 ears corn, husked

100g butter, softened

1-2 teaspoons chilli powder (adjust chili to suit your taste)

Zest of 1 lime

1 tablespoon fresh lime juice

Some salt

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Place the butter, chilli powder, lime zest and fresh lime juice in a bowl. Mix until well combined.

Transfer the mixed butter on a sheet of parchment paper and mold into a log. Wrap the log with the paper and twist the ends to seal. Refrigerate until firm, at least 1 hour.

Pull back hunks from ears of corn, remove and discard silks, tie husks together with string to form a handle.

Place corn on rack of an uncovered grill directly over heat with husks hanging over the edge or away from the heat.

Grill the corn for about 15 minutes until browned, turning occasionally to cook evenly.

Sprinkle with salt and serve with the lime chilli butter.

I love the combination of grapes and cheese.
Fresh, sweet grapes and mature, salty cheese.

Two different things that go together well. It’s like a good marriage.

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— Toasted Camembert & Grape Sandwich (serves 2) —

4 thin slices of bread

Some butter, softened

150g camembert cheese, thin sliced

a handful of red seedless grapes

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Butter each slice of bread on one side only.

On the unbuttered side, arrange the slices camembert cheese, top a few grapes, pressing into the cheese, and arrange the slices cheese onto the grapes. Put the other slice of bread on top, buttered side out. Press together gently.

Heat a frying-pan over medium-low heat, fry the sandwich for about 2 minutes each side until golden brown.

Sunday, hangover, a couple of DVDs to watch, and this big heap of Nachos.

I won’t get off the couch today.

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— Nachos (serves 2) —

100g tortilla chips

50g cheddar cheese, grated

Some sour cream

Some black olives, sliced

Some romaine lettuce, shredded

*****

— for Tomato Salsa —

2 tomatoes (medium), chopped into small cubes

1/4 red onion, finely chopped

1 green jalapeno chilli, very finely chopped

2 tablespoons chopped coriander

1/2 tablespoon fresh lime juice

Salt to taste (optional)

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— for Chunky Avocado Dip —

1 ripe avocado, peeled and stoned, cut into small cubes

1 teaspoon fresh lime juice

1 clove garlic, minced

salt and pepper to taste

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To make the tomato salsa: mix all the salsa ingredients in a bowl.

To make the chunky avocado dip: mix all the dip ingredients in a bowl.

Arrange the tortilla chips on a heatproof plate. Sprinkle over the grated cheese.

Grill for about 3 minutes until the cheese is melted.

Top nachos with the shredded lettuce, sliced black olives, tomato salsa, avocado dip and sour cream.

Potatoes are very friendly. They can get on well with almost everything.

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— Roast Potatoes —

1kg floury potatoes, peeled and quartered

Extra virgin olive oil

1 bulb of garlic

Handful of  fresh rosemary sprigs

Sea salt and pepper

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Preheat the oven to 425F/220C.

Break the garlic bulb into cloves (unpeeled), lightly crush them. Pick the rosemary leaves from the stalks.

Place the potatoes in a pan of salted water, bring to the boil and cook for 6 minutes.

Drain well and let dry for two minutes then Return the potatoes to the hot pan and shake it around to chuff up the edges.

Place the potatoes, garlic and rosemary into the roasting tin.

Drizzle the olive oil generously over everything and toss with your hands.

Season well with sea salt and pepper.

Bake for about 45 minutes or until golden and crisp.

This is the emergency treatment menu for my facial sunburn.
Plenty of Vitamins :)

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— Carrot Fritters with Avocado Yogurt Dip (12 fritters) —

300g carrots, finely shredded

1 onion, grated

100g bread crumbs

2 eggs, beaten

1/2 teaspoon salt

A pinch of black pepper

Vegetable oil for deep-frying

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— for Avocado Yogurt Dip —

2 ripe avocado (medium size)

1 clove garlic, minced

1/4 cup plain yogurt

2 tablespoons finely chopped coriander

2 tablespoons fresh lime juice

A pinch of salt and black pepper to taste

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Shape the mixture into 12 flattened rounds.

Heat the oil to 340F/170C, and deep-fry until golden. Place them on kitchen paper to remove excess oil.

To make the avocado yogurt dip: Peel and stone the avocados. Mash them with a fork until smooth. Mix all the ingredients of the avocado yogurt dip together in a bowl.

Soba noodles are made from buckwheat, they provide vitamin B1 and B2, and are rich in protein, minerals and fibers.

This chilled soba noodle dish is very refreshing, and very good for your health.

Served with traditional Japanese noodle sauce.

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— Chilled Soba Noodles with Avocado (Serves 2) —

160g soba noodles

1 avocado

1 tablespoon fresh lemon juice

150g mooli, grated

2 tablespoons chopped spring onion

1/2 tablespoon sesame seeds

Some wasabi paste (optional)

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— for the sauce —

2 tablespoons mirin* (*sweet cooking alcohol; available in oriental grocery shops)

2 tablespoons soy sauce

100ml water

1/4 teaspoon dashi powder (available in oriental grocery shops)

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To make the sauce: place the mirin in a saucepan and bring to the boil over medium-high heat. Add the soy sauce, 100ml of water and dashi powder to the mirin and then bring back to the boil. Remove from the heat, leave to cool.

Roast the sesame seeds in a dry frying-pan over medium-low heat until golden.

Cook the soba noodles in large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water and drain again.

Cut the avocado into small pieces, toss with the lemon juice.

Transfer the soba noodles to large bowl. Arrange the grated mooli and avocado. Sprinkle with the chopped spring onion and toasted sesame seeds.

Mix a little bit of wasabi paste into the sauce if you want. Drizzle the sauce over the noodles just before you eat.

Light, fluffy & healthy tofu doughnut holes.

It only takes about 10 minutes to cook. Super easy and yummy. Suitable for vegans too.

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— Tofu Doughnut Holes —

180g plain flour

40g sugar

2 teaspoons baking powder

A pinch of salt

300g tofu

Vegetable oil for deep frying

*****

— for Cinnamon sugar —

1 & 1/2 tablespoons caster sugar

1 teaspoon ground cinnamon

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Combine the flour, sugar, baking powder and salt in a large bowl.

Mash the tofu in a separate bowl. Add to flour mixture and mix well.

Heat the oil to 340F/ 170C.

Drop the dough by heaping teaspoonful into the oil.

Deep fry until golden brown all around.

Place on kitchen papers to drain the excess oil.

Toss with the cinnamon sugar or powdered sugar.

Hummus, hummus, two kinds of hummus.

Basic Hummus, Roasted Red Pepper and Feta Hummus.

Hummus, hummus.

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— Basic Hummus —

1 tin (450g) chick peas, drained

3 tablespoons water or liquid from tin of chickpeas

2 clove garlic, crushed

2 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoons salt

Some olive oil for garnish (optional)

Some chopped parsley for garnish (optional)

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— Creamy Potato Bake (serves 2-3) —

500g floury potato (such as King Edward or Desiree)

1/2 onion, thinly sliced

1 clove garlic, finely chopped

1 tablespoon butter

150ml milk

200ml single cream

1/2 teaspoon salt

A pinch of black pepper

2 tablespoons grated parmesan cheese

1 teaspoon fresh thyme leaves, finely chopped

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Preheat the oven to 375F/190C.

Peel and slice the potatoes into thin slices about 1/8 inch thick.

Heat the butter in a large pan, stir-fry sliced onion over medium heat for about 5 minutes until translucent. Add the garlic, stir-fry for further 1 minute. Pour the milk, cream, salt and pepper and heat through.

Place the sliced potato into a pan, add 1 tablespoons grated parmesan cheese and thyme leaves, carefully mix until the potato slices are coated.

Transfer the potatoes in a baking dish. Smooth over the top, cover with foil and cook for 30 minutes.

Uncover and sprinkle with 1 tablespoon of grated parmesan cheese, cook for further 20 minute until tender and golden brown.

I and my neighborhood squirrels love nuts. munch munch.

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— Penne with gorgonzola & walnuts (serves 2) —

200g penne

2 cloves garlic

100g gorgonzola, crumbled

50ml single cream

2 tablespoons olive oil

40g walnuts, roughly chopped

20g wild rocket

Some black pepper

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Add the penne to lightly salted boiling water, cook until al dente (follow the package directions). Drain and set aside.

Peel and lightly crush the garlic cloves, place into a large frying-pan with 2 tablespoons of olive oil over medium heat. Fry the garlic until golden, then remove and discard.

Add the gorgonzola and single cream into the frying-pan and stir over low heat until the gorgonzola is melted. Add the cooked penne and toss well with the sauce.

Turn off the heat, add the chopped walnuts and wild rocket and toss gently.

Transfer to serving plates, sprinkle with black pepper.