What's cooking

thegillclan's favourite food. These recipes have been tried and tested by my willing volunteers.

Trout fish cakes

This isn't bad for my first attempt. I need to work on a nice round shape, but they tasted good. To get the ingredients and method follow the Cooking link on gmb's website (you don't need to wait for the traffic lights to go to green.) Graeme supplied the fish which went into this recipe. I've tried a variation on this recipe by using potatoes instead of the milky bread. As GMB says, you can freeze some if you are not going to eat all of them.

Fish cakes

Spicy fish curry

This is a fairly healthy dish if you stick to the plot. It provides only 328 kcals and 3g of saturated fat per serving. Serves 4.

Fish curry

Ingredients:

700g (1lb 8oz) fish fillets - salmon, cod or monkfish
Olive oil spray
2 onions, thinly sliced
6 garlic cloves, finely diced
½ tsp of ground coriander
½ tsp of ground turmeric
1 tsp of cayenne pepper
½ tsp of ground ginger
3 tomatoes, seeded and chopped
225g (8oz) leaf spinach, stems removed
freshly ground black pepper
150g (5oz) low-fat Greek yoghurt

Method:

Cut the fish into 2.5cm (1 inch) cubes. Lightly spray a non-stick frying pan with oil, add the fish and fry until just cooked (around 3 minutes). Remove and set aside.

Spray a little more oil on to the pan and fry the onions until soft but not coloured, then add garlic and spices and cook for a further five minutes.

Add tomatoes and spinach and cook until wilted. Season with black pepper, then add yoghurt. Bring to the boil and simmer for five minutes.

Butternut squash soup

Butternut Squash Soup

Soup is really easy to make. The kids call this squishy squashy soup and help out with the preparation. I don't think there's much in the way of "bad" things in this recipe, the fat content of the actual vegetable is 1% with 8.3% carbohydrate content. Serves 4.

squishy squashes

Ingredients:

1 butternut squash
1 onion, thinly sliced
2 garlic cloves, chopped
2 tbsp of olive oil
1 litre of water, boiling
1 chicken stock cube
4 tbsp low-fat Greek yoghurt

Method:

Peel the butternut squash and remove the seeds. Dice the squash and sauté in the oil with the onion and garlic for 3 - 4 minutes.

Add the water and stock cube and simmer for 10 - 12 minutes until the squash is tender.

Blend the soup in a food blender.

Season if needed and serve with a dollop of Greek yoghurt and fresh coriander leaves.

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