Milk semolina
My milk semolina recipe, a house special…
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80g of strong wheat semolina (not couscous!)
90g of sugar
1l of milk
1 vanilla stick

Bring the milk to boil, sprinkle the semolina and the sugar. Stir for 4 minutes without rest until thick.
Add the vanilla.
Pour in a big dish, eat hot or cold!!

80g of strong wheat semolina (not couscous!)
90g of sugar
1l of milk
1 vanilla stick

Bring the milk to boil, sprinkle the semolina and the sugar. Stir for 4 minutes without rest until thick.
Add the vanilla.
Pour in a big dish, eat hot or cold!!

Tom's fish pie
Tom's fish pie
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Ingredients

2 medium cod fillets (or similar white fish)
1 medium smoked haddock fillet (or similar)
Handful of king prawns (frozen, shelled)
375 ml Milk
6 medium potatoes
2 eggs
1/2 tsp English or Dijon mustard
1/2 lb cheese (mild or medium cheddar)
2 tsp Cornflour

Defrost prawns.
Remove any skin from the fish, and poach gently with the prawns in the milk for about 10 minutes. Remove from pan, and keep the milk.
Put fish mixture in the bottom of a pie dish, breaking up the pieces, and set aside.
Peel and boil potatoes in salted water for 20 minutes or more, so they are soft enough to mash.
Hard boil the eggs.
Meanwhile, make the cheese sauce:
Bring the milk you kept from poaching the fish just to the boil, and add the cornflour, dissolved in a little cold milk. This should thicken slightly, and you can add half the cheese, grated.
Season to taste, and add the mustard.
Add the eggs, cut into quarters.
Pour this sauce over the fish, and mash the potatoes, which should now be ready. Add a knob of butter and a little milk, mash until smooth.
Spread the mashed potatoes on top of the dish, and sprinkle the remaining grated cheese on top of the potatoes.
Bake in a preheated oven at 180° C for 30-35 mins, or until the top is crispy and golden.
Serve with peas and a salad.

Yummy!!!!

Ingredients

2 medium cod fillets (or similar white fish)
1 medium smoked haddock fillet (or similar)
Handful of king prawns (frozen, shelled)
375 ml Milk
6 medium potatoes
2 eggs
1/2 tsp English or Dijon mustard
1/2 lb cheese (mild or medium cheddar)
2 tsp Cornflour

Defrost prawns.
Remove any skin from the fish, and poach gently with the prawns in the milk for about 10 minutes. Remove from pan, and keep the milk.
Put fish mixture in the bottom of a pie dish, breaking up the pieces, and set aside.
Peel and boil potatoes in salted water for 20 minutes or more, so they are soft enough to mash.
Hard boil the eggs.
Meanwhile, make the cheese sauce:
Bring the milk you kept from poaching the fish just to the boil, and add the cornflour, dissolved in a little cold milk. This should thicken slightly, and you can add half the cheese, grated.
Season to taste, and add the mustard.
Add the eggs, cut into quarters.
Pour this sauce over the fish, and mash the potatoes, which should now be ready. Add a knob of butter and a little milk, mash until smooth.
Spread the mashed potatoes on top of the dish, and sprinkle the remaining grated cheese on top of the potatoes.
Bake in a preheated oven at 180° C for 30-35 mins, or until the top is crispy and golden.
Serve with peas and a salad.

Yummy!!!!

Marcel's crisp fish and chilli salad
Crisp fish and chilli salad
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10 freshwater crayfish
4 red shallots
6 banana chillies
100g cherry tomatoes

Dressing

large pinch of palm sugar
2 tbs fish sauce
2 tbs lime juice

Grill the crayfish until just cooked and the shallots, chillies and tomatoes until soft and charred. Rest the chillies and tomatoes in a covered bowl - the steam will help to lift their skins - and keep the shellfish and shallots apart, to prevent the charred shallot skin from tainting the juices. Reserve all the juices from the tomatoes, chillies and crayfish; these form the basis of the dressing.
When cool enough to handle, shell, devein and slice the shellfish, mixing the meat with any tomalley from their heads. Peel and slice the shallot. Peel and deseed the chillies and tomatoes, then slice the chillies.
To make the salad, simply combine everything in a bowl, ading sugar, fish sauce and lime juice. It should taste salty, hot and slightly sour.
It works really well with grilled salmon as well! 
10 freshwater crayfish
4 red shallots
6 banana chillies
100g cherry tomatoes

Dressing

large pinch of palm sugar
2 tbs fish sauce
2 tbs lime juice

Grill the crayfish until just cooked and the shallots, chillies and tomatoes until soft and charred. Rest the chillies and tomatoes in a covered bowl - the steam will help to lift their skins - and keep the shellfish and shallots apart, to prevent the charred shallot skin from tainting the juices. Reserve all the juices from the tomatoes, chillies and crayfish; these form the basis of the dressing.
When cool enough to handle, shell, devein and slice the shellfish, mixing the meat with any tomalley from their heads. Peel and slice the shallot. Peel and deseed the chillies and tomatoes, then slice the chillies.
To make the salad, simply combine everything in a bowl, ading sugar, fish sauce and lime juice. It should taste salty, hot and slightly sour.
It works really well with grilled salmon as well! 
Guylene's vegetable cake with tomato coulis
Vegetable cake with tomato coulis
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(prepare the day before)

for 6 people, preparation: 30 min cooking time: 1h

Ingredients:
4 small courgettes
2 red peppers
2 small aubergines
6 white onions
basilic
2 garlic cloves
olive oil
6 eggs
salt and pepper

For the coulis
1,5 kg of tomatoes
2 garlic cloves
1 pinch of sugar
1 olive oil
1 bouquet garni
salt and pepper

1st step: wash and dry the vegetables, peel and chop roughly the onions, dice the courgettes and the aubergines ( keep the skin).
Also deseed and dice the peppers (remove the white fluff inside)
Preheat the oven (thermostat 6, or 180 C)

2nd step: heat 2 spoons of olive oil in a pan. Gently fry the onions and courgettes 2 to 3 min. Add salt and pepper and cover. Cook for another 10 min and take the lid off, carry on cooking until the vegetable water has evaporated.

3rd step: gently fry the aubergines in a pan in 4 spoons of hot oil. Add salt and pepper, and let them on some paper towels . Cook the peppers 5 min in some salted boiling water. Cool them down, civ them and fry them gently for 5 min with 2 spoons of oil. Let them cool down.

4th step: break the edges in a bowl, season, whisk them with a fork. Add the vegetables, pressed garlic and roughly chopped.

5th step: poor the mix in an oiled cake pan, cover with a pierced foil sheet. Cook in the oven for 45 min.

6th step: Prepare the tomato coulis: peel and deseed the tomatoes

7th step: slowly cook the tomatoes pulp for 30 min in an oiled pan, with the bouquet garni, the mashed garlic cloves, a pinch of sugar, salt and pepper. Then take the bouquet garni out and mix the tomato sauce in a mixer until homogenous.

Once the the cake has cooled down, take out of the pan and serve with the cold coulis
(prepare the day before)

for 6 people, preparation: 30 min cooking time: 1h

Ingredients:
4 small courgettes
2 red peppers
2 small aubergines
6 white onions
basilic
2 garlic cloves
olive oil
6 eggs
salt and pepper

For the coulis
1,5 kg of tomatoes
2 garlic cloves
1 pinch of sugar
1 olive oil
1 bouquet garni
salt and pepper

1st step: wash and dry the vegetables, peel and chop roughly the onions, dice the courgettes and the aubergines ( keep the skin).
Also deseed and dice the peppers (remove the white fluff inside)
Preheat the oven (thermostat 6, or 180 C)

2nd step: heat 2 spoons of olive oil in a pan. Gently fry the onions and courgettes 2 to 3 min. Add salt and pepper and cover. Cook for another 10 min and take the lid off, carry on cooking until the vegetable water has evaporated.

3rd step: gently fry the aubergines in a pan in 4 spoons of hot oil. Add salt and pepper, and let them on some paper towels . Cook the peppers 5 min in some salted boiling water. Cool them down, civ them and fry them gently for 5 min with 2 spoons of oil. Let them cool down.

4th step: break the edges in a bowl, season, whisk them with a fork. Add the vegetables, pressed garlic and roughly chopped.

5th step: poor the mix in an oiled cake pan, cover with a pierced foil sheet. Cook in the oven for 45 min.

6th step: Prepare the tomato coulis: peel and deseed the tomatoes

7th step: slowly cook the tomatoes pulp for 30 min in an oiled pan, with the bouquet garni, the mashed garlic cloves, a pinch of sugar, salt and pepper. Then take the bouquet garni out and mix the tomato sauce in a mixer until homogenous.

Once the the cake has cooled down, take out of the pan and serve with the cold coulis