Smoked Haddock Fish Cake Recipe

Ingredients - 500g Cooked flaked haddock (or your favourite fish cooked and flaked) - 500g Dry mashed potatoes - 50g Melted butter - 1 Onion diced and cooked in butter without colour and cooled - 1 Bunch chopped green onions - 2 Hard boiled eggs roughly chopped - 3 Tbsp Chopped parsley - Salt and pepper - Plain flour for dusting - Beaten egg for dipping - Fresh breadcrumbs - Oil and butter for frying

Ingredients - 500g Cooked flaked haddock (or your favourite fish cooked and flaked) - 500g Dry mashed potatoes - 50g Melted butter - 1 Onion diced and cooked in butter without colour and cooled - 1 Bunch chopped green onions - 2 Hard boiled eggs roughly chopped - 3 Tbsp Chopped parsley - Salt and pepper - Plain flour for dusting - Beaten egg for dipping - Fresh breadcrumbs - Oil and butter for frying Recipe: An easy to do souffl. Unlike other souffls this is a souffl that can be made ahead and kept in the fridge for a day or two then cooked, as it has no flour to weight down the egg whites. Preparation: Carefully combine the cooked haddock, mash potatoes, butter, onion, green onions, boiled eggs, parsley and salt and pepper until well combined. If the mix seems to dry and crumbly at this stage add a little of the cooking liquor or milk to soften slightly. Divide the mix into even sized amounts and shape into either balls or patties. Dip patties in plain flour dusting off any excess, then the beaten egg. Finally the breadcrumbs patting down firmly. Pan fry in oil and butter for 5 minutes either side and serve.

Simple fish cakes

1 small onion , finely chopped 500g fish fillets, skinned 350ml white wine or fish stock 500g mashed potatoes parsley , tarragon or dill or a mix chopped to make 1-2 tbsp flour for dusting 1 egg , beaten fresh or dried breadcrumb , to coat oil for frying Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

Ingredients: 200 g cooked fish 1 egg 2 cups mashed potato 1 cup toasted breadcrumbs 1 onion, finely chopped 1 tbsp water small handful finely chopped parsley Salt to taste Pepper to taste Spray Oil 1. In a bowl, Flake the fish. 2. Add mashed potato, onion, parsley, salt and pepper. Stir well.

3. For the dough into 8. Create a form so. 4. Beat eggs and water. 5. Dip fish in egg, then roll in breadcrumbs. 6. In non-stick skillet, spray oil. 7. Fry fish until golden. Remove and drain on absorbent paper. 8. Serve with salad.

Fish Balls
Ingredients: 3 cup fish, minced 1 egg, lightly beaten 4 medium onions, finely chopped 3 garlic cloves, minced 1 tbsp Thai red curry paste 1 tsp ginger, minced 1/2 tsp turmeric powder Salt to taste Breadcrumbs as required Oil for deep frying 1. Boil fish for just 5 min and then drain all the excess water from it. 2. Now mix all the ingredients in the boiled fish including onions, turmeric powder, ginger garlic, salt and red curry paste. Mix them well to make soft dough like texture. 3. Make small balls of the mixture of lemon size and set aside. 4. Now dip each ball in beaten egg and then coat with breadcrumbs. 5. Heat oil in wok for deep frying and then fry balls in batches at medium heat until become golden brown in color Leana's easy quiche recipe sauted veggies 1 cup of milk to lb. of grated cheese 4 to 5 eggs, beaten salt, pepper, dried or fresh herbs two garlic cloves pressed or chopped I use a combination of finely chopped zucchini, broccoli, onion, mushrooms, green pepper, salt, pepper, herbs and garlic sauted in olive oil. But any combination of veggies will work. Use your favorite. Arrange the veggies in the bottom of a quiche pan. There should be enough to cover the entire bottom. Mix other ingredients together and pour over the veggies, spreading the mix evenly with a fork. Place on a cookie sheet because it makes it easier to handle. Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.

Mini Crustless Quiche

Ingredients 1 (10-oz) package frozen spinach, thawed, drained. 3 pieces of cooked bacon, crumbled 1/2 cup shredded mozzarella cheese 1/3 cup finely shredded onion 4 large eggs 2 cup heavy whipping cream 1/4 tsp salt 1/4 tsp pepper 1/8 tsp ground pepper Directions Spray standard size 12-muffin tins pan with a cooking spray Layer the dish with spinach, bacon bits, onion and cheese Whisk eggs, cream, salt, and ground pepper together Pour egg mixture onto each muffin opening Bake in the oven at 425 deg for 15 min Reduce temp to 350, and bake for another 15 min Let stand for 10 min before removing from pan to make sure that the eggs have set

Ham and cheese

First, preheat your oven to 350 degrees Fahrenheit. Then, in a deep pie pan (I actually call mine the quiche pan), layer:

shredded cheese, any kind cubes of ham spinach, thawed and drained to get out all extra moisture more cheese more ham For the custard, mix together 4 eggs with enough milk or cream to make a total of 2 cups of liquid. Whisk in 2-3 Tbsp of Dijon mustard and white pepper (as much as you prefer. I wont say to taste here because you shouldnt be tasting those raw eggs.)Do not add salt! The ham is PLENTY salty

enough. Slowly pour the custard over the layered fillings in your pie pan, and shake gently to make sure all those nooks and crannies are filled. Bake at 350 for an hour or until there isnt much liquid when you poke a knife in the middle. Let sit about 20 minutes to set and cool before cutting to serve.

Crustless Quiche Recipe

Ingredients

1 lb. ground beef 1 medium onion 1 c. mayonnaise 1 c. milk 4 eggs 2 Tb. cornstarch salt & pepper 3 c. shredded cheddar cheese

Instructions
1. Brown the meat and cook the onion in a skillet. Drain any fat. 2. Using a whisk, combine the mayonnaise, milk, eggs, cornstarch, and salt and pepper (to taste) in a large bowl. 3. Stir in the cheese, beef and onions. 4. Pour into two greased pie plates. 5. Bake at 350 degrees for 35 mins

Butter or cooking spray for ramekins Salt Broccoli florets 4 or 5 strips bacon, cooked crisp Handful of spinach 6 eggs 1/2 cup half and half Ground pepper 1/8 teaspoon nutmeg 3/4 shredded white cheddar cheese (3 ounces) Preheat oven to 350 degrees. Butter or spray six ramekins and set aside. Bring a medium pot of water to a boil. Add a pinch of salt. Add broccoli and cook for one minute. Scoop broccoli out of water and drain well. Pat dry with a paper towel and chop into small pieces.

Add handful of spinach to boiling water; cook for 1 minute. Drain and blot dry with paper towels. Chop coarsely. Cook bacon and chop into small pieces. In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Stir in broccoli, spinach, bacon and cheese. If there is not enough liquid, add another egg and splash of half and half and mix well. Place ramekins on baking sheet (they may overflow while cooking!). Spoon mixture into each ramekin, filling evenly. Bake 35-40 minutes, or until browned