Quick and easy pho

I woke up yesterday with a crazy craving for some pho.  Of course I did what every sane person does in such circumstances and immediately started searching on Pinterest for a recipe that even an imbecile like me could not mess up! Pinterest didn’t give me the recipe I wanted, but I did find this very quick and easy recipe via Google.  

This was so easy that anyone could do it!  It took me about 30 mins including prep time and most of that was waiting (impatiently) for the broth to be ready.

I modified mine to suit my tastes.  So instead of cans of chicken stock, I used chicken stock cubes added directly to the broth and I bought carpaccio beef so that I wouldn’t have to worry about getting my beef sliced thinly enough.  

I’m sure that now I know how easy this is to make, it will become a staple in my cooking repertoire!



Easy fish pie recipe

I will start this post by apologising for the fact that there is no photo to show what the finished product looked like.  Blogging the recipe was a complete after thought which only occurred to me once the pie was already in my tummy.

It’s a very simple recipe that is loosely based on a recipe I found by googling and modified it to my tastes. My recipe should be enough for 2 people if served with salad or one if served on it’s one.  For my version you will need:

–       Soya milk (unsweetened)

–       garlic cloves

–       Salt and pepper

–       butter

–       Flour

–       Dried thyme

–       2 haddock fillets

–       Spicy chorizo

–       Frozen peas and baby carrots

–       Cooking potatoes

–       Mayonnaise

Preparation: filling

–       Put the fish in a saucepan and pour in enough milk to cover the fish.

–       Add 2 cloves of garlic to the pan

–       Add the thyme, salt and pepper to taste

–       Leave to simmer on medium heat for 7-10 mins or until the fish is poached.

–       Remove the garlic cloves and use a fork to break up the fish into small pieces

–       Add a knob of butter to the pan

–       Add 2 tablespoons of plain flour to the pan and gently stir to remove any lumps.

–       Once the sauce is thickened, remove from the heat and set aside

–       Cut about ¼ of your chorizo into small cubes and leave set aside

 Preparation topping

–       Peel 4 large cooking potatoes and cut into small pieces.  The smaller you cut them, the quicker they will cook

–       Add water and salt to taste to a pan and bring to boil

–       Once potatoes are cooked, remove from heat and drain the water from the pan

–       Add a knob of butter to the pan

–       Add 2 tablespoons of mayonnaise

–       Use a potato masher to mash until it is nice and smooth

 Assembling and cooking the pie

–       Add a handful of the baby carrots and peas to the bottom of a casserole dish.  Spread evenly

–       Add the cubed chorizo to the casserole dish.  Spread evenly

–       Pour the fish filling into the casserole dish.  Be sure to leave enough space on top to accommodate the mash layer

–       Top with the mash potato.  Spread evenly and make sure you cannot see any filling peeping through

–       Cook in the oven for 15-20 mins at 200 degree Celsius (392 degrees Fahrenheit)

–       Leave to cool for a few mins and serve on its own or with some salad.

This was my first time making a fish pie and I have to say, it was by far the easiest pie I have ever made.  It is a hard recipe to mess up in my opinion.  I think it is also a very easy recipe to modify for those who have a dairy allergy.  I used normal butter, but you could easily substitute this with something else….olive oil perhaps?