• sandrabrandalise


COOKBOOK: Kid’s Cookbook

This was most certainly not a kid’s recipe. Absolutely delicious but must be made with a mummy or daddy beside you. At each point of preparation & cooking I could not imagine a kid making this.

It was absolutely delicious I have to say! Anything with a potato puree is going to taste great. It had a smooth texture and not an overwhelming fish taste. Loved everything about this dish

Hope you enjoy


Serves 6

1.5k of potatoes, peeled and cubed

4 eggs

30g butter + 30g more

100g soft cream cheese

500ml fresh cream

1 lemon, zest & juice

Salt & pepper

1 handful of chopped parsley

400g white fish fillet, chopped into 1 nch pieces approx

400g salmon, chopped into 1 inch pieces (remove any skin)

400g uncooked prawns (I made it with half cooked and half uncooked)

2 zucchinis, sliced down the centre lengthways and slice bite size

80g corn kernel, drained

50g corn creamed

160g tasty grated cheese

Pre heat the oven to 180C

Place the cubed potato in deep pot, add water to cover and bring to boil on a hotplate. Simmer for approx 15-16mins or until just cooked through. Drain and set the potato to the side.

Take the eggs , place them in a saucepan, fill with water to cover eggs and bring to boil. Simmer for 5mins. Remove from hotplate and drain under cold water. It is best to crack and peel a cooked egg under running cold water. This will make it easier to remove the shell. Slice the eggs and set aside.

Carefully remove the zest of the lemon, and keep lemon for juice

In the processor add fresh cream and cream cheese and process until smooth in texture. Add butter, lemon zest and the juice of the lemon and combine well. Take the cream mixture and transfer into a deep bowl.

In the same processor add the cooked and drained potato, add the extra butter and puree until smooth. If its too thick, add a lew tablespoons of milk into the mixture. Take the mixture and combine well with the cream mixture. Add salt and pepper and parsley. Mix well.

Add the fish, prawns, zucchini, corn kernel and creamed corn & egg and carefully combine well. Fold the puree into the seafood mixture.

Place the seafood mixture into a casserole dish , spread evenly over the base. Top with any extra puree , if not just the grated cheese. Bake in moderate oven for 40-45mins. If you allow it to stand for 10-15mins, it will give it an opportunity to set (which I was not able to do as everyone was hungry and inpatient)


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