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Recipes
Fish Pie
By Tisa Jacob, Blessings From My Kitchen
A fantastic casserole of lightly seasoned fish, vegetables and smooth creamy white sauce
- 1 pound tilapia fillets ( boneless)or any white fish, cut into 2 inch pieces
- juice of ½ lemon
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cayenne pepper (red chili powder)
- 2 tablespoons canola oil or any other cooking oil
- 2 serranos or jalapenos (deseed if needed)
- 1 cup broccoli ( cut into small florets)
- 2 tbsp oil
- 2 carrots, peeled and chopped into coins
- 1 large potato, cut into 1 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 tsp ginger, chopped fine
- 3 green onions, cut into ½ pieces
- 1 tbsp butter
- 2 heaped tbsp all purpose flour
- *2 cups very warm milk
- ½ cup frozen peas
- *½ cup shredded cheese of choice
- 1 tsp salt
- 1 tsp pepper
- 1 cup breadcrumbs
- 5 pats of butter
Upside Down Sticky Toffee Pudding with Kumquats and Salted Cashews
By Tisa Jacob, Blessings From My Kitchen
Sticky pudding with the right consistency topped with kumquats- a whole lot of great flavor in this dessert
- (Recipe Adapted from David Lebowitz' Kumquat Sticky Toffee Pudding)
- Ingredients:
- Dates~
- 4 oz dates, pitted and diced
- ½ c water
- ½ tsp baking soda
- Toffee Sauce~
- 2 c heavy cream
- ½ c dark brown sugar
- 1 tbsp honey+ 1 tbsp maple syrup
- 10-12 kumquats, seeded and sliced
- Cake~
- 1 1/3 c all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ c crushed cashews (roasted and salted)
- 4 tbsp unsalted butter
- c sugar (granulated)
- 2 large eggs
- 2 tsp vanilla extract
- Topping~
- ¼ c crushed, salted roasted cashews