Sea bass is a very light and delicate, but deliciously soft and melt in your mouth fish. We have allocated two fillets per person, but you may find you only want one. The subtle ‘oriental style’ spicing is a wonderful pairing with the fish. Simply double or treble up on the ingredients for more dinner guests. This dish is really quick to make and healthy too.

Serves: 1
Preparation Time: 10 minutes
Cook Time: 10 minutes

INGREDIENTS:

2 sea bass fillets, about 5 oz each, skin on and scaled
1½ tbsp light sesame oil
Small knob of ginger, peeled and shredded into matchsticks
2 garlic cloves, thinly sliced
1 small fresh red chili, deseeded and thinly shredded
2 or 3 spring onions, shredded
½ tbsp sweet chili sauce

METHOD:

Season the fish with salt and pepper, then slash the skin diagonally three times, trying not to go too deep into the white flesh. Heat a heavy-based frying pan and add 1 tbsp of oil. Once hot, fry the fish, skin-side down, for about 3 minutes or until the skin is very crisp and golden but the flesh is white and glistening.

The fish will be almost cooked through. Turn it over, cook for another thirty seconds or so, then transfer to a serving plate and keep warm. Heat the remaining oil. Fry the ginger, garlic and chili for about two minutes until golden. Take off the heat and toss in the spring onions. Splash the fish with a little sweet chili sauce and spoon over the contents of the pan.

Serve with an Asian salad or mixed salad or some wilted pak choi (you can wilt the pak choi in the same pan along with the ginger etc.)

Lovely plump orzo pasta (it looks so like rice!) tinged with saffron or turmeric with roasted eggplants and baby tomatoes in a fragrant basil dressing – absolutely delicious as a salad or buffet lunch.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes

INGREDIENTS:

1 large eggplant, diced
1 onion, diced
1 lb pack of baby tomatoes, cut in half
2 cloves garlic, crushed
Zest and juice one 1 lemon
4 tbsp virgin olive oil, split into two lots
9 oz Orzo dried Reggiano, grated
1 oz fresh chives, finely chopped
1 oz basil, finely chopped
1 tbsp white wine vinegar

METHOD:

Preheat oven to 400°F/200°C/Gas Mark 6.

Place the onion, tomatoes and garlic in a large roasting tin. Mix together lemon zest and juice with the oil and a little seasoning and add to the vegetables, tossing lightly to coat.

Roast vegetables for approx 20-25 minutes, remove from the oven and set aside.

Make the dressing by mixing the remaining oil with finely chopped basil and white wine vinegar and a little seasoning.

In the meantime, cook the orzo for 7-8 minutes in boiling water, stirring occasionally. Drain and rinse. Mix in the roasted vegetables, Parmigiano and chives together, pour over the dressing and serve.

This is a very attractive starter, or can be made as part of a buffet for friends and family. The dressing is very important with this dish, as it will really bring out the flavors.

Serves: 4
Preparation Time: 25 minutes
Cook Time: No cook

INGREDIENTS:

1 lb log buffalo mozzarella cheese, sliced into rings, approx. ½ in thick
4 large tomatoes, sliced
2 avocados, destined and cut crossways
8 basil leaves, shredded
4 tbsp extra virgin olive oil
1½ tbsp aged balsamic vinegar
Freshly ground black pepper to season

METHOD:

If you have any poaching rings (bottomless rings to use for shape) then use them, but if not, you can shape these stacks yourself.

Whisk together the olive oil and balsamic vinegar to form the dressing, keep in the fridge ready for use. Before pouring over the dish, whisk again.

Simply layer the tomatoes, mozzarella and avocados, one after the other with a layer of shredded basil in between each, until you have a uniform stack. We have finished with the avocado, but it is up to you which order you place the stacks in, but preferably start with either the tomato or the mozzarella as these are firmer when you want to lift them off the plate.

Finish by drizzling over the dressing, and perhaps ‘dotting’ a little round the plate, and grind over some black pepper.

If you have used poaching rings, just slide the ring over the top and the stack is perfectly formed.

All of these patterns are free to download and print for your personal use. They are of varying skill levels. Note: some of the websites require registration first to access the free pattern.

Top 'o the Morning

A Leprechaun style outfit that is just plain fun to make and brings a smile to your face at any time of year.

Designer: darski2

Skill Level: Intermediate

Category: Crocheting

Type: Toy

Item: Doll / Doll Clothing

download crochet pattern here

Clover Embellishments

Some fun embellishments for St. Patrick's Day.

Designer: LilySong

Skill Level: Novice

Category: Crocheting

Type: Accessories

download crochet pattern here

Yaprak St Patrick's Day Dress

Pretty holiday dress for Yaprak.

Designer: Ahmaymet

Skill Level: Novice

Category: Crocheting

Type: Toy

Item: Doll / Doll Clothing

download crochet pattern here

Leprechaun Hat Applique

This applique can be attached to a bobby pin, a hair clip or a headband. It would also be cute sewn on a jacket or shirt.

Designer: Carol Flythe

Skill Level: Beginner

Category: Crocheting

Type: Accessory

download crochet pattern here

St. Patrick's Day Washcloth

Directions are both CHARTED and ROW-BY-ROW. 

Designer: Mary G knits

Skill Level: Intermediate

Category: Knitting

Type: Home Decor

Item: Kitchen Accessory

download crochet pattern here

St. Patrick's Magnetic Clover

Easy, beginner sewing project or a fast decorative idea for St. Patrick's Day.

Designer: Daniela Gutierrez-Diaz

Skill Level: Novice

Category: Sewing

Type: Home Decor

Item: Kitchen Accessories

download crochet pattern here

3 Leaf Clover St Patrick's Day Brooch

Great fun for St Patrick's Day.

Designer: Caroline Jane

Skill Level: Novice

Category: Sewing

Type: Accessory

Item: Jewelry

download crochet pattern here

Shamrock Greenwork Pillow

This bright green embroidered pillow is a nice change of pace from the usual redwork or bluework!

Designer: Cheryl Fall

Skill Level: Easy

Category: Sewing

Type: Home Decor

Item: Pillow

download crochet pattern here

One of the most traditional and sweetly delicious Spanish recipes. There are so many variations of this dish, but we find this one the easiest to prepare. Can be made the day before, and simply turned out onto a serving platter when you are ready. You can use dariole moulds, low individual flan dishes, ramekins, almost any single portion serving dish, including disposable plastic ones.  Decorate them with fruit, candied fruit, or as we have done, pomegranate seeds for a healthy option.

Serves: 6
Preparation Time: 1 hour, plus chilling

INGREDIENTS:

5 oz full-fat milk
10 oz single cream
Zest of 1 orange
6 oz caster sugar
4 eggs
Orange zest (caramelized) or other fruit, such as pomegranate seeds

METHOD:

Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.

Meanwhile, put 5 oz sugar into a heavy-based pan with 2 tbsp water and dissolve over a low heat. Continue cooking until it is a golden caramel color. Divide between 6 x 4 oz ramekins, tilting them to cover the bases. Set aside to cool.

Preheat the oven to 300°F/150ºC/Gas mark 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 2½-3 hours.

Loosen each Crema Catalana with a knife, turn a suitable plate upside down over the top, and quickly turn over. Remove the ramekin or dish and decorate with your choice of fruits or caramelized fruits, even grated chocolate for indulgence!

Delightfully sweet, airy and ‘gooey’ this is a winning dessert and not as difficult as you may think. The fresh berries with a slightly tart taste, cut through the sweetness of the meringue.

Serves: 6-8
Preparation Time: 20 minutes
Cook Time: 25 minutes

INGREDIENTS:

For the meringue
10 oz caster sugar
5 egg whites

For the filling
10 oz mixed berries such as blueberries, raspberries, strawberries
5 oz double cream
7 oz Greek Yogurt
You also need icing sugar for dusting

METHOD:

Heat oven to 440°F/200°C/Gas Mark 6. Line a Swiss roll pan with non-stick paper, lightly greased. (We used a 13 x 10 inch pan).

Take a clean bowl, making sure there is no grease on the surface, and whisk together your egg whites until stiff. Gradually add the sugar and continue to whisk until all the sugar has been added and the mixture is stiff and glossy.

Pour the mixture evenly into the pan and bake in the oven for 8-10 minutes until lightly golden on the top.

Turn the oven down to 320°F/160°C/Gas Mark 3 and bake for a further 10-15 minutes until firm to the touch. Remove from the oven and turn out upside down onto a clean sheet of baking paper. Remove the baking paper from the meringue.

Allow to cool for around 15 minutes. Meanwhile, gently whip the cream and yogurt together. Slice any strawberries you may be using and mix with the other fruit. Tip the cream mix over the roulade, spread out and top with the fruit.

Gently but tightly, roll up the meringue to enclose the mixture from the long end, using the paper to help you.

Allow to cool completely and chill in the fridge, wrapped in non-stick paper until ready to serve. Top with a few pieces of remaining fruit.

Not real sushi of course, they just look a little like it! You can use any canned fish for this recipe, such as crab or salmon. Remember if you use salmon, that you remove any skin that may have been in the tin as it does not look attractive.

Serves: 4
Preparation Time: 15 minutes
Cook Time: No cook

INGREDIENTS:

2 medium sized zucchini
4 oz canned tuna in spring water
1 small avocado
½ tbsp mayonnaise
1 tsp sweet chili sauce
½ small red chili, seeds removed and finely chopped
1 tsp fresh lime juice
Ground black pepper to taste

METHOD:

Drain the tuna so that it is quite dry and place in a bowl.

Mix in the avocado flesh, mayonnaise, chili, lime juice and chili sauce. Season with pepper.

Using a potato peeler, cut slices of the zucchini lengthwise to form long strips. Cut each strip in half.

Place a small spoonful of the mix at one end of a zucchini strip, and firmly roll up to the other end. You can secure with a cocktail stick if necessary.

Finish making all the sushi rolls and serve with a little more sweet chili as a dip.

All up and down the coast of Mexico and Baja California, these delicious tacos are served in beach bars and restaurants. We have used mahi-mahi fish, which is the most popular along the coast but you can use almost any firm white fish that you can obtain. Combined with cabbage salad and spicy mayonnaise, these are absolutely mouthwatering. One of these is filling for a lunchtime dish or as part of a buffet or supper dish for friends.

Serves: 4 tacos
Preparation Time: 25 minutes
Cook Time: 10 minutes shallow fry or 20 minutes oven bake

INGREDIENTS:

For the fish

9 oz Mahi-mahi fillets or other firm white fish, sliced into strips
2 oz Panko breadcrumbs, or dry white breadcrumbs
1 tsp Chili flakes or chili powder
1 egg, beaten
4 flatbread tortillas

For the salad

½ small white cabbage, finely shredded
1 red onion, finely sliced
Handful of parsley, chopped
Handful coriander, chopped
2 tomatoes, finely chopped
1 tbsp olive oil
1 tbsp sweet chili sauce
Juice of half a lime
Seasoning to taste
EXTRA OLIVE OIL IF SHALLOW FRYING

For the dressing

6 tbsp mayonnaise
Juice of 1 lime
1 tsp chipotle paste

METHOD:

If you are using the oven, heat to 350°/180° C/Gas Mark 4 and line a baking tray with foil.

If you are shallow frying the fish, place olive oil in a frying pan. Do not heat until you have prepared the fish.

To prepared the fish, mix together the panko breadcrumbs with the chili flakes. Dip the fish strips into the egg and then into the breadcrumbs. Set aside.

Mix together all of the salad ingredients in a bowl, and place in the fridge.

Shallow fry/bake the fish fillets until cooked.

While the fish is cooking, mix together the sauce ingredients, place in fridge.

When the fish is almost cooked, heat the tortillas in a pan or in the oven, or if you have an open flame grill, heat on each side until slightly chargrilled.

Place the tortillas on individual plates, put a portion of salad in the middle of each and top with the fish.

Serve with a side dip of the sauce.

Lovely starter or light lunch, with soft smoked salmon and a lightly spiced cream cheese. Looks impressive for guests, but easy to make.

Serves: 4 as a starter, 2 as a light lunch with salad
Preparation Time: 20 minutes
Cook Time: No cook

INGREDIENTS:

5½ oz smoked salmon slices
2 oz smoked salmon pieces, very finely minced, or small prawns, very finely minced
3½ oz cream cheese
3 spring onions, very finely sliced
2 tbsp chopped fresh dill
½ tsp cayenne paper
Fresh dill sprigs, to garnish

METHOD:

Place a sheet of cling film on a work surface. Lay the smoked salmon slices in a rectangle about 8 x 4 inch, overlapping the slices slightly so that there are no gaps.

Mix the cream cheese with the sliced spring onions, chopped salmon or prawns, chopped dill and cayenne pepper and spread over the salmon slices.

Roll the roulade up lengthways and twist the cling film at the ends, so it looks like a Christmas cracker. Chill in the fridge for an hour, if possible.

Slice the roulade into ¾ in slices and arrange on a serving platter. Garnish with dill sprigs and serve.

These are super-tasty and very healthy for you. Serve with steamed broccoli or a tossed lettuce and cucumber salad for a complete meal.

Serves: 4
Preparation Time: 25 minutes (including marinating)
Cook Time: 8 minutes

INGREDIENTS:

4 tbsp sweet chili sauce
Juice 1 lime
4 x 5 oz skinless salmon fillet, cut into large chunks
Oil, for drizzling

METHOD:

Combine the sweet chili sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chili sauce. Marinate for 20 mins.

Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.