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Vera Cook Shop

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Vera Cook Shop

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01/22/2022

Serve your family a home cooked dinner any weeknight with this easy 5-minute Simple Seasoned Grilled ...
Ingredients
16 ounces fish fillets ((four 4-ounce fillets, see notes))
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay seasoning

12/27/2021

Ingredients
1 large whole fish (such as mahi mahi, sea bass, or branzino), scaled and gutted
1-2 tablespoons olive oil*
1 large clove garlic, peeled and minced
1 lemon, halved
handful of fresh herbs (such as rosemary and thyme)

12/17/2021

Process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain.

08/01/2021

Ingredients
600 g Jersey royal potatoes
1 bunch of spring onions
1 bunch of fresh flat-leaf parsley
200 g quality chorizo
2 lemons
extra virgin olive oil
4 mackerel fillets, from sustainable sources

Method
Bring a large pan of salted water to the boil. Wash your potatoes and halve any larger ones. Place them in the boiling water, bring back to the boil then cook for 12 to 15 minutes, or until cooked through.
Trim and finely slice the spring onions, then pick and finely chop the parsley.

Chop the chorizo into small chunks and place in a cold pan on a medium heat and fry till the fat renders out and the pieces are lovely and crispy.
Spoon the chorizo into a large bowl and give the pan a wipe. Add the spring onions and parsley to the bowl with the chorizo.
When the potatoes are done, drain in a colander, leave to steam dry, then add to the bowl with the chorizo. Squeeze in the juice of 1 lemon and pour in a good lug of extra virgin olive oil. Season well with salt and pepper, and toss to combine.

Put your chorizo pan back on a high medium high heat. Season the mackerel with sea salt and black pepper, then place skin-side down in the hot pan. Fry for about 8 minutes then turn over and cook for a further 2 minutes.
Serve the mackerel and chorizo with the remaining lemon, cut into wedges for squeezing over, and the potato salad

07/11/2021

3x
2 tablespoons olive oil, plus 1 teaspoon divided
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon zaatar seasoning
1/4 teaspoon salt
2 cloves garlic, minced or grated
6 oz halloumi cheese, sliced into 1/2 inch slices
1 heart romaine lettuce (about 3 cups chopped)
1/2 cucumber, seeds removed, diced
1/2 small red onion, thinly sliced
1 red or orange bell pepper, seeded and diced
Instructions
Whisk two tablespoons of olive oil with the vinegar, lemon juice, zaatar, salt, and garlic in a small bowl.
In a non-stick skillet over medium heat, swirl the remaining teaspoon of olive oil.
Add the cheese in a single layer and cook until browned, about 1-2 minutes on each side.
Toss the romaine, cucumber, onion, and bell pepper in a large bowl.
Drizzle with dressing and toss until coated. Top with cheese and serve immediately.

06/25/2021

INGREDIENTS

¾ cup raw walnuts
2 to 3 tablespoons honey
¼ teaspoon cinnamon
1 (8 ounce) block halloumi cheese, sliced
1 to 2 teaspoons olive oil
8 cups spring greens + arugula mix
½ teaspoon salt
½ teaspoon pepper
⅔ cup pomegranate arils
SPICED ORANGE VINAIGRETTE
3 tablespoons freshly squeezed orange juice

2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon dijon mustard
½ teaspoon freshly grated orange zest
1 shallot diced
1 garlic clove minced
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the walnuts in a bowl. Whisk together the honey and cinnamon and pour it over the walnuts, tossing multiple times to coat each one. Spread the walnuts on the baking sheet and sprinkle with sea salt. Roast for 10 to 15 minutes, tossing once or twice, until fragrant and golden. Remove the walnuts from the oven and let them cool.
While the walnuts are roasting, make the halloumi. Heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. I like to cut the halloumi slices in half so they resemble croutons! If you want the halloumi to be warm when serving, you can assemble the salad first!
Place the greens in a large bowl and toss with the salt and pepper. Add on the pomegranate seeds, walnuts and halloumi. Drizzle with the orange dressing and serve.
SPICED ORANGE VINAIGRETTE
Whisk together the orange juice, vinegar, honey, mustard, orange zest, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

06/20/2021

ingredients
cup (50g) walnut halves

1 tbsp honey

2 tbsp pomegranate molasses

1 tbsp lemon juice

2 tsp Dijon mustard

1/4 cup (60ml) extra virgin olive oil

180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced

1 bunch rocket, leaves coarsely torn

50g baby spinach leaves

1 pomegranate, seeded

Select all ingredients
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Step 1
Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts
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over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.
Step 2
Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
Step 3
Heat the remaining 2tbs oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
Step 4
Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.

06/15/2021

Whisk lemon juice, honey, oregano and 2 tbs oil together in a bowl. Season. ... Place cos, cucumber, tomato, onion, olives and mint on a serving plate. Heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. ... Serve haloumi immediately with the salad and drizzle with the dressing.
Instructions
Whisk two tablespoons of olive oil with the vinegar, lemon juice, zaatar, salt, and garlic in a small bowl.
In a non-stick skillet over medium heat, swirl the remaining teaspoon of olive oil.
Add the cheese in a single layer and cook until browned, about 1-2 minutes on each side.
Toss the romaine, cucumber, onion, and bell pepper in a large bowl.
Drizzle with dressing and toss until coated. Top with cheese and serve immediately.

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3690 Ash Street
Dallas, TX
75287

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