Tag Archives: fish

Pescatarian Crockpot Cookbook by Martha D’Angelo – book review

Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

I have received a free e-copy of the Pescatarian Crockpot Cookbook by Martha D’Angelo to review. I love browsing through recipe books for new ideas of what to cook, so was delighted to be offered the chance to review this book.

Pescatarian Crockpot Cookbook by Martha D'Angelo

Here is the book blurb.

Learn HOW to make easy, delicious and healthy pescatarian meals with your crockpot slow cooker!
Are you looking for a nutritious diet that is high in protein but doesn’t consist of meat? Have you recently invested in a crockpot and are looking for tasty and healthy recipes? Do you want to switch to a pescatarian diet?

If your answer is a yes to any of these questions, then this book is for you. Make this your first exciting and exclusive PESCATARIAN CROCKPOT COOKBOOK!

Daily Food’s author, Martha D’Angelo will provide you with step by step instructions for the best recipes that will make you crave for more! If you are looking to eat delicious meals that are pescatarian diet-friendly and that you can prepare quickly, look no further. The best part is that you can prepare them all in one crockpot without having to toil for hours in the kitchen.

It can be tough to follow a healthy diet and avoid serious illnesses with most of us’ lifestyle. To lose weight or maintain good health, good food is of utmost importance. You might have tried other diets and already realized that it isn’t as easy as it appears. The time crunch due to all the other commitments that keep you busy can make it challenging to eat healthy home-cooked meals every day; however, this will no longer be an issue. With this PESCATARIAN CROCKPOT COOKBOOK, you will learn how to cook EASY AND DELICIOUS pescatarian meals.


An explanation of what the pescatarian diet is
What foods you can and cannot eat while following the diet
The benefits of following a pescatarian lifestyle
Delicious crockpot recipes for breakfast
Lunch-munch recipies to die for
Delicious fancy dinner meals
Desserts that will amaze your taste buds
And much, much more!

This PESCATARIAN CROCKPOT COOKBOOK is packed with quick and healthy meals that are perfect for vegetarians who eat fish. This cookbook and your crockpot will help you have healthy pescatarian meals on your table in no time! 

So starting with the blurb, this is well written to tempt you in, except in the final paragraph where it says “vegetarians who eat fish”. By definition a vegetarian does not eat fish, so this statement is nonsense. Instead it would be better to clarify on the cover, that a pescatarian is someone who abstains from eating animal flesh with the exception of fish and seafood. This is something which is explained in the introduction, along with all the health benefits and the advantages of cooking in a crockpot.

A crockpot is another name for a slow cooker, so I was anticipating that most of the recipes would be ones that you could prep first thing in the morning, then leave cooking all day whilst you are out at work. But flicking through the recipes, the majority are a lot shorter and some I would question the benefit of using your slow cooker as opposed to another method of cooking. For instance there are a few recipes where salmon is initially cooked in the crockpot before being used elsewhere like Salmon Tortilla Appetizers or Salmon Avocado Lettuce Wraps. Three alternative methods of cooking the salmon for these dishes immediately spring to mind, namely wrapped in foil in the oven, poached on the hob or in the microwave, all of which I would choose in preference over my slow cooker.

This 123 page book follows the traditional format of breakfast dishes, lunch, dinner, snacks and desserts. And I’m pleased to say that no, the desserts do not include fish. Each recipe gives an indication of preparation time, cooking time, servings and nutritional value. However there are quite a number of instances of different cooking durations mentioned in the directions, plus it may vary between models of crockpots, so you will need to use your judgement.

As the book is aimed at beginners it was good to see a balance between recipes using fresh or tinned fish. Unfortunately not so good for the novice is that the recipes use a mixture of units. I particularly would have recommended avoiding the cup measurement, as I look at all my different size cups, wondering which one is optimum to choose.

Some but not all of the recipes are illustrated and all the photos look very tempting. However I did notice some images which didn’t appear to match the recipe they were with. For instance Moroccan Spiced Fish uses steaks or fillets, but the accompanying photograph is of a whole fish served differently to what is described. The book could definitely benefit from some more proof-reading as this same recipe includes both ground coriander and chopped cilantro. These are alternative names for the same plant, so should be named consistently.

Or a recipe like Spinach and Salmon Muffins which makes 4, but is illustrated with a photo of 12. That would be very slow progress if done as 3 batches in the crockpot! So don’t rely on the pictures.

This book has certainly given me inspiration as to how to incorporate more variety of fish into our diet, as I’ve previously tended to stick to just a few trusted recipes.

And I’ve discovered new dishes that I had never heard of previously like Grits and Congee.

The Pescatarian Crockpot Cookbook is available on Amazon in paperback or Kindle format. A nice cookery book although I would have preferred to see an illustration for every recipe.

An integral part of reviewing a cookery book is to test out some of the recipes. So I selected to try making Cajun Shrimp and Rice first from the dinner section. I did make a few adaptions though as follows. Firstly I didn’t have a long grain and wild rice mix, so i just used long grain, also I increased the quantity from 3 ounces to what I would usually do as a rice serving – 60g per person. I skipped the green pepper as I didn’t have any of that in the fridge. The recipe had a discrepancy between water in the ingredients and broth in the directions, so I opted to defrost some stock to use, increasing the amount because of having already chosen to use extra rice. And I guessed how much onion would equate to the required half cup. The cooking time was estimated at 2-4 hours whilst the directions suggested 4-5 hours on low or 2-2.5 hours on high, before adding the shrimp. My slow cooker also has a medium setting, but I opted for the low setting. I checked it at the 3 hour point and the rice was already cooked, so I added the shrimp immediately.

Cajun Shrimp and Rice

Cajun Shrimp and Rice

Cajun Shrimp and Rice

This meal was delicious and the author was probably correct to suggest a smaller amount of rice, as we ended up with a portion left over. Perhaps 40g each might be the answer.

Cajun Shrimp and Rice

Cajun shrimp and rice

I’d love to hear what fish recipes you enjoy? Have you ever cooked fish in your slow cooker?

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Mackerel Pâté

Today I’m sharing a very simple quick recipe for mackerel pâté, that you can make in literally minutes. I love this for a light lunch either on toast, crackers or in a sandwich. Plus it also works as a starter, if you’re entertaining.

Mackerel Pâté

Mackerel Pâté


2 smoked mackerel fillets (approx 150g)
75g natural yoghurt (or crème fraiche)
salt and pepper


Remove the skin and any bones you find from the fish.
Flake the fish into small pieces.
Place fish and yoghurt (or crème fraiche) into blender.
Season with salt and pepper.
Blend until smooth.
Chill in refrigerator if desired.
Serve with toast or crackers or in a sandwich.

Mackerel Pâté

Voilà. As I said, so quick and easy. And delicious too.

I’d love to hear your go-to recipes when you want something in a hurry?

Now all I need to do, is find where to buy my mackerel plastic free, as I’m trying to reduce my use of plastic. I get the yoghurt in jars from milk&more. The local fishmonger occasionally has plastic free mackerel, but unfortunately not very often.

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Leek and Kale pan fried Hake

The British Leek Growers Association have challenged bloggers to create a leek-based recipe. Excellent timing as British Leeks are in season right now. I love leeks so I didn’t need asking twice. I decided to combine the sweet flavour of leeks with kale and hake.

Leek and Kale pan fried Hake

Leek and Kale pan fried Hake

Ingredients (serves 3)

100g leeks
100g kale
3 fillets of hake
2 tbsp olive oil
50g margarine
50g plain flour
450 ml milk
75g grated cheese
salt and pepper


Chop the leek and kale.
Grate the cheese.
Gently heat 1 tbsp oil in each of 2 woks or large frying pans.
Add the leek to 1 pan and fry for 2 – 3 minutes.
Add the hake to the other pan and fry for about 10 minutes, turning half way.
Add the kale to the leek and continue to fry until vegetables are softened.
Meanwhile melt margarine in a jug in the microwave.
Mix in the flour.
Gradually stir in the milk, microwaving for short bursts between stirring.
Once the sauce has thickened, stir in the grated cheese.
Microwave for 1 more minute.
Heap the leek and kale onto the plates.
Place the hake on the bed of leek and kale.
Pour cheese sauce over the hake.
Serve and enjoy.

Leek and Kale pan fried Hake

A delicious leek recipe for St David’s Day. And I’d love to hear your favourite dishes using leeks.

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Summer recipes with Lee Kum Kee Chinese sauces

I’ve been busy cooking some tasty BBQ treats, chinese style. This is to tie in with the Lee Kum Kee summer BBQ carnival. Unfortunately the weather was not kind to me on the day and the barbecue had to be abandoned in favour of the oven. But I’ve made sure that my recipes have both barbecue and oven instructions.

LKK summer BBQ carnival

First let me tell you about the Lee Kum Kee summer BBQ carnival. Take a look for your chance to win flights to Hong Kong, cookery classes, supermarket vouchers and other prizes. But be quick, as the competition closes on 9th August. Also if you shop in Asda, keep an eye out for the discounted offers on the Lee Kum Kee Chinese sauces this month.

Lee Kum Kee Chinese Sauces

So I received a selection of four of the Lee Kum Kee sauces free in use in my recipes. They also sent a USB key ring and a copy of their Wok Along Discover Chinese Cooking book. The sauces comprised:-
Oriental Sesame Dressing (new to Lee Kum Kee range)
Chiu Chow Chilli Oil
Char Siu Sauce
Premium Oyster Sauce

Lee Kum Kee Chinese Sauces

Lee Kum Kee Chinese Sauces

Now on to my recipes. First up we have kebabs, both fish ones and vegetable ones. Kebabs are always a firm favourite on the barbecue in our household and the oyster sauce flavour really compliments them well.
Fish and vegetable kebabs

Fish kebabs

Ingredients (makes 4-5)

12 frozen king prawns
1 bag of frozen fish pie mix (cod, smoked cod and salmon)
4-6 tbsp Lee Kum Kee premium oyster sauce


Defrost the prawns and fish pie mix for about 3hrs at room temperature.
Heat BBQ up or preheat fan oven to 180 deg C.
Spoon the oyster sauce into a couple of bowls.
Add the fish pieces to one bowl and the prawns to the other bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the fish pieces and prawns onto skewers in an alternating order.
Any leftover fish pieces, thread onto an additional skewer.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 10 minutes.
Serve and enjoy.


fish kebabs with oyster sauce

Vegetable kebabs

Ingredients (makes 3)

1 courgette
3 small shallots
6 medium mushrooms
3 small sweet peppers
4-6 tbsp Lee Kum Kee premium oyster sauce


Heat BBQ up or preheat fan oven to 180 deg C.
Chop sweet peppers in half and remove seeds.
Top and tail the courgette and cut into 6 pieces.
Remove skin from shallots and top and tail.
Spoon the oyster sauce into a couple of bowls.
Add two types of vegetables to each bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the vegetables onto skewers in an alternating order.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 15 minutes.
Serve and enjoy.


vegetable kebabs with oyster sauce

Next we have pork loin steaks with Char Siu sauce. I haven’t cooked pork steaks previously, but I will definitely be purchasing them again. Tasty, tender and very good value for money, approximately 50p per steak. And a delicious flavour with the Char Siu sauce.
pork loin steaks with char siu sauce

Pork Loin Steaks with Char Siu Sauce


2 Pork Loin Steaks
4 tbsp Lee Kum Kee Char Siu sauce


Spoon the Char Siu sauce into a flat dish.
Trim any excess fat off the pork.
Add the pork steaks to the dish, turning several times to ensure well coated with the sauce.
Allow to stand for 5 minutes.
Either cook directly on BBQ or on a low heat in a preheated wok.
If using wok, spray with oil first.
Drizzle any spare sauce from the dish over the steaks.
Turn the steaks over after about 5 minutes.
If necessary, turn again after a further 5 minutes.
Serve hot with your choice of vegetables and rice.


pork loin steaks with char siu sauce

As I’d bought a big pack of pork loin steaks, I cooked some more the following day using the same method, but served in a wrap. So easy finger food for summer eating.
pork loin wrap

Char Siu Pork Wrap

Ingredients (makes 2)

2 wraps
2 pork loin steaks
6-8 leaves of Little Gem lettuce
6 tbsp Lee Kum Kee Char Siu sauce


Cook the pork steaks as above using 4 tbsp of the Char Siu.
Shred the lettuce.
Spread 1 tbsp Char Siu sauce over each wrap.
Heap the shredded lettuce onto each wrap
Chop the pork into pieces and add to wraps.
Fold each wrap closed.
Serve and enjoy.

pork loin wrap

And of course in the summer, you want a salad alongside your barbecued food. So I made a Tomato and Bread Salad, which you usually think of as an Italian dish, but I gave it a very tasty Chinese twist with the Oriental Sesame Dressing. Very yummy. You will need a very large dish for this. I thought mine was big enough before I started, but ended up having to split it across 2 dishes.

tomato and bread salad with oriental sesame dressing

Tomato and Bread Salad


600g mixed tomatoes
200g sweet peppers
200g ciabatta bread, preferably stale
4 tbsp Lee Kee Kum oriental sesame dressing
6 tbsp olive oil
1 tsp sesame seeds


Cut the ciabatta into pieces and put aside to dry out. If necessary, toast slightly in the oven.
Chop the tomatoes into pieces and put in a large serving bowl.
Chop sweet peppers in half and remove seeds.
Add to bowl.
Season with salt and pepper.
Add the bread and mix together.
Stir in the oriental sesame dressing and olive oil. Add extra of either if necessary.
Sprinkle in sesame seeds.
Serve and enjoy.

tomato and bread salad with oriental sesame dressing

I haven’t included a recipe in this post for the Chiu Chow Chilli Oil, but this adds a wow to my pasta salad.

Most of these products can be purchased in major supermarkets.

So what summer dishes would you make using Chinese sauces?

Regular readers of my blog may remember that I also blogged a selection of Christmas recipes using Lee Kum Kee Chinese sauces.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Salmon fish cakes

Ideally you need a good quality frying pan when making fish cakes, so I decided to make some to test out the new 26cm Green Earth Textured Ceramic Nonstick Frying Pan that I have just received free from Ozeri to review.

Ozeri Green Earth Frying Pan

Ozeri Green Earth Frying Pan

I was really pleased to be offered the chance to review this product, as it is a bigger version of the 20cm Ozeri frying pan that has become a firm favourite in my kitchen since I reviewed it last year. You can read that post here, but there was one difference this time. This pan came with a pan protector to use to protect the surface of the pan, if stacking other items on top of it. What a great idea.

Ozeri Green Earth Frying Pan Protector

Pan Protector

Ozeri Green Earth Frying Pan Protector

As a pro with my existing 20cm pan, I already knew that I just needed to season the new pan with half a teaspoon of olive oil and to cook at a low heat, due to Green Earth Pans being a better conductor of heat than traditional pans, otherwise the food may burn.

Ozeri Green Earth Frying Pan

Seasoning the pan

So here is my recipe for salmon fish cakes. You’ll see that it encompasses three variants, in order to suit all members of the household. We’ve got the traditional potato ones, both with and without leek, plus ones made with sweet potato.

salmon fish cakes

Ingredients (makes 8-10)

350g potatoes
350g sweet potatoes
1 212g tin pink salmon
1 egg
2 tbsp plain flour
20g leek
salt and pepper
1/2 tsp olive oil


Peel and chop the potatoes and sweet potatoes.
Chop the leek.
Bring two saucepans of water to the boil.
Put the potatoes and leek in one pan and the sweet potatoes in the other.
Cook for about 10 minutes until they are soft enough to mash.
Meanwhile drain the tin of salmon and place the fish in a bowl.
Remove any skin and bones from the fish.
Mix egg and 1 tbsp of the flour into the fish.
Season with salt and pepper.
Remove the leek from pan and put aside.
Drain the sweet potatoes and return to the pan.
Drain the potatoes and return to their pan.
Mash the sweet potatoes.
Mash the potatoes.
Mix half the fish into the potatoes and the other half into the sweet potatoes.
Dust the other tbsp of flour across a board.
Put half of the potato fish mixture onto the board.
Roll in the flour and form into 2 patties, approx 2cm high.
Mix the leek into the remainder of the potato fish mixture.
As before, form into 2-3 more patties.
Put all of the sweet potato fish mixture onto the board.
Form into 4-5 patties.
Add olive oil to frying pan.
Heat gently and put 4 patties in the frying pan.
Cook gently for about 4-5 minutes until golden underneath.
Turn over and repeat to cook the other side.
Put aside whilst you cook the other patties.
Serve hot with your choice of vegetables and enjoy.

salmon fish cakes

And the verdict on the pan. Absolutely fantastic. The fish cakes did not stick in the slightest, so were very easy to turn, half way through cooking. And we got a thumbs up all round from everyone for the fish cakes too.

Now let me remind you what I found out last time. I discovered that the Ozeri Green Earth pans are one of the first non-stick frying pans to be free of harmful heavy metals and chemicals. This is due to the GREBLON ceramic coating which is 100% PTFE and PFOA free. I had never realised that previously when cooking at high temperatures that toxic fumes were probably being released into the environment. I have been making a conscious effort since, to cook at lower temperatures, although still struggling to get my other half to remember to do the same.

You can order this Frying Pan via Amazon.  Currently the price has been reduced from £44.99 to £24.99.  This is very good value in my opinion for such a quality item. And I can add that a year on, my existing 20cm pan is still looking in good condition.

I’ve already mentioned that it also comes in a 20cm size, but there is a third size too, the biggest version at 30 cm.

Ozeri is a manufacturer of products for contemporary homes. I have also previously reviewed their Precision Pro II Digital Bathroom Scales and their Salt and Pepper Grinder and been very pleased with both of those too.

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Disclosure.  This post is a review of a product I was sent for free.  All opinions are my own.