Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Salmon Loaf
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Salmon Loaf
For the Sauce
Servings: servings
Instructions
Prepare the Salmon Loaf
  1. If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  2. Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  3. Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  4. Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  5. Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
  1. Prepare the sauce about 10 minutes before the loaf is done steaming.
  2. In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  3. Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  4. When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  5. Slice the loaf and pour the sauce over the slices, serve and enjoy.
Recipe Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.

Shortcuts: Steamed Salmon, Breadcrumbs.

Adapted from an internet recipe. 

Honey Butter Baked Salmon
Honey Butter Baked Salmon
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This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Honey Butter Baked Salmon
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This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F), position the rack in the middle of the oven. Line a large baking sheet or baking pan (9x13) with foil large enough to fold over the fillet and seal.
  2. Melt the butter in a small sauce pan, then add the honey, garlic, and lemon/lime juice and whisk to combine.
  3. Place the fillet (or the smaller individual portion fillets) on the foil in the baking dish or on the sheet, brush the fillet or fillets with the honey butter mixture.
  4. Sprinkle with a good amount of sea salt and black pepper.
  5. Fold the foil over the fillet and seal completely, raise up the edges so it does not leak.
  6. Place in the oven and bake for 15-18 minutes or until cooked through. Carefully open the foil, use mitts as the steam is very hot, and fold the foil back to expose the the fillet or fillets. Broil for a few minutes (counter top ovens, switch from bottom coil to the top coil) until the fillet is nicely caramelized on the top.
  7. Remove from oven, sprinkle with chopped parsley and serve with lemon/lime slices as desired.
Recipe Notes

I will price this when I get 4 individual serving fillets from Tesco, for now I will say Fair cost per serving.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Oyster Casserole
Oyster Casserole
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To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Oyster Casserole
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To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Grease a 9x13 baking dish with butter. Add the oysters to the dish and spread out to an even layer. This is the container that oyster meat comes in at Tesco, I will verify the amount of containers needed when I make this.
  2. In a mixing bowl, add the olive oil, garlic, parsley, and breadcrumbs, mix together.
  3. Spread the breadcrumb mixture evenly over the oysters.
  4. Top with the cheese then the spring onion.
  5. Bake for 25-30 minutes or until the topping browned.
  6. Serve with fresh corn on the cob and a seasoned rice dish for a perfect meal.
Recipe Notes

I will price this when I get the small containers of oyster meat from Tesco or even from the local fishermen. I will say Fair cost for now.

Shortcut: Italian Breadcrumbs.

Adapted from an internet recipe.

Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

Adapted from an internet recipe.

Chicken & Rice Casserole
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
  2. Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
  3. Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
  4. Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
  5. Sprinkle the top with chopped parsley and serve.
Recipe Notes

Low cost.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Tuna & Rice
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
  2. Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
  3. Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
  4. Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1 to 1/2 cups.
  5. Gently stir the parsley into the rice, then the tuna, serve.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.

Adapted from an internet recipe.

One Pot Spaghetti
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  2. Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  3. Stir in the Parmesan cheese and parsley, serve and enjoy.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.

Shortcuts: Italian Seasoning, Tomato Sauce.

Adapted from an internet recipe.

Chicken Liver Stroganoff
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
  2. Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
  3. Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
  4. Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
  5. Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
Recipe Notes

Low cost.

Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.

Adapted from an internet recipe.