Buttery Paprika Basa With Tomato Basmati Rice and Shreded Kale and Cruton

Here is another fish recipe,which is made even more delicious by the paprika and butter spice.

Ingredients(for 4 person): 4pcs Basa Fillets, 2 pcs Ciabatta, 2 tsp Dried Oregano, 4pcs Garlic Clove,  2tsp Ground Paprika, 2pcs Lemon, 240gr Shredded Kale, 4pcs Tomato, 210gr Basmati Rice,

Add the chopped tomato and crushed garlic to a food processor with 3tbsp olive oil.Season with a generous pinch of salt,a few grinds of black pepper and a pinch of sugar and blitz until smooth - this is tomato dressing. Heat a large pot with 2 tbsp olive oil over medium high heat. Once hot,add your basmati rice and cook for 1 - 2 min. Add your tomato dressing with 500ml water,and bring to the boil over a high heat. Once boiling,reduce the heat to very low and cook,covered for 15 - 20 min or until all the water has absorbed and the rice is cooked. Once done,remove from the heat and set aside lid on to steam until serving. Tear your cibattas roughly into bite - sized pieces.Add to a baking paper - lined baking tray,with a drizzle of olive oil and a generous pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 160 C 10 - 15 min, or until is golden. Dry the basa fillets with kitchen paper. Heat a large wide - based pan over a medium - high heat with a large knob of butter. Once melted,add your ground paprika and dried oregano with a pinc of salt and pepper,and mix everything together. Add your basa fillets to the pan with the juice of half your lemon,and cook for 3 - 4 min on each side. Wash the shreddad kale thoroughly,and dry with kichen paper. Heat a large pan over medium high heat a large knob butter. Once hot add, your shredded kale,season with very generous pinch of salt and pepper,and add splash of water,and cook for 5 - 7 min,or until beginning softened.

Pepperoni Pizza Mac 'N' Cheese

 I know that the food is not suitable for photography, and I don't even like to take photos of such food, however just imagine how it would look like once served.

Ingredients(for 4 person): 80gr Cheddar Cheese, 22gr Chicken Stock Mix, 2tsp Dried Oregano, 4pcs Garlic Clove, 300gr Macaroni, 150gr Mozzarella Cheese, 60gr Panko Breadcrumbs, 60gr Sliced Pepperoni, 32gr Tomato Paste,

Add your macaroni to a pot of boiled water,and bring to the boil over a high heat. Cook the macaroni for 6-7 min,until cooked with a bite. Once done,drain the macaroni and set aside until later,reserving 200ml starchy pasta water. Meanwhile,peel and finely chop (or grate) garlik.Grate cheddar cheese. Drain mozzarella,then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough,bite - sized pieces. Heat a large wide - based pan with a knob of butter over a medium high heat. Once melted add 1 tbsp flour and half the chopped garlic,and stir with a wooden spoon for 1 - 2 min or until a sandy paste forms. Gradually whisk 200ml milk,the reserved starchy pasta water,and chicken stock mix into the roux,and cook for 4 - 5 min or until a smooth,thick sauce remains. Once thickened,stri through the grated cheddar and half the torn mozzarella. Season with a good grind of black pepper,and pinch of salt. Combine your panko breadcrumbs, remaining chopped garlic, dried oregano and tomato paste in a bowl with a drizzle of olive oil. Once the cheese sauce has thickened, add the macaroni and mix it all together. Transfer the to an oven - prof dish and top with the remaining torn mozzarella, sliced pepperoni and tomatoes breadcrumbs. Put the dish in the oven for 15 - 20 min, (190 C fan) until golden and bubbling.