Asian Style Salad with Salmon

Ingredients:

1/2 ciabatta or stale bread

300 g cooked or baked salmon fillets

leftover salmon skin (optional)

bunch of green beans, cooked

1/2 cucumber, cored and sliced

bunch of radishes, sliced

2 gem lettuces

1 apple - gala or pink lady type

1/2 fresh red chili pepper

1 tbsp sesame oil

1 tbsp ginger syrup

1 teaspoon ginger paste or fresh grounded ginger

1 tbsp white wine vinegar

1 tbsp low-salt soy sauce

salt

*

She saw this salad on cooking show with Jamie Oliver and immediately wanted to try it out. It came out delicious and even the boyfriend approved even though he is not a salad lover and doesn't usually eat the skin. Start up by preparing your croutons. Rip the bread into large rustic croutons or chop into 2 cm chunks, drizzle with olive oil and place on a tray in the oven for around 10 minutes, or until golden and crispy (if you’ve got any salmon skin left over, pop it in with the croutons to crisp up). Bake your salmon fillets along if you don't have it cooked already.  Meanwhile, boil the beans in a pan of boiling salted water for around 6 minutes if using fresh, or just a couple of minutes if using frozen, until tender. Drain and allow to cool for a minute. Peel the ginger and finely grate into a bowl with the chili. Add the sesame oil or alternatively olive oil, vinegar, ginger syrup and soy sauce, mix together and put to one side. Halve the cucumber length-ways, scrape out the watery core, then dice, halve the radishes, cut the lettuces into erratic chunks, finely slice the apples on a mandolin or by hand using really good knife skills, and put it all into a nice serving bowl with the crispy croutons and salmon skin (if using). Add the beans to the salad and flake in the salmon. Drizzle the dressing over everything, toss together really well, and serve straight away. Serve with extra bread if you like.

Bon Appetit!

Macrel With Sweet Potato Salad

Ingredients:

2 smoked macrel fillets
3 medium size sweet potatoes
3 stalks celery sticks, chopped
2 tbsp kalamata olives, chopped
1 tbsp capers
bunch of fresh parsley, chopped finely
bunch of fresh argula leaves
1 tbsp fresh lemon juice
1 teaspoon maple syrup
salt&pepper
*

She came across this recipe in a Dutch magazine called Red and wanted to try it out immediately. The combination of salty smoked macrel, sweetness of the potatoes and sourness of the capers made this dish an extraordinary taste buds experience. Simply boil the sweet potatoes until soft for about 10 minutes depending on their size, but be careful not to overcook them as they would not hold shape while cutting. Meanwhile prepare the rest of the ingredients and throw them in a bowl, mix with cooked skinned and cubed sweet potatoes. Season with chopped parsley, salt, pepper, lemon juice and maple syrup and stir gently altoghether. Serve with the macrel filet on side or with pieces incorporated in the salad.
Bon Appetit!

Linguine With Spinach And Smoked Salmon

Ingredients:

200g linguine pasta

100 g smoked salmon fillet, cut into cubes

100 ml sweeter white wine eg. Muscat
5 champignos, sliced

1/2 small onion, chopped finely

3/4 of pack Philadelphia cheese spread or creme fraiche

2 tbsp grated Parmesan cheese

1 teaspoon butter

Bunch of fresh dill, chopped finely
Bunch of fresh baby spinach leaves

salt&pepper

*

Another pasta variety. Cook the linguine al dente with a pinch of salt.  While the pasta is boiling, melt the butter on a pan, add chopped onion and fry until soft and golden. Add the cut smoked salmon pieces. Pour in some sweet white wine and cook until the wine almost reduces. Meanwhile also add the mushrooms and spinach leaves. At the end comes the Philadelphia spread or alternatively creme fraiche. Cook until it melts and creates sauce that is thick and not too runny. Season with salt, pepper and fresh chopped dill. Finally, throw in the linguine and stir all together. Sprinkle the top with a bit of Parmesan cheese.

Bon Appetit!

Party Snacks

Ingredients:

1 hard boiled egg, chopped

8 small sized tomatoes

3 tbsp crème fraîche 

90 g Dutch shrimps 

1 tbsp mayonnaise

1 teaspoon ketchup sauce

dash of lemon juice 

Bunch of fresh dill, chopped finely

5 tbsp freshly rasped coconut or alternatively 5 tbsp dried coconut and 1/2 tbsp coconut paste

3 tbsp walnut oil

pack of fresh coriander, chopped finely

1 tbsp ginger syrup

1/2 teaspoon ginger powder or alternatively fresh rasped ginger

1 pack of Kroepoek shrimp puffs

salt&pepper

*

For the purpose of the King's Day celebration she wanted to try out a few new recipes for snacks that she could serve to their guests or alternatively that could serve as a light summer dinner. The boyfriend was proposing the small dutch shrimps so she looked for a recipe with them on Allerhande and altered the one she found.

Boil the egg for 8 min until hard. Peel the egg, cut into small pieces and place in a bowl. 

Meanwhile cut the top off the tomatoes and remove the seeds and sauce with a teaspoon. 

Add the sour cream, mayonnaise, ketchup, dill, shrimps and to the egg in the bowl and mix gently. Season with lemon juice, pepper and salt. Spoon the filling into the tomatoes and garnish with the remaining dill.
The second recipe was actually their intake on a delicious starter that was served in an Asian style restaurant called Leen and that they absolutely loved. Their tried their own version by mixing the dried coconut (but fresh rasped coconut was the real deal) and the coconut past with super finely chopped coriander. They seasoned the mixture with ginger syrup, ginger powder (fresh ginger was always a good option), lime juice, walnut oil and served the mix with Kroepoek shrimp puffs. Guests seem to really enjoy this snack.
Bon Appetit!

Quinoa Salad With Smoked Salmon

Ingredients:

1/2 cup of mixed quinoa grain

100 g smoked salmon fillets

1/2 cucumber, cored and peeled if preferred

50 g feta cheese, here in cubes

2 tbsp capers 

2 teaspoons sesame oil
1 teaspoon roasted sesame seeds

Bunch of fresh dill

Handful arugula, baby spinach leaves or dandelion leaves

Dash of freshly squeezed lemon juice

salt&pepper

*

Recently, this salad became her favorite lunch option. Simple to make but interesting in tastes, she would prepare it at least once a week. Many of the ingredients in this recipe were considered a superfood: Omega-3s in the salmon lower heart disease risk, arthritis and may possibly help with memory loss and Alzheimer's. There is some evidence to show that it reduces depression as well. Sesame has compounds called ligans which have cholesterol and blood pressure lowering effects. Also contained in sesame is vitamin E, an antioxidant that can help decrease inflammation in your body.Often referred to as the supergrain, quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium.The quinoa mix of white, red and black grains had a special nutty flavor that made the salad really special. Boil the quinoa until it softens and somehow "pops" in 1:2 ratio means 1/2 cup quinoa with 1 cup water along with a pinch of salt. It should take about 15 minutes. Meanwhile prepare the rest of the ingredients, slice the smoked salmon fillets, cut and core the cucumber, chop the dill finely. Mix along with the rest of the ingredients and the cooked quinoa afterwards, season with salt and pepper and the sesame oil which gives the meal an Asian flair. Serve on a bed of fresh arugula, dandelion or baby spinach leaves. This salad can be also served with a soft boiled or pouched egg and bread to make it a more fulfilling meal of the day.

Bon Appetit!

Spaghetti With Mussels In Tomato Sauce

Ingredients:

1 pack (200g) of naturally cooked mussels

300 g spaghetti

1 tin of peeled, cooked tomatoes in sauce

50 g Chorizo salami, cut into small cubes

1/2 onion, chopped finely

bunch of fresh parsley leaves, chopped finely
1/2 cup white wine

1 tbsp olive oil
3 bay leaves

1 teaspoon of dried thyme
50g Parmigiano cheese, grated

salt&pepper

*

She loved seafood in all forms and thankfully had a good access to fresh sea products in the Netherlands. This recipe was quite common for cooking mussels in a shell but she altered it to make a pasta dish. Start by placing the cut pieces of Chorizo on a pre-heated frying pan. In her opinion Chorizo had enough fat that the heat melts and the oil from the Chorizo can serve for the chopped onion to be cooked on. Once onion soft, add mussels that are already pre-boiled and without a shell, cook them for a while with the Chorizo and onion, afterwards pour in the wine along with bay leaves, coverwith a lid and let the wine reduce. After about 5 minutes of cooking on mild heat, add the can of cooked tomatoes in sauce, season with salt, pepper and dried thyme, cook for another 5 minutes or so. Meanwhile cook the spaghetti al dente with a dash of salt and a spoon of olive oil. At the final step, season the sauce with some fresh chopped parsley leaves, serve with spaghetti and alternatively sprinkle with grated Parmigiano cheese.
Bon Appetit!

Fish Schnitzel With Potato Mash

Ingredients:

2 white medium sized fish fillets such as trout, cod or halibut

400 g potatoes, peeled and cut

1/2 cup breadcrumbs

1/4 cup plain flour

1/4 cup Parmesan cheese, grated

1 egg, whisked

1/2 cup milk

1/4 cup fresh parsley leaves, finely chopped

1/2 cup light whipping cream

1 teaspoon butter

2 tbsp olive oil

1/4 cup plain flour

1 teaspoon caraway seeds

salt&pepper

*

She was pretty sure that schnitzel and how to make the breadcrumb crust was known to everyone, but this fish version with a little Italian twist was worth noting down.

Put the potatoes to boil with some salt and caraway seeds. Prepare the three way coat by combining the breadcrumbs, Parmesan and some chopped parsley in one bowl, mixing the milk and egg with a pinch of salt in another bowl and placing the flour in a third bowl. Lightly salt and flour each fish, then dip in milk, then dip in breadcrumbs.

Add the oil to a frying pan and heat over a medium heat. Fry the fish on each side until done and drain on paper towel to avoid additional fat.

Once potatoes are boiled, mash them with milk, cream, teaspoon butter, rest of the finely chopped parsley, salt and pepper. This version is pretty caloric but delicious and creamy. Serve with the fish and slice of lemon.

Bon Appetit!

Sepia Tagliatelle With Cream Sauce

Ingredients:

300 g of pasta nero di sepia

1 tin of pink salmon, in chunks

1 pot of creme fraiche, double cream or alternatively ricotta

3 tbsp parmigiana cheese, grated

1 teaspoon butter

Bunch of fresh parsley leaves, chopped finely

Bunch of fresh dill, chopped finely

salt&pepper

*

Super easy pasta recipe with a twist in form of the sepia flavored pasta. Just cook the pasta al dente as per instructions on the package (usually around 8-10 minutes in boiling water with pinch of salt and then put aside with a lid on the saucepan for a few minutes finish, drain afterwards). Meanwhile, place a  frying pan over medium heat. Add the butter and have it melt, then add the salmon followed by the cream. Mix slowly until combined. Season with fresh herbs, salt and pepper. Serve on top of pasta and sprinkle with parmigiana cheese.

Bon Appetit!

Prawn Skewer With Avocado Puree

Ingredients:

Pack of shrimps, pre-boiled or fresh, peeled
1 ripe avocado, peeled
Bunch of fresh coriander leaves
1/4 small chili pepper
1 teaspoon olive oil
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
skewers
salt&pepper
*

Last kiss of summer. The prawn skewer was barbecued on a disposal set on a deserted island and was liked by everyone. Such a simple thing to cook. Just marinade the prawns in a mix of olive oil, dash of lemon juice, finely chopped coriander and chili pepper, salt and ground black pepper. Stick them onto the skewer and grill, bake or fry on a pan for a few minutes. Prawns do not take too long, especially if already pre-boiled. Avocado pure is made by mixing the avocado with chili pepper, lime juice, drop of olive oil, salt and pepper with an immersion mixer. Easy peasy. Serve with whatever you like. Could be couscous, rice, bread, tortilla chips.
Bon Appetit!

Smoked Mackerel Salad With Beetroot And Dill Yogurt Dressing

Ingredients:

250g baby potatoes, boiled

1 smoked mackerel fillet, boned and torn into pieces

2 middle sized bulbs cooked beetroot, sliced

1 cup rucola leaves 

Dressing:

1/2 cup low fat Greek yogurt

1 tbsp chopped fresh dill

1 tbsp pickled capers

1 tbsp lemon juice

salt&pepper

*

This time a little Nordic inspiration. This meal is packed with vitamin C, B6 and B12, antioxidants and healthy omega 3s fatty acids, just be cautious of the beetroot which has a tendency to stain everything pink. Once the potatoes are boiled soft, cut them in half, mix with rucola leaves, pieces of mackerel and sliced beetroot.  In a separate bowl or cup prepare the dressing by mixing half of the yogurt container with finely chopped fresh dill, tablespoon of  capers with a bit of the pickled liquid, a squeeze of lemon juice, salt and pepper and  stir all together. Pour the dressing over the mix and the meal is ready. Add a boiled egg if you fancy or use fresh spinach leaves instead of rucola if you prefer.

Bon Appetit!

Salmon Fillet With Grapefruit And Avocado Salad

Ingredients:

2 medium sized salmon fillets

1/2 ripe avocado, peeled and diced

1/2 pink grapefruit, peeled and diced

1 pack of salad leaves mix, preferably including wild rocket

Handful walnuts

1 tbsp balsamic vinaigrette

1 tbsp olive oil

1 tbsp lemon juice

salt&pepper

*

Another healthy, supposedly low calorie combination that can get a nice twist over the summer if the salmon fillet is barbecued. If you cannot grill the salmon outside, bake it in an oven for about 15 minutes at 180C, no additional fat needed, only season with salt and pepper. While the salmon fillet is being grilled or baked (or even fried on a saucepan if you prefer), prepare the salad by placing the salad leaves in a bowl or on a plate, add the peeled and diced grapefruit and avocado, sprinkle some walnuts over, season with balsamic vinaigrette, salt, pepper and dash of olive oil. Place the salmon fillet on top of the salad once ready and drizzle with lemon juice. If the salad is not enough, it can be served with fresh bread or as here with roasted potato wedges.

Bon Appetit!

Orange Risotto With Seafood

Ingredients:

1 cup arborio rice

3 cups chicken stock

1 cup seafood (here already cooked shrimps)

1/2 cup red lentils

2 tomatoes, diced

1 medium carrot, grated

1/2 small onion, finelly chopped

1/2 cup tomato sauce

1/3 cup white wine

1/4 cup Parmigiano cheese, grated

1 tbsp butter

Large pinch of saffron threads

1 tbsp pink pepper corns

salt&pepper

*

Another experimental meal that is not only tasty but also looks nice and colorful. Put the red lentils into a bowl with warm water and leave to swell up for about an hour prior to the actual cooking. Melt the butter in a sauce pan and fry the chopped onion until soft, add diced tomatoes and cook for a bit. Add the rice and red lentils, pour over chicken stock and white wine, season with saffron, salt&pepper and cook for about 15 minutes until rice and lentils soften and liquid is fairly reduced. Add the tomato sauce and some of the Parmagiano cheese. Cook some more until liquid is absorbed. In a different pan cook shrimps or alternatively squid or scallops or similar on a tiny bit of butter. Spoon risotto on a plate, top up with seafood of your choice, sprinkle over some Parmigiano cheese and a few pink pepper corns and meal is ready to be served.

Bon Appetit!

Lamb Leaves Salad With Tuna and Fennel

Ingredients:

1 tin tuna chunks in oil or water
1/2 fresh fennel bulb, sliced
1/2 pack lamb leaves
1/2 pink grapefruit
1/4 cup feta cheese cubes
1/4 cup black olives, cut in halves
3 tbsp balsamic vinaigrette
2 tbsp olive oil
2 tbsp lemon juice
salt&pepper
*

Another tip for a salad, this time with often unfairly neglected fennel. Adding this highly aromatic plant makes any salad a new experience. Slice the fennel bulb omitting the top green stalks and drizzle over with lemon juice. Skin the grapefruit and cut in pieces. Mix with rest of the ingredients and season with salt, pepper, balsamic vinaigrette and olive oil. If you prefer a sweeter taste, you can also drizzle with agave syrup or a bit of honey. Serve with bread or crackers.
Bon Appetit!

Salmon Steaks With Homemade Pesto Whole Weat Pasta And Spinach

Ingredients:

2 cups whole wheat pasta

2 middle size fresh salmon stakes

1 cup fresh spinach leaves

Bunch of fresh parsley leaves

Bunch of fresh basil leaves

Handful pine nuts

2 tbsp Parmigiano or Pecorino cheese, grated

1 tbsp olive oil

1 teaspoon fresh lemon juice

salt&pepper

*

Simple and fast dish, salmon can be substituted by another type of fish or even meat if you wish. Homemade pesto is really easy to prepare, just put chopped parsley and basil leaves along with olive oil, pine nuts, Parmigiano cheese, salt, pepper and lemon juice in a suitable plastic container and mix with immersion mixer until you get a soft compact paste. Cook the whole wheat pasta until soft and mix with the pesto. Fold some fresh spinach leaves into the pasta. Fry or bake the salmon steaks in oven seasoned with salt and pepper until cooked. Drizzle some lemon juice over the steak when done. Serve with the pasta.

Bon Appetit!

Spaghetti Alla Milanese

Ingredients:

200 g spaghetti

1 can tuna chunks in oil or water

1 can diced tomatoes or 3 fresh tomatoes, diced

1/2 medium onion, chopped

2 tbsp capers

2 tbsp black olives, sliced

1 teaspoon olive oil

1 teaspoon dried oregano

Bunch of fresh basil leaves

2 tbsp Parmesan cheese, grated 

salt&pepper

*

This recipe got its name because of the place where first consumed. When in Milan, Italy, in a beautiful local restaurant, this sauce was served with pasta and was so simple yet delicious that it had to be remembered and re-cooked. Fry the onion in a sauce pan on the olive oil for a few minutes until soft, add tomatoes, either canned or fresh (then cook until soft), olives, capers and season with salt, pepper and dried oregano. Cook for a few minutes, add the tuna and basil at last and stir softly, so that tuna chunks don't totally fall apart. Serve with pasta sprinkled with Parmesan cheese.

Bon Appetit!

Shrimp CousCous With Avocado And Fresh Coriander

Ingredients:

1 pack of king prawns, peeled and pre-boiled

1 cup of couscous
1 1/2 cup water

1 tomatoes, diced

1/2 ripe avocado, diced

1/4 cup raisins

2 tbsp pine nuts
2tbsp olive oil
1/2 teaspoon kurkuma
1/2 teaspoon cinnamon
1/2 teaspoon cumin seeds, grounded
Pinch of chili pepper powder
Bunch of fresh coriander leaves
Few fresh mint leaves, finely chopped
salt&pepper
*

The Boyfriend's absolute favorite, this meal is simple and super fast to prepare:
Cook the prawns with a bit of olive oil or butter on a saucepan for a short while. Add the couscous and pour a glass and a half of water over it. Throw in the raisins and pine nuts, season with kurkuma, cinnamon, grounded cumin, chili pepper powder, salt and pepper. Cook until couscous softens and water evaporates. At the end add the tomato, avocado and fresh mint with coriander, stir gently. You can server this meal with a pita bread on side.
Bon Appetit!

White Fish Wrapped In Parma Ham

Ingredients:

4 small pieces white fish (haddock, cod, pangasius)

4 slices parma / prosciutto ham

200 g baby potatoes

1 tbsp tarragon or dried thyme

3 tbsp olive oil

1 cup black kalamata olives

1 cup green beans

Alternatively 10 mushrooms

4 toothpicks 

salt&pepper

*

Easy and tasty Mediterranean meal, perfect to show off  a bit in front of your friends or family when cooking dinner for them:

Wrap the fish in parma ham and secure with toothpick. Season with salt and pepper. Boil potatoes and green beans until soft, cut the potatoes in halves. Put in roasting pan along with kalamata olives and the beans. Add salt and pepper, tarragon or dried thyme and sprinkle with olive oil. Put both the potatoes and the fish in the oven. For healthier version place the fish on baking paper, no additional oil will be needed. Alternatively, mushrooms can be also put aside. Roast in the oven for about 20 minutes, please note that the fish might be cooked faster than the potatoes. Don't forget to take out the toothpicks before serving. Serve with a glass of nice white wine.

Bon Appetit!

Asian Noodle Soup With Prawns

Ingredients:

1 package tiger prawns, peeled and pre-boiled

1/2 package Asian noodles

1 l chicken broth

1 medium carrot, sliced

1/2 medium leek, sliced

1 tbsp butter

2 sticks lemon grass, whole

20 g fresh ginger, whole

1 chili pepper

Bunch of fresh coriander leaves

salt&pepper

*

For soup lovers that enjoy rich and various flavors, perfect option to the classical chicken broth:

Melt the butter in a sauce pan and add vegetables. Cook for a short while and pour the chicken broth over. When boiling, put the lemon grass, chili pepper and ginger inside along with salt and pepper. Don't forget to pound the lemon grass first so that the aroma gets out more intensely. Once broth cooked sufficiently, take the lemon grass, chili pepper and ginger out. Lower the heat and add noodles and prawns, cook for a bit until noodles are soft. At the end, add finely chopped fresh coriander.

Bon Appetit!

Recipe inspired by Výpečky.