Salmon Steaks with Squash

Put thyme on each salmon steak with salt and pepper and lemon juice. Peel a squah with a large bladed peeler so that you get thin, large and long slices of squah, which you roll around each piece of salmon. Put it in a plate and pour a bit of olive oil over the fish. Put it in the oven on 200 degrees in warm air (normal oven 200 degrees) for about 20 mins.

Chicken Kebabs with Pesto

Cut some chicken breast in cubes and put them on skewers with some cherry tomatoes, red, green or yellow peppers, onions and courgettes. Place them in a plate and pour a home made pesto on the chicken kebabs. For the pesto, follow the recipe from the Pasta alle 3P. Pour a bit of olive oil and fresh pressed lemon. Place it in the oven on 220 degrees for about 20-25 min. Serve with rice and salad.

TOMATES FARCIES AU THON & POMMES DE TERRE

Pour 2 à 3 personnes : 4 grosses tomates à farcir – 2 grosses pommes de terre à chair ferme – 1 boîte moyenne de thon au naturel (environ 140 g) – ail – persil – ciboulette – sel et poivre – un petit filet d’huile d’olive.

Cuire les pommes de terre à l’eau bouillante salée. Egoutter et réduire en purée.

Couper un chapeau sur chaque tomates, les évider en prenant soin de ne pas percer la chair et saler l’intérieur. Récupérer le jus et la chair des tomates et la couper en petits dés. Letourner les tomates sur un plat et laisser dégorger pendant les autres préparatifs.

Egoutter le thon et emietter à la fourchette. Incorporez les miettes à la purée de pommes de terre.

Ajouter l’ail, le persil, la ciboulette et un peu de chair de tomates. Bien mélanger. Rectifier l’assaisonnement.

Farcir chaque tomate et replacer le chapeau. Disposer dans un plat allant au four et verser un petit filet d’huile d’olive sur chaque tomate. Dans le fond du plat de cuisson, verser le jus des tomates, assaisonner avec un peu de sel, de poivre et ajouter un peu d’huile d’olive. Ce jus servira à arroser les tomates en cours de cuisson.

Préchauffer le four à 180°C (th.6) et faire cuire pendant environ 25 à 30 minutes.

Servir dès la sortie du four avec une belle salade verte.

Baked Aubergines with Parmesan

The other day Yekta and I tried this Gino d’Acampo recipe that we found on Youtube. It was a bit time consuming but on the other hand it was sooo snowy outside that there was nothing else to do. We liked it very much.

http://www.youtube.com/watch?v=oM7oEUY2LPs

However, we both thought it would be very delicious with a bit of minced beef added to the dish or maybe with courgette instead of aubergines.

La pizza aux légumes grillés

Ingrédients pour 4 personnes:

Pour la pâte :

160 g de farine blanche
80 g de farine complète
1 sachet de levure lyophilisée
1 cuill. à soupe d’huile d’olive

Pour la garniture :

1 poivron jaune
1 courgette
80 g de bresaola
1 boule de mozzarella de buffala
3 cuill. à soupe de coulis de tomate nature
1 poignée de roquette
1 cuill. à soupe d’huile d’olive
Sel, poivre

Préparation de la recette

1. Verser la farine blanche et la farine complète dans un saladier. Ajouter 2 grosses pincée de sel, la levure et mélanger. Verser 1 demi verre d’eau tiède et l’huile, mélanger avec les mains et travailler la pâte pendant 5 min. Former une boule et la laisser reposer, couverte d’un linge humide, pendant 45 min, dans un endroit tiède.

2. Préchauffer le four th6 (180°C). Laver la courgette et le poivron. Couper la courgette en lamelles fines à l’aide d’un économe. Tailler le poivron en petits bâtonnets. Huiler une plaque anti-adhésive et étaler les légumes dessus. Les cuire 5 min au four, puis les mettre sur une assiette. Remonter le thermostat du four à 7/8.

3. Couper la mozzarella en dés et les tranches de bresaola en quatre.

4. Travailler à nouveau la pâte pendant 1 minute, puis l’étaler dans un moule rond ou rectangulaire. La garnir de coulis de tomate, de légumes, de bresaola, puis de mozzarella. Saler, poivrer et cuire 15 min au four. Servir la pizza bien dorée, décorée de roquette nature.

Saltimbocca alla Romana

You need:

• Thin slices of veal
• Fresh leaves of sage
• Parma ham or bresaolo
• Flour
• Salt, pepper
• White wine
• Tooth picks

How to cook:

Take each slice of veal and put a slice of parma ham or bresaolo on top of it. Add a leaf of sage on top of the ham or bresaolo and attach it all to the veal with a tooth pick. Heat the pan with olive oil. Turn each piece of meat in a plate of flour on each side. Fry the meat on each sides on the pan till it is well-cooked and don’t forget to put salt and pepper. Add a bit of white wine to the pan and let the meat simmer in it a bit. Saltimbocca alla romana can be served with for instance green peas.

Pasta alle 3P

I tasted this pasta for the first time many years ago in Italy when me and my family visited some friends in Toscana. The mama prepared a huuuge caserole of pasta alle 3P in her summer garden. The 3 P’s stands for the 3 main ingredients of the pasta sauce. That is pesto, pomodoro (tomato), penne (cream).

Basically, you need to make your own pesto with some fresh basil leaves, almonds, garlic and olive oil. Mix it together in a blender until you geet a pesto. Add the pesto in a caserole with tomato pure and some cream. Let it simmer for a while. Finally, mix this delicious pasta sauce with the boiled pasta and add some fresh grated parmegiano.

Pasta con Aglio

This dish is sooo simple yet so incredible good… and healthy too with all that garlic. All you need is garlic, olive oil, black pepper, peperoncini, and fresh grated parmesan cheese. I used to eat this a lot as a child at my grandparents’ place when I was visiting them on holidays.

Boil the water for the pasta with olive oil and salt. Add the pasta when the water is boiling. In the meantime, on a hot pan put olive oil and about 4-5 cloves of pressed garlic. Make it become golden but be careful not to burn the garlic. Add some peperoncini. Mix it all with the pasta and add some fresh black pepper and grated parmesan. Buon apetito!

Thai Chicken with Cashew Nuts

I discovered this dish when I was living in Paris. It is cheap and easy to make.

You need:

• Chicken in stripes
• A can of pineapple
• Red pepper
• Cashew nuts
• Red curry paste (how much depends on how hot you want it)
• Sesam seeds
• 1 can of Coconut milk
• Rice

How to cook

Fry the chicken in a pan with oil. Once it is well-cooked, add red pepper and pineapple. Thereupon add the coconut milk and the red curry paste. Let it simmer. Fry the cashew nuts and the sesam seeds on a pan and add them to the dish. Serve with rice.

Wasabi Chicken with Noodles

Last night I tried this recipe and it was really yummie with the wasabi/chicken combination.

You need:

• Chicken cut in stripes
• Sugar snaps
• Spring onions
• soya beans
• Cream
• Soya
• Wasabi paste
• Sesam seeds

Fry the chicken in a large pan till it is cooked. Add the sugar snaps, spring onions, cream and soya. Let it boil a bit under a low fire. Add wasabi paste (make it hot!).  Add the soya beens. Fry sesam seeds on a pan till they are golden an pour it over the dish. Serve with whole weat noodles.