Baby Asparagus with Coconut cream sauce


Asparagus - Serving suggestion

Asparagus – Serving suggestion

Coming back from an event recently, I stopped at a fruits & veges stall in Vauxhall train station (this is in London UK) as had spotted some baby as Asparagus on display.

I quickly figured out how I could cook this quick with no fuss! So here it is and it was literally ready in 10 minutes + 2 minutes of prep.

Meal for 2

Ingredients:

300 grs Asparagus
Half a small red onion – chopped
2 medium garlic cloves – crushed
1 medium tomato – sliced in 4
2 thin cod fillets – about 150 grs each
2 table spoons of olive oil
25grs coconut cream
25grs butter
Salt & Pepper

Ingredients ready to mix

Ingredients ready to mix

Method (9 lines, 9 steps):
1 – Rinse the asparagus and place them in a flat pan that has a cover.
2 – Add the chopped onion, garlic, salt & pepper mix well.
3 – Now lay the fish on top of the asparagus, season with salt and pepper,
4 – Add the slices of tomatoes & drizzle the last spoon of oil, cover.
5 – Now place the pan on a medium high heat for 7 minutes without touching it.
6 – The vegetables and the fish will sweat and steam in their in their own juices.
7 – Remove the content of the pan and place it in serving dishes.
8 – Put the pan back on the heat and melt the butter, coconut cream plus 50ml of water.. Or white wine leave it to simmer for 3 minutes to a saucy consistency…
9 – It is done. Serve immediately!

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Read to steam

It is healthy, fast, delicious and nutty!

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Yummy…!

Glass of white wine, rubbish TV, good company. Bon Appetit!

The Nutter

Salmon Salad


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smoked salmon salad w/poppy seeds

For 3 people.

  1. Get a pack of pre prepared salad. Especially the pack of crunchy salad with red & white cabbage and fine carrots. The pre-packed are practical if you are not going to use a lot of cabbage in the following days as there will be leftovers.
  2. You will then need 200grs of flaked smoked salmon
  3. 2 boiled eggs – cut in quarters
  4. 2 fresh tomatoes – cut in quarters
  5. Poppy seeds

For the vinaigrette

  • 1 garlic clove – Crushed
  • 1 teaspoon of French mustard
  • Salt & pepper
  • 2 tablespoons of olive oil
  • 1 table spoon of white wine vinegar.

Chuck all the above in a jar with lid. Shake well, then adjust the season as needed.

Now, rinse the salad and lay it on a plate, add the tomatoes quarters, then dust with poppy seeds. Here the eggs are served separately because one of the guests was allergic.

As for the vinaigrettes, it is best for every guest to help themselves to the quantity that is sufficient for them.

This can be served the brunch or as one part of a 2/3 courses meal.  This one was part of a 6 course brunch and was served with some light rose.

Bon appetit et a bientot!

Stuffed onion with parsnips chips


So, my friend came to work the other day, pulls out this massive onion from here bag and say… look¬ I brought this for you!

Stuffed onion, parsnips chips & tahini sauce

Stuffed onion, parsnips chips & tahini sauce

I took the onion and It was the most perfect onion I have ever seen; the colour, the shape… I proceeded to make and exposé to my colleagues about the onion for the rest of the week. I displayed it on my desk and everyone passing by asked me why I had this onion on my desk… we had by now named it “Olivier”. Unless you can see beyond the fact that it was an onion, you’d know why “Olivier” was on my desk. I thought about exhibiting it in the London National gallery but the urge to cook something special with it was much stronger! So I created the Stuffed “Olivier” with parsnips chips & tahini sauce.

 Ingredients:

ingredients for this dish

ingredients for this dish

  • Olive oil
  • “Olivier” the onion
  • Fresh parsley
  • 5 Brazil nuts
  • 1 table spoon of flour
  • 3 garlic cloves
  • 1 carrot
  • 10 soya meat balls
  • 3 parsnips
  • 1 vegetable stock cube.
  • 1 table spoon of Tahini and
  • 1 table spoon of mustard paste

Start by hollowing the onion leaving at least 3 layers for the shell.  In a hot frying pan with olive oil, brown the extremities of the onion shell and leave aside.

 Preparing the stuffing: Boil some water and pour over the soya meat balls with a pinch of salt. Leave to soften for 10 minutes, then squeeze out the water and cut finely.

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Ready chopped ingredients

The soya meat is a bit like a sponge and need a lot of seasoning. So, after cutting it finely, fry it for 3 minutes in Olive oil and chopped onion. Set aside.

Roast and grate the brazil nuts, peel and grate the carrot, finely chop the parsley, chop onion and garlic.

Now in a hollow dish mix all the above with the flour and 3 table spoons of water, a bit of salt and pepper, half a crushed vegetable stock cube and the fired soya meat.

Scoop the mélange into the onions halves, put them in an oven dish and drizzle olive oil on the top. Cover the dish with aluminium and put in the oven

all stuffed!!!

all stuffed!!!

at 175C for 1hr.

The aluminium will help produce the steam needed in to cook through the mince. Remove the aluminium after 30 minutes and leave the onion to finish cooking and browning for the other 30 minutes.

For the tahini sauce.

In a frying pan, add a table spoon of olive oil, add a hand full of onion and brown. Add the tahini paste and mustard paste with half a glass of water. Leave to cook for about 5 the time for the water to dry and you can no longer smell the mustard on it own or taste the bitterness of the tahini.

For the parsnip:

Peel, cut and fry like regular potatoes chips… (simples!)

All is ready to serve.

 The stuffed oinion on its own can be used as a starter. The outer layers can be really sweet.

Enjoy!

Buckwheat salad for 2


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Ingredients:

200grs buckwheat (precooked)

A small bunch of parsley (finely chopped)

 Hand full of dried Mulberries (riced)

Half a red onion (finely chopped)

50grs of crinkled pickles beetroots (cut in Julienne)DSC01795

1 lemon (zest from a half and cut the other half in quart)

Salt and black pepper

4 tbsps. of olive oil

2 eggs (fried sunny side up in 2 tbsps. of oil)

Pinches of poppy seeds

Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil in a bowl.

Mix well and add the beetroots. Beetroot must beDSC01799 added in just before serving as it might colour the rest of the ingredients (knew that, just didn’t remember).

Taste and adjust salt and pepper.

Serve topped with a fried eggs and a pinch of poppy seeds. The lemon quarts will serve as vinaigrette.

Next time, replace the eggs  with flakes of left over salmon, roast chicken, duck or turkey! That’s all for now! 🙂

Buckwheat salad with a runny fried egg

Buckwheat salad with a runny fried egg

The Beans salad


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Pulses salad served with Rice cakes

For this colourful pulses salad we need the following:

½ Chick peas tin – 100grs of green lentil (preferably dry) – or half a tin – 100grs black kidney beans (preferably dry) – or half a tin –  1 small tin sweet corn – Toasted sesame seeds (1 table spoon) – Sundried tomato (5 pieces) – Salt & ground thyme – 2 Table spoons of garlic flavoured olive oil. You will get this if you buy a jar of garlic in Olive oil.

This dish is great for anyone trying to stay way from meaty stuff. It has no dairy or ingredients of animal origin. It is great if you are trying to cleanup your system.

If you are thinking of making this dish, it is best to use dried bean & lentils. This is just because they remain firm after cooking compared to the tinned beans for example. And they maintain their colour, plus it works out cheaper on the quantity purchased. And you just cook the quantity you need for the dish that you are making.

If using dry beans and lentils start by soaking them for 12 hours or more… What? Tasty stuff takes time so get on with it! After soaking rinse them out. Put them to boil in salty water for about 30 minutes minimum. When cooked to your taste. Drain and leave aside.

Open the tin of sweet corn, and half a tin of chick peas, rind them out under running water.

DSC01570Take the sundries tomato slices and cut them as small as the beans be about the size of the beans.

Roast the sesame seeds until slightly brown.

Now all you have to do is mix all the above in a bowl, with a pinch of salt and grounded thyme.

Drizzle a bit of garlic flavoured olive oil. Et voila! It is ready to serve.

This can be served with fresh baguette or rice cakes like mine; as a starter or main meal.

Bon Appétit!

The Random Croissant


We are Saturday today and I was working away in Newcastle (North East UK) this week. I woke up with next to nothing to eat in the house. All I had was a croissant that I failed to eat from my breakfast yesterday… it was such a busy day what can I say?  I proceeded this morning to make said croissant interesting.

 So, I found in the house the following ingredients:DSC01688

-A small carrot; thinly sliced

-Half a red onion; thinly sliced

-2 cloves of garlic; thinly chopped

-A brazil nut; to grate

-Pure olive oil.

 *I stated by butterflying my not so fresh croissant and warming it in the oven until slightly crunchy.

*In a really hot frying pan with a bit of olive oil, fry the onion with thyme, then add in chopped garlic and carrot.  Add in a pinch of salt then stir until the carrot is cooked to your liking.

The Random Breakfast!*Place the crunchy/warm croissant in a serving dish; pour the content on your frying pan on the croissant. Then grate the raw Brazil nut on top of all that.

I didn’t have milk so, fresh grounded black coffee was my hot drink to accompany all that. Voila!

This is my idea of a random fry-up. Hope you’ll try it.

C ya!

 The Nutter