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It doesn’t happen often when I invent a bright new recipe … but this time I have to say I was quite proud of myself.

This is a new take on grilled salmon … hope you like it …

Grilled Salmon on a bed of tagliatelle and spinach

grilled salmon by Asia Jo

grilled salmon by Asia Jo

Serves 2

You will need:

For the salmon:

2 salmon filets (no skin)

salt & pepper

1 tbsp olive oil

1 tsp soy sauce

brown rice vinegar

raspberry vinegar

a quick squeeze of fresh lemon

For the tagliatelle:

200 g dry tagliatlle

olive oil

sea salt & freshly ground pepper

For the spinach:

1 bag of spinach

1 tbsp olive oil

1 small onion, chopped

1 garlic clove, chopped

1 small handful of roasted pine nuts

1 small handful of raisins

sea salt & freshly ground pepper

Directions:

Mix the soy sauce, olive oil, a bit of lemon juice, a few drops of rice vinegar and a few drops of raspberry vinegar; season it all with salt and pepper. Marinade the fish in this mixture for approx. 1 hour or longer.

Get your grill pan hot and grill the salmon for 3 minutes on each side or longer but you want the fish slightly pink inside.

In the mean time cook your pasta in plenty of salted boiling water and according to the packaging instructions, usually it takes up to 5 minutes. Drain the pasta, add 1 teaspoon of olive oil and season generously with freshly ground pepper.

While the pasta is cooking, heat 1 tbsp of olive oil and gently fry the onion and garlic for 2-3 minutes. Add the spinach gradually and cook it for a few minutes but make sure the leaves are still tender and not overcooked. Towards the end add the raisins and mix into the spinach. Turn off the heat and finally add the pine nuts.

Warm up your plates in the oven or in the microwave. Divide the tagliatelle between the two plates, put a portion of spinach over the pasta and finish with the fish on top. Squeeze a bit of lemon juice all over the dish and garnish with herbs (flat parsley, celery greens, thyme).

Enjoy it!

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

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I love Italian cuisine, its simplicity and beauty. The Taste of Italy is one of my favourite Italian cookbooks. I tried out many recipes featured in that book and each time it has been a great success. Today, I have got something absolutely mouthwatering for you! It is easy to prepare and it’s a delicious evening dish that goes very well with a simple salad and a glass of chilled white wine. Spinach, ricotta, mozzarella and Parma ham – an amazing winning combination.

Spinach-Stuffed Cannelloni

Serves 4

stuffed cannelloni

by Asia(Jo)

You will need:

12 dry cannelloni

225 g baby spinach

1 garlic clove, finely chopped

3 slices Parma ham, chopped (omit for a vegetarian option)

125 g Mozzarella cheese, cut into small cubes

200 g Ricotta cheese

1 handful of grated Parmesan cheese

250 ml white sauce (béchamel)

25 g butter or 1 tablespoon olive oil

1 pinch nutmeg

salt and pepper

3 tablespoons grated Parmesan cheese

small basil leaves to decorate

The basic white sauce recipe:

25 g butter, 25 g plain flour, 250 ml milk, pinch of freshly grated nutmeg, salt and pepper

Melt the butter over a medium heat. Whisk in the  flour. Pour in the milk, whisking constantly until it starts to boil. Season. Lower the heat. Simmer gently for 20 minutes stirring occasionally. Remove from the heat. Check the seasoning add the nutmeg.

Preparation:

Prepare the white sauce.

Preheat the oven to 200 ℃.

Heat the butter or olive oil in a frying pan, add the garlic and ham and fry briefly. Add the spinach and gently cook for aprox. 4 minutes util nice and soft. Remove from the heat and add the Mozzarella, Ricotta and the handful of Parmesan. Season with salt and pepper, add the nutmeg.

Fill each of the cannelloni with the above stuffing.

Lightly grease an ovenproof dish. Pour over some of the white sauce. Lay the cannelloni on top of the white sauce. Pour over the remaining (bigger half) of the white sauce. Sprinkle over with 3 tablespoons of Parmesan cheese and cook in the oven for 15-20 minutes. The topping should be lightly golden when cooked. Decorate the dish with a few basil leaves. Serve hot.

It is a really tasty dish – I know you will love it :)

spinach stuffed cannelloni

by Asia(Jo)

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I’m not a big fan of sardines but this recipe is really nice and easy to follow. I made it last Friday and absolutely enjoyed the softness of fresh sardines and the delicious stuffing of anchovies, capers and spinach. The dish works well as a starter or as a main course, served with homemade potato chips and peppers slowly cooked with tomatoes. It is also a very good recipe for a dinner party; prepare it in advance and impress your guests with a plate full of fabulous flavours and colours.

The only thing you have to make sure, is to ask your fishmonger to take out the main fishbone from each sardine you are getting, unless you don’t mind doing it yourself but then be careful not to tear off too much flesh.

Remember, sardines are rich in heart healthy omega 3, very inexpensive and they are perfect for frying, grilling and roasting.

Enjoy this richly flavoured meal!

Stuffed Sardines

Serves 4                                                                                                                          

You will need:

12 sardines, washed, emptied and boned from the centre

1 egg

100 g spinach, cut into stripes

2 teaspoons capers

4 anchovy fillets in oil

1 tablespoon parsley, chopped

50 g breadcrumbs

1 tablespoon onion, chooped

2 tablespoons olive oil

salt & pepper

fish mix (dry herbs)

wooded toothpicks (optional)

Preparation:

Chop together the anchovies and the capers. Stir in the breadcrumbs and a little salt and pepper. Mix the spinach with the egg, onion and parsley; add to the above mixture. Stir well to mix all the ingredients throughly. Season lightly the fish with salt and pepper and fish mix (dry herbs). Fill each of the sardines with the stuffing, secure with toothpicks and place them in an ovenproof dish. Pour over the oilve oil and cook for aprox. 15 – 20 minutes. Serve hot with a glass of fresh, fruity, light withe wine.

(Recipe source: The Taste of Italy by Lebain & Paireault, 1989)

by Asia(Jo)


by Asia(Jo)

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