A quick and easy dinner – Salmon, mango & avocado salad

IMG_0706Sometimes there are just too many things to do. Too much work, too many errands, too many projects. That’s when imagination is key, because despite being busy, I still want to eat well. And I still want it to be good. I am always amazed at the last-minute, 15 minutes or less dinners I come up with. When friends or colleagues say that they’re just too busy to cook, I have to scratch my head. Build up a repertoire of easy go-to recipes and from time to time, improvise. You’ll be surprised at what you come up with! The weather isn’t quite what it usually is at this time of year, however I really crave fresh fruits and veggies. Although these are not local, avocado, mango with tomato and basil really work well together and as a side to salmon, well it’s just really delicious!

RECIPE

120 gr. salmon filet,

1/2 avocado, thinly sliced

1/2 mango, peeled and thinly sliced

5-6 cherry tomatoes, cut in halves

Thinly sliced red onion

Basil, cilantro and mint, minced

1 green onion, thinly sliced, for garnishing

1/2 lime

Mexican chili

1 teaspoon sesame oil

Salt & pepper to taste

INSTRUCTIONS

Heat skillet on medium and add sesame oil to coat. Salt salmon fillet and place skin side up and cook until browned (3-4 minutes). Turn on other and cook a further 2-3 minutes or until salmon is cooked but just pink in center. Remove from heat. In a serving bowl, add avocado, mango, tomatoes and herbs. Season with salt, pepper and mexican chili. Toss to mix and top with salmon. Garnish with green onion slices and a squeeze of lime juice. Serves 1. Bon appétit!

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Quick comfort food – Spanish Tortilla

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If nothing else, I always have eggs in the fridge, garlic, onions and potatoes in the pantry. So when I’m having a hectic day or week with no time to go to the market or to cook and am just too tired to have any kind of imagination, but I still want to eat well (i.e. not take away or frozen dinners) a tortilla is one of my go to’s. In less than 15 minutes, I’ve got a delicious omelet and to boot my hunger & palate are satisfied!

RECIPE

2-3 eggs, beaten

1 small potato, thinly sliced

1 small shallot or 1/2 of a small onion, thinly sliced

2 cloves garlic, minced

Olive oil

Salt & pepper to taste

INSTRUCTIONS

Heat enough olive oil to sauté potatoes in a skillet. Add potatoes and cook, occasionally stirring until browned. Add garlic and onion and continue cooking until onion becomes glassy, season with salt and pepper. Beat eggs in a mixing bowl and season with salt. Add potato mixture just to blend and return to well oiled skillet and lower heat to medium-low. Carefully lift sides with a silicon spatula and lift pan so that runny eggs go underneath. Continue doing so until top of omelet has no more runny egg. Cover and allow to set for 3-4 minutes. Carefully slide omelet on a plate and invert back into skillet to cook other side. Cover and cook for a further 5 minutes.  Plate omelet and allow to cool before serving. Serves 1, enjoy!

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Easy weekday meals, A beautiful asparagus tart

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Like everyone else out there, even though I love to cook and eat well, weekdays can be a challenge. By the time I’m getting supper ready, it’s 7 or later. So needless to say, I don’t really want to spend 3 hours cooking up a meal. It needs to be quick, nutritious and especially, delicious! Omelets, quiches, one pot dishes that you can leave to simmer on the stove top, all great alternatives! And seeing as my time is counted, I thought I’d concentrate the next few posts on quick and simple meal ideas. As you guessed, first up, the tart or quiche. Great recipe to add what you’ve got on hand, a bit of ham or a bit of bacon, potatoes, leeks, that last bit of cheese…. You get the idea! Roll out some dough, whip up those eggs with a bit of cream, add your bits and bobs, stick it the oven! And I know what you’re going to say, the dough itself is too much. Well, make a batch, stick it in the fridge or freezer, take it out when you need it, job done!

Recipe

Dough

1 1/4 cups unbleached all-purpose flour

5 tablespoons butter

3-4 tablespoons cold water

Dash of salt

Filling

5 eggs

1 cup grated cheese, for this recipe I used Emmenthal

1 small bunch asparagus

1/4 cup cream

Salt & pepper to tasteIMG_0513

Instructions

Preheat oven to 350°. Cut butter into salted flour. When butter is in small nuggets, form well in center and add water. Blend with wooden spoon, being careful not to overblend. Add water if necessary. When dough forms a rough shaggy dough, blend using hands, once again being careful not to overblend. You want the dough to have patches of butter, this is what makes the dough flaky. Form into a flattened ball, cover and refrigerate for 30 minutes. Meanwhile, whisk eggs with cream and seasonings. Add grated cheese and mix well.

Roll out dough into a rectangle (or oval or round depending on dish) and place in dish, add egg filling, then place asparagus. Cook in oven for 30-45 minutes or until browned and cooked through. Makes 4 servings, that keep refrigerate for up to 4 days, or frozen up to 2 months. Enjoy!

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