Tag Archives: fish

Shrimpin business

18 Jan

AvocadosaladOr should I say “shrinking. No REAL new year’s resolution. I’m mentioning this because I’ve been reading and hearing a lot about the “I joined the gym, I’m going to lose weight”, ” I’m on a diet, I’m going to lose weight” style of conversations every year. This is just not going to work. In everything, consistency and being serious about your health is key. No crash exercises or diets.

My new year resolutions – 2 things. One is to try my utter best NOT to eat gluten. Unlike most people, I get physically ill when eating wheat, gluten or too much fibre. Its not that I don’t want to eat it, believe me, I’d just stuff my face with it all if I could, but the after effects are so bad that I have vowed to focus and just not give in. The second resolution is not to moan about how bad I feel AFTER I’ve given in. Yes. They’re naughtily tied together.

This means less carbs.. and I REFUSE to buy gluten free products, because I believe these are actually worse for you than eating gluten. Have you seen the expiry dates on those? Most of them are almost a year. You know what they say, the longer it keeps, the worse it is for you. Only fresh and healthy, that is the route.

Luckily I love seafood, and the carnivore lion man does too!! Unfortunately I always have to give him a little piece of toasted bread with some olive oil etc. to make sure that tummy of his is all filled up!!

I love having frozen seafood in the freezer. It never stays in there for too long though. In this case, I just had a pack of cooked shrimp. Many ways to make a yummy salad with those buggers, but in this case I went for a bit of retro shrimp cocktail style salad. Why did we stop making these, they’re awesome, a real classic! This is my take on shrimp cocktail.

Zesty Shrimp Cocktail

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Ingredients

500g frozen shrimp

handful of baby radishes

2-3 gherkins / pickles

1 curly leaf lettuce ( or your favourite lettuce)

1 pack of asparagus

1 tablespoon of butter

juice of half a lemon + 1 tablespoon of lemon juice ( for asparagus)

1 ripe avocado

1 tablespoon of tomato sauce

3 tablespoons of mayonnaise to your preference

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Melt the butter in a frying pan. Add the asparagus to the pan and toss it around in the butter. Flavour with salt and black pepper. Now add the tablespoon of lemon juice. Keep on tossing the asparagus in the pan until cooked but firm ( al dente).

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In the meantime, boil your kettle. Place the shrimp in a colander in your basin and pour over the shrimp.

Finely chop the gherkins/pickles. Mix it in with the mayonnaise, tomato sauce and lemon juice. Flavour with salt and freshly ground pepper.

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Roughly chop the lettuce and slice the radishes. Cut your avocado into squares.

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Arrange the lettuce in your favourite salad bowl.

Now place the asparagus on top of this and sprinkle the radishes over and around. Finally top it with your shrimp mixture and avocado and voila!!

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If you’re like my man, you can enjoy it with a fresh crusty bread or some toast soldiers.

 

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I smell something fishy …

2 Jul

Absolutely!! I am sure most of you have been thinking this, as well as the hubby when he walked into our house, coming home from work. It has been a few busy weeks, including starting to work again, having quite a few guests at our little humble abode, no time or strength to even THINK about photographing my food or writing my blog. We had friends from SA that came to stay and I was spinning in the kitchen!! Of course, no time for anything else.

I made a number of dishes, rich and with love and abundance and many ingredients. So, it was time to go back to basics. I had to create something fresh, light and uber healthy after our guests left…which hereby my friends, I introduce to you the boring,white (and FROZEN, if I might add) budget meal! Much to the hubby’s disgust. For once, he didn’t look quite too excited with his meal 😉 It must have been the King of the world’s food that he had been fed the last week. I don’t blame him. After enjoying his favourite, risotto, many other meat and potato dishes that he probably dreams about at night in his sleep, I present to him, wait for it….. the extremely overrated cod. Plain, pale and boring… very much like the british ;-p

Now, my friends, if you are used to enjoying lovely sole, Kingklip, even yellowtail, this is basically something rubbery that has absolutely NO taste! Yes, I was the devil woman that decided to make cod and feed it to my husband!! There is more…. after whispering words of love and encouragement to these little frozen pieces of white “fillets”, they seemed to open up to me and decided to play along and give me their best 🙂 And, as it turned out, they did! Bravo for the boring cod, putting it’s best “fin” forward!! 🙂 Follow the recipe, and you shall find that  something so utterly boring, turned into a little squeak of delight! Hope you enjoy it 🙂

4 pieces of frozen cod ( if you dont have cod, you can use hake)
olive oil
juice of one fresh lemon
2 handfuls of fresh thyme
1 tin of butter beans
2 cups of frozen peas
1 handful of mint, finely chopped
4 basil leaves, finely chopped
1 handful of feta of haloumi cheese
1 red pepper, finely chopped
handful of cherry tomatoes, halved
3 tablespoons of malt vinegar ( this is a sweet vinegar.You can also use normal vinegar and add 2 teaspoons of sugar to it)
1 teaspoon of chopped garlic
salt and pepper to taste

Take your tin of butter beans, put them in a bowl. Add the garlic, flavour with salt and pepper and mix through. Place foil in a tray and toss your beans onto the foil. Place your fish on the beans. Pour over your lemon juice, drizzle with a little bit of olive oil, 1 tablespoon of malt vinegar and season with salt and pepper. Now, place your thyme on top of the fish and cover with foil. Put in a preheated oven of 180 degrees Celsius and cook for 20 – 25 minutes until the fish flakes.

While the fish is cooking, prepare your veggies. Drizzle a saucepan with a little bit of olive oil and make sure it is nice and hot. Add red pepper to the pan and fry for about 5 minutes. Now add your peas and the remaining malt vinegar.

Now, peas always need a bit of help to enhance their natural flavour and that is when I discovered mint, tomatoes and basil. Add your mint, basil and tomatoes. mix it through so that it can absorb the flavours. Flavour with salt to taste.

Now add two tablespoons of olive oil and mix through and walla!! Serve it all up and enjoy! The flavours are all light and mild, but combined it is very pleasant.

1st Date Pasta

3 Jun

yes, this sounds very funny, I know, but then again, I cant think of a time that I didn’t have a ridicilous title for my posts.I read about a girl today that has dyslexia and everyday she opens the dictionary and chooses a word. So I thought about my word for the past WEEK -Frustration: Frustration is a common emotional response to opposition. Related to anger and disappointment, it arises from the perceived resistance to the fulfillment of individual will. The greater the obstruction, and the greater the will, the more the frustration is likely to be.

Yes, this is me ( typing it all with one hand, which might even increase the frustration),feeling uesless. So you can imagine what it must be like for that man of mine. My mother always said to me, even if you start feeling sorry for yourself, think about everything that is wonderful. I have a lot of these happy-filled bubbles 🙂

So, as I was sitting outside on my deckchair (desperate housewife-style), I looked around at my beautiful flowers, listened to the birds singing, and just the normal sounds that I have become familiar with ( Siren of a ambulance every 5 minutes ;-p)I fell instantly blessed -smelling a scent of a flower that I remember from my first date with my hubby…… the mischievous face of the fierce lion cub entering my mind, which still makes me smile. 🙂

It was a hot day, filled with the scent of flowers and our date was in Stellenbosch, in the courtyard of a beautiful restaurant. I remember when I walked in as he was waiting for me, looking up, thinking what a beautiful man, and what a terrible mistake. There and then I knew I was in love already and he was flying back to another country and my heart will be broken forever,dramaqueen!! The other part of the story was that I already looked at the menu earlier that day and decided I was having the Salmon pasta with cream, feta and roasted tomatoes. Coincidently, the hubby put the same order in for himself, so this is how the scent of a flower brought me to the memory of our first date, more so, a very similar dish that I made and never blogged about. So clearly, you know by now that this recipe is dedicated to my lovely, ever so handsome, mischievous hubby, because I still love him more that words can dare to describe,every day.

1st Date Pasta

2 salmon steaks

2 handfulls of cherry tomatoes

juice of 1 lemon

4 pieces of bacon cut into medium sized pieces

1/2 leek chopped

1 cup frozen peas

1 block of feta cheese

handfull of fresh thyme

1 teaspoon garlic

250ml cream / soya cream

salt/pepper

2 cups of rigatoni/penne pasta

handful of freshly grated parmesan

Place your salmon and cherry tomatoes on a baking tray. Drizzle the tomatoes with olive oil and grind over some black pepper and salt. Put in preheated oven of 200 degrees celcius. Cook the salmon for 15 minutes and roast the tomatoes for 20 minutes. While this is cooking, heat a pan on the stove and add your garlic to the pan and pour in some olive oil. Fry your leek until soft, but stil firm and add your bacon.Fry until the bacon is almost cooked and add your lemon juice,thyme and peas.

Start boiling water for your pasta and remember to put salt in the water. When your salmon is done, rougly break it into pieces and add to your bacon mixture. Now add your cream and feta roughly broken into pieces and simmer for 5 minutes. Taste and season with salt and black pepper. Lastly, add your cherry tomatoes and mix it through gently. When your pasta is done, toss it with your salmon sauce and sprinkle with parmesan, plenty of love and enjoy!