Food blogger, cat lover, chocolate obsessed
Baked Salmon with cherry tomatoes on a fennel bed aside with Swiss chard and fresh dill potatoes:
Oven Baked salmon with Kale and Swiss Chard:
3. Curry potatoes and shrimp stew:
4. Curry potato shrimp salad:
I guess you had quite enough salmon and shrimp for one post 😉
Did I ever tell you how much I love curry ?!? If not maybe you will find out today.
My inspiration for today’s lunch was Chatelaine magazine with their warm curried potatoes salad. But being Sunday I was thinking to add some shrimps to make lunch a little bit more sophisticated …
Ingredients – for the curried potato salad
Peel all potatoes, then cut into 1/2 – 1-inch chunks. Start to work with the white ones. Place a large skillet over a medium heat and add 3-4 tbsp of olive oil. Add the white potatoes, give them a stir and let them cook for about 5 minutes stirring occasionally. Add the sweet potatoes. Season with salt and pepper and curry powder and add a bit of olive oil and water if needed. Bring to a boil, covered, over medium heat for approx 7 more minute, then boil gently for 5 min. Mean while chop the fresh parsley or cilantro and the green onions. Uncover and continue cooking gently for 5 more min. I really hope I got the time right. Anyway you should try it from time to time with a fork and cook them until you considered they have the consistency you like. I wanted them this time a little bit tender and not to crush when stirring them. At the very end add the parsley and green onions.
Ingredients – for the curried shrimps
If you put the frozen shrimp in a large bowl with cold water they will defrost very quick ( approx 20 min.) After that remove the ends ( tails) but you can also keep them and eat the shrimp as a finger food, but my family doesn’t like it that way. Season them with salt, pepper, paprika and curry powder and let them like that in the fridge for about 15 minutes.
Heat a large skillet and place she shrimps one by one. Cook them for about 3 minutes on each side or until we can see they start to change the color. Serve them with the curried potatoes and a mixed salad. What I can tell you more? It was such an indulgence but I am going to let the picture talk …
Bon Appetite !!!
When I asked my family yesterday what they would like to eat for Sunday was an unanimous vote for sushi, homemade sushi !!!
Of course, I promised them for a few weeks now, that one day I am going to make them homemade sushi but even though I bought all that I needed, I was kind of afraid to do it.
Well today I said let’s do it !!!
Ingredients for about 40 pieces:
I am going to let the picture explain you how I did it, especially because Cristina was taking the pictures and it was a very big help !!!
I always liked to have pickled ginger …but when I wanted to buy it I read the info on the jar and I gave up … I did not get why for a pickled ginger you need so many weird ingredients ?!? So I used some pickled chili instead ….
Bon Appetite !!!
PS. It was a success after all 🙂
Sunday lunch … family together … feeling so good and enjoying a delicious meal …
Ingredients (4-6 servings )
8 small pieces of pink salmon ( skinless, boneless )
2 bunches of fresh asparagus
8 medium white potatoes
3 tbsp of pure honey
salt , pepper and vegeta ( dried food seasoning ) – optional
Let’s start :
Peel, wash and cut in 1/2 inch size cubes the potatoes.
Bring a pot with water to a boil, seasoning with salt and add the potatoes. Boil them covered for about 15-20 minutes or until a fork goes easily in. Drain the water and put them back on the stove on low heat. Add 2-3 tbsp of olive oil 1 tsp of vegeta and fresh dill chopped. Keep them warm.
Wash and drain on paper towel the salmon pieces. Place them on a tray. Season them with salt, pepper and drizzle lemon juice and olive oil. Bake the salmon for about 10 minutes. Whisk together honey and lemon juice. Remove the salmon from the oven and glaze the pieces with the honey mixture, set the oven on broil and bake them for 10 more minutes or until a nice brown color set up on the top but be careful not to overcooked it .
Cut out the 1-1.5 inches of the asparagus ends and then cut them in pieces. place the asparagus on a tray and seasoning with salt and pepper. Drizzle with lemon juice and olive oil and bake it for about 10-15 minutes until done but crispy.
Bon Appetite !