Sesame Salmon with mashed peas

Easter may be a memory but spring has already paid us a visit reminding us that the summer is at the door!

This could only mean one thing… I have to get ready for my bathing suit. I hope it still fits me…

Somewhere between panick attacks and “Stoicism” I found an old magazine with low-fat recipes.

However today’s recipe is ideal not only for a diet but for our-I hate fish and everything that smells like it-kids.

It’s a fact that most children hate fish, its smell and its fish bone. That’s why a clever parent must wisely “camouflage” it.

Here you could use a salmon fillet which has only a bone in the middle and hide it into lots of sesame seeds.

If you avoid to buy the ready tin can of mashed peas and go for the real thing, you will have an easy and healthy recipe

and a very nutritious dish because it combines fish and peas. Enjoy…

SESAME SALMON with MASHED PEAS

INGREDIENTS

For 6 persons

 6 salmon fillets (200 gr each)

1 cup of Extra Virgin Olive Oil

3 tbsp of lemon juice

1 tbsp of sweet paprika powder

200 gr. of sesame seeds

FOR THE MASHED PEAS

600 gr of frozen peas

2 tbsp of butter

1 wine glass of fresh milk

2 tbsp of fresh basil leaves, chopped (optional but recommended)

Salt and pepper

 HOW TO:

Marinate the salmon into a bowl with the olive oil and the lemon juice.

Season with paprika and a pinch of salt.

Leave it in the refrigerator for about 1 hour .

Prepare the peas by boiling them into salted water for 15 minutes.

Drain them and mash them very well with the mixer, until they become like paste.

In a pot, melt the butter. Throw in the mashed peas and stir well. Slowly, pour in the milk.

Not too much milk because we don’t want it to be like soup.

Sprinkle with the basil leaves and season according to taste.

Grill the salmon fillets. When ready, take them out of the oven.

Sprinkle a layer of sesame into a dish. Place each fillet on both sides.

Place them into an oiled baking pan and continue to grill the fillets both sides

until the sesame takes a golden color.

 When ready, serve in a dish along with the mashed peas.

It’s a very nutritious meal, ideal for your children.

And remember: when the fish doesn’t look like one, your kid loves it.

Gallery

Greek Kalamari,the cheesy version

This gallery contains 12 photos.

INGREDIENTS: 4 big squids Greek “Feta” cheese, 4 pieces cut in matchsticks Greek “Kefalotyri” cheese, ½ cup, grated 1 red, sweet pepper, cut in matchsticks 1 tomato, cut in cubes FOR THE SAUCE: 3 tbsp of Extra Virgin Olive Oil … Continue reading

Greek Kalamari, stuffed

Lent is the Christian observance of the liturgical year from Ash Wednesday to Holy Thursday.

The traditional purpose of Lent is the penitential preparation of the believer—through prayer, penance, repentance, almsgiving and self-denial. Its institutional purpose is heightened in the annual commemoration of Holy Week, marking the Death and Resurrection of Jesus, which recalls the events of the Passion of Christ on Good Friday, which then culminates in the celebration on Easter Sunday of the Resurrection of Jesus Christ.

During Lent, many of the faithful commit to fasting or giving up certain types of luxury as a form of penitence, such as dairy products, meat and every food that has blood.”

So, they usually confine only in pulses, pasta and seafood, like KALAMARI.

GREEK KALAMARI, STUFFED 

INGREDIENTS:

 1½ kg squid (kalamari)medium or small size

1 (or 2 according to taste) onion

120 gr risotto rice

50 ml white wine (eg Greek Retsina wine)

2 tbsp fresh parsley, chopped

60 ml Greek Extra Virgin Olive Oil (EVOO)

Freshly ground pepper and salt to taste

 

THE SAUCE:

1 tablespoon tomato paste diluted in 2 tablespoons water

1 onion grated

50 ml white wine

2 garlic cloves, chopped

a handful of fresh basil

400 ml fresh tomatoes, chopped

1/2 lemon, the juice

60 ml Extra Virgin Olive Oil

a pinch of sugar

Salt & freshly ground pepper

 

HOW TO:

For the sauce:

Take a frying pan, pour in the olive oil and in medium heat saute the onion

until it becomes transparent. Be careful not to burn it.

Then add the garlic and saute for one more minute.

Then distinguish with the wine.

Leave it to evaporate and then add the lemon juice, the tomatoes, the tomato paste, salt, pepper and sugar.

Simmer for another 20 minutes. 5 minutes before the end, add the fresh basil.

 For the squid:

Remove the head with the tentacles from the body. Then take a sharp knife and remove the ink,

the eye and mouth and discard them.

Make sure you empty the body completely and wash it well.

In this point you can rub the tentacles and empty tubes with salt.

This way the outer membrane will be removed completely.

To be honest, I never do it but some people can’t stand the membrane, so it’s up to you.

Chop the tentacles and the onion.

*If you want to avoid all this trouble, just buy the already cleaned kalamari.

Take a frying pan and saute the onion in the olive oil for 3 minutes (until transparent).

Add the tentacles and fry them until all the juices have evaporated.

Then add the rice, the parsley, salt and pepper and cook the mix for about one minute.

Then extinguish with the wine and stir until it is evaporated.

Add one or two tbsp of your previously prepared sauce so it’s not too dry.

Let it slow cook for 5 minutes. 

When ready, with a teaspoon, you stuff the kalamari with your mixture and secure the tube with a toothpick.

Put the stuffed kalamari in an oven dish and spread the sauce over them. If you want you can sprinkle with some more fresh parsley.

Cover the oven dish with a lid or tin foil.

Bake in a pre-heated oven at 160 oC for about one hour or until the kalamari is tender enough. From time to time you should inspect your kalamari to make sure there is enough water. If not, add a little.

 Serve alone or with white rice. Enjoy!

Penne pasta with salmon

You don’t eat fish? Eat pasta!

Penne pasta with salmon – Perfect for kids !

INGREDIENTS:

“Penne” pasta 1 packet

300 gr smoked salmon

200 gr Greek spread cheese “Katiki Domokos

5 spring onions, chopped

½ bouquet of fresh dill, washed and hand-cut

Extra Virgin Olive Oil (EVOO)

Salt & Pepper

* Dear parents, when preparing this recipe for your kids,

   if the aroma overwhelms you and you wish to…keep it to yourself,

   you can add two extra “grown ups” ingredients:

1 tbsp of salmon eggs

1 Vodka shot

 HOW TO:

Follow the packet instructions to boil the pasta (we want it al dente).

Drain but don’t discard the water. We’ll use some of it later.

In a non-stick frying pan, pour 2 tbsp of olive oil and sauté the onions for 3-4 min.

(for the grown ups recipe: here you can extinguish with the Vodka.)

Add the fresh dill.

Pour in the “Katiki” cheese and blend well.

Add the pasta into the pan with 2-3 tbsp of the water in which you boiled the pasta.

Turn the heat off and add the smoked salmon. Turn with the spoon once or twice and serve into the dish. Sprinkle with freshly ground pepper and some fresh dill.

(for the grown ups recipe: add a tbsp of salmon eggs for decoration on top of the penne).

                         

   EXTRA TIP 1:

   Storage some of the water in which you boiled the pasta in your refrigerator.

   If you have leftovers, pour some of  the water into the pan to reheat your pasta.

   This way, your dish will be creamy once again.

                                    EXTRA TIP 2:

                                    Do you want to gain more vitamins from this dish? Instead of the classic, white pasta,

                                    you can use the green, spinach-made spaghetti.

                                       

                        

Potatoes stuffed with Avgotaraho & Orange

I like trying new flavors and combinations, that sometimes I even “see” recipes in my sleep.

So, today I woke up with a new gourmet dish in my mind. I run to my kitchen for a quick experiment.

My darling husband will be the first to try it (as always). I hope he doesn’t divorce me one of these days…

I’m sorry I haven’t any photos yet, but I am so happy with my new recipe and I ‘m giving it you you ASAP.

I hope you like it.

INGREDIENTS

4 potatoes (medium size) boiled with the skin

2 tbsp of Greek whole yoghurt (not light)  

1 spring onion, chopped

1 orange (medium size) juice and zest

2 very thin (almost transparent) slices of Avgotaraho, cut in half

Freshly ground pepper

 

  HOW TO:

 

“Scoop” the potatoe from one side, to leave room for the filling.

Prepare the filling: Mix together the yoghurt, the spring onion, the orange juice and zest.

With a teaspoon, fill each potatoe and gently place half slice of the Avgotaraho. Sprinkle with pepper.

If you like, you can use only half of the orange zest for the filling and sprinkle the rest with the pepper on the top.

Pasta “Striggolore” with Avgotaraho

Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !

 

INGREDIENTS (4 persons)

1 pkg of “striggolore” pasta (500 g)

25 thin Avgotaraho slices (cut almost transparent)

8 tbsp of extra virgin Greek olive oil (EVOO)

1 cup of finely chopped leek

½ lemon, juice

Salt, freshly ground pepper

Fresh parsley for decoration (optional)

HOW TO:

Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).

In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek

for 8-10 min, until smooth. Add salt and pepper.

Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.

Strain the pasta, add the leek and stir.

Add the avgotaraho and mix. Sprinkle the pepper (and be generous).

Serve immediately on warm plates

(place the plates in the oven when the water for the pasta starts to boil).

It is an easy and quick recipe. I really hope you like it.

Avgotaraho Canapes-A 5 min delicacy

Have you ever wanted to prepare the most romantic dinner for you and your sweetheart?

Ok, maybe not something so… extravagant?

Well, if you want to really impress with your food choice, why not prepare a rare delicacy,

an easy and very quick but worthy of a Michelin award, hors d’ oeuvre?

Avgotaraho has a strong, “fishy” taste that doesn’t go with everyone.

However, for those who can handle it, here’s what I would choose to prepare:

AVGOTARAHO CANAPÉS

INGREDIENTS 

4 thin slices of Greek Avgotaraho Messologiou

4 thin baguette slices (may I suggest whole-wheat bread)

5 dried figs, cut in half

1 ½ tablespoons of cream cheese

1 tablespoon of pure honey

1 teaspoon of balsamic vinegar

Chive (small onion) for decoration (optional)

PREPARATION

Spread the cream cheese on the bread slices and top with fig half along with two avgotaraho slices.

Mix the honey with the balsamic vinegar and drizzle. Decorate with the chive.

!!! Be frugal with your ingredients. Don’t overload your bread slice. Hope you ‘ll like it.

Avgotaraho Messologiou The”Greek Caviar”

 

BOTARGO“, or “BOTTARGA“, or “BOUTARGUE“, or “AVGOTARAHO

Mediterranean delicacy.

Right out of the Messologi Lagoons, Avgotaraho is a world-wide known product.

It is one of the five fishing products that became PDO in Europe.

Connoisseurs call it “Lagoon’s gold” for its color but mostly for its market value.

 

 

 

Avgotaraho comes from the feminine flathead grey mullet “bafa”

in spawning season, that is late August-early September.

 

It is considered to be the “Greek Caviar”.

It was Lord Byron who made it famous in Europe, around 1824.

Science: “Medicine” for the heart

A Greek scientific research showed that this Mediterranean product is valuable for our health. Its inflammatory and antithrombotic effect forms a shield against cardiovascular diseases. It is an exceptional food product, full of proteins, amino acids, omega 3 fatty acids, vitamins A,B,C,E as well as iron and calcium.

Alimentary value:

15 gr. (1 slice) = 35 calories

How it is made:

In Greece, avgotaraho is produced primarily from the flathead mullet

caught in Greek lagoons, mainly from the Messologi area.

The whole mature ovaries are removed from the fish, washed with water,

salted with natural sea salt, dried under the sun, and sealed in melted beeswax.

BOTTARGA POWDER

Dehydrated, grated Bottarga. Natural product without preservatives,

with nutritional value and a pleasant long-lasting aftertaste.

Grey Mullet Roe Bottarga POWDER is produced exclusively from Grey Mullet Roe,

recognized as the best raw material for Avgotaraho production.

HOW TO USE:

Use it as “salt & pepper” (just a pinch) before serving: it will enhance the aroma

of boiled and grilled fish and make them a dish worthy of Michelin stars.

*Please follow my blog for some gourmet, Avgotaraho, easy & healthy recipes

that will leave your guests with open mouth…

Tiger prawns in “kadaifi” pastry

How the Greek traditional cuisine meets “Nouvelle Cuisine”.

Try this recipe. It’ s easy, quick, kid-friendly because of the skewer and simply… yummy !

INGREDIENTS:

10 tiger prawns peeled and deveined

Small packet of kadaifi pastry

1 egg, beaten to make egg wash

1 lt vegetable oil for frying

For the marinade:

2 chillies, diced

1 Lemon grass(or lemon), left whole for easy removal

1 garlic clove

Coriander leaves, chopped                    

1 lemon, juice and zest

100 ml sesame oil (or vegetable oil)

1 tbsp dried ginger

FOR THE DIP:

400 ml Greek yoghurt

1 tbsp finely diced ginger

1 lime, juice and zest

Fresh parsley, chopped

HOW TO:

1. Soak the prawns in the marinade for at least one hour.

2. Place each prawn on a skewer, dip in egg wash and roll in kadaifi pastry (approx 10cm x 3 cm strip).

3. In a small pan, deep fry until golden with enough oil to cover the prawn but not the stick.

4. Mix together all the ingredients for the dip and serve alongside the prawns in a platter.