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.

Advertisements
Gallery

Cretan Rusk-4 steps abundance

This gallery contains 8 photos.

  Cretan rusk (Dakos in Greek, or owl due to its shape) is a traditional, Cretan dish. Usually it is a barley rusk on which we add mashed tomato and mashed Cretan “mizithra” cheese, or “feta” cheese. The dish is … Continue reading

Chickpeas with spinach

Don’t waste your money for your dinner…

With only a few, you can prepare a delicious,healthy,tasteful dish for you and your loved ones.

It’s an easy, healthy and cheap recipe. Plus, it’s perfect for kids as it combines pulses with vegetables, rich in carbohydrates, vitamins and fibres.

Directly from Greece… with love. Enjoy!

 

 INGREDIENTS:

For four persons

500 gr chickpeas

600 gr fresh spinach

3 spring onions, chopped

1 red onion, chopped

1 tomato, chopped

½ cup of tomato paste

1 cup of dill

1 lemon, the juice (if you don’t like lemon, use half)

Extra virgin olive oil (EVOO)

Salt, freshly ground pepper

HOW TO:

The previous night, soak the chickpeas into a large bowl full of water and leave them overnight.

The following day, take them out of the bowl and pour them into a casserole.

Cover them with water and boil for 1 hour or until they soften enough.

When ready, drain them and leave aside.

In a deep frying pan or another pot heat the olive oil (app.3 tbsps)

and sauté all the onions together.

Make sure the heat is not too high, we don’t want to burn them.

When they change their color, add the tomato and let it drain for a couple of minutes.

Pour in the tomato paste. Add the fresh dill, the spinach and the chickpeas.

Here, a few Greek recipes claim that the chickpeas should go into the pot only the last 5 minutes.

Well, I don’t agree. I always put them along with the dill and spinach

and I leave them there until the spinach is soften and ready.

This way, the chickpeas “borrow” aroma from all the vegetables.

Five minutes before turning off the heat, add the lemon juice.

That’s it… Enjoy !

EXTRA TIP: You can combine this tasteful dish with spaghetti, too.

Boil the pasta according to the package instructions (we want them al dente).

When your chickpeas are ready to be served,

turn off the heat and pour the spaghetti in the same pot.

Mix all the ingredients well and serve and of course…

Don’t forget to sprinkle with your favorite cheese.

Pasta Salad “Mamma Maria”

Although much of these ingredients come from Greece, this salad, like most of the salads with pasta, comes from the US. It’s an easy, healthy and quick recipe.

Italians prefer their pasta hot but Americans voted for the cold pasta salads from the first day it made its debut in the beginning of  19th century. This salad is perfect for children because it is full of color, something that kids love, it is very easy and quick to be prepared and last but not least, you can prepare this or a similar salad by putting together any ingredient you find in your refrigerator after a party or a rainy day.

INGREDIENTS:

500 gr of pasta penne or swirls or any other short kind

½ cup of sun-dried tomatoes, dive them into warm water for 5 min.

200 gr of Greek “Chaloumi” cheese grilled and chopped

4 sweet red peppers from the jar,into small pieces and 1 cup of fresh parsley,chopped

 

 

 

FOR THE DRESSING:

2 garlic cloves

1 tbsp of mustard

2 tbsp of Balsamic vinegar

1 tbsp of water

½ cup of Extra Virgin Olive Oil (EVOO)

Salt and pepper

* The ingredients I chose are the ones I like but you can prepare this recipe with less or more ingredients according to your taste, wallet, time and…findings in your refrigerator.

HOW TO:

Before you start your salad, you must grill the “Chaloumi” cheese for 5-10 minutes. Turn off and leave aside.

Boil the pasta according to the instructions on the packet (we want them al dente). Drain well and leave aside.

To prepare the dressing you must put the garlic, the mustard, the vinegar, the water and the olive oil in the multi blender and blend them until they become a thick paste.

Put the pasta into a large salad bowl and pour over the dressing. On top, pour the red peppers, the “Chaloumi” cheese, the parsley, salt and pepper and blend well. Cover the salad and put it in the refrigerator for at least one hour.

Serve and watch everyone smile.

The easiest orange jam!!! A special treat for kids

Today, I’m gonna give you not just an easy recipe for home-made jam but my favorite orange jam.

My refrigerator never misses this easy and delicious treat. Especially in winter time, like nowadays, it’s my favorite time to pick Seville oranges from the streets and blend them with orange, lemon and mandarins to prepare a sourish, nature coloured jam wich everyone likes. It is perfect with toasted bread in the morning, with yogurt in the evening, as a layer over a cake, a perfect match for pancakes, even as filling for home-made cookies.

Children are gonna love it, take my word for it, and mother can relax offering to their kids something juicy & healthy.

Here is the original recipe made only with orange. If you want to add the extra fruit, just increase portions equally.

INGREDIENTS:

4 Oranges with the thick skin

Sugar

Water

 

HOW TO:

Wash and peel the orange.

Make sure to keep the 1/3 of the orange skin because we will put it in the jam.

In a pot we put the orange, the skin and enough water to cover them and we boil.

We boil the orange until it is soft enough to prong with a fork. We take it out of the pot and let aside to cool down a bit.

We take our mix out of the pot but we don’t throw the water. In a multi-chopper, we grind the orange with the skin.

Be careful to grind the orange but not the skin.Take them out of the multi-chopper and place them in a pot.

We add an equal amount of sugar (if our mix of fruit and skin is three cups for example, we add three cups of sugar).

We boil the jam in medium heat, blending with a wooden spoon until it becomes a firm, homogenized jam.

Approximately for 15 minutes.

When our jam is ready, we can keep it in glass, sterilized jars for a long period of time provided that we always use a clean spoon. So, never lick your spoon and dive it into the jar…

* HOW TO STERILIZE THE JAR:

Wash the jar with warm water and soap. Place it into the oven into 120° for 15-20 min. Turn off the oven, take the jar out and place it upside down on a clean towel. Leave it there until it’s time to use it. When you fill it with the jam, place it upside down until it cools down completely. Only then, you can place it into the refrigerator.

 EXTRA TIP:

If our pulp is too thick, we can add some water (not too much)

from the water in wich we boiled the orange.

Gallery

Greek Tzatziki sauce

This gallery contains 3 photos.

One way or another, you may have heard the word “Tzatziki” once in your life. Those who have visited Greece, you may have even tasted it. For those who have heard the word but never tasted it and for those who … Continue reading

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…

Mustard Vinaigrette

This is an easy, quick and healthy recipe.

Of all the vinaigrette types, this spicy dressing is my husband’s favorite.

He enjoys it on top of fresh spinach & rocket (arugula) leaves.

 

 

 

Ingredients

1/2 cup white vinegar

1 tablespoon honey

1 tablespoon mustard

1/2 teaspoon ground black pepper

2 teaspoons salt

2 teaspoons minced garlic

1 cup vegetable oil

4 drops hot Tabasco sauce

Directions

In a bowl, whisk together all the ingredients until thoroughly combined. Chill and serve.

I admit that it’s a bit hot for my taste but perfect for my husband. What can I say?

Pear Vinaigrette

This is an easy, healthy, delicious salad dressing.

Usually, I use it on a lettuce, arugula(roka)

with goat cheese (or feta cheese with yoghurt) and nuts .

Yummy!

Ingredients

1 ripe pear peeled, cored, chopped

1/2 cup white wine

1 clove garlic, chopped

2 teaspoons mustard

1/4 cup white balsamic vinegar

1 teaspoon ground black pepper

1/4 teaspoon sea salt (or usual, table salt)

1/2 cup Extra Virgin Olive Oil (EVOO)

Directions

Blend the pear, white wine, garlic, mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined.

Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend.

Blend a few seconds longer until the salad dressing is thick and creamy.

Wasn’t it quick and easy? Enjoy !