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.

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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.

POTATO PIE RECIPE just for kids

What do kids love?

Pies !!

  Here is my favorite potato pie. Prepare it on a Sunday evening. Monday morning will be ready for school…

INGREDIENTS:

1 package of “filo” pastry (we’ll use just one)

2 kg of potatoes

1 cup of extra virgin olive oil

1 leek

1 cup of flour

salt and freshly ground pepper

2 tbsp fresh parsley chopped

 

 

HOW TO:

Peel and cut the potatoes into thin slices.

Cut the leek into small pieces.

Mix together the potatoes, the leek, the flour and ¾ of the cup with olive oil.

Add the parsley and season according to your taste.

Sprinkle the bottom of a frying pan with some olive oil so that the “filo” doesn’t stick.

Lay down the “filo” pastry. Manage with your fingers to fill the entire pan.

Pour the mix on it. Preheat the oven in 180C and bake for about 1 hour, until it has a nice, golden color.

If yours take longer to bake, don’t worry. Some potatoes need more time than others.

When ready, cut into small pieces. It is eaten hot but I think that cold will be firm enough for your kid to hold it with a napkin, the next day, at school.