Thai inspired Pomelo Salad with Zesty Spicy Sardines

I cannot remember a time when I wasn’t flexible. Not in the sense of touching my toes, but in my ability to pack my life into suitcases and trust the unknown. My parents moved us from country to country as easily as some people change seasons.

Shrimp Salmon and Saffron Fregola

With temperatures of -15 degrees C the only thing I have on my mind – the tiny part that is still left unfrozen – is warmth. If you remember the story of Nature Boy and Flirty Flannel Girl you will know I am once again featuring my hottest attire this season! 

Zucchini Noodles with Garlic Shrimps, and Olive Caper Slow Roasted Tomato Sauce and Feta Cheese

Are you on a diet currently? If you are then I just want you to know you are totally untrendy. Diets were a thing of the yesteryears. We are now in the era of “Wellness” and it has an entire league of “Wellness gurus” and worshippers as followers.

Prawn Ginger Garlic Tacos

Quick dinners are my life saviour at the moment. We’ve been busily chugging along ever since school started. The ease of summer break when the days were relaxed and calm have gone. Instead it’s work, photo shoots crammed in between guitar lessons, swim practice, homework and school projects. During the week I slip into the role of a single mum as Tom’s current project has him in Amsterdam from Monday to Friday. Weekdays are packed, mostly with fun and laughter but there are tantrums and the stubbornness of a pre-teen that need to be fended. So sometimes I cannot wait till Friday comes around when I can hand over the baton of responsibility to Tom.

Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh

The aromas of burning charcoal, a mélange of spices and the trail of sizzling meat hanging in the air are, for me, the telltale signs of seasons turning and summer is just around the corner. Each year, as Spring days begin to warm up, I impatiently await the piquant fragrance to fill the neighborhood. I am not alone, I soon realize, as the neighboring gardens become a hive of industrious activity. The barbecues are brought out of hibernation and rubbed clean for another season filled with succulent marinated meats, sausages and vegetables.

At this time of the year however, when the summer warmth dwindles into a crisp, cool Autumn morning and the days begin to get shorter I see those barbecues, which dutifully and laboriously entertained us throughout a summer of friends, family and relaxing evenings, being packed and banished at the back of the shed.

Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

 

How did this happen? And how come it happened so soon? And am I really ready? Do I have a choice?
These were just a few of the many questions I silently turned in my head, thoughts whirling around causing a commotion. I knew however, that the time had come to let go of his hand a little more. We were entering a new phase: the Junior High School Phase.

Cooking School: Bouillabaisse with a Red Pepper Rouille

I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A touch and go world in need of more information in 140 characters. Our lives are ruled by news tickers, coffee-on-the-go and internet shopping. Apps organize our day, keep us “in touch” and connected, while we are constantly on the move
Anything that will make us faster, better and achieve more - in what seems to be less time than we had before. 

Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs

Here we are - on the other side and well into the second week of a brand new year. January - is a month that gives me very mixed feelings. It’s a month that fills me up with contradictory thoughts and emotions. A month I very much look forward to in December but once here I cannot wait till it moves on.  

Mussels in a Creamy Garlic Sauce

  
My father was often away. Traveling the globe to different locations, sometimes far off and exotic other times close to home and familiar, it was a normal way of life for my parents. Before we actually became school going kids, my mother would jet set with him spending a few weeks, maybe a few months depending on how she liked the place my dad was in.       

The Norwegian Kitchen, Smoking Salmon and a Potato Beet and Cherry Salad

  

Majestic landscapes and climatic contrasts not only offer a breathtaking experience for visitors to the country, but they are also the quintessence of the ingredients from which the culinary traditions of Norway are derived from. With a long and diverse coastline, Norway provides ample waters for wild and farm-raised fish, while the slow ripening process of fruit and vegetables during the mild but sun filled Nordic summer provides berries, pears, apples and other fruit and vegetables with a delicious and extraordinary flavor and aroma. Sheep, cows and livestock grazing on the rich, succulent pastures acquire a distinctive robust flavor.

The recipe I present here is not a traditional Norwegian recipe. It is however inspired by my travels through the country, by Norway’s magnificent landscape, by the flavorful produce available and by the wonderful Norwegian people I had the pleasure of meeting and making friends with.

I am delighted to be presenting this recipe over at Juls’ blog Juls’ Kitchen. Juls has a wonderful energy and I met her for the first time at the Food Blogger Connect 2010 this June. It’s hard not to be taken in by her great enthusiasm and contagious laugh. Shortly before the FBC she had contacted me and asked if I would be interested in doing a guest post – the topic was summer vacations and food. We were in the middle of planning our summer vacation to Norway (read part one and part two) and I was going to see my all time favorite Norwegian 80s band a-ha in July (again!) and as it seems to be turning into the Year of Norway for me I was fairly clear on what I would be guest posting about.

Come join me over at Juls’ place as I share the quintessence of the Norwegian kitchen, smoke some salmon at home and make a salad inspired by my incredible journey to Norway. 

Hope you all have a great weekend. Relax and spend time with the family. Next week we’ll be getting back into some recipes for your sweet tooth. Make sure you come over and take a peek.

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All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Kids’ Favorites: Cornflakes Coated Fish Fingers with Roasted Root Veggie Chips

“We’re moving!” – Soeren and the move

One of the things I often get asked when people hear that we are moving away from Germany is “What about Soeren? How did he react to the news?”

Even my blog family, friends and readers have sent me emails or left comments asking me about this. When you have kids it’s definitely not an easy topic to tackle. So, how did we tackle it?

HHDD: Satay Roundup!

 

It's the great Hay Hay Donna Day roundup!! This time we are having all sorts of firsts for this event. Two winners, two blogs, two different Donna Hay creations and two languages.

I shared the honor with another lovely blogger, Tartasacher of Mil Postres and together we came up with two Donna Hay creations for you to select from. Tartasacher selected a delicious sugar grilled fruit and cinnamon yogurt, while I went for chicken satay skewers.

Over here at the satay side of HHDD we had a lovely cozy gathering with a mixture of seafood, poultry and meat. Lovely ideas and great flavor combinations.

So without much fuss let me take you all over to the HHDD - Satay roundup! The picture gallery for the Satay roundup displays all the photos with mouthwatering details.

1. ecurry: Shrimp Satay with Almond Satay Sauce
2. La cocina de Zaira: Chicken Satay whit green peppers and cherry tomatoes
3. 80 Breakfasts: Chicken Satay Skewers
4. Fruit Art: Chicken Satay
5. Bron Marshall: Prawn Satays with Peanut Sauce
6. Home Gourmets: Turkey Mushroom Satay Skewers
7. What's For Lunch, Honey?: Coconut Cashew Chicken Satay Skewers

That was it! Now it's time for all the participants to vote for their one favorite entry. Check out the roundup for the sweet Donna Hay entries over at Mil Postres, who will be posting the roundup a little later, then select your one favorite creation. Once you have decided, please send in your votes to Bron over at bron.marshall[AT]gmail[DOT]com.

The winner will be announced on February 19th. All the best!

I'll be back tomorrow with a delicious healthy family dinner. Stay tuned for that and in the meantime have a great weekend!

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All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Asian Style Tilapia

The fact that I have started working full time out of home does not mean we have to make do with bread and water for dinner. Surprisingly the new routine is very relaxed and I am finding myself more balanced than I was before. It's probably also the fact that I have a few fantastic colleagues, whose gentle, easy going and soft spoken ways keeps me relaxed throughout the day and even demanding tasks are completed with ease. Previously I always had a awful feeling that I was working against time, which seemed to be ticking faster. Right now it's like time is my best friend and I have organized myself well enough to get a lot more done.

This also means that I am relaxed enough to make nice warm dinners on weeknights.

Believe me that was something that really had me brooding for days. I cannot imagine not being able to cook as often as I used to. It's my creative oasis. Putting on some light music, popping open a bottle of Prosecco and getting into my apron eases out the kinks the day might have left behind. Mixing, stirring, chopping and sizzling energizes me.

Nonetheless the dishes have to be quick and easy. Fish is perfect for this purpose and the Asian cooking method not only guarantees rapid meals but also one that is full of flavor.

Tilapia is currently the trendy fish in my kitchen. I know there are many arguments about this fish. The gourmands amongst you will turn up your noses and the practical ones will see why I really like this type of fish. It's easy to work with, it's not fishy and it's mild in taste, making it very versatile when combining with different ingredients or spices. It's wonderful when you want to use a flavorful sauce or seasoning that the fish does not compete with you.

For this particular dish I used simple, fresh ingredients and flavored it with typical Asian aromas. Spectacular!

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The Monthly Mingle is out on the red carpet this month. I am taking you into the colorful world of Bollywood. This time one glamorous superstar dish will walk away with a copy of the fantastic Bollywood Cookbook

You'll find all the details here.

Deadline: 5 May 2008

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Ingredients
Printable version of recipe here.

600g tilapia filets, cut into larger cubes
1 bunch spring onions, cut in approx. 3 cm long pieces
1 red bell pepper, cut in thin strips
50g cashew nuts, roasted and ground
1-2 red chilies, de-seeded and finely chopped
2 garlic cloves, finely chopped
6 tablespoons soy sauce
3 tablespoons sugar
50 ml peanut oil

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Method

In a small bowl mix together the soy sauce and sugar until it dissolves. Set aside.

Pour the peanut oil in a wok and allow it to get very hot. Add the fish cubes and quickly fry it from all sides. Using a slotted spoon, take the fish out and place on a plate lined with paper towels to soak in excess oil.

Pour out almost all of the oil from the wok, leaving just enough to sauté the vegetables. Throw in the spring onions and bell peppers, sauté on high heat for 2 minutes. Add the chilies and garlic and pour in the soy sauce-sugar mixture. Simmer for a further 1 minute.

Finally put the fish back into the wok and coat with sauce. Add the cashew nuts and serve immediately.  

Serve with Chinese style vegetarian noodles.

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Verdict

I love these kind of dishes. The ingredients are not complex but fresh, the flavors are not heavy, but light and intense. The tilapia adapts perfectly to the aromas of the bell peppers and onions. It's the type of dish that has us licking the last drop off the plate

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Technorati Tags: tilapia,fish,bell pepper,srping onions,seafood,Asian,cuisine,food,recipe,photography,Nikon D70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

A Quickie: Garlic Shrimp & Eggs on Toasted Bagels

Quick meals, meals in a jiffy, express meals! When out shopping or in the kitchen preparing certain dishes, these are the phrases I keep in my mind. If someone were to look into my kitchen they would probably get a shock when they see the large amounts of food I prepare during most meals. Although we are a little family of three I often cook for double if not triple that number!

Most of my actual cooking is done on the weekend. Then I have time and will prepare bigger and elaborate meals. Throughout the rest of the week however, we normally live off the leftovers. Prepared in different ways, there is always a remanent of something from the weekend. So, if we had rice, pasta or potatoes, I’ll cook double the amounts, freezing the rest. If we had chicken, I’ll buy six chicken breasts instead of just three, grill or broil the three extras – cut up and freeze. Herbs are bought in huge amounts then chopped and frozen in ice-cube trays so that all I need to do is pop a cube into any sauce, soup or dip.

This way during the week, potatoes will be taken out and re-heated in the microwave, a dip made of quark and yogurt with a couple of cubes of herbs is mixed together for a delicious light – and very German – quick meal of “kartoffeln und quark”. The chicken is used in a variety of ways, for example in salads, in rice pilaws or in soups. Pasta too is great as a leftover there are so many varieties of quick and easy sauces, even sometimes from a jar.

What’s more there are so many great convenience food items available in the stores these days that one can prepare meals in under 30 minutes.

Here are a few of my kitchen tips to help reduce your cooking/preparing time to the min.:

• Onions, garlic and ginger are very often used is Asian/Indian meals. To reduce my preparing time I normally make pastes of each of these ingredients. They are then filled in ice-cube trays. Once frozen I place them in freezer bags and label them.
• These are my basic sauces and are made in fairly large amounts. One can make any variation of the sauces. Filled in jars and topped off with olive oil they normally last for a 1-3 months. Pesto can be used with any pasta, Arrabiata tastes great when used to stuff chicken and the aglio is often used as a basis for many dishes.
• Buy in bulk. Veggies like bell peppers, leeks, carrots, beans etc. from the Farmer’s Market can be bought in larger amounts and then frozen. I normally cut up many of my veggies prior to freezing them. Especially for Asian dinners – I 'll cut up the veggies in strips and mix a combo of 3-5 veggie strips in a freezer bags, label them and freeze them. Now nothing comes in the way of a quick fried rice or vegetable noodle dish
• Indian cooking requires a bit of pre-preparation. A trick I learnt from my mum was to prepare the wet or dry masalas in larger portions. Divide in the portions required and then freeze them. Once frozen put them in freezer bags. Don’t forget to label them. These are so perfect and a quick Indian dinner on a weeknight can be prepared so easily!
• If you use a lot of herbs in your kitchen and cooking, here’s a great thing I picked up at the Sheraton Kitchen while training: Use scissors to chop up your mint leaves, basil, coriander and even chillies.
• If you enjoy breads like naan, roti, Lebanese bread or pita. Make a large amount then stack them up, placing a sheet of waxed paper in between each layer, put in a freezer bag and freeze. When required take them out of the freezer and nuke them on low for a few seconds and you could enjoy a quick meal like this one

My meal here was a quick, super express, made-in-10-mins-flat type of meal. Now presuming you have already made these lovely bagels and they were sitting in your freezer waiting to be used in a meal like this one, you’ll have a great dinner made within minutes. A light salad like this pea and lettuce salad is just perfect with it. The shrimps were marinated and frozen in a light garlic sauce, which gave the whole dish a lovely flavour.

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Ingredients



4 bagels - homemade or store-bought
4 - 6 fresh eggs - beaten
200 - 250g shrimps - fresh or frozen.
1-2 cubes of mixed herbs - from the freezer of course
1 teaspoon aglio olio
10 - 12 cherry tomatoes - quartered
Cream cheese
Salt and pepper

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Method



In a pan gently sauté the aglio until fragrant. Add the shrimps and cook for just a minute. Pour in the beaten eggs into the pan, add the herb cubes salt, pepper and the tomatoes. Cook until the eggs are set and to the desired consistency, then break it up with a spatula.

Toast the bagels and spread with cream cheese on each side. Lay out on a plate and spread the shrimp and egg on one side of the bagel. Close withe the other.

Enjoy warm with a light salad.

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Verdict



This is a fantastic and very versatile dish. You can just about substitute any ingredient with the shrimp and use and herbs to flavor it differently each time. Very cool is that this you can serve for a quick breakfast, lunch or dinner.

For sweet Shaheen, I would like to send this to her Express Cooking event.

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Technorati Tags: quick meals, express dish, quick cooking tips, bagel, bread, eggs, shrimp, breakfast, food, recipe, photography, nikon d70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First

Light - Honey Teriyaki Salmon with Mange-Tout

The thing I love about living in Europe is not that it's tres chic, as my friends keep telling me, but moreover I love the four seasons. Each of them have that special something.

I have come to enjoy Winter. This was not always so. Now I find there is something completely refreshing about going out, dressed all snug and warm, into the cold, crisp air the streets and rooftops are covered in fresh snow. As I walk down the street I hear the hard snow crack beneath my feet. Blowing out warm air from our mouths, and watching the vapor lift away, we rush with our sledges to the hill top. Then coming home where it's warm and comforting my skin literally tingles - that is so invigorating.

I can hardly wait for Spring each year. The trees and flowers burst into a colorful bloom and the air is perfumed with the scents of cherry blossoms and lilacs. The horizon is a yellow sea of canola fields with splotches of lush green.

Summer, I will always love. As the temperatures rise, I can hardly wait to enjoy the warm sultry evenings on the terrace with a glass of chilled Prosecco. Looking into the clear dark sky, the stars glimmer like diamonds on black velvet. Picnics by the lake, afternoons at the pool and barbecues in the yard. Summer I love you!

Autumn has taken a special place in my heart. As the scenery changes from lush greens to deep and rich, oranges, yellows and browns we wrap ourselves in warm sweaters and enjoy long walks in the woods, collecting leaves, chestnuts and acorns. Back at school my favorite poem was the wonderful ode "To Autumn" by John Keats.

Seasons of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun,
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the mossed cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.

This first part was so amazing. Sitting in my classroom in Doha with the desert heat blistering against the windows I shut my eyes and imagined the very scene I live here in Germany every autumn.

What I enjoy the most though is the food each season has to offer. Here in Weimar our Farmer's Market is open all throughout the year, offering fresh fruit and vegetables typical for the respective season. So, I have the opportunity to buy produce common for the particular season and be as creative with it as my imagination allows me to be. I love that. Something I never took notice of living in Qatar. There we had everything all year round as most of the stuff was flown in! We took many things for granted there and did not realize how to savor the specialties of the seasons.

Now I am enjoying luscious raspberries and strawberries, beautiful asparagus, crunchy snow peas and beans and juicy watermelons. The fact that Spring/Summer meals are quick and light is an added bonus.

Like this elegant meal we recently enjoyed. Salmon filet marinated in a teriyaki honey sauce and then roasted in the oven. The mange-tout or snow peas are served cold like a salad and adds an incredible accent to the salmon. Took minutes to make and allows you to enjoy the stars and prosecco a bit more ;-)

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Music To My Ears


Justin Timberlake - What Goes Around
Hot, hot and the video is even hotter! New on my iPod

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Ingredients

4 Salmon filets - each about 175 g and without skin
400g fresh mange-tout/snow peas - gently steamed for 2-3 minutes
7-8 tablespoons Teriyaki sauce
2 tablespoons clear honey
4 tablespoons lime juice
4 tablespoons soya sauce
1 tablespoon sesame seeds
2 tablespoons sesame seed oil
1 tablespoon + more olive oil
salt and pepper

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Method
Pre-heat oven to 200 degrees Celsius. Grease a baking tray with olive oil.

In a bowl mix together the teriyaki sauce, 1 tablespoon honey and 1 tablespoon olive oil. Place the salmon and allow to marinate for approx. 30 minutes. Reserve the marinade.

Heat a large pan and on a high heat fry the salmon on each side for 2 minutes. Then place on the baking tray in the oven. Bake the salmon for 5 minutes - take out, brush both sides with some of the marinade and sprinkle with the sesame seeds. Put back into the oven and allow to bake for a further 5 minutes.

Prepare the dressing for the mange-tout, by mixing soya sauce, lime juice, honey and sesame seed oil in a mixing bowl. Add the warm mange-tout and toss well.

Serve with the salmon and some hot wild/plain rice mix.

Variations:

• Barbecue the salmon on a grill instead of baking in the oven. Perfect for warm BBQ parties.
• Use green beans instead of the mange-tout. They taste just as great. I recommend Blue Lake Beans.

Susan over at FoodBlogga has a wonderful informative post on Peas. Check that out!

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Verdict
I love the way the flavors from the salmon complement the flavors in the mange-tout. The whole meal is so well harmonized with each other - one would think it took careful planning to prepare this delicate dish. It's easy to make and really great for those warm sultry evenings on the terrace. Tom and Soeren just loved this meal. The slight sweetness from the honey worked well with the wonderful salty teriyaki and soya sauce. Light, quick, easy, elegant and big in taste. What else can you ask for?


Updated:




Wondering what this is? Well check out Alanna's wonderful idea and then go and do what I am going to do. Add this to my sidebar, paste the logo in a few previous posts, add a new label "Farmers Market Picks" and then make an easy reference on the sidebar.

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Reminder!


You are all invited to my Big Birthday Bang.
Where: here!
When: June 6th
Hope to see you there!

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Technorati Tags: mange-tout, snow peas, vegetables, salmon, fish, seafood, teriyaki, food, recipe, food blog, photography, nikon d70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First

Trout with Olive Sauce and Lemon Mashed Potatoes

I had to get it! There was really no holding me back. It had to become a part of my kitchen otherwise, I just could not function. Who cares if I have several of them lining not only my kitchen shelves but also bulging out of various cupboards around the house. I am talking about yet another cookbook. AHHH!

Do you now understand the feeling? The book I am talking about in particular is nothing less than the new cookbook from one of my favorite men with aprons - Jamie Oliver and his Cook with Jamie. Jamie, I wish I could! Cook with you, honeybuns! As I could not I went out and bought your book.


For those of you who sampled his last book - Jamie's Italy will certainly know why I have this crazy passion about Jamie Oliver's books. They are beautifully photographed and choc-a-full of fantastic and useful information.

Cook with Jamie is no different. It is his seventh book in about just as many years. I own almost all of them and in my eyes, Jamie embodies the spirit of good food. His dishes are made using fresh, whole food, prepared simply with a Mediterranean flair. His jovial, conversational-style of writing and recipes that offer everything from haute cuisine to decent, down-to-earth food really makes him a culinary titan.

This book, in which he says should have actually been his first, offers everything from recipes, to useful tips on how to sharpen knives, select kitchen equipment and a guide to being a better ingredients shopper. The recipes range from extremely easy to the rather more time-consuming and complex and there are entire sub-chapters devoted to carrots, peas, broccoli and cauliflower! He has revisited some older recipes and invented some scrumptious-sounding new dishes.

In his own words:

"It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic."

Well whatever he aimed to do with the book, I now have it on my shelf. One thing is sure though it is not the ordinary cookbook. You need time to read this one through.

I've been cooking a lot from it lately. This was one of the first recipes that caught my eye. The pairing of fish and black olives struck me as incredibly delicious and light. In the original recipe Jamie uses cod, I used trout filets instead. Combined with lemony mashed potatoes, it was all about going back to a warm summer holiday on the Mediterranean.





Olives

Although olives are harvested in September, they are available all year round. They give any dish they are added to that wonderful zesty taste. Versatile, they can be added to salads, pizza, meat and poultry dishes. The olive is the fruit of a the olive tree, also known as Olea europaea. This tree is native to coastal areas of the eastern Mediterranean region. They are also grown in Lebanon and other Middle Eastern countries.

Before olives can be eaten they require special processing to reduce the bitterness. Processing methods vary with the variety of the olive, cultivation region, and the taste desired, texture and color to be created.

The black olives are olives that have been allowed to ripen fully on the trees. However, not all of the black olives available were black to begin with. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color.

The coloring of the olives are due to different processing methods, which includes fermentation and curing in oil, water, brine or salt. This not only causes the olives to turn black, purple, brown, red, or yellow, but it also effects the skin texture, causing it to be either smooth and shiny or wrinkled. There is a huge variety of olives available on the market today, some of the best are Kalamata from Greece, Moroccan oil-cured, Nicoise olive and Manzanilla. You will find a fantastic list of the different varieties of olives on The Cook's Thesaurus.

Health Benefits
Olives delay the effects if ageing and protect against rheumatoid arthritis. Olives are also linked to a reduced breast cancer risk. They are a good source of vitamin E, which neutralizes free radicals in all the fat-rich areas of the body. Olives also contain a variety of positive active phytonutrient compounds, which have significant anti-inflammatory properties. Furthermore, the nutrients in olives help to prevent heart disease by preventing the oxidation of cholesterol.

Selecting and Storing
Traditionally olives are sold in jars or cans, but in some good stores you might find them sold loose and in bulk. If you do buy in bulk you have a fantastic opportunity to experiment with different types and varieties.

You will find olives mostly whole, however it is also common for them to be pitted and stuffed with garlic, cheese or almonds. When purchasing in bulk maker certain that the store has a good turnover. Check that the olives are covered in brine as this keeps them moist and fresh.

They will remain fresh when stored in airtight containers and cooled in the refrigerator.

More about olives on Wikipedia
Medical Uses of olives.

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Grilled Trout with Olive Sauce and Lemon Mashed Potatoes
Adapted from Jamie Oliver's Cook with Jamie

Ingredients
4 Trout fish filets each approx. 200g without skin and bones
1 small twig rosemary
Zest of 2 lemons
A dash of lemon juice
Sea salt

For the Olive Sauce:
2 large handfuls of black olives - pitted and coarsely chopped
1 small handful of mixed herbs - finely chopped
1/2 red chili - seeds removed and finely chopped
1 garlic clove - finely chopped
Juice of 1 lemon
Fresh cracked pepper
A good dash of extra virgine olive oil
A small amount of balsamic vinegar

For the Lemon Mashed Potatoes:
1 kg potatoes - steamed and peeled
6 tablespoons extra virgine olive oil
Milk - like warm
Juice of one lemon
Salt and pepper

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Method

Using a mortel and pestle grind the rosemary, sea salt and lemon zest coarsely. Rub the fish filets with this and covered place in the refrigerator to marinate for an hour.

In the meantime prepare the olive sauce by adding all the ingredients in a bowl except for the vinegar. Mix well until everything has incorporated. It should have a chunky consistence. Now add the vinegar to your own liking and flavoring. Set aside.

Pre-heat the oven at 220 degrees Celsius shortly before you take the fish out of the fridge.
With kitchen paper, pat away the moistness of the fish and drizzle some olive oil over the filets. In a large ovenproof pan, heat up a small dash of olive oil and fry the filets on each side for just 2 minutes. Place the pan in the oven and bake for another 6-8 minutes, turning the fish once half way through.

Using a potato masher mash the potatoes finely. Add the olive oil and a good swig of milk and mix using a whisk until smooth. Finally add salt pepper and lemon juice to taste.

Serve the fish on pre-warmed plates with a good serving of the olive sauce and mashed potatoes. Pair this with a chilled Riesling!

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Verdict
This knocked the socks off all three of us!! The olive sauce is wonderfully aromatic and the gentle seasoning of the fish made this a delightful dish. The proverbial icing though was combining this with the lemon mashed potatoes. Incredible! Since then I have made the mashed potatoes similar to this twice. Scooping a forkful of fish with the olive sauce and then a dollop of the potatoes into my mouth was a blissful experience. This one comes with my highest recommendations.

Another thing I adore about Jamie is the way his measurements are not exact - a handful of this and a dollop of this - gives a perfect outcome nine out of ten times.

Yes, I am recommending this book. Since then I have cooked with Jamie's new book a few times and each recipe was brilliant.

This was something new - new book and a new flavor experience and that is why a perfect dish for Sara's Weekend Cookbook Challenge - Something New.

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Technorati Tags: Jamie Oliver, Cook with Jamie, fish, olive, mashed potatoes, food, recipe, food blog, photography, nikon d70s

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If you like my work, stories and recipes, please take a moment to vote for me in the category you see fit. Vote here. Thanks for your support!

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All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First

Mousse de Truite

Sounds so much more elegant than ... Trout Mousse, or Trout Dip. Doesn't it? The French just have a way with words. I just love the way they make the most monotone conversations, texts or articles so lively with the mere sing-song harmony of their language.

I remember when I was back at school doing my A' levels I had chosen both French and English literature as my subjects. While I thoroughly enjoyed reading Shakespeare, Keats and co. in my English Lit. classes, it was actually Maupassant's wonderful short stories like, Mademoiselle Fifi, that had me captivated.


After all these years I have terribly neglected my French and really am annoyed with myself for letting go of this wonderful language. I still try to keep up a little with my French reading though. I might not be reading Maupassant in French today but I am certainly reading my, one or the other favorite French food blogs!

Keeping it French on WFLH I thought I would dedicate this one to the sweetest French girl I have had the pleasure of meeting in Blog-o-World! She also happens to be hosting this month's HHDD #11 where she appropriately chose Mousse as the theme.

I had already made Chocolate Mousse even a Chocolate Mousse Tart and just wanted to try something different. Not sweet but savory. I had a rough idea of what I wanted to try my hand at and the original recipe was a Salmon Mousse I found in a German cooking magazine. However, I played around with it so much that this is what became of it.

The salmon turned into a trout!

I present to you my result - Mousse de Truite!

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Reminder!


Come celebrate Spring with me. This month Spring Is In The Air.
Deadline: May 09, 2007!

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Ingredients:

400g smoked trout filet - without skin and fish bones
200g plain cream cheese
1 lemon - zested and juice reserved
bunch of parsley
2 trays/bunches cress (in Germany they are sold in little trays)
salt and pepper
2 tablespoons olive oil

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Method:

Put the fish, cress, lemon zest, 2/3 of the lemon juice, olive oil and the cream cheese in a blender (or you can use a pureeing machine) and puree the ingredients for a minute. The mixture should be nice and creamy - mousse-like!

Add salt and pepper to taste. Fill into small bowls or one large bowl and serve with warmed crispy brown bread.

My tips:
If you are preparing this mousse for a party or cocktail this recipe allows you to prepare in advance. Placed in a the refrigerator this will keep fresh for two days. It's just very important to keep it covered and cool.

Variations:
You can use any smoked fish for this mousse, e.g. salmon or mackerel.
You can also replace the herbs I used with dill or tarragon for example, giving a completely new flavor each time.

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Verdict:
Trout in general is a healthier type of fish to eat. It is leaner than most other fish and provides a good source of omega-3 fatty acids. It is also an excellent source of Niacin and Vitabin B12.
So, I was happy to be serving a "lighter" version of this mouse. It takes approx. 20 minutes to whip up and tastes just heavenly with slightly toasted dark German bread. Tom, who enjoys fish extremely, had never been served trout in the form of a mousse. He found having fish this way, without the usual potatoes and veggies on the side, just spectacular. Soeren is a fan of anything he can dip or spread and this was just perfect to get him to eat healthy fish.
The herbs add an extra flavor to the dish and the vibrancy of the lemon reminded me once again of the vitality everything French has.

Bon Appétit!

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Technorati Tags: fish, trout, mousse, HHDD, Pâté, recipe, food, food blog, photography, nikon d70s

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