creamy zucchini-pasta with roasted salmon

 

you need:

2 middle size zucchini

1 onion chopped

1 garlic clove pressed

3 tablesp. olive oil + 3 more for the salmon

1 1/4 cup veggie broth

1/2 cup creme fraiche

1 tablesp. butter

1 tablesp. flour

1/4 cup heavy cream

handfull chopped parsley

handfull chopped basil

salmon steaks

1/4 pound tagliatelle

salt pepper

3 tablesp. lemon juice

cook the tagliattelle as instructed. wash the zucchini. cut  the zucchini in half and slice it with a peeler lengthwise in to fine strips. in a pan, heat 3 tablesp. of olive oil. add the onions and garlic. brown them for 2 min. then add  the zucchini, brown them for another 3 min. then take the veggies out on a plate and set aside.

in a sauce pan melt the butter, add the flour and stir. quickly add the veggie broth and the heavy cream. keep stiring until its thickening up to an creamy sauce. add the creme fraich, season with salt and pepper. add the  zucchini back to the sauce as well as the cooked pasta,carfully stir and mix all together. right before serving, add the basil and parsley and mix well.

for the salmon:  wash the salmon and dry it with a paper towel. drizzel the salmon with lemon juice, let it soak for 10 min ( this will also help to prevent from falling apart). season the salmon with salt and pepper. roast the salmon with the left over olive oil in a medium-high pan.

serve

good luck

 

 

 

 

 

mediterranean potato salad and wels filet

what you need:

2 punds or 1 kg of waxy potato

2 garlic cloves

1 onion ( minced)

4 tablesp. lemon juice

1 cup cherry tomatos (cut in half)

1 yellow and red roasted pepper ( tuorial how to do it right here in this video: http://www.youtube.com/watch?v=5Po_QZK4A84 i roast in  the oven)  cut in stripes

1/4 cup finely fresh chopped parsley

2-3 wels filet 

1/4 pound of sliced parma ham

1 teasp. of fresh chopped rosmary

1 tyme twig for every fish piece and 1/2 teasp. for the salad

6 tablesp. olive oil ( two for the fish and 4 for the salad)

1 handful of fresh basil roughly chopped

1/2 teasp. salt and pepper

wash the potatos and cook them for about 25 min. rinse them with cold water and let them cool off a bit. when they still warm peel off the skin and cut them into chunks. in a bowl press the garlic, add the onion,lemon juice 2-3 tablesp. cold water,olive oil, salt and pepper. stir to combine and pour over the potatoes and mix. let it rest fo about 20 min. add the peppers, tomatos, herbals and mix well. taste it and  add more salt and pepper if need.

for the fish: wash and dry the wels with an paper towel. season slightly with salt and pepper. cut each wels filet, fitted to an slices of parma ham. on the slice parma ham sprinkle with tyme, add on top the fish. heat the pan on medium-high heat with 2 tablesp. of olive oil. stir-fry the side with the ham first, when brown and crispy turn till the wels is done ( do not over cook or the fish will get dry, about 6 min on every side, depending on the thickness of the fish.)

serve with the salad, good luck

herbal-chicken dumpling soup

• 2 cups flour
• ½ teaspoons baking powder
• 1 pinch Salt
• 2 tablespoons butter
• 3/4 cup milk
• 2 egg yolks
• 4 tablesp. fine chopped herbals ( parsley, chives, basil…)
• 2 tablesp.  kresse to garnish
• 4 -5 chicken thighs
• 2 quart chicken broth

 

cook the chicken thighs in the broth till done and tender. take them out, peel of the skin (goes into the trash) and pull of the meat into bites. cover and put aside in a bowl. let the broth simmer. now mix flour, baking powder, salt. add the butter, mash the butter into the flour till you have fine crumbs. ad the milk, yolks and herbals, mix well. with 2 wet teasp. form little dumplings and add them to the broth, when they pop up from the bottom, they are done. add the chicken and serve with the cress

enjoy and good luck

Spaghetti with pancetta-tomato sauce

you will need for 2 person :

250gr  or 1/2 pound  of spaghetti ( i used whole grain from barilla

150gr or roughly 1/3 of a pound of pancetta ( bacon)

1 onion minced

2 tablesp. olive oil

1 can diced tomatos

1 tablesp chopped parsley

pinch of dried chilli pepper

salt and pepper

cut the bacon into small cubes. heat the oil  in a pan. add the bacon and the minced onion into to the pan, and brown on medium heat , keep stirring. add the can of diced tomatos, and keep cooking on low heat for about 15 min. season with salt,pepper and the pinch of chilli peppers. cook the spaghetti as directed on the package. then  strain of the water completely. add the sauce to the spaghetti. mix well and cook them for 1 min. add the parsley.

enjoy, good luck