Posted in Recipes

Healthy Fish Dinner!

Yesterday evening, I invented this lovely healthy fish dinner! Doesn’t it look just amazingly beautiful?

Yum!
Yum!

Let’s see how I made it:

Recipe: For 2 persons

Ingredients:

* For the salmon:

2 pieces of salmon fillets, each about 150 gr

2 thinly sliced lemon rounds. each cut up into 2, pits removed

2-3 tablespoons of chopped fresh dill, so about 1.5 tablespoons per salmon piece

black pepper

Maldon sea salt flakes

* For the veggies:

1 can of white beans, well rinsed & drained

1/2 huge red bell pepper, deseeded & cut up into strips

2 fat cloves of garlic, peeled & finely chopped

1/2-1 teaspoon of dried Provençal herbs

black pepper

Maldon sea salt

sunflower oil

250-300 ml of a hot veggie stock

2 medium fennel bulbs, hard core & tubes cut off, cut up into strips, thicker & thinner one’s

Method:

  1. Preheat your oven to 200°C  400°F) for 10 minutes. Grease an oven pan with some sunflower oil & place your salmon pieces in it, skin-side down. Season with some black pepper & sea salt. Make a few slashes into the top of each salmon piece. Stuff your dill in it & over the rest of the salmon top too. Place 2 half slices of lemon over the top & place into the heated oven. Roast for about 15 minutes until just tender. Turn oven off.
  2. At the same time, take your Creuset pot & heat up. When hot, add some drizzles of sunflower oil. Add chopped garlic, red pepper strips & fry for about 5 minutes, stirring often. Now, add chopped fennel & stir everything through. Season with about 8 grins of black pepper & some sea salt. Stir round into the pot. Place fitted lid on & let it fry for about 10 minutes, stirring from time to time. After this time, some of your veggies are cooked through & some are not quite there yet. Add drained beans to the pot & stir. Add hot stock & instantly put the lid back on, for creating an extra steam effect. After 5 minutes or so, your veggies will be ready. Now, check your seasoning one last time. I added another 10 grins of pepper a few pinches of salt. The flavor is now divine!
  3. Plate up, like photo above! The beans & fennel are hearthy but oh so yummy & the red bell peppers make it a bit sweet. The roasted salmon besides it, is just so good with the freshness of the added dill & lemon. I just squeeze my roasted lemon parts over my cooked salmon! Divine! Enjoy with a good glass of white Sauvignon wine, on the side! 🙂 Yum Yum!

Posted in Recipes

My favorite … lunch!

This is my favorite healthy lunch of the moment! 🙂 Enjoy!

MMM!
MMM!

My recipe has been featured on Instructables! You can read it here!

Recipe: For 1 person

Ingredients:

2 slices of fresh bread: I chose sourdough oat bread, toasted

1 ripe avocado, peeled, big stone removed, flesh scooped out with a spoon & put onto a small plate

1/2 small red onion, peeled & finely sliced

ground pink salt

black pepper

freshly squeezed lemon juice: 1 tablespoon

a few slices of a good smoked salmon (2 pieces) per toast

Method:

  1. Place your scooped avocado flesh onto a small plate. Mash with a fork. Add red onion slices. Season with about 15 grins of black pepper, some pink salt & bit of fresh lemon juice. Mix with a spoon. Taste.
  2. Take your slices of toasted bread. Smear avocado spread all over the surface of the toasted bread slices. Spread out a big layer! Lay 2 smoked salmon pieces on top of the avocado spread, like me, just for fun! Place onto a lovely serving plate, eat & enjoy! 🙂 MMM … ! Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this photo below!  And also get my 1st E-book Healthy vegan Christmas here!  

 

Posted in Gardening, Recipes

Harvest of the day turned into a lovely fish dinner!

Yesterday, I harvested these veggies, edible flowers & this lovely herb called dill & turned it into this lovely fish dinner. Only the sweet potatoes are not from our field. Mine are still growing in a big bag into our plastic conservatory!

Just look at this delicious dinner:

Yum Yum!
Yum Yum!

Let’s see how easy to make it really is.

Recipe: For 2 persons

Ingredients:

For the spiced roasted sweet potato fries:

3 large big sweet potatoes, peeled & cleaned, cut up into fries, like photo above

black pepper: 10 grins

pink salt in a grinder: 10 grins

a fruity extra virgin olive oil: a few drizzles

dried couscous seasoning: 5-6 dashes

For the olive oil onion-mangetout mix:

fresh mange touts, straight from the field. I had about 40 of them.

1/2 white onion, straight from the field, peeled & finely chopped

black pepper

pink salt

that same fruity extra virgin olive oil like above

For the oven-roasted fish:

1 big salmon fillet, about 220 gr, cleaned, pad dry, cut up lengthways into 2, like photo above

2 fresh lemon slices, each cut up into 2

black pepper

pink salt

that same fruity oil as above

1 tablespoon fresh chopped dill, no stalks please

2 lemon slices, each cut up into 2

For the salad:

mixed salad leaves, all washed, spun dry, like Amish deer tongue, little gem lettuce, edible flowers, red orach leaves, purslane etc.

lemon cucumber, peeled & cut up

Kumato or other tomatoes, cut up

a bit of mayo to serve

Method:

  1. Preheat your oven to 200°C ( 400 F) for 10 minutes. Take a fitted non-stick oven dish & place sweet potato fries in it, in 1 layer. Add black pepper, pink salt & couscous seasoning. Drizzle with that fruity oil, but not too much. Place into the hot oven & roast for about 25-30 minutes or until fully ready. Check often to prevent burning! When ready, turn oven off & check the fries with a fork.
  2. When your sweet potatoes fries, are just in the oven, prepare your fish dish. Take a fitted oven dish & smear it in with that same fruity oil. Take your salmon fillet, clean it & pad it dry. Season each fillet on the surface top in with black pepper & pink salt. Scatter your chopped dill all over the top, evenly divided. Now, top each fillet with 2 half slices of lemon. Drizzle a bit of that fruity oil all over the top of each fish fillet. Place into the hot oven on the lower shelf for about 15-20 minutes or until cooked through. Take the fish dish out of the oven & place aluminium foil over the dish to let the fish rest for 5 minutes before eating!
  3. At the same time, boil your mangetouts for about 5 minutes or until cooked through. Drain & cool off under running cold water to keep their green fresh color! In a small cooking pot, heat up a bit of that same fruity oil. When hot, add chopped white onion. Fry until cooked through browned. This took me only a few minutes. Add cooled cooked mange touts & season with black pepper & pink salt. Check seasoning. Keep hot.
  4. Plate up, like photo above! We served yummy mayonnaise with this lovely salad-flower-dinner! Enjoy, sweeties! xxx Love, Sophie! x
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Sophies Foodie Files

Posted in Gardening, Recipes

Healthy tasty fish dinner with 2 veggies from the garden!

Yesterday evening, I invented this lovely healthy lighter fish dinner. I also used 2 veggies from my garden in a lovely raw crunchy marinated side salad! 🙂

IMG_3248watermark

Yesterday, I pulled a giant red cabbage from under the net! The red cabbage itself was hard & a real beauty!

I had to take off the long hard stem, roots & many giant red cabbage leaves before I could get it into my bike basket to take it home. The cabbage head itself was 1982 grams,..really! After, I pulled away the 2-3 outer leaves, this bright sharp pinkish-purple color came through! Just look for yourself. I also used the outer leaves, but not the big stalks, of course! I had 1542 grams of shredded red cabbage! Waw, hey? The rest, I froze shredded for later use in Fall or in Wintertime! 😉 We are ever so proud! 😉

Great, hey? Who would have guessed, red cabbage in Full Summer? Ha, not me!

I also used fresh spring onions from my garden. So, I also marinated the salmon. Let’s see how I made it all! 🙂

IMG_3266watermark

Recipe: For 2 persons

Ingredients:

For the marinated fish:

1 big piece of salmon fillet, about 300 gr, cleaned, pad dry on kitchen paper, cut into 2 equal sized portions

1 teaspoon of peeled finely grated ginger

2 tablespoons of maple syrup

black pepper

Maldon sea salt

to oil your oven dish: a fruity extra virgin olive oil

For the marinated side salad:

160 gr red cabbage, shredded into strips with a sharp knife, not too big though

2 large carrots, peeled, each carrot peeled into strips, like photo above

2 spring onions, cleaned, cut up into fine rings (white & green parts)

1 +1/2 tablespoon of fresh lemon juice

5-6 grins of black pepper

1/8 to 1/4 teaspoon of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

1 teaspoon of peeled finely grated ginger

For the sweet potato mash:

4 sweet potatoes, peeled & cut up into chunks

Herbamare salt

unsweetened soy milk

a knob of vegan butter

black pepper

sea salt

Method:

1. Cook your sweet potato chunks in boiling water where you added a bit of herbamare to taste. Drain well & steam of the excess of water. Add 2 splashes of unsweetened soy milk & a knob of vegan butter. Mash well. Season with some sea salt & black pepper to taste. Keep warm.

2. In the meantime, marinate your side salad. Place the 3 veggies all together in a bowl & ad olive oil, lemon juice, grated ginger, some sea salt & grins of black pepper. Mix well with a spoon & taste. You must taste the lemon juice & the ginger too! Marinate for about 15 minutes, tossing often.

3. Now, marinate the fish too. Take a fitted oven dish & smear in with that fruity evoo. You don’t have to do this if your oven dish is non-stick! Place your fish fillets in it. Cut a few slices into the top of your fish. Put the grated ginger pieces into these pockets, all over the fish. Season with black pepper & some sea salt. Pour your maple syrup all over the top. Let the fish marinate for 15 minutes. Now, preheat your oven for 10 minutes on 180°C ( 350 F).

4. Place your fish dish into the hot oven & bake for about 14 minutes, depending on the thickness of your fish. When you open the oven door, your house will smell amazing! Enjoy your lovely healthy fish dinner, & plate up like photo up above! Yum Yum Yummy! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

Fish dinner with veggies from the garden!

Yesterday, I invented this lovely easy peasy dinner. Let’s see how tasty it all looks, hey?

IMG_2175_2watermark-2

I worked in our allotment & pulled this all from our garden: fresh podded peas, 15 sugar snap peas, fresh lemon thyme & garlic bulbs. I added a few other veggies & made tho lovely easy tasty dinner served with oil fried fish sticks! Yum yum, I say! 🙂

Let’s see the peas in their pods in our garden:

IMG_1897watermark-1

Not every pod is ready yet, so Peter & I have eaten every other day, about 30 to 60 gr fresh podded peas! We get used to that easily! 😉

Recipe: For 2 persons

Ingredients:

* For the peas-snap peas-lemon thyme mix:

55 gr or more, freshly cleaned, pad dry sugar snap peas

65 gr freshly podded peas

a few sprigs of lemon thyme, I had some flowers on them, 2 stalks to put into the cooking water & the others, chopped up, the flowers too!

1 medium white onion, peeled & sliced into thin strips

1 fat clove of garlic, peeled & finely chopped

a fruity extra virgin olive oil

black pepper

Maldon sea salt

* For the roasted sweet potato-garlic mix:

2 large sweet potatoes, peeled & cut up into wedges

2 small garlic bulbs, each cut up into 2, Unpeeled!

black pepper: about 15 grins

some Maldon sea salt, about 1/8 teaspoon or a bit less

a fruity evoo, the same one like above, about 2 tablespoons

* For the fried fish sticks:

14 pre fried fish sticks, straight from the freezer

the same fruity evoo, like used above!

extra: I served extra beside this full plate: a mixed green salad.

Method:

1. Preheat your oven to 200°C ( 400 F) for 10 minutes. Take fitted non-stick roasting tin & place sweet potato wedges in 1 layer in it. Tuck your garlic halves between them. Season with 15 grins of black pepper & your sea salt too. Drizzle your lovely olive oil over the top & with clean hands, mingle it all together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over, after half of the roasting time. Keep warm. In the meantime, cook your peas, snap peas & 2 sprigs of lemon thyme together until just al dente. This took me 2-3 minutes only! Drain & rinse well under cold water to keep the greenness & to stop the cooking process. In the same pot where you cooked your veggies in, heat up on medium heat. When hot, add a few drizzles of olive oil & heat up. Add chopped garlic, onion slices & other sprigs of lemon thyme, finely chopped up. Fry until tender & yummy. Season with some black pepper & a pinch of sea salt. Keep warm.

2. At the same time, in a large non-stick frying pan, pour a lot of the same fruity evoo in it. When hot, place your fish sticks in it & fry until just cooked through & browned on both sides or according to your packet instructions! Now, plate it all up, just like plated above! 😉 Enjoy, my sweeties! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

Oven roasted dinner with marinated salmon!

I pulled 4 medium beets, some fresh lemon thyme stalks & 1 small ball of garlic from our garden yesterday. I wanted to use it all to create this lovely oven roasted dinner & I marinated my salmon before roasting with what? Can you guess the marinade ingredients?

MMM!
MMM!

This is a perfect & light dinner also!  Just look at our lovely beets!

IMG_2023watermark

Recipe: For 2 persons

Ingredients:

* For the lemon thyme oven roasted beetroot & sweet potato wedges:

4 medium beets, peeled & cut up into smaller wedges, like picture above!

1 tablespoon of finely chopped fresh lemon thyme, with flowers, big stalks removed, all finely cut up (You don’t need the flowers, but I added them, finely chopped up!)

2 larger sweet potatoes, peeled & cut up into smaller thicker sticks

a fruity extra virgin olive oil ( short: evoo)

1/8 teaspoon of Maldon sea salt, crushed

10 grins of finely milled black pepper

2 tablespoons of that same fruity evoo, of noted above!

* For the lemon thyme marinated salmon:

1 piece of salmon, no skin, no bones, about 250 gr

5 gr lemon thyme, big stalks removed & finer stalks & lemon thyme, finely cut up

juice of 1 organic lemon

1/2 of the zest of the same organic lemon

3 fat cloves of garlic, that was 1 small garlic bulb, cut up

5 tablespoons of that fruity evoo

2 tablespoons of a good flavored honey

10 grins of finely milled black pepper

some pinches of sea salt

Method:

1. 1 hour 15 minutes before dinner, make your marinade. Take a medium zip lock bag & add everything in it except the salmon. Mix with a small whisk & then, place your salmon fillet in a fitted bowl. Pour your marinade into it & see that the fish is surrounded by the marinade. You also must top your salmon with the marinade, like this picture:

IMG_2140watermark-1

Put the bowl into the fridge & leave to marinate for 1 hour. After 30 minutes of marinating, with help of a spoon, spoon your marinade, over the fish & on top of the fish. Your fish will have absorbed a bit of the marinade. That is what you want. Put back into the cold fridge & leave to be, for another 30 minutes.

2. Just before preparing dinner, preheat your oven to 200°C ( 392 F ) for 10 minutes. You can do this in the last 10 minutes of marinating time. Take a non-stick oven tray & place your sweet potato wedges & beetroot wedges in it. Scatter with the finely cut up lemon thyme, add your sea salt & black pepper. Drizzle 2 tablespoons of a fruity evoo all over the veggies. With clean hands, mingle everything together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over in half of the roasting time. Keep warm. In the last 15 minutes of roasting, take an oven dish & smear it in with olive oil. Place your marinated  fish fillet on a chopping board & cut into 2 equal sizes. Place them in that oven dish. Spoon your marinade on top of your fish pieces & the marinade will cover the fish & sit besides the fish, on all sides. Roast the fish until just al dente on the inside. check that. My fish was ready after 15 minutes. This also depends of the thickness of the fish fillets. Take the fish dish out of the oven & place cling film over it. let the fish rest for 5 minutes. Plate up just like picture above & enjoy with a loved one! 🙂 The only thing, that we didn’t eat were the cut up garlic,…It was still a bit raw.

For the rest is this a lovely elegant simple yet more light dinner! My husband Peter gave me a 10/10! Ooh yes! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

Fresh chervil spread topped salmon with mixed salad & a lovely lemon spring onion mash!

Today, I cut off a whole lot of fresh chervil from my allotment. I used a bunch for a lovely tasty soup. You can read the recipe: Here! For the rest of the fresh chervil, I invented this lovely Spring like fresh chervil-lemon pesto spread, to top your salmon with. I served it with a mixed salad also from our allotment & a lovely lemon zested-spring onion mash. All of the flavors were beautifully combined! I drank a lovely white wine with it, this one: A Pinot Grigio Garganega dell Venezie, 2013! MMM!

IMG_0436watermark-3

Read on for the lovely recipe,…

Recipe: For 2 persons

Ingredients:

* For the chervil topping:

50 gr fresh chervil, washed, cleaned, spun dry

1 clove of garlic, peeled & roughly cut up

zest of 1/2 organic lemon

juice of 1/2 lemon

1/4 teaspoon Maldon sea salt + a bit extra

28 grins of black pepper

30 ml of a fruity extra virgin olive oil

* For the fish:

1 good organic or wild salmon fillet, mine was 360 gr, cleaned, pad dry on kitchen paper

* For the lemon zested-spring onion mash:

3 very thick white potatoes, peeled & cut up into longer thinner strips

1 fat spring onion, cleaned, cut up into smaller rings

zest of 1/2 organic lemon, use the other half of the above lemon

a bit of baking margarine or butter

black pepper

sea salt

Method:

1. First, boil your potato wedges until al dente. Drain well & let it steam dry on lower heat. Turn heatt off & set aside to keep warm. Mash. Add raw spring onion rings & lemon zest. Season with black pepper & some sea salt. I added 3 knobs of gluten-free dairy-free baking margarine. Mix well. It has to taste lemony & then you taste the spring onions,…A mild mash!

2. In the meantime, preheat your oven to 180°C for 10 minutes. Now, make your fresh chervil spread, aka topping. Take your food processor & place the S-blade in. Add fresh chervil, garlic, lemon zest, lemon juice, 30 ml of olive oil & some black pepper & sea salt. Place lid on & blitz until it is to your liking. I blitzed away! Taste. You must taste the chervil first & then the lemony twist! I added 10 grins of black pepper so that was 28 grins of black pepper in total & some sea salt extra.

3. Take fitted oven dish for your fish. Cut your fish fillet into 2 equal-sized pieces. Oil your oven dish well to prevent sticking of the cooked fish! Place your fish into the dish. With your knife, score each fish 3 times, to let the spread go well into the fish! Then, divide your chervil spread equally over your fish. there will be a bit of liquid too, pour it over each fish fillet. It will look something like this:

Before going into the hot oven
Before going into the hot oven

Place into the middle of the hot oven & bake for about 17-20 minutes. Check often to see if the fish has been baked through. When ready, like picture below, turn oven off.

Just coming out of the oven
Just coming out of the oven3

4.  Let the fish rest for a few minutes. To keep warm, you can place aluminium foil over it to keep warm. Serve now, with a few spoonfuls of your lovely mash & a lovely mixed side salad, from your garden. I added fresh chervil leaves into my mixed salad & served it with a small dollop of mayonaise with lemon in it. Enjoy! Don’t forget the wine! 😉

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