How does a parent play breakfast maker (and tidier), office worker, homework helper, project assistant, activity chauffeur, and chef extraordinaire – without feeling like jumping off the George Washington Bridge?
This salmon, sitting there on a burntish plank which I didn’t soak for as long as I myself have specified below, looks unassuming and not particularly enticing. But it has converted the salmon-averse to salmon avariciousness! (more…)
Ever since we got rid of our old grill (which traveled all the way here from Canada before sputtering to its expiration) and bought a new one, I’ve had trouble dragging my husband away from it.
Here’s what went on it recently, faithfully and perfectly cooked, thanks to the attention-holding properties of a perfect spring afternoon, a cold beer, and a Weber iPhone app 😉
-Nearly all the world’s cultivated potato varieties come from a subspecies indigenous to Chile
-The potato, now a staple worldwide, was introduced to Europe only in 1536
-In recent decades, the tuber has grown explosively in Asia, where about four-fifths of the world’s total crop was grown in 2007
-China produces the most potatoes, followed by India
-Potatoes are a source of carbohydrates (one-fifth of a 100g of potato), but are also a source of fiber and protein (2.2 grams in 100g) and vitamin C – a fifth of daily needs -100g will also provide one-tenth of one’s daily potassium needs and a host of other vitamins and minerals, especially eaten with the skin on.
Now that you know how good it is for you, you can eat more of it. Starting with this salad!
- Potatoes, 1 kg worth
- Mayonnaise, 4 tbsp or 4 tbsp Greek yoghurt
- Mustard, seeded, 1 tbsp
- Dill, 1 tbsp, chopped
- Lemon, juice of 1/2
- Curry powder, 1/2 tsp
- Capers, 1 tbsp
- Spring onion, 3 stalks, with white part chopped, some green for colour
- Salt and pepper, to taste
- Boil the potatoes (I have used new Ontario red ones here) for about 20 minutes in salted water. Check with a fork that they are done before draining the water, then cube them
- Mix together all the rest of the ingredients
- Stir the creamy dressing into the hot, cubed potatoes gently, taking care not to break them up
- Season to taste with salt and pepper
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Another family favourite and one of the easiest ways to do salmon. My cilantro plant had started to flower and I added some because it was pretty – the scent isn’t as strong and seems to please my younger son more this way.
- salmon, filleted
- soy sauce, good drizzling of
- sesame oil, few scant splashes of
- lemon juice, squeeze of 1/4 lemon
- coriander or cilantro leaves
- On some aluminium foil, place the fish with all of the above
- Wrap up, leaving a bit of room to breathe
- Place in preheated 230C oven for about 8-9 mins
- The fish will be just done and beautifully moist
- Serve with salad , spuds and veg, or, my kids’ choice, rice and dhal (lentil curry)
We love fish and I always look forward to preparing it a different way. Today I fancied something grilled with coriander and basil and threw this together. The marinade can be made in minutes and smells divine!
- 2 fillets, tilapia or cod, haddock, snapper or firm white-fleshed fish
- 1 red chilli
- 1 green chilli
- 2 cloves garlic
- 3/4 tsp salt
- handful coriander leaves (cilantro)
- handful thai basil
- 3-4 tsbp breadcrumbs
- a few small chunks of parmesan
- oil to drizzle, canola or olive
- Whizz together in a small food processor all the ingredients except the fish
- Place fish fillets on oiled baking sheet if it’s heading ovenwards
- Spread crumbly topping over the fish generously
- Drizzle canola or olive oil over fish
- Place under broiler of oven for about 13 mins or bake in middle of 200C oven for 15 mins The fish can be barbecued, covered in foil or banana leaves, till done.
- Serve with grapefruit salad
This is an approximation of the stuffed peppers my mother-in-law regularly makes in the summer, the recipe for which I’ve been too reticent to ask. I could quite easily devour the lot of them, with the flavoursome juice dribbling everywhere and onto (as usual) a white shirt. Well, maybe with a mite less enthusiasm in front of my parents-in-law!
- 4 red peppers, halved and seeded
- 4 large tomatoes, halved
- anchovies, fresh (bottled is fine)
- garlic, chopped
- balsamic vinegar
- goat cheese, sliced
- olive oil
- sea salt
- Spread the peppers out on aluminum foil or a baking tray
- Place half a chopped garlic and one or two anchovies in each pepper
- Drizzle balsamic vinegar over
- Tear basil leaves into each pepper
- Stuff peppers with half a tomato each
- Add a slice of goat cheese on top
- Grind black pepper over, sprinkle with sea salt
- Drizzle with olive oil
- Bake in 180C preheated oven for about 50-60 mins or till done
- Or cover the stuffed peppers in foil and grill on the barbecue till done.