Baby Asparagus with Peas and Leeks (4)

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Why eat one vegetable when you can have three together? Lovely blend and the flavors and textures complement each other. Even better if you can find fresh peas. They are simmered in either vegetable or chicken broth.

1 cup broth

8 oz baby asparagus cut into smallish pieces

8 oz peas

8 oz leeks – sliced thinly

Bring the broth to a boil, then turn down to simmer.

Add all the vegetables and cook for around 3 minutes until asparagus is ‘al dente’.

Serve the vegetables with the broth

 

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Salmon Fillets with a Mustard Dill Sauce (4)

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Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.

Pre-heat oven to 350 degrees

4 salmon fillets

Juice of 1 lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. fresh dill – finely chopped

Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.

In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.

When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.

 

Red Peppers Stuffed with a Tomato Mixture and Topped with Griddled Halloumi Cheese (4)

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Rather a mouthful of a title but an apt description of the recipe. The red peppers are roasted in the oven and during that time the tomato mixture is cooked on the top of the stove in a skillet and the halloumi cheese is prepared, if possible, on a ridged frying pan which gives the cheese a nice striped look. When all three components are ready it is time to assemble the dish. Spoon the tomato sauce into the red pepper half and top with the griddled halloumi cheese (I can tolerate sheep’s halloumi cheese, if you can’t then omit). Can be a side dish or a vegetarian main.

Pre-heat oven to 350 degrees

2 red peppers – halved lengthways, de-seeded and de-membraned, brushed inside and out with olive oil and seasoned with salt and freshly ground black pepper

1 pound of ripe tomatoes – skinned

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

2 large cloves of garlic – grated

1 tbsp. fresh basil – finely chopped

1 tbsp. fresh oregano – finely chopped

4 slices of Halloumi cheese

Place the red peppers in the oven on a baking tray for 3/4 hour until tender .

While peppers are cooking, boil kettle of water and pour over the tomatoes. Leave for a minute and slit skin with a knife (it should curl up and then you know it is ready to peel).

When peeled, dice the tomatoes.

Ten minutes before the peppers are done place seasoned oil in a skillet and when nicely hot add the garlic and cook just until you can smell the garlic.

Add tomatoes and herbs and let simmer until peppers come out of the oven.

At the same time place the slices of halloumi cheese on a hot griddled pan and cook for a short time on each side until you have nice brown griddle marks.

Divide tomato mixture up between the four pepper halves and top with a slice of halloumi.

Serve immediately.

Edamame Beans with Roasted Tomatoes, Olives and Anchovies (4)

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Restaurants have been serving edamame beans still in their pod as an appetizer. This recipe combines them with a variety of flavors and they can be served hot or cold as a side dish or salad. Edamame beans are healthy and a good source of protein. If you aren’t familiar with them they are actually young soybeans and you will most likely find them in the freezer section of your supermarket – buy the shelled variety if possible as they are less tough.

Pre-heat oven to 375 degrees

1 1/2 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 dry pint of cherry tomatoes

12 oz. shelled edamame beans

2 large cloves of garlic – finely grated

2 tbsp. chives – finely chopped

12  pitted black olives – cut into quarters

4 anchovies – finely chopped

Place tomatoes in a roasting tin and toss in 1 tbsp. of seasoned olive oil (reserve the other 1/2 tbsp. for later) then place in the oven for 45 minutes giving them a good shake every 15 minutes by which time the skins should be bursting. Remove from oven and squash gently with a potato masher so that juices are released.

Pour boiling water over the edamame beans, bring to boil and simmer to 3 minutes or so until cooked, then drain.

Heat 1/2 tbsp of seasoned oil in a skillet and when sizzling add the garlic and cook for a minute or two before adding the chives, olives and anchovies. Saute for a few more minutes until mixture is cooked through.

Into a serving dish, place the tomatoes and their juices, the edamame beans and the rest of the ingredients. Stir well together and serve.