I love all kinds of salads and my favorites are the ones I call "green salads with a twist" :)
INGREDIENTS
125 gr of mixed salad greens (Romaine, iceberg, rucola, oakleaf, baby spinach, butterhead, loose leaf etc)
1/2 avocado
1 carrot
1 cucumber
2-3 big portobello mushrooms
capers
pinoli
Parmesan shavings
chia seeds
dressing: olive oil, balsamic vinegar, salt
Slice, cut and dice your veggies and toss everything together. Delicious with fresh country bread.
BUON APPETITO!
When you crave for comfort food, the Finnish salmon casserole is what you need to make. I confess that I had forgotten all about it for the longest time but now that I've re-discovered it, it will be on our table frequently.
INGREDIENTS FOR 6-8
1 big fillet of fresh salmon (600-700 gr)
2 kg of potatoes
3 yellow onions
bunches of fresh dill (pun intended) or dried dill
1 dl of fish stock
sea salt and black pepper
3 eggs
2 dl milk
2 dl heavy cream
breadcrumbs
butter
olive oil
1. Butter a big oven pan and cut the salmon fillet in 2 cm (1 inch) slices.
2. Peel and slice the potatoes. Good slices, not paper thin. Put the slices in cold water until you start layering the casserole.
3. Slice the onions and sautée them in olive oil. At the end add the fish stock and let the sauce brew .
4. Layer first 1/3 of the potato slices in the pan, add salt and pepper. Add half of the onions and cut a good handful of fresh dill on top. I had to use dried dill.
5. Make one whole layer of salmon, add salt and pepper. Place another handful of dill on top. Add a layer of potatoes, the rest of the onions, salt and pepper. One more layer of potatoes + a pinch of salt and pepper.
6. Whisk the eggs, milk and heavy cream together adding salt and pepper. It seems like a lot of salt but the potatoes absorb a lot of salt.
7. Pour the cream in the pan, add a few dabs of butter and sprinkle bread crumbs on top.
8. Place in a preheated oven at 200°C for 1 hour and 15 minutes until the casserole is golden brown and the potatoes are properly done. Not al dente.
9. Don't count the calories! This is too good!
BUON APPETITO!
This past September we had delicious gilthead sea bream (orata it. tsipoura gr.) in Crete and I wanted to try to replicate it at home.
SEA BREAM WITH TOMATOES, CAPERS AND OLIVES
(also known as Mediterranean style)
INGREDIENTS FOR 3-4
2 breams 350gr each
olives (recipe requires black olives, I used Gaeta olives which are my faves)
2 tbl spoons of capers (if salted, rinse them before use)
300 gr of cherry tomatoes
salt and pepper
thyme, marjoram, parsley
peperoncino/chili pepper
2-3 cloves of garlic
EVOO (extra vergin olive oil)
1. Rinse the gutted and scaled bream and place it in a pan with some olive oil. I love to use the glass pan, easy to clean.
2. Sprinkle salt and pepper on both sides of the fish as well as inside. Place also a few sprigs of thyme and/or marjoram and 1 chopped garlic inside.
3. Cut the tomatoes in halves and place them in the pan around the fish. Add some peperoncino but be careful. The purpose is to enhance the flavors, not overpower them and with peperoncino you can easily go overboard. Been there, done that!
4. Add olives and capers and thyme, marjoram and parsley with a generous hand and the rest of the garlic.
5. Place the fish in a preheated oven at 200° for appr 20-25 min
This is how it looked like right out of the oven before I cleaned it to serve.
And this is how I served it. To avoid cleaning, you can use fillets.
As a side dish I made oven potatoes but you could use broccoli or green salad. Whatever floats your boat.
BUON APPETITO!
Photos from week 18
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A new (old) light fixture on the patio
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Visited the Kids in Salerno
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Duomo di Salerno (The Cathedral of Salerno)
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Dad and Daughter
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Amalfi pottery
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Our new mattress... zzzzzzzz
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Fun fabric
Photos from the last week of April!
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My hubby likes to pick up flowers from our yard
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Enjoying the new MTS3 (Making the Shot on focus) and a yummy smoothie
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“What's in a name? that which we call a rose. By any other name would smell as sweet.”
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These wind chimes bring back sweet memories
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My fave salad at the moment with strawberries and avocado
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A gloomy day
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A basket full of lettuce...
Weeks fly by!!! Almost 1/3 of the year is gone already!
Here are the shots from week 16.
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Laden with lemons!
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Jenga champions
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A cake in the making
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Saturday brunch
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Happy Easter!
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Went for a scooter ride around Rome on Easter Monday
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Poppies make me happy
105 daily photos! That in my book calls for celebration... in fact I toasted to myself with a glass of chilled prosecco :)
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Roman artichokes are the best!
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The neighbor's cat paid me a visit... strictly outside my bedroom window!
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A joint effort
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My first breakfast casserole ever!
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The "kids" leaving for a weekend trip
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Inebriating smell from such a small flower
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Socks and shadows
TFL!!
And now it has been proved that I can't count! Last week I uploaded 8 photos. Oh well, no biggie, this week you'll have to settle for 6.
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I've been on a smoothie binge lately :)
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Heart on the beach
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Right before we got our feet wet!
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A lovely day at the beach
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Callas from our garden
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Yeah, right!
TFL!
Here are this week's photos
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Love how the yard is starting to look
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Buon appetito!
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Washed some baby clothes from way back (some are from 30 years ago!)
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Andrea fixing his glasses
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Love me some yummy nail polish
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Spinach gives the smoothies the dark green color
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Change is good
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Thank you Hon for cleaning the yard!
TFL!
Another week gone!
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Happy Father's Day with bigné di San Giuseppe
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Lovely spring salad with fennel, oranges and pinoli
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Cesar's foot in our yard
81 -365 The first strawberries of the year. They look better than they tasted.
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Smoothie time!!
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Plants and more plants
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My first red smoothie with strawberries and chia seeds
TFL!! See you next week!
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