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Tilapia with butter and prosciutto sauce, baked potatoes and beetroot salad

Tilapia with butter and prosciutto sauce, baked potatoes and beetroot salad

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Preheat the oven to 200 degrees Celsius.

Cut the larger potatoes into quarters and the smaller ones into halves. Sprinkle the spices on top, sprinkle with oil and transfer to an oven tray. Bake for 20 minutes, until crispy.

Meanwhile, mix the butter with the chopped salad, mustard, crushed garlic, salt, pepper, chopped parsley, chopped prosciutto and lemon juice.

Cut the beets into quarters and mix with balsamic vinegar, salt, pepper and olive oil.

Heat a little olive oil in a non-stick pan over medium heat.

Sprinkle the fish pieces with salt and pepper and transfer to the pan. Cook for 3 minutes, turn and grease with flavored butter on the entire exposed surface. Leave for another 2-3 minutes and transfer to plates.

Serve with beet salad, mesclun and crispy potatoes.

"Keralan" style baked tilapia

Ingredients for 1 person (that's because I was home alone!):
1 Tilapia fish fillet (about 200g).
1 clove of crushed garlic.
2 cm of fresh, grated ginger.
1 hot red pepper, finely chopped.
& # 189 teaspoon paprika (or chilli).
& # 189 teaspoon ground coriander (for those who eat coriander or parsley - I do not use!).
1-2 medium finely chopped tomatoes (I used 3-4 tablespoons of canned chopped tomatoes).
& # 189 lemon (lime) - the juice from it.
& # 189 tablespoon chopped coriander (parsley) for garnish.
& # 189 lemon (lime) cut long for garnish when serving.
3-4 cherry tomatoes cut in half, for garnish.
2 green onions (green part only) to garnish the final dish (used by me instead of coriander).
1 serving of steamed Basmati rice (or any other type of long grain rice).

To start, preheat the oven to 180ºC.
Sprinkle salt and freshly ground pepper over the Tilapia fillet.
And leave it in a tray ready to be placed in the oven, in which I inserted an aluminum foil, greased with oil.

We move on to the preparation of the Keralan-style sauce, with which the fish meat will be covered.
To do this, we start heating the oil in a pan. When the oil is hot, add the onion and hot pepper and sauté for 4-5 minutes, until the ingredients are soft.

Now it's time to add the garlic, ginger, paprika (and ground coriander) and mix well.

Leave on the fire for a few minutes, then add the chopped canned tomatoes (or made on the spot - as you wish).

Season and lightly reduce the flame.
I added a few more cherry tomatoes to the pan.

Cook the tomatoes until soft, then take the pan off the heat and add the lemon juice and chopped coriander (green onions in my case). Mix the ingredients well.

Let it simmer until the sauce thickens.
Over the fish fillet prepared in the oven tray, put evenly, with a spoon, the tomato mixture in the pan, until we cover the fish completely with this sauce.

Put the tray in the oven that I heated at 180ºC for 15-20 minutes, until the fish is completely penetrated (cooked) and ready to serve!
As a garnish, I used steamed rice (Basmati rice).

The assembly of the plate is very simple.
Place the fish and the sauce resulting from the cooking over the prepared rice.
Garnish with halved cherry tomatoes, sliced ​​lemon and some greens (green onions in my case).

Egg biscuits

and the other with dried fruit, today I used dates and combined them with cinnamon and pumpkin seeds.

Method of preparation

Put in a bowl flour, sugar and butter (softened at room temperature, otherwise it will be impossible to mix) and mix. Then add eggs (room temperature). Stir until you get a mass of the consistency of a thick cream.

The next step is to divide the composition into two equal parts. In one we add half of the oatmeal and the chocolate drops.

In the other finely chopped dates, pumpkin seeds and cinnamon.

We mix each bowl separately.

We form balls by rotating them between the palms and then we give them the shape of biscuits. We arrange them on an oven tray lined with baking paper.

Keep them in the hot oven at 200 degrees for about 10-15 minutes until golden brown.

Oatmeal cookies fit perfectly as a snack with seasonal or fruit

Mackerel in the oven. with special garnish and salad (3 recipes in 1)

3 mackerel cleaned of scales and eviscerated, washed well and wiped with paper towels
salt and pepper to taste
sunflower oil, a few drops that will sprinkle the fish
& # 189 lemon, sliced

For gasket:
1 small leek (green part), finely chopped scales
1 tablespoon olive oil
50 g of butter
100 ml of cream for cooking 32%
50 g Roquefort cheese (I use Paladin)

For salad:
& # 189 small, chopped red cabbage
& # 189 apple cut into thin slices
10 nuts (core from), lightly fried
100 g of diced Roquefort cheese
2 tablespoons apple cider vinegar with honey
2 tablespoons olive oil
& # 188 teaspoon ground white pepper

The mackerel, cleaned, washed and wiped well, grow on both sides. First of all, to grind the bones and to penetrate well when it is in the oven (on this occasion it also leaves the fat they have - knowing that mackerel is a very fatty fish).
In an oven tray, put a sheet of baking paper and place the fish.

Preheat the oven to 180 & # 176 C, set the time to 30 minutes and introduce the asparagus for baking.
During this time we take care of the gasket!
In a hot pan, pour the oil, put the butter. When the butter has melted and starts to sizzle, put the leek and lightly temper it.
Do not put salt in the dishes until the end, according to everyone's taste, because Roquefort cheese is already salty. It is also valid for salad!

When the leeks soften, turn the heat to low, pour the cream and be careful to chew all the time.

After 2-3 minutes, add Roquefort cheese.

We continue to mix until the cheese melts and makes a creamy preparation.
Now, we quickly prepare the salad.
In a bowl, put the chopped cabbage, apple, sprinkle with oil, apple cider vinegar with honey, sprinkle with white pepper, mix gently. Add the walnuts and Roquefort cheese. Mix again lightly, to homogenize the flavors.

After 30 minutes, the fish is browned exactly enough to be removed from the oven and served.
We take out the fish carefully so as not to break it, as it has become very fragile (and very tasty).

Tilapia with butter and prosciutto sauce, baked potatoes and beetroot salad - Recipes

  • a lamb leg (preferably the back, approx. 2kg)
  • 2 bunches of green garlic
  • 500 ml white wine
  • 50 ml extra-virgin olive oil
  • salt, pepper, thyme, rosemary, marjoram

Wash the lamb leg thoroughly and wipe it with a kitchen towel. Then grease it with olive oil on the whole surface and season with the above mentioned (rosemary, thyme, etc.). Prick the meat with a knife from place to place, on both sides, and insert small strips of green garlic. Place the lamb leg in the pan and sprinkle the meat with plenty of wine, taking care to keep it a little longer for when you put it in the oven.

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Method of preparation:

Peel the potatoes, cut into cubes and boil in a saucepan with water, a tablespoon of oil and a pinch of salt. Boil for about 7-10 minutes, drain the water and arrange in a heat-resistant dish. Season with a tablespoon of oregano, basil, a tablespoon of butter, crushed garlic, salt and pepper. Mix all ingredients well. Bake in the oven for 25-30 minutes.

Meanwhile, prepare a mixture of green, red basil leaves and arugula.

Season with salt and pepper, sprinkle with olive oil and balsamic vinegar.

Jamie Oliver teaches you how to make the best baked potatoes

Preheat the oven to 190 degrees, medium to high. Cut the potatoes into quarters, or thick slices, 7-8 cm in diameter. Wash the slices well to get rid of excess starch. Put them in a pot and cover them with cold water and a pinch of salt. Boil for about 6-7 minutes, then strain them through a sieve.

Pour the potatoes into a tray and add the oil or fat of your choice (oil for Italian flavor, butter for intense taste, or goose fat for delicious crust).

Season the greased potatoes well and shake them if you want a thicker crust. Bake the potatoes for about 30 minutes.

Use Jamie's trick and press the potatoes a little with a puree press, so that they come in as much contact as possible with the tray and the hot fat.

Separately, prepare the mixture of spices, olive oil, herbs, garlic, a drop of balsamic vinegar from red wine.

If you prepare the version with butter, peel a few pieces of clementine or orange peel. It will not be edible, but the aroma is incredible.

Add the aromatic mixture over the potatoes for three quarters and bake for another 40-45 minutes.

Hot salad with barley and raw ham

Hot salad with barley and raw ham

Hot salad with barley and raw ham


  • 250 g pearl barley
  • 4 tablespoons rapeseed oil
  • 1 small white onion
  • 1 medium carrot
  • 2 cloves of garlic
  • 800 ml vegetable soup
  • 1 tablespoon apple cider vinegar
  • 20 g arugula
  • 4-5 slices of raw ham
  • salt
  • pepper

Method of preparation

Finely chop the onion and garlic, peel the carrot, cut it into four lengths, then into thin slices.
Heat 2 tablespoons of rapeseed oil in a non-stick pan, add the barley and sauté for about 30 seconds. Then add the sliced ​​carrot, onion and garlic and stir over low heat for another 30-40 seconds.
Gradually add the hot vegetable soup, in 2-3 tranches, and boil the barley until it has absorbed all the soup (about 20-30 minutes on low to medium heat).
Turn off the heat and let the barley cool for 5-10 minutes.
Mix the remaining 2 tablespoons of rapeseed oil with vinegar, salt and pepper to taste.
Break the arugula into the right pieces and add them to the barley salad. Add the oil and vinegar emulsion and mix until smooth.
On top of the salad, place the slices of raw prosciutto.
Serve the salad with barley and raw ham immediately.

Video: Lemon Butter Tilapia


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