Fish with Turmeric, Mushrooms and green olives
• 2 white fish fillets • 2 tablespoons olive oil • 2 tablespoons lime juice • 1 tablespoon ground turmeric • 1 cup of mushrooms, diced • 10 green olives halved • Salt and fresh ground pepper
Preparation:Marinate fish in a bowl with olive oil, turmeric and lime juice. Wrap fish fillets on baking paper with mushroom and olives. Bake in the oven until cooked. Steam green beens on the side.
Thai Steam Fish
•1 tablespoon chopped chilies • 2 tablespoons (or more) fresh lime juice • 2 tablespoons fish sauce • Pinch of freshly ground white or black pepper • 1 white fish • 2 tablespoons low-salt chicken broth • 1 lime, cut into thin rounds • 4 cloves of garlic • 2 tablespoons chopped coriander and some extra leaves for garnish
Preparation: In a mortar, lightly pound garlic, corriander, andchiles. Add 2 tablespoons lime juice, fish sauce, and pepper. Place the fish on a plate; pour paste over. I a wide pot, add water to a depth of 1″. Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover steam fish until cooked through, 12-15 minutes. Garnish with lime slices and coriander leaves. Drizzle with lime juice, if desired. Serve with steamed rice.
Pumpkin, Portobello and Spinach Salad
• ½ small pumpkin, sliced • 1 Portobello mushroom, sliced • 2 tablespoons olive oil • 3 tablespoons lemon juice • 2 tablespoons cumin • 4 cups baby spinach leaves
Preparation Grill pumpkin and mushroom until cooked. Place them in a bowl with spinach and add olive oil, lemon juice and cumin.
Warm Pumpkin and Pine Nut Salad
• 1/2 butter pumpkin, diced • 1 medium avocado, diced • 2 cups baby spinach • ½ cup pine nuts • 5 green olives • Flaxseeds • 2 tbs olive oil • 1 tbs of orange juice • Dash cinnamon • Salt
Preparation: Grill pumpkin until cooked. Mix all the ingredients together and add dressing.
Peas, carrot and roasted chicken
• 600 g green peas • 1 carrot sliced • 1 onion sliced • olive oil • 1/2 teaspoon of fresh parsley • 2 garlic cloves • salt and pepper • 1/2 beef stock • 1 chicken (1kg) • rosemary
Preparation: Stir-fried the onion with a dash of olive oil. Boiled 2 liters of water with 1/2 beef stock. Add carrot and peas. Cook for 10 minutes. Cook together in a pan, the onion, peas and carrot. Add salt and black pepper. Preheat the oven for 10 mn. Place the chicken in a plate and add Rosemary, 2 garlic cloves, a dash on olive oil, salt and pepper. Cook at 190ºC for 1 hour and a half.