fish

All posts tagged fish

Fishy Business: Two Inventive Dishes from the Sea

Published August 24, 2014 by The Feminist

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Contrary to what the first part of the above title may suggest, this post is actually a celebration of all the wonderful things that can be found under the Sea, and has nothing to do with rather suspicious or shady affairs with handsome Italian business men in Armani suits. (Sorry to disappoint you)

Although I will always attempt to eat vegetarian, there are days when I simply cannot resist the enticing call of a wonderful fish dish. (After all, I am a Pieces.)

The following dishes are true showstoppers that will make for a perfect Sunday meal with the family. They are full with bold flavours, colours and textures and will satisfy your fishy cravings in a heartbeat.

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Oriental Fish Fingers with a Thai-inspired Warm Noodle Salad

These fish fingers are without a doubt the best on the entire planet. Yes, I repeat: the best. You can also use this method to make crispy prawns, scallops, salmon and vegetarian alternatives such as tofu.

For the Fish fingers:

  • 600gr of strong white fish, cut into thick strips
  • Flour
  • 100gr desiccated coconut
  • 2 eggs
  • Pinch of chili powder
  • Salt and pepper

For the sweet-and-spicy dip:

  • 2 tbsp soy sauce
  • 5 tbsp sweet chili sauce
  • Juice of one lime
  • 1 tsp sesame oil

For the warm noodle salad:

  • 300gr soba noodles, cooked according to the instructions on the package
  • 2 red chilies, finely sliced
  • 2cm piece of fresh ginger, finely chopped
  • 2 cloves of garlic, minced
  • 1 pak choi, cut into chunks
  • 1 red pepper, cut into strips
  • 200gr bean sprouts
  • 3 spring onions, finely chopped
  • Lots of fresh coriander
  • Handful of sesame seeds
  • Juice one 1 lime
  • 2 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce

Method:

  1. Season the chunks of fish with salt and pepper and a tiny bit of chili powder. Place the flour onto a plate. Place the beaten eggs into a wide bowl and place the desiccated coconut on another plate. Take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the coconut. Put the fish fingers on a large plate and refrigerate for 30 minutes. (This is an essential step in creating the perfect fish fingers, so do not be tempted to skip it!)
  2. Meanwhile, make your dipping sauce by mixing everything together and pouring the sauce into individual serving jars.
  3. Heat a tablespoon of vegetable oil in a large wok and add the pak choi, ginger, chili, garlic, and red pepper and fry 5 minutes. Stir in the cooked noodles and beans sprouts and add all the other sauces and lime juice. Stir in the sesame seeds and season to taste. Finish with lots of coriander and spring onion.
  4. Deep-fry the fish fingers for 2-3 minutes until golden brown. Serve with a wedge of lime, the sweet and spicy dip and the fragrant noodles.

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Red Bream and Pesto lasagna

What makes this lasagna truly stand out is the home-made basil and almond pesto. Sure, you can just use store-bought pesto if you want, to save yourself the time and effort, but trust me: this pesto will transform an already great lasagna into an I-can’t-stop-eating-this-is-sooo-good lasagna.

Ingredients

For the basil and almond pesto:

  • 2 huge bushes of fresh basil
  • 50gr parmesan cheese
  • One clove of garlic
  • Handful of white almonds
  • Salt and pepper
  • Good quality olive oil

For the lasagna

  • Sheets of dried lasagna (no-precooking necessary)
  • 2 large courgettes, cut into 0,5cm slices
  • 1 yellow pepper, finely chopped
  • 1 clove of garlic
  • 1 tsp oregano
  • 500ml tomato passata
  • 1 large onion, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp harissa
  • 500-600 gr red bream filet, cut into strips
  • Home-made pesto
  • 200gr mozzarella, cut into thin slices

Method:

  1. Preheat the oven to 200°C. Grill the courgette slices for a couple of minutes on each side until you get a lovely griddle effect. Set aside.
  2. Heat a tablespoon of olive oil in a pan, add the garlic, onion and pepper and sauté for a couple of minutes. Add the tomato passata, oregano, balsamic vinegar and harissa. Season with salt and pepper and let it simmer for 15 minutes.
  3. Make the pesto by blending all the ingredients together. The pesto should have a rather thick consistency and look more like a tapenade rather than a pesto.
  4. Grease individual baking dishes with butter and start assembling the lasagna. First a layer of lasagna sheets, then the courgette slices topped with a thin layer of tomato sauce. Then another layer of lasagna sheets, followed by the fish topped with a generous layer of that home-made pesto. Now another layer of lasagna sheets and another of the courgettes and tomato sauce. Finish with a final layer of lasagna sheets and spread some remaining pesto over the top. Put the mozzarella cheese on top of the lasagna and put in the oven for 30 minutes.
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Holiday Recap: I came, I saw and I ate

Published July 25, 2014 by The Feminist

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I’m back, dear readers. After spending a week enjoying the heat of the sun and the gentle sea breeze in Cannes, followed by a week of nothing but mountain glory in the North of Italy, it was time for me to come home.

I did not want to, believe me. I would have rather stayed in France and would have preferred to spend my entire life sitting on the beach, eating fish soup with delicious rouille whilst making googly eyes at a tall and dark French Adonis, but unfortunately, life is not a fairy tale. Reality awaited. And I had some duties to return to. Like paying rent, going to work and, last but definitely not least, connecting with my thousands of loyal followers. You.

So here it is, folks. A long (and yet incomplete) list of all the delicious things I had the joy of eating during my stay at the French Riviera and in the Italian Dolomites.

Because I Cannes
Let’s start with the heavenly delights of France!
First off, I have some unfortunate news: I did not spot any celebrities. *releases a soft wail of disappointment*. However, what Cannes was not able to offer me regarding star status, it totally made up for in its array of hotness walking around. Because –let me make abundantly clear- Cannes is FULL of handsome men.
I mean, hallelujah! It was almost uncanny –pun fully intended- to see so much hotness on one tiny spot by the sea. Add to that the fact that the French Riviera had tons of delicious food on offer –I’m now referring to those of the non-male, edible variety- and you will understand why I had such a lovely time.

Sweet and juicy scallops with a saffron sauce and plenty of different vegetable side dishes. Always a winner with me!

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A delicious fish skewer, marinated in lemon and herbs with a sauce vièrge. That dish was preceded by the most delicious fish soup I had ever tasted and was so damn yummy I forgot to talk a picture.

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FYI, if you go to Cannes, it is key to find local restaurants. They will most likely offer delicious but affordable food. So don’t go running to the Carlton for lunch. Just sayin’.

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I mean, who the hell would pay 8 euros for a cup of coffee??

The French Riviera is famous for its fish, so obviously I ate plenty of it. This was a succulent piece of red mullet with Brandade de Morue.

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This dish surely packed a punch: homemade gnocchi with pistou and octopus in a spicy tomato sauce

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If there is one restaurant experience I have to tell you about, it is this restaurant in Nice: Oliviera. Honestly, it was one of the most extraordinary restaurant experiences in my entire life. First of all, the waiter. He was awesome and talked with so much passion about the food and his olive oils you almost started drooling just by listening to him. Secondly, each dish was paired with a particular type of olive oil. Olive oil was not just used as something to cook with, it was the heart of every dish. While we were waiting for our different courses, the friendly waiter brought us plenty of different olive oils to taste. Lastly, the food was insane. Pure. Delicate. Simple. Heavenly. Succulent burrita mozzarella with Coeur de Boeuf tomatoes, feta and herbs filo pastry tart, homemade raviolis,… and all drizzled with plenty of good olive oil. Mmmm. This was a courgette flower stuffed with a spicy bulgur salad and –of course- drizzled with lots of fragrant olive oil.

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Needless to say, I enjoyed plenty of desserts as well. I started my holidays with an epic ice cream cone with the most insanely delectable flavours: caramel au beurre salé and marron glacé

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(not a very flattering pic, but it’s about the ice cream, not my face 😉 )

Furthermore, I ate quite a few café gourmands, which are espressos served with lots of delicious things along the side.

This one was bold and big with honest flavours: a mini chocolate fondant, a strawberry macaron, vanilla panna cotta with apricot coulis, an almond tart and a huge scoop of rum and raisin ice cream with whipped cream…

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And this one was more petite in portion but –Oh my Frenchy God- that was by far the best coffee layer thingy I have ever tasted in my life! The flavours! The layers! Sensation in the mouth guaranteed. (I enjoyed this one at a rather fancy-looking place called Le Nôtre in Cannes)

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On our last night in Cannes, we ate dinner at L’Assiète Provençale, which is situated in the touristy heart of Cannes –right at the harbor!- but was anything but the tourist trap. The food was refined, and offered modern interpretations of French classics. I had the most amazing fried fleur de courgettes as a starter, honey glazed tuna steak with five spiced vegetables (praise the Lord!) and by miles the BEST LEMON MERINGUE PIE I HAVE EVER TASTED. (In fact, it was so good, I only realized half way through that I forgot to take a picture. So my apologies for the half-eaten slice of pie)

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Oh Mighty Dolomites

Now onto the delicious food I’ve eaten in the Dolomites, a region that embraces both Austrian and Italian cuisine. (So double check pot!) Luckily for me, apart from eating, I spent my days hiking, climbing mountains and doing laps in the swimming pool, so (hopefully) most of those calories got burnt off.

Our hotel is renowned for its gourmet cuisine, so I definitely do not want to spare you the delicious details:

Open ravioli with pea puree, delicate fish and a cream and white wine foam.

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Pan-fried sea bass with steamed vegetables and herby mash

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Milk chocolate mousse with mango and orange-scented shortbread

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Seared swordfish with crispy vegetables and beetroot macaroons.

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Fragrant herb risotto with prawns

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The most delicious banana tart with banana-flavoured parfait

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The ultimate Tiroler dish: spinach spätzle with Almkäse (mountain cheese) and fresh mushrooms

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Steamed whiting fillet on a bed of red pepper couscous

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Vanilla and puff pastry tompouce with vanilla ice cream and red berries

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So who’s hungry now? 😉

Asian Dinner, Always A Winner!

Published February 10, 2014 by The Feminist

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After spending an entire week in the Austrian Mountains and enjoying regional delicacies, I was severely craving some honest Asian food when I got back home. Don’t get me wrong, I absolutely love Austrian food- it definitely deserves much more praise than it’s getting- but there is only so much Mohntorte, Strudel, Knödel and Spätzle one can take before literally exploding out of one’s jeans.

So back in my humble kitchen I was convinced that the fragrant and spicy flavours of Asian cuisine would bring back some balance into my diet and I secretly hoped  that the large amounts of chili would speed up my metabolism.

But aside from my oh-my-God-I-can-no-longer-fit-into-my-jeans hysteria,  there was another reason for wanting to eat some Asian food…

Because it’s damn good.

And that is by far the most important thing!

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Stir-fried vegetables with marinated King Oyster (Eryngii) Mushrooms

In terms of originality, I believe this dish deserves a culinary high five. The flavours are bold, the presentation is great, but most of all, these King Oyster mushrooms are to die for. This is by far one of the best vegetarian meals I have ever cooked, and coming out of my mouth, that certainly says a lot.

Ingredients (serves 4)

For the stir fry:

  • 1 pak choi, cut into rough chunks
  • 1 broccoli, cut into florets
  • 200gr beans sprouts
  • 1 red pepper, cut into slices
  • 2 onions, cut into slices
  • 3cm piece of fresh ginger, finely chopped
  • 1 chili pepper, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 tbsp light soy sauce
  • 3 tbsp mirin
  • 2 tbsp honey
  • 1tbsp fish sauce
  • Corn flour and water mixture (optional)

For the Eryngii mushrooms:

  • 10-12 King Oyster mushrooms, cut in half
  • 4 tbsp curry ketchup (sounds tacky, but it works!)
  • 2 tbsp soy sauce
  • ½ tsp chili powder
  • 1 tsp Chinese five spice

Method:

  1. For the mushroom marinade, mix together the ketchup, spices and soy sauce. Spread the paste onto the mushrooms and grill them on a hot griddle pan for 1-2 minutes on each side. Transfer to an ovenproof dish and put in the oven at 180°C for 10 minutes until the mushrooms are tender and beautifully caramelized.
  2. Heat a tablespoon of vegetable oil in a large wok and add the broccoli. Stir-fry for three minutes and then add the pak choi. Stir-fry for another three minutes and then add the garlic, ginger, chili, red pepper and onion slices. Keep on stirring.
  3. Mix the soy sauce, honey, mirin and fish sauce together in a bowl and add to the vegetables. Taste and season with salt and pepper if necessary. If there isn’t enough liquid, add a little bit of water mixed with corn flour to give your vegetables a glossy look.
  4. Finally, stir in the bean sprouts.
  5. Serve hot with some steamed rice.

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Seriously Good Salmon Curry

A One-Pot Wonder. That is the best way to describe this heartwarming curry. Miraculously rich in flavour, magically packed full of spices and wizardly soothing with heavenly salmon and potatoes.

Ingredients (serves 4)

  • 4 salmon fillets, cut into large chunks
  • 400gr potatoes (preferably those cute small ones), blached
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 200gr butternut, cut into 1cm chunks
  • 400gr/ 1 can of tomatoes
  • 250gr Greek yoghurt
  • 2 cloves of garlic
  • 1 onion,
  • 3cm piece of ginger
  • 2 tbsp tandoori powder
  • 1 tbsp garam massala
  • 1 tbsp turmeric
  • Fresh coriander

Method:

  1. Mix together the ginger, onion and garlic in a food processor until you get a smooth paste. Stir this paste into the yoghurt, together with the tandoori powder.
  2. Put the salmon chunks into a large bowl and cover with the tandoori-spiced yoghurt. Put in the fridge and marinade for at least half an hour.
  3. Cut your cute potatoes in half. Heat a tablespoon of vegetable oil in a large pot and add the potatoes, butternut and peppers. Fry for a couple of minutes. Add the can of tomatoes, turmeric and garam massala. Let it simmer on a low heat until the vegetables are just tender. Season with salt and pepper.
  4. Add the salmon chunks to your curry together with the yummy yoghurt marinade. Stir carefully and let it simmer for another 5 to 10 minutes until your salmon is cooked.
  5. Finish with a generous sprinkling of fresh coriander.

Keep on Stirrin’: The Best Risotto in the World

Published November 20, 2013 by The Feminist

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This is a very bold statement, I know. But sometimes you just have to stop being modest and tell the truth for a change. Have I tasted all the possible risottos in the world? No. (Although it would be pretty awesome if I had.) Have I read about all the other risotto options in an abundance of cookbooks? I haven’t. (Frankly, I don’t have the time, being an industrious American Studies student and all that. My professor would get a heart attack if he knew I had more knowledge about the history of risotto than about –say- Woodrow Wilson’s presidency.)

So how do I know this mackerel, shrimp and saffron risotto is the best?
To tell you the truth, there are plenty of other delicious risottos that deserve the title as well. Think about a wild mushroom risotto with gorgonzola cheese and roasted pear (yum!) or a pumpkin risotto with sage butter and roasted pine nuts. (yum yum!)However, when I was standing in my kitchen the other day, there was only one ingredient that would be able to satisfy my cravings. Mackerel.

Do I hear you frowning, dear reader? No worries, I completely understand your reluctance to see the brilliance of this fish. Honestly.

Taking into account that big frown on your forehead, let me just say this: mackerel is the most wonderful fish on the planet. It’s full of vitamins, full of good oils and so delectably juicy and scrummy it will make your mouth water just from looking at it.

So on that rainy and cold evening I decided that mackerel was the only way to go. Add to that the soothing and comforting texture of the risotto and the aromatic warmth of saffron and there is no further denying it. Shout it from the roof tops, dear readers.

THIS IS THE BEST RISOTTO.

Anyway, on to something completely different. (and less fishy) The best thing about cooking a risotto is the stirring. I’m aware that in the midst of a foodie battle- to stir or not to stir?- this might be a rather controversial thing to say. To all those who firmly believe risotto shouldn’t be frequently stirred: by all means, go ahead. After all, who am I to change your stirring aversion?

On the other hand, if you’re one of those people, you’re really missing out on all the fun. The rhythmic stirring, watching how those separate kernels of rice start to form a creamy union of splendidness, sipping from a glass of white wine, swaying around in your kitchen with JT’s angelic voice in the background…

Stirring risotto is simply the most joyous, relaxing and ultimately comforting time consuming act there is.

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Mackerel, shrimp and saffron risotto

Ingredients(serves 4):
• 300gr risotto rice
• 1 onion, finely chopped
• 1 round green courgette, finely chopped
• 1 round yellow courgette, finely chopped
• 1 orange pepper, finely chopped
• 4 mackerel fillets
• 20 shrimps
• ½ tsp saffron powder
• ½ tsp paprika
• ¼ tsp smoked paprika
• 1 glass of white wine (drink the remaining wine while stirring)
• Vegetable stock
• Fresh mint
• Juice of a lemon

Method:
1. Heat the stock together with the saffron. In a separate pan, heat a tablespoon of olive oil add the onions, courgette and pepper, and fry for 5 minutes without colouring. Keep Stirrin’. When the vegetables have softened, add the rice, paprika and smoked paprika and turn up the heat.
2. The rice will now begin to lightly fry. Keep stirrin’. After a minute it will look slightly translucent. Add the white wine. Keep stirring — it will smell fantastic. (Meanwhile, practice your dance moves by mimicking the movement of your wooden spoon with your hips. )
3. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer. Keep stirrin’. Continue adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. Keep stirrin’. Think of it as giving the rice a well-deserved massage. This will take around 15 minutes.
4. In a separate pan, fry the mackerel fillets skin side down so the skin gets really crispy. Sprinkle on plenty of paprika. Remove from the pan and fry the shrimps in the same pan. Add same extra paprika and chili pepper.
5. Stir the cooked shrimps through the risotto. Take the skins of the mackerel fillets. Flake the fillets into the risotto and cut the skins into thin fish crisps. Stir through the risotto. Season with salt and pepper if necessary. Finally, sprinkle on plenty of fresh mint and some lemon juice.

When your mom says it’s the best pasta dish she’s ever tasted…

Published August 27, 2013 by The Feminist

… you’ve simply got to post it on your blog!

Are you ready?

Here it is: my conchiglie pasta with a mackerel and fennel saffron sauce!

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Applause!

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This is a very special pasta dish. Not only is it ridiculously delicious, but it is also ridiculously easy and quick to make. Seriously, if you don’t try it, you are absolutely bonkers!

This dish was inspired by my passion for Sicilian food and its intriguing blend of Italian and North African flavours. One of Sicily’s national dishes is pasta con le sarde; a wonderful sweet and salty spaghetti with fresh sardines, wild fennel, raisins, pine nuts and saffron. The combination of sweet and savoury is typical of Sicilian food and one of the main reasons why I love it so much.

As you may guess, I’m not one to copy a recipe straight from the book and like to put my own twist to things. I decided to stick to the fennel and saffron, but I opted for a funkier type of pasta shape (funky me!) and used fresh mackerel fillets instead of sardines. (In my humble but honest opinion I truly believe that mackerel is the most beautiful looking and tasting fish in the entire world!)

And this is where it gets weird: The traditional dish requires a dry white wine for the sauce, but I didn’t feel like opening up an entire bottle of wine just so I could use a splash of it in my sauce, so I ended up pouring a good glug of Martini Bianco in my pan.

Yes.

Martini Bianco. You know what our good ol’ friend George Clooney used to say: No martini, No party!

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I know you think that a food purist would consider this sacrilege, but I swear on my mother’s incredibly advanced flavour palate that the sweetness of the martini is a wonderful accompaniment to the aniseedy fennel and aromatic saffron!

And this is where it gets really bonkers: the traditional pasta con le sarde is presented with toasted breadcrumbs on top, but I really couldn’t be bothered to make some croutons from scratch and was about to skip this part of the recipe when I got a twisted idea …While I was frying the mackerel fillets skin-side down in a pan, I got overly excited about the crispiness of the skin and decided to turn the skin into a mackerel skin crumble topping. I removed the skin from the soft and succulent flesh of the fish and chopped it op as finely as possible and sprinkled it on top of the pasta when it was finished! Eureka!

So imagine me and my mom sitting at the kitchen table. The pasta dish was made in no less than 15 minutes so we weren’t really expecting to be hit with the most incredible flavour bomb in the history of flavour bombs. And then it happened: we took a bite… looked at each other in utter surprise… and sighed out of pure contentment. “This is by far the best pasta dish I’ve ever tasted”, my mom said after a couple of minutes. (the disbelief clearly audible in her voice 😉 )

And you know what they say:” mums know best”, so this has got to be the truth!

Ingredients (serves 2):
• 225gr of conchiglie pasta
• 1 fennel bulb
• Handful of cherry tomatoes
• Generous pinch of saffron
• Juice of half an orange
• A good splash of martini bianco
• 3 fresh mackerel fillets
• Pinch of chili flakes

• Handful of toasted pine nuts

Method:
1. Cook the pasta according to the instructions on the packet.
2. Finely slice the fennel in thin stripes and half the cherry tomatoes.
3. Heat a tablespoon of olive oil in a large frying pan and fry the mackerel skin-side down until the skin gets really crispy. (Cook the mackerel entirely on the skin side, this will keep the flesh extra moist)
4. Remove the skin from the fish. Keep aside and flake the flesh of the fish and put it in a bowl.
5. Heat another tablespoon of olive oil in the same pan you used to cook your fish and now add the fennel, tomatoes , chili flakes and salt. Sautee for a couple of minutes.
6. Pour an generous splash of martini over the top, together with the saffron and let it simmer until the liquid has almost entirely evaporated.
7. Add the juice of half an orange and season with some extra salt and pepper.
8. Add your cooked pasta, an extra tablespoon of olive oil and stir through the flaked mackerel fillets.
9. Toss through some toasted pine nuts and at the very last minute chop your crunchy fish skin and scatter all over the pasta.

Slurping my way to heaven: feel-good Laksa Lemak with salmon and monkfish

Published August 15, 2013 by The Feminist

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There’s something about a good bowl of soup that makes it so damn easy to eat. One could argue of course that this is because we’ve become too lazy and don’t like to chew, but I like to believe our love for the humble steaming bowl of soup has a far more profound origin. It is the ultimate comfort food; it is the feel-good chick flick of the kitchen. It offers satisfaction and joy and it brings body and soul in a state of blissful tranquility.

Another reason why so many people adore soup is because they – albeit secretly – like to slurp. If there is one cuisine in the world that truly thrives on our love for slurping, it has to be the Asian cuisine. Slippery noodles in a flavoursome broth with an array of spices and selected crunchy vegetables… Slurping isn’t just unavoidable, it is a must! Noodle soups or ramen are to me the epitome of what Asian food is all about: fragrant, fresh and incredibly good for you. So for once you don’t need to feel guilty about your comfort food cravings, cherish them, because this time comfort food doesn’t only bring comfort to your soul, but also to your body as well!

So slurp away my fellow Asian food and soup lovers!

PS: If you want, you can make a vegetarian version of this soup by leaving out the fish and using vegetable stock.

Laksa Lemak noodle soup with salmon and monkfish

Ingredients (serves 4)

For the paste:
• 1 x 3-4cm piece fresh ginger
• 3 cloves of garlic
• 3 fresh long red chillis, de-seeded
• 1 tbsp turmeric
• 3 sticks of lemongrass, outer leaves removed and roughly chopped
• 1 large onion, roughly chopped
• 2 tbsp coriander stems
• 1 tsp ground coriander

For the broth:
• 1,5 l fish or vegetable stock
• 400ml coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar

For the garnishes:
• 250gr udon noodles
• 1 red pepper, finely sliced
• 1 courgette, finely sliced
• ½ cucumber, finely sliced
• 250gr beansprouts
• Lime wedges
• Chopped coriander
• 250gr fresh salmon, thinly sliced
• 200gr monk fish, thinly sliced

Method:

1. Put the ingredients for the curry paste together in a blender and blend until you get a smooth paste.
2. Heat a tablespoon of vegetable oil in a large heavy-based pot and stir-fry the paste until it starts to give off an incredibly fragrant smell.
3. Add the vegetable or fish stock and bring up to a boil. Let it simmer for 10 minutes.
4. Add the coconut milk, sugar and fish sauce and let it simmer for at least half an hour. (Though I would advise you to make the soup in the morning and let it rest for a couple of hours so all the flavours can infuse and intensify before you serve the soup for dinner. Making the soup beforehand therefore isn’t just a good option if you’ve got a really busy day planned but also if you want the soup to give a burst of flavour.)
5. Reheat the soup and add the sliced pepper and courgettes. Let them cook for just 3 minutes so they remain crunchy.
6. Cook the noodles according to the instructions on the packet. Drain and refresh under cold water.
7. Add the noodles.
8. Take one very large bowl and cover the bottom of your bowl with thin slices of fish. Pour the steaming hot and delicious coconutty noodle soup on top of the fish so the fish cooks in the broth. Finally garnish your soup with some cucumber, beansprouts and chopped coriander.
9. Sprinkle on some fresh lime juice.

Italy: where Love means Food and Food means love

Published July 27, 2013 by The Feminist

This is probably the holiday recap you had all been waiting for: a bite by bite exploration of Italian cuisine.

Needless to say that it’s impossible not to mention food when discussing a trip to Italy. Italy is food. Italians talk about food as if they were talking about their lovers and all Italians cook with their hearts. Italian food is like a love affair: intense, pure and incredibly satisfying and exciting.

The most remarkable thing about Italian food is its simplicity. Less is more. With often less than 4 ingredients, they were able to put a plate in front of me that just blew me away. Pure and honest flavours.
Simple but never ever ever under-seasoned. And that, is the trickiest balance to get right.

So are you ready to see the evidence of my foodie Italian adventure?
Here we go!

1) Let’s start with the antipasti:

Aubergine millefeuille: so simple and yet so delicious!

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Wonderful carpaccio di Pesce Spada with fennel and almonds ( of which I –boohoo– forgot to take a picture)

Just to give you an idea of what it looked like:

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(just imagine the thin slices of fennel and almond flakes on top 😉 )

Amazing Vitello Tonnato: the best vitello Tonnato I have ever eaten in my entire life, I swear! (again, no pic, I was often just too mesmerized by the food that I couldn’t be bothered to so much as think about taking a picture)

2) The primi piatti:

The most delicious black tagliatelle with sea food: H-E-A-V-E-N!

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Bigoli pasta with… donkey sauce! Yes, sit in awe and be amazed!

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Raddicchio and taleggio risotto: the best risotto ever! (and woops, no picture)

But it looked a bit like this:

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Parsley risotto with shrimps: this sure packed a punch!

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Intense fresh egg pasta with hard goats’ cheese and pepper: sounds very basic but it just blew me away! (which, I guess, is the reason why I forgot to take a picture)

Potato gnocchi with celery and mushrooms: mmm, I love gnocchi!

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Vegetarian cannelloni stuffed with Mediterranean vegetables and a regional type of Hüttenkäse

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3) The secondi piatti:

Grilled pesce spada à la Siciliana: soooo good!

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Seppia gratinato (cuttlefish) stuffed with shrimp and tomatoes: the cuttlefish was cooked to perfection!

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Monkfish cooked al cartoccio with clams, mussels, vegetables and pesto: divine!

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Grilled vegetable tart with mozzarella: pure and delicious!

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Tagliata di manzo with rocket, parmigiano and balsamic syrup: a classic!

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4) Lots and lots of dessert: as always!

As you could read (and see) in my previous posts, I ate quite a lot of gelato, and why wouldn’t I? It’s just sooo good.

So beside that cone with a scoop of flora and cioccolate fondante, I devoured a cone with Malaga ice cream and biscotti ice cream: probably the best flavours on the planet!

I also had a rather gigantic Amaretto ice- cream bowl: chocolate, coffee and hazelnut ice cream drenched in plenty of Amaretto and topped with amaretti biscuits and whipped cream. Oh boy!

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In an attempt to eat more healthy: a giant bowl of frozen yoghurt with caramelized nuts and honey. I know, not really authentic Italian but oh so good!

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Apart from the gelato, I absolutely adore the Italian pasticceria as well!
A plate full of biscotti, which you were supposed to dunk in sweet dessert wine! Oh my God!!

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Moorish nutty caramel cake with coconut ice cream and sour cherries: seriously one of the best puds I have ever eaten! (And I’ve eaten quite a lot in my lifetime!)

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Südtirol has a lot of Austrian influences, especially in its cuisine, which is a lovely melting pot of Mediterranean Italy and Alpine Austria. And I simply couldn’t resist all those traditional Austrian Torten und Kuchen: I ate the most wonderful Topfenstrudle (it was so delicious that I forgot to take a picture) and ate the world famous Sachertorte not once, but twice.

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The list above is, of course, not a complete list of all the lovely and delicious things I ate during my stay in Italy but it would have been simply too much for you to handle! 😉

But before I go, I would like to give you a sneak peak of an Italian dish I cooked myself while I was over there:

Antipasti with a large variety of cured meats, and a salad of scamorza cheese (smoked mozzarella), sweet and juicy nectarine, basil and freshly ground pepper.

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Followed by grilled vegetables and spicy gnocchi with dried chillies, cherry tomatoes, fresh basil and monte vecchio cheese.

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Yum!

So who’s hungry now? 😉