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Cover: Quick cuisine

Recipes with dill

18Jun 12

Pollock in caviar sauce with dill

Pollock in caviar sauce with dillA cheap kind of caviar or a caviar substitute can work wonders as flavouring in sauces, and adds a bit of excitement to dishes such as this healthy fish recipe made using Pollock in caviar sauce with dill. A creamed smoked roe, caviar paste or a similar caviar substitute can be used in this recipe, and dill adds an extra flavour to this light dish.

I like adding veggies to my recipes. With this sauce, I recommend corn and green beans. For extra substance, serve the fish alongside boiled potatoes, lightly salted. (Also try this broiled salmon with spicy bell pepper sauce.)

Corn is a superb source of fibre and vitamin C and is closely identified with the Americas, perhaps more so than any other food. Did you know that the Mayans revered maize? They expressed their respect and appreciation in everyday rituals and as well as in their religious ceremonies. Corn was equally highly valued by the Native Americans of North America. So there you have it – not only yummy and healthy, but with an interesting history too!

What we need:

  • 400g of Alaska Pollock
  • 1/2 a leek
  • a small tin of corn
  • 250ml of single cream
  • 4 tablespoons of caviar (add according to taste)
  • 200g of frozen green beans
  • 3 tablespoons of finely chopped dill
  • 2 teaspoons of olive oil
  • 2 pinches of salt
  • 2 pinches of pepper
  • 30g Parmesan cheese

How to make it:

  1. Defrost the fish. Once done, cut it into 4 pieces. Preheat the oven to 150 degrees.
  2. While it’s heating up, wash and peel the leek. Cut into thin slices.
  3. Bring water to the boil in a pot and cook the frozen green beans for 10 minutes, per the instructions on the package.
  4. Place the pieces of fish in an oven-safe form and sprinkle over the salt and pepper. Place the form in the oven for around 15 minutes.
  5. As the fish is cooking, heat the oil in a frying pan and fry the leek for a few minutes.
  6. Add the cream to the pan and let it all boil together for 5 minutes. Add the caviar and more salt and pepper according to taste.
  7. Add the dill, corn and green beans, stirring it all together. When well-mixed, pour the sauce over the fish in the oven-safe form.
  8. Sprinkle over the Parmesan cheese and place in the oven for another 5 minutes.
  9. Serve hot.

Serves: 4
Time needed: 20 minutes
Level: Easy

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30May 12

Pasta with salmon, carrot and courgette

Pasta with salmon, carrot and courgette

This is a great dish for a lunchbox, so easy to make and still healthy and delicious. Pasta is so versatile that I, being a student, probably eat it several times a week. Good thing that nowadays you can buy the supposedly healthier versions made of spinach or other vegetables, or the wholemeal version.

It is not often that I use lime in my cooking, but lime and salmon is a great combination, and lime is a very tasty and healthy fruit. They are a great source of vitamin C, and historically they were used to treat scurvy among sailors and soldiers. And apparently, due to their vitamin C content and antioxidant properties, limes are also very good for your eyes, something that I try to keep in mind since I read a lot.

Lime juice can be stored for use at a later time if you place freshly squeezed lime juice in ice cube trays until frozen. A great way to use these little zesters in drinks or food! (Also try this prawn and courgette tagliatelli.)

Pasta dish with salmon and lime
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a great dish for a lunchbox, so easy to make and still healthy and delicious
Ingredients
  • 200g ravioli
  • 100ml crème fraiche
  • 175ml milk
  • ½ a courgette
  • ½ a carrot
  • 1 tablespoon pressed lime juice
  • 150g smoked salmon (steak)
  • 1 tablespoon of fresh dill
  • 1 pinch of pepper
  • ½ tablespoon of cornflour
Instructions
  1. Boil the ravioli according to instructions on the package.
  2. Fry the salmon steak in a frying pan in the oil. When ready, cut into small pieces.
  3. Wash and peel the courgette and carrot and cut them into small pieces.
  4. Pour the crème fraiche, milk, lime juice and cornflour into a saucepan and bring it to the boil while stirring the whole time.
  5. Add the courgette and carrot and let it all simmer for 5 minutes.
  6. Add the salmon pieces and the dill to the sauce.
  7. Add the pepper and more lime juice according to taste. Let it all simmer for 2 minutes.
  8. When the pasta is ready, add it to the saucepan and mix carefully.
  9. Serve immediately.

 

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25Apr 12

Tagliatelle with salmon

Tagliatelle with salmon

 

This dish of Tagliatelle with salmon, horseradish and dill is not only easy to make, it is also tasty and healthy. Horseradish is thought to have both antibiotic and anti-inflammatory effects and can help boost the immune system. And lo and behold, some say it even has aphrodisiacal properties.

The more I research the benefits of horseradish, the more I find. This ingredient is similar to mustard and is a cheap substitute for the Japanese wasabi used in sushi. It seems to be a superfood that not only adds punch to a dish, but also can help fight everything from the common cold and flu to urinary tract infections. In traditional folk medicine, it is thought to be one of the best treatments against sinus problems as it clears them when they are congested.

Forget chicken noodle soup – this is what I usually make when I am feeling a bit under the weather. Just a few weeks ago, I got caught in a rainstorm and had the sniffles for several days. This hearty recipe warmed my belly, and the next day I was feeling much better. Whether it was the horseradish, the hot creamy sauce that soothed my sore throat or the long nap I took afterwards, somehow this recipe got me feeling revived and much more energetic!

There are a number of products in which you can find horseradish; the basic prepared horseradish, cream-style prepared horseradish, specialty mustards, dips, spreads, relishes and dressings can all contain this flavourful ingredient.

Since I am a huge fan of pasta in all its varieties, I thought I´d try this dish with tagliatelle, a broad flat pasta. I hope you enjoy this dish!

What we need:

  • 150g dried tagliatelle
  • 200g of gravadlax (dry-cured salmon)
  • 200ml of light creme fraiche
  • 1/2 tablespoon of honey
  • 1 teaspoon of horseradish
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of fresh chopped dill

How to make it:

1. Boil the pasta according to instructions on the package.
2. Cut the salmon into a saucepan and add the crème fraiche, honey, lemon and horseradish. Bring to the boil and let it simmer for a few minutes.
4. Add the dill.
5. When the pasta is ready, drain it and add to the crème fraiche and salmon sauce.
6. Mix carefully and serve immediately.

Serves: 4
Time needed: 20 minutes
Level: easy

Note: I also recommend this baked salmon with red pesto, red peppers and tomatoes.

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28Mar 12

Courgette canapés with crayfish and avocado

Red boiled crayfishWhen I have friends over for drinks before going out on the weekend, I always try to serve them some nibbles of something nice like an appetizer or canapés. There are a wide variety of options, but adding a little bread for carbohydrates gives you energy and helps prepare your system for a fun time out with friends!

 

Here is a recipe for courgette canapés with crayfish and avocado which is quick and easy, and helps avoid the laborious effort of making a full dinner. Needless to say, as a student, I can’t really afford to treat my friends to dinner every time we meet, but these snacks fill us up surprisingly fast and help me look like a fantastic hostess in front of my guests.

However, small “tapas-style” finger foods are great because they don’t cost me a fortune. They are good in social environments since we have to pass the plates around and eat with our fingers while chatting, drinking, and on the really rowdy nights, singing.

Put these on the table together with some other hot and cold nibbles, and your friends will leave the house happy for sure!

What we need:

  • 1 large courgette
  • 340g of crayfish tails
  • 1 avocado
  • 200ml of grated cheddar cheese
  • 100ml of crème fraîche
  • 100ml of chopped dill
  • the juice and some finely grated peel of one lemon
  • 4 pinches of pepper

How we make it:

1. Wash and chop the courgette into slices around 1/2 centimetre thick, about 24.
2. Pour the crème fraîche in a bowl and add the crayfish tails (peel and wash if needed).
3. Peel and chop the avocado into small pieces. Add to the crème fraîche.
4. Grate the cheese and add to the mixture.
5. Grate some of the lemon peel and add to the mixture and the juice from the lemon.
6. Chop the dill and add to the mixture.
7. Add the pepper.
8. Mix everything carefully.
9. Place a tablespoon of the mixture on top of the corgette canapés and place them on a place.

Enjoy!

Serves: 4-6 (24 canapés)
Time needed: 20 minutes
Level: easy

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