New Recipe of the week, salmon and spinach

Matt and Lukas came back from England today and it was great seeing them – I had missed them both so much. I had planned a nice meal for us and had set out to try a new recipe.

But firstly, let me say that I am RUBBISH at remembering to take pictures of my dishes; I am simply too excited to tuck in and forget that I should have eternalised the dish before eating it……..hopefully I will cook it again and add pictures later.

Anyway, the dish was supposed to be salmon with capers and hollandaise sauce, but got changed a bit to salmon with spinach as I felt we needed some vegetables and once I had looked in the freezer and decided on spinach, I didn’t think capers would go.

I also set out to make a hollandaise – however, after looking at the recipes, I realised that hollandaise is a heart attack in a bowl – ridiculous amounts of butter and egg yolkes and I just couldn’t ruin my diet. So I set out to recreate the sauce in a low fat version and it became really delicious and I can highly reccomend it to anyone – even people who don’t need to loose weight but who don’t want to clot their arteries with cholesterol.

Salmon with spinach and low fat hollandaise, served with potatoes:

  • 1 piece of salmon per person
  • a bag full of baby spinach leaves
  • 3-4 potatoes per person.
low fat hollandaise:
  • 2,5 dl milk
  • 1,5 teaspoon cornstarch
  • 12 g butter (or one tablespoonfull)
  • 2,5 tablespoonsfulls lemon juice
  • 1 fresh egg yolk
  • 1/4 teaspoon salt

Mix the cornstarch into the milk and bring to the boil whilst continuously stirring. Mix in the butter. Add the salt and lemon juice. Take off the boil and mix in the egg yolk. The sauce only takes 10 minutes to make and should be served quickly after being made.

Fry the salmon on a pan till crisp. Don’t use too much grease on the pan. Quickly fry the spinach in the leftover fat on the pan, spred on top of the salmon, put 2 spoonfulls of hollandaise sauce on the fish/spinach and serve the rest of the sauce on top of the potatoes.

The dish was a big success and I ate it without any guilt.


Pumpkin soup

I am trying to add new recipes to my repertoire will try to attempt a new recipe every week and then blog about it (can’t promise, but will try). This week I am trying out a spicy pumpkin soup.

At Halloween, Matt loves carving pumpkins with Lukas and very often he takes the left over “meat” form the pumpkin and makes pumpkin pies with it. This year it went in the freezer and in my quest to use whatever I had to save money (and to see if I could do it), I decided to attempt a pumpkin soup. Inspired by a recipe, I set out to create my own (to be honest, I didn’t have all the ingredients, so I had to adapt – but let’s just call it “making it my own”.)

Spicy pumpkin soup with garlic croutons and roasted pumpkin seeds

Makes 2 hearty portions:

  • 1 chopped onion
  • 1 spoonful of oil and a knob of butter to fry the onions in.
  • 2 cloves of chopped garlic
  • 2 teaspoons of curry powder
  • 1/2 teaspoon of ground cumin
  • a pinch of nutmeg
  • Chili or cayenne pepper to taste (optional)
  • 500 g pumpkin “meat” (1 lb)
  • 0,75 litre of chicken or vegetable stock (1,5 pints)
  • 1 spoonful of brown sugar
  • a spoonful of lemon juice (to balance the sweetness- optional)
  • 1 dl cream (use coffee creamer as it’s not quite as high in calories) (1/5th of a pint)
  • Roasted pumpkin seeds to garnish
  • Croutons made out of bread, fried in olive oil and garlic, to garnish

Fry the onions and garlic in the melted oil and butter mixture for about 4-5 minutes till soft. Add the curry powder, the ground cumin and the nutmeg to the mix (and the chili if you want a hot soup). Now add the pumpkin and leave to simmer for 5 minutes. Add the stock and leave to simmer for 1/2 hour. Puré with a hand blender or a liquidiser. Add the brown sugar and the cream at the end.

Fry the croutons in a mixture of butter, olive oil and chopped garlic. Towards the end, add a handful of pumpkin seeds and fry til lightly brown and crisp. Serve a small handful on top of the soup.

Serve with bread and a sprinkle of chili flakes for a spicier soup.