Category Archives: Food Blog

Sticky Citrus Honey Soy Baked Salmon

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is flaky and tender when baked this way and stays really juicy. You’re going to love it!
But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!
Let’s talk about the sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minutes. I think it would be great on anything actually, it”s just so delicious.
This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with. ( Pssssst.….no one needs to know how easy it was).
I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

Serves: 4 – 6
Prep Time: 10 minutes
Cooking Time: ca. 15 minutes
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INGREDIENTS:
• 1 ¼ pound salmon (preferably wild )
• juice of half a lime (1 lime cut in half)
• 1 tablespoon lemon juice (1 lemon cut in half)
• 3 tablespoon orange juice (1 orange cut in half)
• 2 tablespoons Soy sauce
• 2 tablespoons dark Agave syrup (or coconut sugar )
• 1 tablespoon honey
• 1/4 – 1/2 teaspoon red pepper flakes
• 2 cloves garlic, peeled and grated
• 1 teaspoon grated fresh ginger
• 2 tablespoons butter
• Freshly ground black Pepper

DIRECTIONS:
Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF
Cut the citrus fruits in half, take the juice needed from one half and use the other halves to cut into slices to place on top of the salmon.
In a saucepan over medium heat combine the juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.
Allow to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt.
Let cool.

Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.

Crispy Fish Fillets with Tequila Mango Salsa

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As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Adults only.

Prep time : 20 min.
Cooking time : 10

Ingredients:

• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper

Instructions:

First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.

Enjoy!

Myra XO

Creamy Seafood and Gnocchi Bake

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Creamy Seafood and Gnocchi Bake

Effortless comfort food, perfect for warmer days. Light and very easy to make.
The great thing about this little casserole is that you can add any type of seafood you fancy, as long as it is firm and more or less cut in the same size.
I used Cod, Tilapia, Shrimp and fresh Tuna. And with fresh Tuna, I mean fresh from the freezer (LOL), not from a can. Although that would probably work too.
For the vegetable medley, I used the classic leek, carrot and peas combo, because I always have them in de fridge/freezer. That goes for Gnocchi too.
I think it took me maybe five to ten minutes to prepare this dish, chopping the carrots into cubes was the “hardest” part, so effort level 0.5
You make a béchamel sauce with herbs, mean-while boil some carrots, peas, leeks and Gnocchi.
Cut the fish and assemble. A little cheese on top and voilà, all done.

Prep time : 5-10 min
Cooking time : 20 min
Serves : 4
Square / round pan / baking dish
INGREDIENTS:

• 500 gr. / 16 oz. mixed seafood and firm fish* see note below
• 2 cups chopped fresh or frozen vegetables, carrot cubes, leeks, peas, celery, corn, onion…
• 1 pack Gnocchi
• 3 tbsp. butter
• 2 tbsp. flour
• 250 ml. / 1 cup milk
• 1 glass of dry white wine
• Dash Worcestershire sauce
• White pepper to taste
• 1 stock cube, chicken or fish
• Chopped fresh herbs, parsley, chives, dill
• ½ cup grated cheese

METHOD:

Bring a pan of water to the boil and season with plenty of salt. Have your chopped carrots and vegetables ready.
Meanwhile heat up a small sauce pan and melt the butter, add the flour and stir to cook for a minute. Gradually (slowly) add the milk, whisking constantly to avoid lumps. As soon as it’s creamy add all the milk, stock cube, white wine, Worcestershire sauce and white pepper. Let it cook slowly for five minutes then remove from the heat and let cool a bit.
Pre heat the oven to 200 C / 400 F.
Throw the veggies into the pot of boiling water, as soon as the water boils again add the Gnocchi as well. Cook until they float, about three minutes. Remove from heat and drain everything very well, let cool slightly. Prepare baking dish, spread a little butter in the bottom of the casserole dish.
Cut the fish into 2.5cm/1 inch cubes and place together with the gnocchi and vegetable into the casserole dish. Stir the fresh herbs through the creamy béchamel sauce and pour over the casserole, sprinkle over the cheese and place in the middle of the oven. Bake for 20 minutes.

Enjoy!
*NOTE: firm fish/seafood are Hake, Cod, Tilapia, Swordfish, Tuna, Sea bass, Shrimp, Lobster, Salmon…

If you make these Creamy Seafood and Gnocchi Bake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Christstollen made with Spelt flour

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‘Tis the season to be merry… and make Stollen. I can’t imagine Christmas without a good Stollen, spread with a little butter and maybe an extra dusting of confectioners sugar.

Nothing beats a homemade StolIen and it looks so beautiful on the breakfast table. I have filled this Spelt Stollen with a pistachio paste rather than a more traditional almond paste. The paste comes together in minutes but you can skip it, use storebought almond paste or leave out all together. Essentially, pistachio paste is pistachios, caster sugar and egg mixed together in a food processor until a paste forms. It couldn’t be easier and it is so outrageously delicious that I highly recommend that you try it at least once.

The dried fruit in the recipe can be adjusted to your liking and soaked in either brandy, whiskey or tea. I have opted for the Earl Grey tea in this recipe. I also haven’t added a lot of dried fruit since I think it gets too heavy, so this is not one of those overly fruit studded loafs.

Once the paste is made and the fruit has soaked it comes together fairly easily. It is an enriched dough that can be made in a stand mixer.

The Christstollen can be stored for upto a month, very well wrapped in cling film and then wrapped in foil or placed in a large ziplock bag. Keep in a cool place but not the fridge.

INGREDIENTS;

Ingredients Pistachio paste:
100 gr. / 3.5 oz. pistachios shelled
100 gr. / 3.5 oz. caster sugar
1/2 large egg

Ingredients Christstollen:
1 cup of freshly brewed Earl Grey tea or booze if you prefer.
300 gr. / 10.5 oz. Sultanas
100 gr. / 3.5 oz. Mixed peel

450 gr / 1 lb. Spelt flour
1 sachet instant yeast, 7 gr./ 1/4 oz.
60 gr. / 1/4 C. Sugar
7 gr. / 1 tsp. table salt
7 gr. / 1 tsp. Cinnamon
1/4 tsp. Cardamom
1/8 tsp. Nutmeg ( a pinch)
120 ml. / 1/2 C. Hot water (from tap)
120 ml. / 1/2 C. Milk
45 gr. / 3 tbsp. Soft butter
1 large egg, room temperature
100 gr. / 3.5 oz. Sugared Bigarreau (red and green cherries), chopped
35 gr. / 1/4 C. Almonds toasted, chopped
A little extra soft butter for brushing over the loaf.
Confectioners sugar for dusting.

Instructions:
Step 1.
Soak the dried fruit of your choice (sultanas and peel in this recipe), in the hot tea or boize, and leave to soak at least two hours but preferably overnight.

Step 2.
Make the Pistachio paste by placing the nuts and sugar in a food processor and pulsing until very fine. Add the half of an egg and pulse again until the paste holds together.
Scrape the paste on to a sheet of cling film and form into a ball. Place in the refrigerator until ready to use. You can also make the paste the night before.

Step 3.
Mix the hot water with the milk from the fridge into a jug, it needs to be hand warm.
To a stand mixer fitted with the paddle attachment, add the flour, yeast, sugar, salt and spices. Turn the mixer on to a low setting, add the milk mixture, butter and the egg.
Mix for 7 minutes until you have a smooth dough.
Drain the dried fruit and pat dry on a clean kitchen towel. Add these to the dough together with the chopped almonds and bigarreau.
Mix gently until combined well.
Cover the bowl with a clean slightly damp kitchen towel or cling film and leave to rise until double in bulk. About one to one and a half hours.

Step 4.
Pre heat oven 170 C. / 340 F.
Once double in bulk. Punch down the dough and place on a floured surface.
Shape into rectangle about 20 x 30 cm./ 8″ x 11.5″.
Take the pistachio paste from the fridge and roll into sausage, place on the dough towards one side.

Roll the side with the past over to close, then fold over the other side on top as if it were an envelope.
Make sure to seal and pinch closed the ends of the loaf so that the paste does not come out. If this is not sealed in, it will ooze out during baking. I always try to push in any visible fruit into the dough so that this doesn’t burn while baking.
Leave to rise again for 30 -40 minutes.
Bake on the middle rack of the oven for 45 – 50. the.
Instert wooden skewer to test if it comes out clean. Remove from oven and place on a rack to cool.
Brush with melted or very soft butter and dust with confectioners sugar. Omit this last step if you ate going to store the Christstollen.

If you want to keep the loaf for a later date… Once cooked completely, wrap in two layers of cling film and place in tin or ziplock bag. The Christstollen will keep for upto a month. You can also make double the recipe and pop one in the freezer for Easter.