Tuna Fish Patties

 

These tuna fish patties are very easy and quick to be prepared as we ca use potatoes flakes; if you have boiled potatoes, you may also mash them with a fork and add only little milk to make this more humid.

I have served them on a bed of rocket (aragula) salad and cherry tomatoes. As sauce, I recommend my mint and dill yogurt sauce as this fits perfectly with both patties and salad; however, I made a little change to the sauce, Instead of lemon juice, I used white balsamic vinegar, but both lemon and vinegar goes well.

The quantity depends on the size, in my case a made a dozen, the correct quantity for one skillet of 28 cm of diameter.

Note: these patties may be prepared in advance and used for a picnic (ready cooked) or for a party.

Tuna Fish Patties

  • Servings: 3-4
  • Difficulty: easy
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You need:

  • 1 cans tuna (in water) drained well
  • 1 tablespoon olive oil
  • 2 small onions chopped I used a red and a yellow one), chopped
  • 1 big red pepper, finely diced
  • 1 sprig onion, finely diced
  • 1/2 cup potatoes flakes (as for purée)
  • 2/3 cup milk
  • 2 eggs beaten
  • Salt and pepper to taste
  • 1 teaspoon dried oregano (or other spices to taste)
  • 1/2 cup peas, frozen
  • 2 tablespoons flour
  • Olive oil to fry
  • Flour to coat the patties.

Procedure

  1. Place tuna over a sieve to drain.
  2. Sauté onion and red pepper with the oil until soft, remove from the heat
  3. In a bowl combine potatoes flakes with milk Add eggs and stir to combine.
  4. Now add the crumbled tuna, onion/red pepper mixture, eggs and season with salt and season with pepper, pepper and oregano to taste.
  5. Fold in the peas with the flour-
  6. Add 2 tablespoons olive oil to the non-sticky skillet and heat to medium low.
  7. Place one heaped tablespoon mixture into your floured hand and shape to ball, flatten it lightly and place it into the skillet.
  8. Proceed quickly until your mixture is used; during the shaping check the patties from time to time and turn when needed and add more oil if necessary
  9. Cook on both sides until the y begin to brown. Keep aside in warm place to serve-

Autor: https://artandkitchen.wordpress.com/

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Cannelloni al Salmone con Giardiniera di Verdure

A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.

L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.

Il salmone naturalment ce l’avevo, ma la  ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso.  La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer.  Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an

 

che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.

A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.

In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.

Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.

Cannelloni al Salmone con Giardiniera di Verdure

  • Servings: 2-4
  • Difficulty: easy
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You need:

Pasta

 

  • 120 cannelloni from the package (8 pieces) or 8 lasagna sheets

Filling

  • 100-120 g smoked salmon, chopped
  • 150-200 g ricotta or cream cheese
  • 1 tablespoon grated lemon zest
  • 1 beaten egg
  • Red chili flakes to taste
  • Salt and pepper to taste

Veggies (about 2 cups, choice to taste). My choice:

  • 1 cup carrots, peeled diced
  • 1 cup zucchini, diced

Béchamel

  • 2 tablespoon margarine or butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 2-4 tablespoons white wine, to taste
  • Red chili flakes to taste
  • 1 dash nutmeg or to taste
  • Salt and pepper to taste

Preparation

  1. Bring water to boil in a pot, add salt and boil the pasta until it begins to soften but it keeps the shape. Take out of the water and place them on an oiled working surface.
  2. While water is heating combine with the ingredients of the filling in bowl.
  3. Fill the cannelloni (one by one) using the spoon holding them vertically with the hand. Place them in the mold. If you have leftovers of the filling, don’t worry, you can add this to the finished béchamel.
  4. Preheat the oven to 200°C/400°F.
  5. Arrange vegetables around the cannelloni. If necessary (depend on the kind of veggies) cook the veggies a few minutes in the hot water of the pasta.
  6. Prepare the béchamel melting the margarine in the pot and adding the flour. Stir constantly until the flour begins to take color. Remove from the heat and add liquids at once; stir immediately until combined. Bring to boil and season to taste.
  7. Pour the sauce over the cannelloni and the veggies (take care to cover all the cannelloni as they require the liquid to finish cooking).
  8. Bake at 200°C/400°F for about 20-30 minutes until the cannelloni begins to brown.
  9. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

pad-thai-thai-fried-noodles-with-mung-beans-and-peanuts

This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!

 

 

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
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You need

Noodles

  • 300 g rice noodles (or other noodles if not available)

Sauce

  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)

Procedure

  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.

Autor: https://artandkitchen.wordpress.com/

Azorean Fish Roll

Azorean-Fish-Roll-2

Elvira is an Azorean wonderful blogger. As I saw this stunning recipe I knew that this would I was looking for and I saved this in my “to try” recipes. Only a few days later I tried her recipe called “Torta de peixe à Marília” (http://elvirabistrot.blogspot.ch/2011/09/torta-de-peixe-marilia.html?spref=pi) and I adapted her recipe. I don’t know if I understood well all the ingredients and description of the procedure, but I will report what I did and the result was fabulous!

This preparation presents very well, can be eaten warm or cold; up to you!

For this recipe you should use white flesh boiled fish as suggested in her original Azorean recipe, but you can also use other kind of fish even with smoked trout!

I increased the quantity of flour as I supposed she used 3 heaped tablespoon flour. I used 4.

Azorean Fish Roll

  • Servings: 4-8
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/ Azorean-Fish-Roll-2

You need:

  • 200 g cooked white flesh fish (or 200 g smoked trout)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves
  • 2 tablespoons parsley
  • 200 ml milk
  • 3 tablespoons tomatoes paste
  • 3 egg yolks
  • 4 heaped tablespoons flour, sifted
  • 1 teaspoon baking powder, sifted
  • Chili flakes to taste
  • Salt and pepper to taste
  • 3 egg whites
  • 3/4 cup homemade marinara or tomatoes sauce  ( I can imagine that herbed cream cheese would be delicious as well)

Procedure

  1. Preheat the oven to 200°C/400°F.
  2. Line a baking tray with parchment foil, grease and dust the foil with flour.
  3. Prepare/cook the fish and let cool down, dice it into small pieces.
  4. In a skillet heat oil and fry onion and garlic until onion begins to brown. Transfer to a bowl.
  5. Add to the bowl parsley, milk, tomatoes paste and egg yolks. Stir to combine.
  6. Fold flour, baking powder and chili flakes to taste. Adjust to taste with salt and pepper.
  7. Beat egg whites to stiff picks and fold egg whites under the batter.
  8. Spread the batter over the prepared foil and bake for 15 minutes at 200°C/400°F.
  9. Remove from the oven and turn the sponge out onto another piece of greaseproof paper / parchment foil.
  10. Spread the tomatoes sauce. Roll the sponge using the foil.
  11. Serve hot of wrap in foil to cool down.

Azorean-Fish-Roll-1

Mediterannean Baked Fish

Mediterannean-Baked-Fish-Cooked

I first saw these fishes sale a days ago and I could not resists to take two of them with me home.

As I tried to write down this recipe I realized that I had had problems with the translation. I call them orate (in Italian) or dorada (in Spanish), but I did not know how I should call them for this recipe in English.

A few searches in the web and I found that the protagonist is called Sparus aurata in Latin and it can be translated in English with Gilt-head (sea) bream. The specific name “aurata” derives from the gold bar marking between its eyes.

It is also called dorade royale as it was sacred to the Greek goddess of love, Aphrodite.

Finally I found also a long list of names that I really need to share with you: http://www.fishbase.org/comnames/CommonNamesList.php?ID=1164&GenusName=Sparus&SpeciesName=aurata&StockCode=1180

Back to the recipe: I prepared this recipe based on a recipe of fish with tomatoes and olives, but this time I added some more ingredients and the result was really fabulous! The quantity of the ingredients is only a suggestion, please use the quantity you wish!

I don’t know if you have this kind on fish were you live, but I can prepare this recipe with other white-fleshed fishes you like! Enjoy!

Mediterannean Baked Fish

  • Servings: 2
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/Mediterannean-Baked-Fish-Cooked

You need

  • 2 Gilt-head (sea) bream or other white-fleshed fishes (or a bigger single one) which would serve 2 people in total, cleaned
  • 2 small lemons o one lemon, thinly sliced
  • 2 tablespoons olive oil, or to taste
  • 1 onion, thinly slice
  • 2 garlic cloves
  • 1 red pepper
  • 100 g cherry tomatoes, halved
  • 20 olives (any kind, I used black ones)
  • 1/2 cup white wine
  • Salt and pepper to taste
  • Several springs of fresh herbs as marjoram, thyme, rosemary

Procedure

  1. Preheat the oven to 180°C/350°F
  2. In a non-sticky frying pan fry a few lemon slices so that they are light browned. Remove from pan and set aside
  3. Add remaining oil and fry the onion until translucent, add red pepper and fry one or two minutes. Reduce heat, add tomatoes, olives and wine.
  4. Season with salt and pepper to taste.
  5. Make three large cuts diagonally across each fish.
  6. Place most of the herbs in the bottom of a baking sheet and place the fish on them. Fill the belly of the fish with some herbs as well (I used marjoram and rosemary).
  7. Now adjust the roasted lemon slices in the cuts.
  8. Place the remaining lemon slices around the fish as well as vegetables you prepared in the pan.
  9. Put the fish in the oven on the middle rack for about 25 minutes or until the fish is just done; cooking time depends on the size of the fish! Note: Fish is done when the dorsal fin can easily be removed.
  10. Enjoy with fresh bread or what you love. We enjoyed it with Focaccia with Cherry Tomatoes.

Mediterannean-Baked-Fish-Uncooked

Cuttlefish in Wine Sauce – Soupies Krasates

Cuttlefish-in-Wine-Sauce-Soupies-Krasates

Cuttlefish is a quite inexpensive seafood which offers many possibilities to be prepared.

I love stuffed cuttlefish, but even a simple recipe is excellent, especially if you use a good white wine without sulfuric smell (I love the golden “Romeiko” from Chania most) and you enjoy this sitting outside combined with salads and good bread to enjoy the sauce.

Once again I’ve proposed to you a Greek/Cretan dish which is called Σουπιές κρασάτες (Soupies krasates). Greek food is too good, I can’t resist it!

Cuttlefish in Wine Sauce - Soupies Krasates

  • Servings: about 4-6
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Cuttlefish-in-Wine-Sauce-Soupies-Krasates

You need

  • 1 kg cuttlefish, if possible small or medium ones
  • 1 onion, chopped
  • 1 cup olive oil
  • 1 cup white wine
  • 2 galic cloves, sliced
  • 4 allspice berries
  • 10 grains of black pepper
  • 2 bay leaves
  • 2 tablespoons wine vinegar
  • 1 tablespoon flour

Procedure

  1. Wash and clean the cuttlefish (remove the bone, the eyes, the inner organs); cut into pieces the cuttlefish, this depends on the size and your preference.
  2. Heat oil in saucepan, add chopped onion and fry just until soft. Add a little water and blend the onion.
  3. Add cuttlefish and allow to make its juice.
  4. Add then rest of the oil and stir and cook briefly.
  5. Now add the wine as well as garlic and spices.
  6. Season with salt and pepper (don’t add to much salt as the sauce will be reduced).
  7. Cover and simmer until the cuttlefish results tender. This takes about 30 minutes.
  8. Add the vinegar for two minutes.
  9. Finally take a little of the sauce into a small bowl and dissolve the flour. Add this mixture to the food and stir until combined.
  10. Adjust salt again and serve on a dish with its sauce and fresh bread. This has not to be served hot!

Variation: you can also make sauce without the flour but add just after adding the wine 1 cup grated tomatoes, 1 cup chopped fennel and one cup pitted green olives. Or simply add the grated tomatoes.

Zuppa di Pesce allo Zafferano – Soupe de Poisson with Saffron

 

Zuppa-di-Pesce-allo-Zafferano---Soupe-de-Poisson-with-Saffron-1The French “soupe de poisson” is very famous and popular not only in France since in Italy, Spain and Croatia.

The original fish soup was prepared should be prepared with different kind of fish and seafood using the head, shells and fish bones for the fish stock first.

In our case I used what I had in the freezer: calamari, shrimps and fish filets; please free to change the kind and the quantities of the fish/seafood.

The shrimps were already deveined, but shell on: I remove the shell and used it for the basic fish broth.

The stomach of the calamari had been removed, I used the body and the tentacles for the soup but I used the other part of the head (I removed the eyes first!  for the basic fish broth as well.

No fish heads were available, but I found that it could work without them.

I used vegetables give flavor and thickness to the soup.

We enjoyed this soup with homemade bread and skordalia (Greek potatoes and garlic spread).

Note: if you don’t have fish bones… use a fish stock, you will need to cook the veggies (step 8) for only about 20 minutes or until done.

Zuppa di Pesce allo Zafferano - Soupe de Poisson with Saffron

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Zuppa-di-Pesce-allo-Zafferano---Soupe-de-Poisson-with-Saffron-1

You need

  • 2-4 tablespoons olive oil
  • Shells, heads …
  • 1 onion finely chopped
  • 4 garlic cloves, peeled whole
  • 1 glass white wine
  • 4 cups of water
  • 1 carrot, chopped
  • 2 tomatoes, chopped
  • 1 potato, peeled and chopped
  • 1 bay leaf
  • 1 small spring thyme
  • Salt and pepper to taste
  • 1 pinch saffron
  • 250-500 g squid, used small ones
  • 500-700 g fish filets
  • 250-500 g shrimps
  • Parley for topping

Procedure

  1. First of all prepare the shells, heads or other parts of fish which would be suitable for the basic broth.
  2. Heat 2 tablespoons of oil in a deep pot and fry the shells, heads … until fragrant. Remove from pot and set aside.
  3. Heat other 2 tablespoons of olive oil, add onion as well as whole garlic cloves and cook until translucent.
  4. Add wine and let boil for a few minutes.
  5. Add water and bring to boil.
  6. Add water, carrot, tomato, potato, bay leaf and thyme. Bring to boil and season with salt and pepper.
  7. Place the fried shells, heads, fish bones… in small kitchen towel, close this with a knot or cord. And place this in the pot as well.
  8. Cover and let simmer for one hour, but remove bay after 10 minutes or so.
  9. During this thyme slice the squid, but fish in bite sized pieces and refrigerate until needed.
  10. Remove the bag with the fish and pressing out the precious juices.
  11. Blend the vegetables in the fish stock, if necessary sieve them to get a smoother base.
  12. Add saffron, fish and calamari. Cook for about 30 minutes more without stirring. Add more water if necessary to taste: you would like a creamy but not too heavy soup.
  13. Add shrimps, season again if necessary.
  14. Serve immediately topped with parsley.
  15. To go with this toasted bread, croutons or simply rustic bread.