Saturday, 20 September 2014

Mediterranean Gnocchi dish

Again for this dish, Rudolph van Veen has inspired me to make this, although I'm not the greatest fan of veggies, it was delicious.

Shopping list:
500 g gnocchi
     2 red onions
     3 cloves garlic
     1 green, 1 yellow, 1 red pepper
     1 courgette
     125g chorizo
     olive oil 
     2 tablespoons tomato paste
     1 bunch fresh oregano (or fresh parsley)
     100g manchego (Spanish cheese)
     400 g of artichoke hearts (from a jar or tin)

Cook the gnocchi according to the preparation method on the package. (We use fresh gnocchi that needs to be fried in butter for a few minutes)Peel and slice the onions into wedges.
Peel and slice the garlic coarsely.
Halve the peppers lengthwise, remove seeds and cut the peppers into pieces.
Cut the courgette into cubes.
Remove the skin from the chorizo ​​and cut the chorizo ​​into cubes. (Don't eat it with the skin!)
Heat a little oil in a frying pan and fry the onions, garlic, peppers and courgette about 4 minutes. Add the chorizo ​​and cook for about 2 minutes. Add the tomato paste and cook for about 2 minutes.
Cut the oregano.
Cut the manchego into cubes.
Drain the artichoke hearts off. Cut the artichoke hearts. 

Add the oregano, manchego and artichoke hearts to the frying pan and warm thoroughly.  
Stir in the gnocchi through and season to taste with a little salt and freshly ground pepper.

If you have some fresh tomatoes, just put them in as well.

A bold bottle of red wine goes perfectly with the dish.

Thursday, 18 September 2014

Salmon filet with apricot mustard sauce with rice salad

Inspired by Dutch chef Rudolph van Veen I have prepared this dish yesterday. Easy and tasty!
For 4 persons:

Shopping list:

240 g
canned apricots
     1 tbsp white wine vinegar
     1 tbsp mustard
     40 ml extra virgin olive oil
     450g salmon fillet

Rice Salad

     300g white rice
     2 little gems
     1 lemon
     200g peas (frozen or from the tin)
     extra virgin olive oil
     1 cup watercress (if not available, don't worry)


Cook the rice cooked according to the preparation method on the package.

Apricot-mustard salmon from the oven

Preheat the oven to 180 ° C.      

Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard   in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.


Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced ​​lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.

Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.