Skip to main content

Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Fresh Cod with Mussels and Spinach Sauce


Ingredients

for 4 people
  • 4 pieces of cod loin.
  • 300g fresh spinach leaves.
  • 1kg fresh mussels.
  • 400ml fish stock.
  • chopped parsley.
  • one tablespoon cornstarch.
  • four tablespoons milk.
  • salt.
  • freshly ground black pepper.


Preparation

Steam the mussels until they open, then set them aside.
Strain the cooking liquid they've left behind through a cotton strainer and keep it - you'll be adding this to your fish stock.
In a wide pot, place your cod pieces along with the roughly chopped spinach, the shelled mussels (save a handful still in their shells for serving), the chopped parsley, all the broth, and the cornstarch dissolved in the milk.
Season with salt and pepper, then let everything cook uncovered for about 12 minutes.
Tuck in those reserved mussels in their shells and bring the whole pot to the table.

Enjoy your meal!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more