Salmon pizza

Greeting Lovies! 
It’s been a minute since I shared recipes with you and I’m glad to say- I’m back for good! Not posting doesn’t mean I didn’t cook and experiment with many different cuisines over the last few months. 

Today I’ll be sharing my favorite new recipe with you and yes, it’s quick and easy! However, it will impress anyone you serve it to. My personal theory is it has the WOW factor because it’s inspired by the French cuisine! 

Without further ado, here’s the Salmon pizza! 

Ingredients: 
Whole grain pizza dough 
300 g/ 10 ounces smoked salmon (precut in thin slices) 
300 g/ 10 ounces ricotta cheese 
100 ml light cooking cream 
2-4 garlic cloves (minced and up to taste)
bunch of fresh dill (cut up) 
2 tea spoons virgin oil 

Directions: 

Sprinkle a little white flour on your work station and some virgin oil on the rolling pin. Roll out the dough and try not to poke holes in it. Don’t be tempted to roll it too thin for that same reason (holes). 
In a medium bowl, mix all the other ingredients except for the salmon. Let it settle for a minute. Spread the mixture evenly on top of the rolled dough. Place the salmon slices evenly on top of the mixture. 

Here’s the tricky part: 
Oil your hands a bit and gently roll the dough like a burrito. Cut carefully in the middle. “Braid” both parts in a zigzag fashion. 


Bake on 150°C/300°F for about 20-30 minutes. 

Serve with the remaining sauce as dip. 
A few tips: 

-sprinkle a bit of v.oil on top to avoid burns on the exposed salmon

-if you are not sure the dough is fully cooked, poke a hole in the middle of it with a tooth pick. If there are small pieces stuck to it, we are not done yet. 

Voila! 
-Silvia Mèlange 

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Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

guacamolefresco

 

Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂

 

You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste

 

 

How to make it:

 

Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.

 

Cheers, Silvia Mèlange

 

risoni

Tacos de pescado/ Fish tacos

It’s officially Taco Tuesday!! 

Today I’ll be sharing my tacos de pescado/ fish tacos recipe! It’s easy and absolutely delicious! There are quite a few kinds of fish you can prepare the tacos with, I personally recommend tilapia as it seems to soak the marinate better, not having a very distinctive taste itself unlike salmon for example. Feel free to experiment and let me know your favorite “taco fish” in the comments below! Here’s how I make it:

You will need:

A pack of hard taco shells

1lbs fresh tilapia fillets 

For the marinate:

1/4 cup of tequila (I prefer dark kind like Jose Cuervo Especial)

1/2 freshly squeezed lime juice

3 garlic cloves (finely chopped)

1/2 freshly squeezed oj 

1 tea spoon: sea salt, cumin, coriander

1/2 cup of papaya or pineapple cut in cubes (optional)

For the filling:

1 large white onion (finely chopped)

1 cup cut up fresh lettuce

1 cup fresh peeled tomatoes (cut in cubes)

1 jalepeño (finely chopped) 

Bunch of fresh cilantro (finely cut)

2-3 tea spoons freshly squeezed lime juice+ oj

1/2 cup shredded cheddar cheese (optional)

1 fresh avocado (sliced)
How to make it:

Mix the marinate ingredients with the fish and let it “soak” in the fridge, covered with foil for 2-3 h (I do it overnight).

Grill the fish in a fry pan on medium heat, occasionally stirring until it becomes golden brown and your kitchen smells amazing. 

Warm up the taco shells in the oven based on the package instructions. 

Mix the stuffing ingredients well.

Stuff your tacos with 2 table spoons of the prepared (chilled) fish and 3-4 table spoons of the mixed stuffing ingredients.

You can serve the tacos with a side of refried beans and/or rice or just enjoy them on their own, which is also the healthier option.

Xo, Silvia Mèlange

  

Homemade potato chips

Happy Sunday, Lovely readers! I’m sure most of us are snowed in whether we are in Europe or the U.S. and what better way to spend the day than food?! I’m all about healthy eating but it would be a lie if I said I don’t get the ocasional junk food craving! Today I’ll be sharing one of my favorite potato chips recipes, I literally just made myself. It’s easy and flavorful and it takes less than 30 minutes to make! It actually tasted better than store bought chips, it has 50-60% less calories and your body will thank you for not feeding it GMO’s.

You will need: 
1 lbs fresh potatoes (sliced)

80-100 ml virgin oil 

2 tea spoons: sea salt, black pepper, red paprika, basil, oregano, lemon grass (optional)

3 garlic cloves (finely chopped) also optional
How to make it:
Preheat the oven to 200° C. Place the virgin oil and the mixed herbs in two separate bowls. Dip each potato piece first in the virgin oil, then roll it around the spices. Proceed by arranging the coated potatoes on a baking sheet. Bake them for 10-15 minutes per side or until they become golden brown and crispy. 

Enjoy! 

  

Chicken veggie risotto

Happy Monday, Lovies! Today I’ll be teaching you how to make one of my favorite risotto recipes. 
You will need:
2-3 cups of rice

1 lbs chicken breast (cut in cubes)

4 roasted red peppers

300 g. mushrooms

3 tomatoes (cut in cubes)

1 large onion

2 minced garlic cloves

1 tea spoon salt, black pepper, v.oil, dry basil

Directions:
Grill the chicken until golden brown then add the veggies and spices, boiling light. Add 2-3 cups of rice and water and mix it all together. Cook on medium heat for about 45 minutes, occasionally stirring. Sprinkle with fresh Parmesan cheese to taste upon serving  ❤

-Silvia Mèlange

  

Chicken kebab 

Hello my Lovies! I realized lately I’ve only posted vegan or vegetarian dishes so here’s a delicious recipe for chicken kebab. 
You will need: 

2 lbs chicken breasts

3 tea s. virgin oil

2 table spoons dry oregano, sweet red paprika

1 tea spoon salt, black pepper

2 minced garlic cloves

1/2 fresh lemon juice
Directions:

Combine all the ingredients and marinate the chicken for at least an hour prior to cooking ( I like to leave it overnight, covered in the fridge). 

Preheat the oven 180° C. Greace a shallow pan and arrange the chicken, adding a bit extra marinate. Cook for an hour (until chicken is golden brown), occasionally adding more marinate. 

You can combine it with pita bread, rice or fries and a side salad. 

Enjoy! 

-Silvia Mèlange 

  

Pico de gallo

Happy Monday, lovies! Christmas may be over but we still have New Year’s parties and relatives stopping by all the time! Here’s a simple authentic Pico de Gallo recipe anyone can make! It’s super easy to make and can be used as a dip or a side. The ingredients below are meant to be enough for the whole family!
You will need:

3-4 medium sized tomatoes (peeled, cut in cubes)
2 med. white onions (cut in cubes)

1 lime (freshly squeezed juice)

1/2 or 1 jalepeño pepper (seeded+chopped)

3-4 garlic cloves (minced)

 1 tea spoon salt and pepper
Bunch of fresh parsley (cut up)

How to make it: 

Mix all the ingredients together and stir. Let it settle (covered) for minimum 3 hours (overnight works best) in the fridge. Serve as dipping sauce or a side to fajitas, tacos, or over rice with cut up avocado. 

Love, Silvia Mèlange

  

Beer-fried mushrooms *appetizer*

Happy Monday, darlings! Today I’ll be sharing one of my favorite 30 minutes or less appetizer recipes! Aside of the amazing taste, I love this recipe because it takes less than 30 minutes to prepare and it consists of things EVERY self-sufficient 20 something adult always has laying around their kitchen!

You will need:

1-2 lbs (500g-1kg) washed whole mushrooms

3-4 eggs (stirred)

a can of beer

1 t.s. dried thyme, garlic powder, rosemary, salt and crushed black pepper

1-2 cups of flour

1/2 bottle cooking oil

Directions:

Boil the mushrooms for 6-8 minutes in water with a pinch of salt. When that’s done, drain and rinse them with cold water and place them in a mixing bowl and set them aside for now. Boil some cooking oil in a regular frying pan, setting it on medium heat. When it’s sizzling and ready, dip each mushroom in the following order: beer, egg mixture, the spices, flour, beer. Yes, you are reading correct and I didn’t mess up- it all begins and ends with beer! Place the ready mushrooms in the pan and be careful not to get burned by the hot oil! Do not overcrowd your pan, do two rounds of mushrooms if you have to! Each load should take you no more than 5-6 minutes until reaching golden brown. If you need to do two rounds, using the same oil is okay as long as you don’t overdo the flour and there’s none floating in your oil after the first ones are done. Once you take them out of the oil, place the ready mushrooms on a baking sheet or a thick kitchen towel to absorb some of the extra grease off.

Enjoy!

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