Salmon

I have really grown liking eating salmon and try having it at least once a week. It is definitely my favourite seafood- not only it tastes delicious but it is rich in good fats and omega-3.
My take at salmon is either pan-fried, or cooked in the oven or a mix of both, and served with a combination of side dishes. 

 

 

Throwback lunch

Here are a few snaps of my quick and light (or rather no-so-light) lunches.

A lot of them are from previous night's leftover, and some are just made up of 'what's on hand'. The key is to have a balanced meal.

I recently 'read' a book about nutrition and there was a lot of focus on food absorption in the body and how what we put in our mouth (a combination of food items) releases different level of energy and glucose. It is essential to eat food that will release a steady rate of glucose in your body. Why? Glucose not used in the body to produce energy is stored in as fats (not so much for released of continued energy, which is why we feel hungry after a certain amount of time even if we ate a lot from a previous meal). Well this is definitely a very interesting and deep area. I am not really sure my brief summary is very clear or even true to the facts, but this is what I have mostly understood. Having had a slight insight of this food process has left me quite apprehensive about the notion of eating. The bottom line is that you need to maintain a balance. Always.

So here we go:

Fish with sweet potato chips, guacamole and quinoa for a Saturday lunch

Flaked salmon with avocado and grape tomatoes on toast

Smoked salmon and avocado on toast, with grape tomatoes

I made these chickpea patties following the recipe from Everyday Gourmet with Justine
(Recipe here) with a few alterations of my own. They turned out lovely and are really tasty.

 

I have the chickpea falafel with some couscous mixed with some diced tomatoes and cucumber and cottage cheese

Couscous with smoked salmon, avocado and cucumber

Fish cakes with potato salad, cucumber and carrots

Mashed avocado and tomato on toast with a sprinkle of chia seeds

Strawberry cheesecake from Sara Lee

There is something so deliciously good about these frozen cheesecake. I especially like the crunchy coconut biscuit base, and the pretty marble effect of the cake. The filling is so creamy and with the biscuit base, every mouthful is delectable. Cheesecake are quite simple to make. However when they come in those brillant packaging, well, I think it is okay to give the mixer a rest.

 

 

Polenta Pudding

Polenta pudding or most commonly known as 'pudding mais' in Mauritius is one of my favourite sweet treat. I had a craving for them and decided to try and make my own version. I was quite happy with the result, so here is the recipe I used.


POLENTA PUDDING RECIPE

Serves: 12 approx

Ingredients:
1/2 cup corn meal (polenta)
1 tbs custard powder
2 1/2 cups + 3 tbs of skim milk
3/4 cup sugar (I used brown sugar)
Dessicated coconut
Raisins, soaked in water for about 10 minutes  (optional)

Method:
1. Rinse corn meal and let sit in cold water for about 20 minutes.
2. Place milk in a saucepan and bring to boil.
3. Mix custard powder and 3 tbs of milk until there is no more lump.
4. Once milk is heat, pour in the custard mixture, drained corn meal and sugar.
5. Whisk until well combined, and continue stir for about 15 minutes on high until the mixture thickens, then for another 10 minutes on low heat.
6. Add your raisins, if using them.

6. Dust your pan with coconut powder. Pour polenta mixture and cover with more coconut powder. Let cooled and place in the fridge before cutting.
Serve and enjoy.

 

 

Pumpkin: soup and roasted

It is winter and pumpkin is in season. I have finally tried two of the most common pumpkin dishes: a pumpkin soup and some roasted pumpkin. Both are easy to cook and so delicious: perfect warming dishes.