Summer “verrines”

Following my recipe of the tomato confit, here are some ways to use it! These cold verrines are perfect for light summer aperitives. It is simply some small salads or appetizers presented in glasses. I give a few examples of the basics I like to do but you can be very imaginative and create a lot of variations. What is important is that you mary things that go well together in taste and also in colour for pretty verrines!

verrines1

Preparation: 10 minutes
Cooking: no cooking (except last one)
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: 4 glasses

Salmon, avocado and tomato verrine

Tomato confit
– 2 slices of smoked salmon
– 2 avocados
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the salmon into small dices.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the salmon. Finish with the avocados and decorate with fresh herbs.
Serve immediately.

Notes and ideas:
– Sometimes I mix the salmon with cream cheese. That tastes also nice.
– If you prefer you can put avocado first and then salmon, it doesn’t make much difference. I like to have the tomatoes at the bottom though.
– You can replace avocados by cucumber and cream cheese.
– Also try to replace avocados by green asparagus (cooked) mixed with a bit of fresh cream. Very creamy and delicious!

Schrimps, avocado and tomato verrine

Tomato confit
– 10-12 schrimps
– 2 avocados
– a tbsp of cream cheese
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the schrimps in small pieces and mix with cream cheese but keep 4 whole for decoration.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the schrimps mix. Finish with the avocados and decorate with fresh herbs and a schrimp. Add some lemon juice.
Serve immediately.

verrines2

Mediterranean verrines

– Small pasta (eg mini farfalle)
– 1 courgette
– 1 Aubergine
– pine nuts
– cherry tomatoes
– garlic
– fresh basil
– olive oil

Peel and chop the courgette and aubergine. Cook in an oiled pan. The pièces must be small and it is nice if they are still a bit crispy.
Cook the pasta.
In a bowl, crush garlic, pine nuts and basil. Add to the pasta with olive oil and lemo, juice, salt, pepper. Mix well.
In the glasses, start with the vegetables, then a layer of pasta salad. To finish, cut the cherry tomatoes in four pièces and add on top.
Serve immediately or keep in the fridge.

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Salmon and Brocoli Quiche

An other nice quiche that I make when I have salmon left-overs.

Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself)
– 5 eggs
– brocoli
– salmon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the brocoli in water or in a steamer. Cook the salmon in the oven for 15 minutes.
In a large bowl, mix the eggs, the cream and the cheese.
Spread the salmon and brocoli trees on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

Cooking in the oven

Here is a nice tip to optimize your meal preparation: use the oven.

In fact, I often use the oven to cook chicken fillet or salmon or other kind of fish. The most common way is to do it in a pan but the oven offers many advantages:
– it is fast
– no need to stay behind the hob during the cooking
– if you only have one pan, you can use it for something else at the same time (or if you are sharing the kitchen with other residents and space on the hob is limited…)
– no need for fat (so healthy!)
– washing is easier to do (extremely strong argument!)
– chicken doesn’t get dry or burnt; it is also a good way to cook it to then use it in a salad or in a wrap

In practice:

For chicken, just put the chicken fillet in an oven dish. You can season with lemon juice or mustard or spices according to your taste. Put it in the oven at 160° for 10-15 minutes (it must be all white inside, no pink remaining)

I also tried once to stuff chicken with feta cheese and wrap it in spinach leaves and that was quite good!

For salmon, same. For the cooking, I personally prefer when it is not too cooked. If you cook it too much, it gets dry, but then it depends how you like it.

Enjoy!

Express Wrap

Here are different ideas of wraps you can do for a lunchbox. They all take five minutes to prepare and they are very tasty!
But they are not exhaustive; the point of the wrap is that you put whatever you like in it, as long as you can still wrap it in the tortilla!
So be creative and vary the filling!

1) Express Salmon and Spinach Wrap

What you need:
– tortilla
– philadelphia
– smoked salmon
– spinach leaves

What you do:
Spread Philadelphia on the tortilla. Put 1 or 2 slices of smoked salmon. Top with spinach leaves. Wrap it, it is ready!

Tip: you can use cucumber instead of spinach and/or add tomatoes
Do one or two for your lunch, according to your appetite! You can add a salad.

2) Express Chicken and vegetables wrap

What you need:
– tortilla
– Philadelphia
– cooked chicken fillet (you can buy it already cooked but I would advise to cook it yourself in a pan or in the oven; see here for advice)
– a diced tomato
– a grated carrot
– salad or spinach leaves

What you do:
Spread Philadelphia on the tortilla. Add the chicken and vegetables. Wrap it, it is ready!

3) Express Beef Wrap

What you need:
– tortilla
– mince beef
– onion
– pepper
– tomato or salsa sauce
– spices (like mixed spices for fajitas)
– diced tomatoes

What you do:
Chop the onion and pepper. Cook them with the beef in a hot oiled pan.
Put in the tortilla with sauce and fresh tomatoes. Wrap it and eat!

This one is better hot. And chicken can be used instead of beef.