Shirataki Spaghetti Stir-fry with Shrimp

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Shirataki (shee-rah-TAH-kee) noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates. ( or even carb-free). Some shirataki noodles are made out of tofu, which have a small amount of carbs.

Shirataki are typically sold in wet form -- the noodles are bagged in liquid. All it requires is rinse and drain them before using for the recipe. They do not have much flavour by themselves, but absorb flavors well from other ingredients you can combine them with. You can easily find shirataki noodles at Asian stores or online.

200 g Shirataki spaghetti, drained 200 g Shrimp, shelled Salt and pepper 2 tbsp Olive oil 1 tsp Ginger root, shredded 1 tsp Garlic, chopped 150 g Chinese cabbage, shredded 100 g Carrot, shredded 100 g Leek, shredded 50 g Radicchio, shredded 3 tbsp Sweet chilli sauce

1. Drain and rinse shirataki noodles very well. Set aside. Season the shrimp with salt and pepper. Add 1 tablespoon of olive oil into a skillet over medium heat. Once the oil is hot, add in seasoned shrimp and cook until they turn pink. Remove and place them in a bowl.
   
2. Add the remaining olive oil into the skillet, then garlic and ginger. Cook for a few seconds, then add in all the shredded vegetables. Cook for a minute. Add shirataki spaghetti, stir-fry 2 minutes. Stir in sweet chilli sauce and shrimp, heat through. Taste and season with salt and pepper if needed. Serve immediately.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Beetroot Salad with Pan Seared Prawns

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This simple but elegant salad contains sweet, tender vacuum pack beetroot beets, which is a truly convenient and versatile ingredient and great for use in a wide range of dishes, cilantro, and pistachios, plus protein-rich pan-seared prawns. The sweet but tangy taste of white balsamic and a rich, buttery macadamia oil make a perfect compliment to those naturally sweet root vegetables.

2 Vacuum packed cooked beetroot 8 Giant prawns, deveined 1 handful Cilantro 1 tbsp Macadamia oil 1 tbsp Sunflower oil White balsamic Salt and freshly ground black pepper 1 tbsp Pistachios, chopped

1. Using a mandoline, slice the beetroot into a bowl. Add the white balsamic, a tablespoon of macadamia oil, and season with a little salt and pepper. Mix together.
   
2. In a pan, heat the sunflower oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
   
3. Arrange the thinly sliced beetroot onto two serving plates. Place the cilantro in the center and top with pan-seared prawns. Scatter the chopped pistachios over. Drizzle with a little bit more macadamia oil if desired.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Quinoa Herring Roe Salad

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It's perfect for potluck or anytime really!

Herring roe is in truth the milets, which is from male fish, in other words, it's herring sperm. Leave it out if you are a vegetarian.

180 g Quinoa 480 ml Water 2 tbsp Herring roe 250 g Fresh fruit, diced 50 g Cherry tomatoes, halved 2 stalk Green onions, chopped 50 ml Extra-virgin olive oil 2 Limes, juiced 2 tsp Cumin powder 1 tsp Salt 1 tsp Chilli flakes

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
   
2. Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
   
3. Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This salad recipe is really simple and quick to prepare, combining a mix of salad leaves, smoked salmon and a delicate orange-cress dressing. Works fantastic as either a starter or a light main.

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

adapted from Küchengötter

Dressing	Salad
400 ml Freshly squeezed orange juice 1 tbsp Brown sugar 3 tbsp Walnut or olive oil Sea salt and freshly mulled black pepper 1 tsp Hot mustard sauce Some garden cress	Red leaf lettuce, torn Arugula leaves Cherry radishes, sliced Garden cress Strawberries, cut into wedges Smoked salmon, cut into strips

1. Place the freshly squeezed orange juice and brown sugar in a saucepan. Over the medium heat, simmer the mixture until it reduces to 150 ml. Remove from heat and cool to lukewarm.
   
2. Drizzle in the walnut oil and whisk until well combined. Season the dressing with sea salt, black pepper, and hot mustard sauce. Garnish with garden cress.
   
3. Arrange torn lettuce leaves, arugula, sliced cherry radishes, garden cress, strawberry wedges, smoked salmon strips on a large serving bowl. Serve immediately with prepared salad dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Crostini with Scrambled Eggs, Avocado and Smoked Salmon

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.

3 Large eggs 1 tbsp Sour cream 1 tbsp Fresh chives or green scallions, minced Salt and freshly ground black pepper 20 g Canola 1/2 Avocado, diced 1/2 tbsp Lemon juice 4 slice Smoked salmon 3-4 English muffins or wholewheat or pumpernickel bread, toasted

1. Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
   
2. Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Thai Style Salmon Fritters

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.

I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.

2 Eggs 150 ml Whole milk 1/2 tbsp Fish sauce 1/2 Lime, juiced 150 g All purpose flour 2 tsp Baking powder 1 tsp White pepper

1 tbsp Red curry powder 1/2 tbsp Lime zest 1 cup Frozen green peas, thawed and drained 1 tin /225 g Alaska redhead wild sockeye, drained and flaked 250 g Fresh salmon, sliced Oil for frying Some fresh celery leaves Salt and Cayenne pepper for dusting

1. Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
   
2. Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
   
3. Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
   
4. Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
   
5. Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Pan Seared Prawn Salad with Avocado

As the worst of the E.coli out break is over, and the cucumbers, tomatoes and lettuce were given an official all-clear by German authorities. Finally I can buy again what my appetite tells me and enjoy without worrying about the salads.

A delicious combination of pan seared herbs-marinated prawns, fruit and vegetable. It's perfect as an appetizer or a light dinner on its own. If possible try to cook the prawns with the shell intact, as this will keep their flavour and helps in reserving the moisture.

	Herb Marinade
12 Giant prawns, deveined 80 g Bio arugula 1 Avocado, peeled and sliced 1 Bio carrot, peeled and thinly shredded 8 Bio baby roma tomatoes, cut into wedges 1 Red onion, peeled and sliced into rings or Crispy onion rings 1 tbsp Vegetable oil Lime wedges to serve	1 tsp Dijon mustard 4 tbsp Dry white wine 1 tsp Dried herbes der Provence 1/2 tsp Dried tarragon 1 clove Garlic, pressed Salt and freshly mulled black pepper 2 tbsp Olive oil

1. Combine mustard, white wine, and herbs in a pan. Cook the mixture over lower-medium heat until the wine has almost been absorbed, stirring constantly. Remove from the heat and stir in pressed garlic, season with salt and pepper. Finally stir in olive oil and mix until well blended. Add the prawns to the marinade and mix well. Cover with a cling film and refrigerate for 1 hour.
   
2. In a pan, heat the oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
   
3. Mound the salad on two plates. Add avocado slices, carrot shreds, tomato wedges, onion rings and the prawns. Drizzle the salad with a bit of balsamic cream and serve with lime wedges if desired.

Spice Crusted Cod Fillets with Zucchini Salad

Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.

	Zucchini Salad
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Sweet paprika 1/2 tsp Garlic salt 3-4 (about 150 g each) Cod fillets(or any white fish) 1 tbsp Corn oil Lemon wedges, to serve Some yoghurt dressing, to serve	180 g Green zucchini, trimmed and cut into 1cm pieces 1 tbsp Red onion, finely chopped 1 Tomato, halved, deseeded, cut into 1cm pieces 1 tbsp Finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 tbsp Olive oil 1 tbsp Fresh lemon juice Salt & freshly ground black pepper

1. Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
   
2. To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
   
3. Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
   
4. Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.

Smoked Salmon Salad with Potatoes and Crispy Capers

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
  
• 1 tbsp Olive oil
  
• 1 tbsp Capers, drained
  
• 30g Arugula
  
• 100g Smoked salmon
  
• 2-3 tbsp Tzatziki
  

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
   
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
   
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

• 2 Cod or walleye fillets
  
• Salt and pepper to taste
  
• 25 g Herb butter
  
• 25 g Cornflakes, crushed
  
• 25 g Breadcrumbs
  
• 2 tbsp Olive oil, plus extra for greasing
  
• 1 tbsp Fresh parsley, chopped
  
• 1 tsp Dill
  
• 2 clove Garlic, minced
  
• 2 tbsp White wine
  
• Lemon wedges, for garnish

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
   
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
   
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Cod with Creamy Red Lentils

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

• 100 g Onion, diced
  
• 150 g Carrot, peeled and diced
  
• 100 g Broccoli stem, peeled and diced
  
• 2 tbsp Olive oil
  
• 1 clove Garlic, minced
  
• 200 g Red lentils
  
• 400 ml Vegetable stock
  
• 200 g 10% Sour cream
  
• 1 tbsp Fresh dill, chopped
  
• 1 tbsp Butter
  
• 4 Cod or sea bass fillets
  
• Salt and freshly ground black pepper
  

1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
   
2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
   
3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
   
4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

Spicy Fish Sticks

Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.

	Sauce
2 Cod fillets Salt and white pepper to taste 3 Garlic cloves, chopped 1 Chilli, seeded and chopped 1 stalk Spring onion, chopped 2 tbsp Sweet potato flour Vegetable oil Handful of arugula to serve	1 tsp Szechuan pepper powder 1 tbsp Chilli oil 1 tbsp Rice wine 1 tbsp Light soya sauce 1 tsp Roasted sesame oil

1. Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
   
2. Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
   
3. Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.

Dill Risotto with Salmon

This is rather a simple, modest, yet very flavourful, filling and soul-satisfying risotto dish that's quick and easy to make. From vegetables, fruit to meat, poultry, and seafood, the variations are endless, just like pasta. Get yourself a glass of Valpolicella Classico Superiore or Pinot Grigio if you prefer white, and enjoy!

Recipe adapted from Essen und Trinken

• 1 Onion, finely diced
  
• 3 tbsp Olive oil
  
• 150 g Risotto rice
  
• 1 clove Garlic, minced
  
• 50 ml White wine
  
• Salt and black pepper
  
• 200 g Salmon steak
  
• 500 ml Vegetable stock, hot
  
• 2 tbsp Chopped dill
  
• 2 tbsp Green peas
  
• 2 tbsp Creme fraiche

1. Heat two tablespoons of olive oil in a skillet on medium heat. Add in the diced onion and stir until tender. Add in risotto rice and minced garlic. Stir until rice becomes translucent. Pour in the white wine. Simmer until the wine is absorbed.
   
2. Cut the salmon into inch-sized dices. Season with salt and pepper. Heat one tablespoon of oil in a skillet over medium heat. Add in diced salmon and cook until lightly golden.
   
3. Season the risotto with salt and pepper. When the wine is all absorbed, add half of the hot stock and keep stirring, until that has been absorbed. Pour in the rest of stock, stirring frequently until the rice is cooked al dente. This will take 20 minutes or more.
   
4. Add in chopped dill, green peas and creme fraiche. When the rice is cooked, gently stir the pan-fried diced salmon into the risotto, and cook for a further 1-2 minutes to heat through. Season, to taste, with salt and black pepper and serve.

Provencal Fish

Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

• 700 g Skinless fish fillets (sea bass or red snapper)
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Olive oil
  
  2 Shallots, finely sliced
  
  
• 1 clove Garlic, minced
  
  
• 1 tbsp Tomato paste
  
  
• 400 g Canned chopped tomatoes
  
  
• 120 ml White wine
  
  
• 1 Roasted bell pepper, thinly sliced
  
  
• 12 Olives, pitted and halved
  
  
• 1 tbsp Flat-leaf parsley, chopped
  
  

1. Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.
   
   
2. To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.
   
   
3. Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.