Fish Piccata

"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.

Recipe Source: Great Chefs Cook Italian

• 2-3 Fish fillets, cut into half
  
  
• 2 tbsp Plain flour
  
  
• Salt and pepper
  
  
• 15 g Butter
  
  
• 50 ml Olive oil
  
  
• 60 ml White wine
  
  
• 1 tbsp Capers, drained
  
  
• 1 tbsp Lemon juice

1. In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
   
   
2. Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
   
   
3. Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.

Rigatoncini with Fresh Tomatoes and Chickpeas

A simple tossed dish of spelt pasta, fresh tomatoes, basil and Parmesan is satisfying, healthy and filled with natural flavours. The addition of chickpeas ensure a healthy and nutritiously balanced meal.

• 100 g Wholemeal spelt rigatoncini
  
  ©angiesrecipes
  
  
• 1 tbsp Olive oil
  
  
• 150 g Canned chickpeas, rinsed and drained
  
  
• 1 clove Garlic, minced
  
  
• 250 g Ripe tomatoes, diced
  
  
• 10 Olives, pitted and chopped
  
  
• Some fresh basil
  
  
• Salt and freshly ground black pepper
  
  
• 2 tbsp Parmesan, grated

1. Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. Drain.
   
   
2. Heat the olive oil in a large skillet over medium heat. Add chickpeas and garlic, stirring frequently, until the chickpeas are just heated through. Add diced tomatoes, chopped olives, fresh basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 2 serving plates and top with sauce and Parmesan cheese.

Rigatoncini with Fresh Tomatoes and Chickpeas

A big thanks to Claudia from Foodessa and Brian from A Thought For Food!

Chicken Medallions And Fruit Salad

I am sending this to Girard's Salad Dressing Giveaway at Living the Gourmet.

• 200 g Chicken breast, skinless and boneless
  
  
• Sea salt and freshly ground black pepper
  
  
• 2 tbsp Olive oil
  
  
• 1 Onion
  
  
• 1/2 head Iceberg lettuce, shredded
  
  
• 1/2 Tomato, thinly shredded
  
  
• Some fresh pineapple wedges
  
  
• 6-8 Fresh strawberries, cut into wedges

1. Cut the chicken breast into medallions. Sprinkle with salt and pepper. Peel and cut the onions in half, and then slice the onions lengthwise to desired thickness.
   
   
2. Heat olive oil in a skillet until sizzling hot. Drop medallions in the skillet and let them sear until tender and lightly golden. Remove and drain. Use the remaining oil in the skillet to caramelize the onions. Season with salt and pepper.
   
   
3. Arrange the salad, tomato shreds, caramelized onion, and fruits into two serving plates. Top with chicken medallions. Serve.

Chicken Medallions And Fruit Salad

Strawberry Marshmallow Mousse

This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!

• 280 g Fresh strawberries, halved if large
  
  
• 25 g Vanilla sugar
  
  
• 100 ml Water
  
  
• 140 g Mini marshmallows
  
  
• 200 ml Double cream

1. Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
   
   
2. Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.

Strawberry Marshmallow Mousse

White Radish in Szechuan Hot Bean Paste

"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.

• 600 g White radish
  
  
• 1 tbsp Salt
  
  
• 2 tbsp Minced garlic
  
  
• 1 tbsp Sugar
  
  
• 1 tsp Vegetable bouillon
  
  
• 1 tbsp Sesame oil
  
  
• 2 tbsp Szechuan hot bean paste
  
  

1. Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw the water. Remove and squeeze the excess water.
   
   
2. Add in the rest of condiments and mix until combined. Transfer the mass into a clean dry glass and screw it tightly. Chill overnight.

White Radish in Szechuan Hot Bean Paste

Watermelon Leaf Lettuce Salad with Light Feta

A simple watermelon salad mixed with the loose leaf lettuce, grape tomatoes, and low-fat Salaskis feta in tangy balsamic vinaigrette makes a perfect light summer dinner fare. The combination rocks!

I am sending this to Side Dish Showdown: July at Cinnamon Spice&Everything Nice

	Dressing
250 g Watermelon, cubed 12 Grape tomatoes, halved 1/3 head Loose leaf or curly lettuce, rinsed and drained 50 g Salakis light feta cheese, crumbled 2-3 Fresh cherries	1 tbsp Balsamic bianco 2-3 tbsp Olive oil 1 tsp Clear honey Salt and freshly ground black pepper

1. Cut the watermelon flesh into bite sized pieces. Slice the grape tomatoes into halves. Rinse the leaf or curly lettuce with cold water, and pat them dry with a towel.
   
   
2. Divide the leaf lettuce in 2-3 serving plates or bowls, top with watermelon, grape tomato halves and crumbled feta.
   
   
3. Finally place all the dressing ingredients together in a jar with a tight fitting lid and shake well. Drizzle the dressing over the salad. Garnish with a cherry if desired and serve.

Watermelon Leaf Lettuce Salad with Light Feta

Stir-fried Shredded Chicken and Mushrooms with Balsamic

One of my favourite ways to make the chicken meat is to stir-fry them with different kinds of seasonal vegetables or/and fungus (gotta try them with pfefferlings next time). It makes a simple yet healthy and delectable meal. Serve with steamed rice or pasta or with some flat bread.

• 200 g Chicken breast
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Cornstarch
  
  
• 150 g Mushrooms, sliced
  
  
• 2-3 tbsp Olive oil
  
  
• 1 Shallot, diced
  
  
• 3 tbsp Balsamic
  
  
• 40 g Butter, diced

1. Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper. Sprinkle the shredded chicken with cornstarch.
   
   
2. Heat the oil in a skillet until hot. Add in the shredded chicken and stir until the colour turned white. Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic. Add in sliced mushrooms and stir until tender.
   
   
3. Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste. Add the diced butter into the sauce and stir to combine. Remove and serve with pasta or rice.

Stir-Fried Shredded Chicken and Mushrooms With Balsamic