It's almost Christmas Time, that means enjoying great food with your friends and family. We will help you to make easy yet delicious food at the best time of the year! Enjoy!

This is a mini recipe, supereasy flavoured butter or oil. You could use it with bread, fish, chicken, lamb, basically your typical Christmas roast. Or use it to bake your greens in, like cabbage or spinach, potatoes, carrots, parsnips etc! Play around with different flavours, they keep in the fridge for weeks!

Flavoured butter or oil

• Herbs, you could use thyme, rosemary, parsley, chive or basil.
• Butter or olive oil
• Garlic
• Pinch of salt and pepper(you could use chilli, for a nice kick)
• Use spices if you want, like curry madras, paprika powder, old spice, cumin etc.

Mix the herbs, the garlic and the salt and pepper first, then add your cold butter or olive oil and mix that as well.

Really easy!

With a spoon or spatula, scrape the butter out of your food processor and lay it on some baking paper and roll it. This way, you’ll end up with a lovely role of flavoured butter. You could use it with bread, fish, chicken, lamb. Or use it to bake your greens in, like cabbage or spinach.

 

Let's talk Family Meals! There must be a dish that you've learned to prepare in your childhood, or something that your grandmother cooks each year. What is your favourite family meal?

 

My family meal is called:

 

Lasagne with salmon, spinach and a creamy tomato sauce

For this recipe for four, you will need:
- lasagne sheets (a whole pack)
- A bottle of passata
- 1 Alpro Soya cream (this stuff is awesome, it doesn't get you fat but it tastes perfectly like normal cream)
- One packet of frozen salmon
- One bag of fresh spinach (be carefull, you can't reheat spinach, you will regret it)
- basil, parsley, salt and pepper
- one clove of garlic
- mozzarella cheese and grated cheese
- sliced tomatoes
- Optional: olives

 

-          Grease a baking tray with olive oil (that way the lasagne won’t stick to the tray).

-          Then slice the almost defrosted salmon in thin pieces, so you can lay a few on each layer. Mix the passata with the cream, salt and pepper, garlic, basil and parsley.

-          Gather your spinach, the sauce, the salmon, grated cheese and the lasagne and start with your first layer.

 

-          Use a little bit of cream on the base of the baking tray before layering the first lasagne sheets.

 

-          First add the sauce, then the salmon and the spinach. If you want to, you could use some grated cheese, it will make the layers super creamy and sticky. Now just repeat every layer until you have one layer left. On this layer you put, some left over sauce, some sliced tomatoes(with just a pinch of salt and pepper on top), mozzarella, grated cheese, perhaps some olive and extra basil.

 

( If you remember to put enough sauce in every layer, you will end up with the most creamy, soft, water mouthing lasagne ever!)

 

-          Now it’s ready for the oven! The first 20 minutes on a high setting and the last 25 to 30 minutes on a lower setting. You can feel the lasagne with a fork or a spatula, check if it’s super soft. When it looks golden, you are done!

 

You can serve it with a simple rocket salad, dressed with lemon, olive oil and salt and pepper. If you remember to put enough sauce in every layer, you will end up with the most creamy, soft, water mouthing lasagne ever!

I hope you all love it!
Love,
Iris

Let's talk Family Meals! There must be a dish that you've learned to prepare in your childhood, or something that your grandmother likes to make each year. What are your family meals?

In my case, the family meal is called:

Grilled Salmon with Tagliatelle, sugarsnaps and cream sauce

what you will need: (5 persons dinner)

 -500 g of salmon, sliced into pieces
-salt and pepper/ or like I like to season it, with a bit of fish spices.
-150 g of sugar snaps
-2 shallots
-2 dl dry white wine
-2 dl fish bouillon
-3 dl of cream (kook room)
(-3 tablespoons of cold butter)
-500 g of tagliatelle
-maizena

Slice the shallots into very little pieces
Put the (sliced) salmon on a plate, covered with aluminiumfoil and (a lot of!!) oil
Season the salmon
Cook the sugarsnaps approximately 5 minutes in water. (Don't forget to add salt!)
Fry the shallots in a pan until they look soft
Add the white wine to the Shallots
Let the wine concentrate a bit.
Add the Fish bouillon
Let the sauce concentrate some more.
Add the cream, lower the fire
If you'd like to, you can add butter to the sauce.
Add some maizena (mixed with water)
Bake the salmon approximately 8 minutes in the oven at 180°C, if possible, set your oven to 'grill'
Cook the Tagliatelle, and just cook the pasta as long as it says on packing..

Drain the Pasta

Time to serve! I hope you enjoy this meal as much as I and my family do!

x Eline