Salt the eggplant and let it drain for 30 minutes. In the meantime, in a large skillet heat 3 tbsp. oil over medium-high heat Add the onion and garlic and saute until fragrant, about 3 minutes. Stir in the sun-dried tomatoes and peppers and cook for another 7 minutes. Pat the eggplant dry,...
Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. Rinse and dry the salmon fillet. Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick. Season the salmon fillet with pepper. Please note...
1) Begin by preparing the Mushroom Consomme recipe. Bring all ingredient mentioned in the Mushroom Consomme recipe to a quick boil and then simmer approx. 10 min or until the liquid has been reduced to 1 1/2 cups. Strain through a fine-mesh strainer. Save the liquid to use in Step 3. 2)...
Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches. Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness. Mix lifemax signature grain (chia) and all remaining ingredients;...
FOR THE SAUCE 1 ts Capers, drained 12 Pitted kalamata olives, -halved 12 Sun-dried Tomatoes, drained, -cut up (olive oil packed) 1 c (28 oz) Cut Tomatoes w/Basil 1/3 c Chopped Parsley Salt and pepper Sprinkle fish lightly with salt and pepper...
1. Cover the grill with foil, or use special racks designed for holding fish. Oil racks or foil. Rinse fish inside and out, pat dry with towels. Sprinkle with salt and pepper. Combine oil, mustard, and lemon juice. Rub the outside of fish with the oil mixture. Grill for approximately 10 minutes...
Cook and drain tortellini as directed on package; cool. Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat.
To make this dish you need to cook the onions first. To do this thinly slice them and cook in a little olive oil. Slowly cook them for about 30 minutes with the vinegar. Roll out the pasty and line a greased tin with the thin pastry before making the filling. Make the filling by mixing the...
Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut,...
FOR THE MARINADE 2 Lemons; juice of 1/2 c Wine vinegar; (100 ml) 1/2 c Olive oil; (100 ml) Salt to taste 1/2 ts Peppercorns; crushed (2 g) 1/2 ts Mustard powder; (2 g) 1/4 ts Mixed herbs; (1 g) FOR THE BELL PEPPER SAUCE 60 g Butter 1 Onion; (50 g) 8...
