Prawn salad with mustard-yogurt dip

Another super simple salad for the hot summer days. I like to dip the prawns in the yogurt-mustard mixture (instead of using it as a salad dressing) for the extra cooling effect with a kick.

For the salad toss the chopped tomato, lettuce, pepper and ready-to-eat prawns with some olive oil and lemon juice. Sprinkle some dried dill, and stir everything together.

To make the mustard-yogurt dip mix the plain yogurt with the mustard and dill. Either honey or agave syrup can be added for a bit of sweetness (I find the agave to be a better fit as it's a more neutral sweetener).

Serves 2.

Ingredients:

Prawn Salad
● 1 packet large king prawns (about 240 grams)
● 1 yellow pepper
● 1/2 lettuce head
● 1 medium tomato
● lemon
● olive oil
● dried dill

Mustard Yogurt Dip
● 1 tsp mustard
● 4 tbsp plain yogurt
● 2 tsp honey or agave syrup
● dried dill

Tuna Salad with Tahini Dressing

A quick and very filling salad which has been a popular stable in the household for a while now. Tahini (which is basically sesame paste) is a healthy and nutritionally packed substitute for the standard mayonnaise in tuna salads.

To make the tahini dressing, first put the tahini paste in a big bowl and add some hot water (2-3 tbsp) to loosen it. The consistency should be similar to that of a nut butter (like peanut butter for example) so keep adding water to loosen it if necessary. Then add the lemon juice, salt, pepper and cumin.

In a ban boil the beans (the once I used where from a can and needed only 5') and in the last two minutes of boiling add the chopped broccoli. When ready, add to the dressing bowl and top with the tuna flakes and the rest of the chopped ingredients (lettuce, pepper and tomatoes) Drizzle with some olive oil (not too much as the tahini is pretty oily already), sprinkle some dried dill, and stir everything together.

Serves 2-3.

Ingredients:

● 1 large romaine lettuce
● 1/2 yellow pepper
● 5-6 cherry tomatoes
● 1 tuna can (in brine)
● 4-5 tbsp tahini paste
● 1/2 broccoli head
● 1 cannelini beans can (in water)
● olive oil
● lemon juice
● salt
● pepper
● dried dill
● cumin

Eel with bean salad

Eel, with it's long snake-like body and sliminess was not top of my list to try. It did seem the most interesting the fishmonger had to offer though and I'm glad curiosity won cause the taste was superb.

First remove the skin of the eel (to get rid most of that sliminess), wash thoroughly and then pat dry. Cover with a mixture of flour, salt and pepper and through in a pan with heated olive oil. Pan fry on each side until brown. In another pan lightly cook garlic with olive oil and some dried parsley. As soon as the eel is ready to go on the plate poor the garlic sauce on the fillets and top with some lemon juice. For the bean salad just mix all together (I used a can of beans in water which take only 5 minutes to cook) and dress with lemon and olive oil.

Serve with bean salad and decorate with ready-to-eat lobster meat and olives wrapped in sardines (or whatever the fishmonger has to offer that day).

Serves 2.

Ingredients:

Eel
● 2 eel fillets
● 2 garlic cloves
● parsley (dried)
● lemon juice
● flour
● salt
● pepper

Bean salad
● 250 grams beans (can)
● lettuce
● cherry tomatoes
● cucumber
● olive oil
● lemon juice

Millet Prawn Pillaf

A quick meal to whip up after work. To start with the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

In another larger pan heat up some olive oil and add the minced garlic and chopped onions. Season with ginger, turmeric, pepper and salt and add the chopped courgettes, stirring occasionally, until the courgettes soften. Then add the prawns and chopped broccoli. Poor evenly 1-2 tablespoons of cider vinegar for an extra kick. Finally, when the millet is ready (optimum fluffiness) add the millet in the pan with everything else with a bit of warm water and stir well.

Sprinkle with dried dill and enjoy!

Serves 4.

Ingredients:

● 200 grams unroasted millet
● 1 courgette
● 1 medium broccoli head
● 1 large onion
● 1 garlic clove
● 1 packet large king prawns (about 240 grams)
● 1 vegetable stock (gluten & dairy free)
● 1-2 tbsp cider vinegar
● ginger, turmeric, pepper, salt
● dried dill
● olive oil

Haddock Fillet with Greek Salad

This is a super quick and simple fish recipe. To prepare the haddock rinse the (preferably fresh) fillets and pat them dry. In a plate mix a bit of flour, polenta, salt and pepper. Press the fillets into the flour mix, ensuring a good coating. In a non-stick pan heat some olive oil and add the fillets, gently turning them 2-3 times until they become golden brown. For the fish sauce combine equal amounts of olive oil and lemon juice with some dried herbs (such as oregano and parsley).

When the fillets are ready, cover generously with the lemon sauce and serve with the Greek salad (with a lemon-olive oil vinaigrette).

Serves 2.

Ingredients:

Haddock
● 2 haddock fillets (about 100 grams each)
● white flour
● polenta
● salt
● pepper
● oregano
● parsley
● lemon juice
● olive oil

Greek Salad
● cucumber
● cherry tomatoes
● gem lettuce
● lemon juice
● olive oil

Fresh Whole Squid (Calamari) with Millet

This recipe requires a visit to the local fishmonger, the fresher the squid (also known as calamari) the better. Make sure you also ask them to clean it for you (get all that ink out).

To prepare the squid, first heat up a bit of olive oil and add the chopped onions. When the onions have a soft texture, add the mushrooms, tomato passata, wine and spices and stir well. Add the squid at the end. If using a pressure cooker (like I did) top with about a cup of warm water and let it cook on full heat for 10-12 minutes. If you choose to use a standard pot then top up with another cup of water and let it braise slowly for at least 1 hour over low heat.

For the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

Place the squid with all the wonderful juices on top of the millet and enjoy!

Serves 2.

Ingredients:

Squid
● 1 fresh whole squid (large)
● 2 medium onions
● 4 medium mushrooms
● 100 ml. tomato passata
● 1 glass red wine
● pepper, cinnamon, nutmeg

Millet
● 1 cup unroasted millet
● 1 vegetable stock cube (gluten & dairy free)