Tag Archives: rosemary

Spaghetti with Meatballs in Tomato Sauce

I made this today  from “The Best of Italy”, one of my favorite cookbooks.

Noor loved this, as did I.  Indira, who seems to have gone off lamb recently, liked the sauce but not the meatballs.

So I’ll wait some months now before I make it again.

Spaghetti with Meatballs in Tomato Sauce

330 gms of boneless lamb (this makes about 16 balls)

1 teaspoon of fresh, chopped rosemary (the original recipe uses parsley, but I didn’t have that so I used rosemary instead)

1 egg yolk

Advertisements

Leave a comment

Filed under Pasta

Sun-dried Tomato,Rosemary and Lemon Zest Marinade

At Carrefour they used to sell an excellent “sauce provencale“, a marinade for fish that was made with sun-dried tomatoes and herbs steeped or sauteed in oil.

The girls loved to eat white fish baked with that sauce and since it  is not available any more, I decided a few days ago to have a go at making a similar marinade myself, with some of those ingredients.

I was glad I tried because the fish I baked with this marinade that night was a big hit with both of them, even though the marinade I ended up with looked rather different from the one I used to buy !

Sun-dried Tomato, Rosemary and Lemon Zest Marinade

120-140 grams of sun dried tomatoes (drained weight i.e. after removing them from the oil they’ve been soaked in)

zest of 1 lemon

leaves from 3-4 sprigs of rosemary

2 pods of garlic, peeled and chopped fine

1 onion, peeled and chopped very fine

3-4 tablespoons of olive oil

Warm the oil in a shallow pan, then add the garlic. When it starts to turn a golden color, add the onions and sautee for some time they are quite soft, without letting them brown. Now add the lemon zest, rosemary and tomatoes and cook everything together for just a few minutes.

When the mixture has cooled, blend it to a paste.

This will make enough marinade for about 700-800 grams of fish fillets.

To bake the fish- season the fillets lightly with salt, apply the marinade, wrap each fillet in silver foil and bake till done at 220 degrees C.

Leave a comment

Filed under Dips,Chutneys,Sauces,Spreads

Steamed Salmon

This recipe is the same as for steamed trout, but Indira loves salmon cooked this way so much – and she certainly prefers it to the trout – I thought it deserves its own post.

Though Noor informed me a couple of days ago that she still prefers her trout/salmon to be grilled with pesto, so I must remember to make it like that for her next time, instead of steaming the fish yet again 🙂

astoramachipsvihaanaloovadas 037

Steamed Salmon

Salmon fillets

1 tablespoon of fresh rosemary

sea salt to taste

a few slices of lime

Sprinkle the salt on the salmon, spread the rosemary, then place the slices of lime on top.   Fill some water in the bowl of the steamer and set it to heat. Now place the fillets in the basket of the steamer and cook the fish till it is done.

Eat this hot, squeeze some more lime  if you like after breaking up the pieces of fish a little.

Just delicious.

4 Comments

Filed under Easy One Pot Cooking, Quick Meal Ideas, Starters and Snacks, Versatile Accompaniments

Steamed Trout

Fish is one of those things I strangely cannot remember having watched my mother cook when I lived at home, though we had fish curry quite often  as both she and my father loved this dish and a friend of my father’s would often bring us delicious fresh water fish from his village that was not far from where we lived in Bokaro. And although Boudi, who is an excellent cook, makes the most delicious fish curries including Bengali cuisine classics such as bhapa maach and doi maach, I somehow never paid attention, when she was in the kitchen making one of those dishes, either. So each time I go back now to Mumbai for a holiday I tell myself that I am going to learn from her to cook one of those dishes. I never seem to get around to it though.

So fish has remained something that I don’t really know much to do with, which is the reason I either toss canned tuna or salmon in to pasta sauce or salads, or grill fresh fish as I learned to do a few years ago.  It is only recently that I have finally started to make a basic fish curry once in a while, and the girls do enjoy it.

And then this last Saturday we ate at the home of Doris and Jean-Luc, the parents of Indira’s childhood friend Celine and Doris made some excellent steamed white fish that Indira really loved. Luckily Doris cooked the fish after we arrived, so I was able to watch the process for myself. It is such a simple way to cook fish,  and so healthy too,  it made me regret that I hadn’t tried it all these years , especially when the girls were babies when it would have been so light and nutritious a meal for them.  Anyway…

So today for lunch I steamed trout, which Indira said, in her droll way, was “deliceuse !”

Noor was very satisfied with her lunch too, but then we had the fish with a salade de ble (made with wheat berries) which she loves, so it might have been that which worked for her.

Here’s my variation on the way Doris cooked the fish :

pastatroutwheatberries 016

Steamed Trout

Trout fillets

1 tablespoons of fresh rosemary

salt to taste

lime juice – enough for a liberal sprinkling over the fish, say 2 tablespoons, or a few slices of lime

Sprinkle first the salt, then the lime juice over the fish fillets(or place the slices of lime on top of the fillets).   Fill some water in the bowl of the steamer and set it to heat. Now spread the rosemary on top, place the fillets in the steamer and cook the fish till it is done.

Eat this hot, squeeze some more lime  if you like after breaking up the pieces of fish a little.

This preserves all the natural taste and sweetness of trout and, once again, a process tout simple.

Leave a comment

Filed under Easy One Pot Cooking, Quick Meal Ideas, Starters and Snacks, Versatile Accompaniments