Smoked Salmon on Waffles

This is our younger son's early dinner which I just prepared.  Actually, I would like to use my new "toy" in the kitchen.  I have been searching for a good belgian waffles maker for quite some time and finally found it!  Nowadays, Junior is very health-conscious and requests for light lunch or dinner. I prepared waffles using buttermilk and served with smoked salmon, sauce and salad.  So, here it is .....

Batter Ingredients (serves 4):
600 ml buttermilk
3 eggs
85 ml vegetable oil
180 g plain flour
1/2 tsp salt or according to taste
2 tsp baking powder

Sauce Ingredients:
200 ml crème fraîche
zest of 1 lemon
2 tbsp lemon juice
salt & ground black pepper to taste
1 tbsp fresh dill, to be chopped
a sprig dill for garnishing

200 g smoked salmon, to be thinly sliced

Method:
In a bowl, whisk eggs lightly.  Then, add vegetable oil and buttermilk.  Whisk well and set aside.  In another bowl, add flour, baking powder and salt.  Make a well in the centre and whisk egg mixture gradually into the flour mixture to form a smooth batter.

Heat up the waffles maker and adjust the browning setting according to your preference.

Pour about 125 ml of batter into each waffle area, you will need 2 x 125 ml in total. Close lid and bake for 6 minutes.  Once ready, remove waffles and trim the edges.  It is best to keep the waffles wam in an oven at a temperature of 100° C.  Repeat procedure until batter is used up.

In a small bowl, add all sauce ingredients except salt and pepper.  Season to taste. Serve sliced smoked salmon on top of waffles with sauce and salad.

Bon Appetit!

Chicken in Olive-Tomato Sauce (Mediterranean-style)

Another healthy and low calorie dinner for my two boys.  Pan-fried chicken breast meat without any seasoning cooked in a sauce which is made up of green/black olives, dried tomatoes, garlic and olive oil.  No seasoning was added to the sauce due to the olives' natural taste.  To round up the meal, I served it on a bed of gently-boiled spinach and a side dish of boiled potatoes.

Ingredients (serves 4):
2 large chicken breast meat, to be washed, dried and each sliced into two
12 green olives, to be coarsely chopped
12 black olives, to be coarsely chopped
6 dried tomatoes, to be coarsely chopped
3 pips garlic, to be coarsely chopped
2 - 3 tbsp olive oil
150 - 200 ml chicken stock
1 tbsp canola oil

750 g spinach (fresh or frozen)
1 medium-sized onion, to be peeled and finely chopped
grated nutmeg
salt and ground black pepper to taste
1 tbsp canola oil

Method:
In a saucepan, heat oil over medium heat.  Add chopped onions and sauté until translucent.  Then, add in spinach and season with seasonings.  Put lid on and let simmer over low to medium heat, stirring regularly.

In a small container, add chopped olives, garlic, dried tomatoes and olive oil.  By using a stab-mixer, purée coarsely.  Leave aside.

Brush a medium-sized pan with canola oil and heat over medium heat.  Add chicken pieces (no seasoning) to pan and fry until both sides are golden brown.  Remove to a plate.  Then, add chicken stock to pan together with the olive-tomato paste.  Bring to a slight simmer before adding the fried chicken pieces.  Cook for about 5 minutes or until the chicken are done.

Serve hot with spinach and boiled potatoes.

Bon Appetit!

Stuffed Bell Peppers

With the festive season over, I have started to cook healthy and low calories food for my two boys. For tonight's dinner, I prepared Stuffed Bell Peppers with minced beef, harissa and curd cheese filling. Pan-fried with a little oil, followed with the addition of beef stock before they are baked in a moderately slow oven for about half an hour.
As a side dish, I prepared whipped Topinambur instead of whipped potato.

Ingredients (serves 4):
2 medium-sized red bell peppers
2 medium-sized yellow bell peppers
500 g minced beef or lamb
100 g low-calories curd cheese (Magerquark)
2 pips garlic, to be peeled and finely chopped
1 small onion, to be peeled and finely chopped
4 tsp Harissa
salt to taste
1 tbsp oil
250 ml beef stock
4 sage leaves
1 stalk rosemary
2 stalks thyme

500 g Topinambur
400 ml vegetable stock
a tbsp chopped parsley
2 - 3 tbsps thick cream (low calorie)

Method:
In a large bowl, add minced meat, onion, garlic, curd cheese, Harissa (add more if you prefer spicy) and salt to taste.  Mix thoroughly and leave aside.

Wash and clean the bell peppers.  Cut them into halves and remove the seeds, leaving the stalk intact.

Add minced meat mixture into the cavities.

Heat oil in a large pan which can be used in the oven.  Sauté stuffed bell pepper all over.  Then, add beef stock and herbs.  Bake in a preheated fan oven for about 20 - 25 minutes.

In the meantime, peel, wash and cut Topinambur in cubes.  Add to a saucepan which is filled with vegetable stock.  Cook with lid on over medium heat for about 25 minutes or until tender.  Drain water away and purée by using a mixer-stab.  Add thick cream and chopped parsley.

Serve Stuffed Bell Peppers with whipped Topinambur.

Bon Appetit!