All posts tagged: from the oven

Salt Baked Sea bream

Salt Baked Sea bream

*Ad book review The Breton Cookbook*. We are about to celebrate the Persian New Year Norooz, and for this special day we prepare fish and herb rice. I’m quite experimental in my kitchen, and every year I prepare the fish a little differently, see here, here and here. This year I decided to choose one of my favorite methods of preparing fish. I got inspiration from the Breton cookbook* with Commissioner Dupin’s favorite dishes by Jean-Luc Bannalac. I serve it with Mamie Fouesnant’s Shallot Cream Sauce. Salt Baked Sea bream and the Breton Cookbook are must-haves for Foodies and fish lovers. Cooking the whole fish in a salt crust inside an oven, the Dorade gets tender, juicy, flavorful and even low in calories. A healthy way of preparation, easy, with little effort and simply delicious. My husband and our youngest sit at the dining table and wait to see the salt crust cracking, and the tasty secret unveiled. Try this recipe, and you will be thrilled. Bon appetit!

Tri-colored roasted oriental cauliflower

Tri-colored roasted oriental cauliflower

My Tri-colored roasted oriental cauliflower is a feast to the senses. By roasting in the oven with a spicy oriental seasoning mix, the cauliflower obtains lovely roasting aromas and is crispy on the outside and tender on the inside. The aromatic tahini lemon sauce and topping of sweet and sour pomegranate molasses and seeds, crunchy pine nuts, hot chili, and fragrant rose petals take all your senses on a journey through oriental flavors. The recipe is Vegan, Low Carb, and gluten-free and fits perfectly with the trend of Veganuary. Try to join the trend in January and enjoy a vegan diet for a month. Click on link in bio for the recipe. 

Rhoihessian Cooking Duel - Variations of black salsify á la Carl Grünewald

Rhoihessian Cooking duel- Variations of black salsify á la Carl Grünewald

*Ad in cooperation with Rheinhessenwein e.V. and Gourmet Connection* I was so excited as the invitation of Rheinhessenwein and Gourmet Connection for the “Rhoihessian Cooking duel” arrived. Last year I was already invited and unfortunately could not participate. I´m so grateful that I was asked again this year. As the day of the Cooking contest got closer, I became more and more excited. I have never participated in such a cooking battle and this contest will be even filmed. Am I up to it at all, do I manage to cook the dish of a chef without any recipe and even stay within the given time of 90 minutes?