Grilled sea bass

Summer.... Vacation period, when you're travelling around exotic places, exploring different cultures and tasing local for someone, but new for you, food. I think being on the seaside and not eating fish is a biiig-biiig mistake, that I would never forgvie myself :)

Therefore today is the FISH-day! 

Wherever you go, if it is close to the sea, go to the market or fish-market. There you can find local specialities of the best quality. 7 a.m and we are there to buy fish :) Sea bass this time. Nothing new for us, good fresh local fish. But!!! The way we will cook it is perfect in the summer: Grilled! Master class was given by a Croatian with big life experience and warm hospitality.

Ingredients:

2 sea basses of middle size

1/2 tsp ground pepper

1/2 tsp sea salt

1-2 tbsp olive oil

1/2 lemon 

As you might see from ingredients, the recipe is very simple and easy. No special secret ingredients, just a cup of love and a tablespoon of patience:)

Prepare charcoal fire. The heat should be medium-high. Rinse fish and pat dry with paper towels. 

Tip!

While baking in the oven or on the grill, you usually end up with the fact, that fish sticked to the surface? Now this won't be a problem anymore. When you prepare the fish, dry it well with paper towels and use little bit of oil to prevent stickiness.

Sprinkle the fish in and outside with salt and pepper. 

Lightly grease grill rack; place fish on hot rack. 

This is how nice our fish looked like on the grill: golden-brown stripes were charming

Grill about 10-12 minutes from each side, then carefully flip it over. Let the grill pattern cover the skin. It is so beautiful!!!

Squeeze lemon on the fish and enjoy perfect summer taste.

I wish you a wonderful vacation and full recharge for new challenges!

Sorry for being short. Sea is waiting :)

Enjoy every moment: eat well, train hard and smile!

How to grow cress indoors?

In one of my posts about top 5+1 best veggies I mentioned cress as the best product for your health. You may wonder if it is possible to grow it at home. I can definitely state - Easy and possible!

Here are the steps:

Step 1

Prepare some dish (I chose plastic package from some veggies I bough in the supermarket). Lay two-three pieces of kitchen roll in a dish. Spray a little bit of water onto them to make them damp.

Step 2

Sprinkle a fair amount of cress seeds over the tissue. I bought mine in DM store here and for one time I usually use 1-2 table spoons, so this package lasts long. Make sure the seeds don't clump together.

Cover the top of the dish with two pieces of kitchen roll.Put into dark place for 1-2 days.

Step 3

Check your cress every day and sprinkle everyday a little bit of water until it begins to sprout to 1 centimeter. When it is at this height remove the cover, and put it somewhere sunny - not forgetting to use the same method of watering when they become a little dry!

It took about a day to see a big progress. Then I took my dish out and placed it on a sunny place. In 3-4 days cress was ready to eat.

Step 4

As soon as cress has reached more than 2 cm, cut off the amount of cress you want to use. Rest of the cress you can put in the fridge and use within 2-3 days.

If you are hesitating, where to use cress, I ensure you - it is a magic note for almost every dish. Meat, salad, sandwich, even smoothie will be a powerful vitamin bomb when including cress in it.

Enjoy! Stay healthy!

Baked asparagus with ham and cheese

 Once asparagus season started, you are surrounded by this magic vegetable... New recipe ideas, unknown taste combinations, same old asparagus. Today is a special day, when I want to share a special recipe with you. Why is it that special? Because it opens new side of simple product and is very easy and quick to make. Even for those, who are afraid of cooking ;)

I made the recipe number of times and my husband was surprised with new taste combination. So we tried white asparagus. Then green asparagus... Again white :) By the way, today for dinner we finished a portion of baked white asparagus with jalapeno chicken ham. D-E-L-I-S-I-O-U-S !

Ingredients:

500 g of asparagus (your choice - white, green, violet)

80 g mozarella cheese

20 g parmesan reggiano

100 g chicken ham

1/2 tsp ground black pepper

1/3 tsp salt

1/2 tsp dry basil

1 tbs butter

Wash asparagus well and peel leaving only upper 3 cm untouched. For green type of this magic vegetable follow a different rule - peel only lower part: about 3-4 cm. Cut mozarella into little pieces (no matter which form, main thing - it will melt in the oven). Wrap each stick into one slice of ham (I prefer chicken ham, the higher mean percentage - the better), putting piece of cheese in between.

Preheat the oven up to 160°C. Place wrapped sticks onto the oven-tray. Sprinkle with salt, pepper and dried basil. Put a tiny piese of butter on each stick to add creamy texture. Bake for about 25 minutes. Before serving grate some parmesan on top to add some extra taste.

Here you go: dish of the season:)

Easy, quick and healthy.
Because good food is always a good idea.

Healthy breakfasts: oat pancakes with cinnamon apples and vanilla ice-cream

The more people I observe the more I understand why they rather skip breakfast than cook something.. Some of them decide that eating in the morning is not important and coffee prevents hunger. The other category grabs some croissant from the bakery on his way in a hurry. And I still don't get: Why?! Morning makes the whole day work, so I truly believe that if your morning starts good, the day will be even better. Wanna know the strongest reasons to eat in the morning? Check here.

Ingredients:

1 banana

1 egg

1/3 cup oat flakes

1 big apple

1 tsp cinnamon

1 tsp butter

vanilla ice cream (*optional)

Ground oat flakes into flour. Keep in mind that when choosing from a wide range of the oat flakes take whole wheat ones, as they contain more fiber and nutritional benefits for you body. It takes a little bit longer to cook them, but will definitely bring only the best to your body.

In a blender, combine the peeled banana, egg, oats.

Allow to blend until the mixture is as smooth as you want it and blended well.  Allow the batter to stand for 10-20 minutes until thickened slightly.

Heat a non-stick frying pan over medium heat.

Fry spoonfuls of the batter until golden brown on both sides.

Melt butter on the same pan. Wash and peel an apple. Cut into 10-12 pieces, fry from both sides with cinnamon.

Serve the pancakes with vanilla ice cream and enjoy the beautiful day.

Asparagus: basic recipe

Spring is Asparagus season. That is a tradition in Germany.
April-May is a period of the year, when in every restaurant of Hamburg you will definitely find dishes with asparagus. Supermarkets offer different types of this beautiful spring vegetable: green, white, violet. Imported or German one :) Therefore asparagus is very popular in Germany, as it is grown here. Around Hamburg it is easy to find little farms with family business - Cultivating of asparagus. And real gourmets know that vegetables from region have the highest nutritional value.
So let us also start our own asparagus season with a simple, yet very tasty basic recipe.

Ingredients (2 portions):

2 eggs
8 cherry tomatoes
6 potatoes
300 g asparagus

For Hollandaise sauce:

3 egg yolks
1 tbsp lemon juice
1/2 tsp salt
10 tbsp butter (unsalted)

First thing we have to start with when cooking asparagus is peeling. Lower part of this cute stick is a bit woody and therefore we peel it a bit and cut about 1-2 cm of the bottom end. Peel potatoes as well. *No special tricks here :)
Boil a big (preferably high) pot with salty water and cook asparagus for about 2-3  minutes. Meanwhile prepare ice cold water. Directly from boiling water put asparagus into cold water. This little trick will ensure crunchy fresh taste. In the same water boil potatoes until you can easily stick a fork inside. Fry eggs on medium-low heat.

Last, but not least - the sauce.
Sauce Hollandaise during this time of the season you can, of course, find in every shop here. But if you want your food to be home-made and cooked with love here is one easy recipe of this magic suitable for asparagus sauce.

Melt butter. Blend egg yolks with salt and lemon juice using low speed in your blender. The yolks have to lighten in color before you add melted butter and blend again at low speed until the sauce is well mixed.

Serve asparagus with tomatoes and fried egg, sauce and potatoes.

And enjoy the season.