‘Shoppinglistday’ : new delivery!

Living here with only two adults, a dog and two cats we do not need an incredible amount for a week,  yet mainly inspiration to try to please everybody. We rarely eat meat and when we do, it will be chicken of good quality. We easily eat fish twice a week. The other days we get our proteins from nuts, cheese, eggs or legumes. Knowing that I have a large collection of cookbooks and adore the magazines ‘Delicious’ and ‘Libelle Lekker’ my ideal breakfast is accompanied by one of them. Thanks to the monthly magazines, I have a huge inspiration when it comes to using seasonal vegetables. The day before my trip to the supermarket I ask Iris what she is craving for. I rarely cook the same dishes and only for  parties I will choose the top recipes which I probably made already before. When my italian will improve I’m considering to visit the local market of Siena. For the moment it is safer to select myself instead of trusting the selection of the market vendor ;-). Anyway making up my list will take time and buying everything will  definitely take time. It’s worth it if you only do this weekly.

The first meal with a full fridge and all that good stuff will very often be fish. So today it will be a cataplana dish , though Thai style. A cataplana is a traditional Portuguese cooking recipient (can be made of copper, but is also available in stainless steel) which allows you to cook in a healthy and easy way and  above all it is awesome on the table. A book by Fatíma Moura ‘Cataplana experience’ which is a collection of recipes from Portuguese chefs always helps me if I use the cataplana. A local scampi-like, some squid and salmon (200-300gr in total pp) will  be delicious in this dish.

Put 1 onion, some garlic, 1 fennel, 1 red and 1 yellow pepper, 1 chili, fresh ginger, a lime leaf (you can do without) and 1 stem of lemongrass -all chopped- in the cataplana with olive oil and a few drops of sesame oil. Soften them all in tfennhe open cataplana. Add a few chopped scallions. Add a bit of white wine and 20 cl of coconut milk (I always try to find a low fat coconut milk). Put the fish in the cataplana and close. Put in a preheated oven at 180° for approximately 20 mins and….ready. For big eaters you can serve this tasty dish with rice.


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