I remember those crazy tupperware evenings where you could see how those great looking tools could be used for almost everything 😉. Anyway, thanks to our dearest friend Leen, I’m now the owner of a few more of those amazing pots. They are dark grey, can be used in the microwave, oven and even be put in the freezer.
The magazine ‘Libelle Lekker’ is full of elegant and tasty recipes which are welcome after those 10 days of restaurant food.
Slice 2 fennels. Put them in the tupperware oven dish. Add 1 teaspoon of fennel seeds and a drizzle of olive oil. Cover. Put in the preheated oven at 200°. Bake for 30 mins. Stir and add 509 grams of cleaned green asparagus, 4 sliced garlic cloves, 2 chilis, 300 grams of halved cherry tomatoes and a few stems of fresh thyme. Bake for another 20 mins. Stir. Taste, add pepper and salt.
Once the vegetables are al dente, spread 400 grams of sliced skinless salmon filet. Put back, uncovered, in the oven at 180° for another 10-15 mins.
Finish with some good olive oil. Enjoy the overdosis of vegetables in those marvelous pots😍.
Doc V's Healthy Kitchen 