It could be interpreted as ‘over organisation ‘, but if we have friends staying for a few days I have my menu and shopping list ready for the whole time. Our two fridges can store fresh food for 4p for approx 4-5 days. On Thursday we can visit the local market for some extra fruit and vegetables. The local supermarket is on walking distance if we need fresh bread ( baking homemade bread is not always manageable ) and cheese.
Day 1 is a fish recipe. The fishmonger prepares me skinless seabass filets. I only have to remove some bones. One filet of 200 grams pp.
Mix 100 grams of breadcrumb with 50 grams of almond flour, 2 chopped garlic cloves, 2 table spoon of chopped fresh rosemary, 2 table spoons of chopped fresh lemon thyme, pepper, salt and 2 table spoons of grinded skinless almonds. Cover both sides of the filets with the mixture. Put on baking paper. Spread a drizzle of olive oil.
Roast 1 kilo of cherry tomatoes on baking paper in the oven at 200° for 15 mins.
Add the tray with the fish for another 20 mins ( until golden brown).
Serve the fish with the roasted tomatoes and a fresh cucumber dandelion salad with a dressing based on 50 ml of Greek yoghurt, 2 table spoons of lemon juice, 1 chopped garlic clove, 2 cm of grated ginger, 1 teaspoon of Nigella seeds and a pinch of salt.
Thanks Coop magazine and Simple of Ottolenghi for the recipes.
PS Ingrid and Guido love our house in progress.
Doc V's Healthy Kitchen 