Simply seasoned with salt and crushed black pepper, these pan seared salmon fillets are perfectly paired with dill flavoured sour cream, which naturally and wonderfully marries the rich flavour of salmon, and a side salad (together with a couple slices of German black bread) for a fairly delicious and delightful lunch.

• 2 Salmon fillets
  
• 1/2 tbsp Fresh lemon juice
  
• Salt and freshly ground black pepper, to taste
  
• 1 tbsp Olive oil
  
• 2-3 tbsp Sour cream
  
• 1/2 tsp Garlic, minced
  
• 1/2 tsp Dill, chopped
  
• 1/2 tsp Lemon juice

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, salt and pepper. Let rest for 15 minutes. Combine the sour cream, minced garlic, dill and lemon juice in a bowl. Cover and store in the fridge until ready to serve.
   
2. Add the olive oil in a non-stick skillet over medium-high heat, sear the salmon on both sides, about 3-5 minutes for each side. Serve with the prepared sauce and some mixed salad.

© 2020 | http://angiesrecipes.blogspot.com

A simply elegant seafood treat of tender and succulent scallops served with sweet and spicy ginger carrot sauce. This is so good that you might want to lick your plate clean to savour every little bit of the flavour and goodness!

1. Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
   
2. Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
   
3. At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Avocados are loaded with many nutrients (nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.)and labeled as the most nutritious of all fruits. Its rich supply of vitamins and minerals also makes the diet more wholesome and satisfying.
This avocado dip is very quick and easy to make. It should be prepared just before serving so that it doesn't discolour.

• 1 Ripe avocado, halved, pit removed
  
• 1 tbsp Lime juice
  
• 3 Cherry tomatoes, diced
  
• 1/2 Red onion, finely chopped
  
• 2 tbsp Parsley, finely chopped
  
• Salt and freshly ground black pepper

1. Halve the avocado and remove the pit. Use a spoon to scoop out the avocado flesh and place in a bowl. Reserve the shells for serving.
   
2. Add the lime juice in bowl and smash together. Stir in diced tomatoes, onion and parsley. Season the mixture with salt and pepper. Divide the dip into two reserved avocado shells. Serve with crackers or taco chips.

Red currants are quite tart, but very juicy and delicious and can be eaten raw right off the stems or cooked. They have a high vitamin C and B1 content, and perfect for jams, sauces, tarts or as a simple accompaniment in salads, garnishes, or drinks when in season.

• 200 g All-purpose flour
  
• 100 g Roll oats
  
• 100 g Dried coconut shreds
  
• 180 g Butter at room temperature, cut into small pieces
  
• 175 g Caster sugar
  
• 1 tbsp Lemon zest, finely grated
  
• 80 g Almond, chopped
  
• 20 g Almond slices
  
• 250 g Red currants

1. Preheat the oven to 190C/375F. Line a 28cm square baking pan with paper. Tip the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl. Use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and chopped almonds.
   
2. Place two thirds of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the currants on top, sprinkle the rest of the mixture over, then the almond slices and press everything down lightly. Bake for 40 minutes until pale golden on top. Transfer to a wire rack, cool slightly and cut into 12-16 pieces.

Kohlrabi, also called "German turnip", is a member of the cabbage family but has a turnip like appearance. It tastes more like broccoli stem and is wonderfully crisp. The name comes from the German "Kohl" (meaning cabbage) and "Rabi" (meaning turnip). Smaller kohlrabi are sweet, tender, juicy and really delicious eaten raw.
This crunchy slaw is really quick and easy to make, it's a really nice and refreshing side dish to enjoy in these hot summer days.

1. Place white wine vinegar, mustard, cumin, salt and pepper in a bowl. Gradually whisk in oil until well-blended.
   
2. Rinse kohlrabi with cold water. Cut top and root end from kohlrabi. Peel kohlrabi to remove the fibrous skin. Use a mandoline to grate the bulb finely. Peel and grate the carrot. Half the red onion, remove the skin and slice it thinly. Toss grated vegetables, chopped parsley with prepared dressing and chill for several hours before serving.

A simply satisfying chicken dish with a very flavourful crust and tender interior. Parmesan cheese and almond meal make a delectable combination for these bland and boring chicken breast.

• 3 tbsp Plain flour
  
• 1 Egg
  
• 1 cup Fresh breadcrumbs
  
• 1/3 cup Almond meal
  
• 1/2 tbsp Lemon zest, finely grated
  
• 2 tbsp Parmesan cheese, grated
  
• 1-2 tbsp Parsley, chopped
  
• Salt and pepper
  
• 500 g Chicken breast, skinless and boneless
  
• Sunflower oil

1. Combine flour, salt and pepper on a large plate. Lightly whisk egg in a shallow dish. Combine breadcrumbs, almond meal, lemon zest, Parmesan, parsley, salt and pepper in a separate shallow dish.
   
2. Lightly coat chicken with seasoned flour, shaking off excess, then dip in egg, finally the breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
   
3. Fill a large skillet with oil up to 1cm deep and heat over medium flame until sizzling. Pan-fry the chicken, in batches, for 3 minutes each side or until just cooked through and lightly golden brown. Serve chicken with salad and lemon wedges.

This is a really delightful summer dessert with smooth and creamy texture that uses fresh blueberries, vanilla yogurt and strawberry-flavoured marshmallow.

• 125 g Vanilla yogurt
  
• 60 ml Whole milk
  
• 80 g Strawberry flavoured mini marshmallow
  
• 50 g Fresh blueberries

1. Place strawberry marshmallows, vanilla yoghurt, and whole milk in a pot. Heat the mixture over the slow flame until the marshmallows are melted and all the ingredients are well-combined. Remove and cool.
   
2. Divide half of the fresh blueberries into two serving glasses, and slowly pour in the mousse. Cover and chill for an hour until set. Arrange the rest of the blueberries on the top of the mousse. Serve.

Vanilla Yogurt Mousse With Strawberry Marshmallow

Scallops can be prepared in a variety of ways...used in soups, stews, chowders, breaded and fried, or wrapped in bacon, then broiled. Besides sauteing these meaty scallops with seasonal greens and XO sauce, my other favourite way is sear them quickly in a hot pan so that the outside gets a crisp, golden brown crust and the inside remains succulent and tender.

• 5 Scallops
  
• Salt and freshly ground black pepper
  
• 1/2 tbsp Olive oil
  
• 50 ml Dry white wine
  
• 1/2 tbsp Balsamic vinegar
  
• Some salad mix to serve
  

1. Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. Heat the olive oil in a large non-stick skillet over medium heat. Add scallops and cook until they are golden brown on both sides, 2-3 minutes per side. Remove from pan.
   
2. Add wine and vinegar to pan. Cook 2 minutes until slightly thick and stir in the scallops. Turn off the heat and remove. Serve with some salad mix.

Pan Seared Scallops

"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.
Recipe Source: Great Chefs Cook Italian

• 2-3 Fish fillets, cut into half
  
• 2 tbsp Plain flour
  
• Salt and pepper
  
• 15 g Butter
  
• 50 ml Olive oil
  
• 60 ml White wine
  
• 1 tbsp Capers, drained
  
• 1 tbsp Lemon juice

1. In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
   
2. Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
   
3. Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.

A simple tossed dish of spelt pasta, fresh tomatoes, basil and Parmesan is satisfying, healthy and filled with natural flavours. The addition of chickpeas ensure a healthy and nutritiously balanced meal.

• 100 g Wholemeal spelt rigatoncini
  ©angiesrecipes
  
• 1 tbsp Olive oil
  
• 150 g Canned chickpeas, rinsed and drained
  
• 1 clove Garlic, minced
  
• 250 g Ripe tomatoes, diced
  
• 10 Olives, pitted and chopped
  
• Some fresh basil
  
• Salt and freshly ground black pepper
  
• 2 tbsp Parmesan, grated

1. Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. Drain.
   
2. Heat the olive oil in a large skillet over medium heat. Add chickpeas and garlic, stirring frequently, until the chickpeas are just heated through. Add diced tomatoes, chopped olives, fresh basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 2 serving plates and top with sauce and Parmesan cheese.

Rigatoncini with Fresh Tomatoes and Chickpeas A big thanks to Claudia from Foodessa and Brian from A Thought For Food!