Thursday, May 8, 2014

much-travelled food: a pinch of San Francisco

Good evening Spring-Lovers!

Today I could fully enjoy one of my privileges as a flight attendant's daughter! While I would never (okay, got me, let's say veeery rarely) buy a food which has left behind several thousand kilometres to get to Switzerland, I am nonetheless extremely happy when my Mom does travel that distance. For she never comes home from a foreign country empty-handed. This time she brought home a little San Francisco (thank you so much, universe, for providing us with different climate zones)! So, have a look at the beautiful spring-veggies that found their way to my little Swiss kitchen (with a little thanks to my Mom and the airplane):

Naturally, I just had to use them immediately!
So, at this point I should admit that what I created with all the ingredients is pretty time-consuming (for I could not decide on just one veggie to employ in my recipe). But you may also like to prepare only parts of it or look for some little helpers:

Soft Fish-Garlic-Burgers with Radish-Lemon-Dip and colourful Spring Veggies

ingredients (6 people)

3 bushels of young carrots
600 g of fresh peeled green peas (green peace, haha)
200 g young green aspargus
800 g baby potatoes
olive oil
1 whole garlic 
2 handful of rosemary
2 handful of lemon thyme
1 handful of origano
1 handful of basil
1 lemon
1 teaspoon cane sugar
1 kg of coalfish filets (or whatever you like)
1 egg
25 g of spelt flour
1 dl of olive oil
200 g of yoghurt
100 g of sour cream
3 radishes
salt, pepper

(Wow, quite a list, right?)


1. put carrots and potatoes on two sepearate baking sheets, spread some olive oil on both
2. further, spread cane sugar, 1 handful rosemary, pepper and salt on carrots
3. mix yoghurt, sour cream, lemon zest, 1 handful of basil and finely hashed radish, refridgerate
4. finely slice one half of the lemon and add to the potatoes together with salt, pepper, 1 handful lemon thyme and 5 roughly sliced garlic cloves
5. finely mash fish filets in a cutter, use some olive oil to do so
6. Mix minced fish with 6 pressed garlic cloves, spelt flour, egg, juice of 1/2 lemon, salt and pepper
7. spread some flour on a chopping board, form fish-burgers and rotate them in the flour on the chopping board
8. preheat two pans with olive oil and the oven on 200°
9. put potatoes and carrots into the oven for 30-35 minutes
10. after about 20 minutes roast the green peas and the aspargus with pressed garlic cloves, origano, lemon thyme and rosemary while roasting the fish burgers in the other pan (about 3-4 minutes on each side)
Wow, Done!
 Be proud if you managed to finish everything at the same time and enjoy this wonderful spring-dinner!

Love, Florence

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