Sushi Lunch

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Homeworking today… means a little bit more flexibility for lunch. And as the future husband (remember, getting married within 5 days ahhhh) came home for lunch, he surprised me with this good looking sushi. Salmon stays for me the best ingredient for sushi. And you, what kind of sushi you prefer?

PS As you can see on the picture, I’m not the only sushi fan in the house…

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BBQ-time

EFFA8E01-F8E5-4F00-A12D-8103DFC95729It was a tough weekend! Sunshine all around, 26ºC, invited on Saturday for a BBQ and on Sunday for a dinner. Thinking about the tips & tricks from the nutritionist… How am I going to survive this?

Apero: cava with appetizers. Two glasses of cava and we didn’t touch the cheese cubes neither the fried croquettes. Went for a couple of olives.

One merguez and one marinated chicken breast, and really a lot of vegetables: cucumber, carrots, tomatoes, cauliflower, lettuce,…

TIP: instead of adding real mayonnaise, we prepared a dressing with 1 spoon of mayonnaise light, 2 spoons of fat/sugar free yogurt (Danone activia nature 0%) and chives. So fresh and so nice!

Some white rice with quinoa on top. We never had such a « think about what you choose » – BBQ before! And I even enjoyed two glasses of rosé wine. You see, you can enjoy those sunny days on a healthy way xxx

Waterzooi

B5D26137-844D-4EB5-A72C-A90A175D2FD6This typical Flemish dish finds his origins in Ghent. It’s a sort of stew, originally made of fish, but nowadays more and more chicken is used.

« Zooi » is referring to the fact that the ingredients are boiled into « Water ». As vegetables you’ll find carrots, onion, celery, leeks and potatoes.

I enjoyed this Waterzooi @Exki. My colleague offered me lunch today and we really had a relaxing moment. Thank you Nancy!

PS They added white rice in stead of potatoes. It changes to the original recipe and you can make a lot of variations of it…

 

Redfish fillet in a creamy white wine sauce

E83977F5-3C58-4DAD-8FAC-9C0E950099CEI told you already at noon that I am in a fish mood today. I want to try out fish I’ve never prepared before. And of course if has to be fillet otherwise the husband will not touch his dish. He once swallowed a fish-bone that got stuck in his throat and now he’s terrified.

Redfish fillet. Full of taste, easy to prepare, delicious with a creamy white wine sauce and mushrooms. Served with 100gr of white rice.

Recipe of the creamy white wine sauce

1. Chop 2 shallots and fry them in olive oil in a frying pan until soft

2. Add some chopped mushrooms to the pan along with 150ml white wine (I use a Chardonnay) and simmer for 10 minutes

3. Pour in the cream and simmer further for 10 minutes until the sauce has a nice (slightly thick) texture