Herb and mango salad..and diet truths.

I think the time has come for some good ole healthy eating. I always that little “click” before I can step forward into action.. Maybe sniffing a delicious mango was that “click”… or was it the belt of my jeans that needed a different hole. Whatever. A click is a click and can’t be ignored! Let’s do it! This simple salad is chock full of vitamins and fiber and very few calories.

Recipe:

  1. Cleaned 1 mango and sliced it into juliennes.
  2. Cleaned 1 handful of mange tout and sliced it on the diagonal into juliennes.
  3. Wash 1 handful of mint leaves and Italian parsley leaves and break into a bowl.
  4. Cut 1 large spring onions on the diagonal into strips and add to the herb leaves. Add a handful of haricot mungo sprouts, the mango slices and the mange tout strips to the salad.  Add 1 lemon grass stick, harder outside removed and finely chopped to the salad.  Mix lightly with your fingers.
  5. Drizzle the salad with some olive oil, a bit of nuoc nam sauce, lemon juice, chopped fresh ginger and a  teaspoon of acacia honey anf season with salt and pepper.
  6. Finish off with a sprinkling of dry roasted almonds and lastly black sesame seeds.

Those who bask in summer at the moment, will enjoy the salad as is, but for us in the North, it is probably a little too cold.  So I enjoy it with a big pot of green tea. You can always drink a tisane(herbal/flower infusion). Along with the salad it will be great for digestion.

…walk, walk and walk..

…load up on fruits and vegetables…

…eat more  fish..

  • drink enough water every day…about 6 to 8 glasses.
  • eat smaller and varied portions.
  • have an extra light hand on the salt, sugars, butters and creams.
  • Cut off fat from your meat.
  • when and if choosing bread, then choose whole wheat…whole wheat rice, grains, lentils, wild rice, quinoa..
  • and….

…laugh…

And lastly something I received from a friend.  I don’t know where it originated and some of you might already know it…but here it is, hope it cracks you up like it did me..

“The Bathing Suit (by a middle-age woman unknown).

When I was a child in the 1950s, the bathing suit for the mature figure
was-boned, trussed and reinforced, not so much sewn as engineered.  They
were built to hold back and uplift, and they did a good job.

Today’s stretch fabrics are designed for the prepubescent girl with a
figure carved from a potato chip.

The mature woman has a choice, she can either go up front to the
maternity department and try on a floral suit with a skirt, coming away
looking like a hippopotamus that escaped from Disney’s Fantasia, or she
can wander around every run-of-the-mill department store trying to make
a sensible choice from what amounts to a designer range of fluorescent
rubber bands.

What choice did I have?  I wandered around, made my sensible choice and
entered the chamber of horrors known as the fitting room.  The first
thing I noticed was the extraord ina ry tensile strength of the stretch
material.
The
Lycra used in bathing costumes was developed, I believe, by NASA to
launch small rockets from a slingshot, which gives the added bonus that
if you manage to actually lever yourself into one, you would be
protected from shark attacks.  Any shark taking a swipe at your passing
midriff would immediately suffer whiplash.

I fought my way into the bathing suit, but as I twanged the shoulder
strap in place I gasped in horror, my boobs had disappeared!

Eventually, I found one boob cowering under my left armpit.  It took a
while to find the other.  At last I located it flattened beside my
seventh rib.
The problem is that modern bathing suits have no bra cups.  The mature
woman is meant to wear her boobs spread across her chest like a speed
bump.  I realigned my speed bump and lurched toward the mirror to take a
full view assessment.  The bathing suit fitted all right, but
unfortunately it only fitted those bits of me willing to stay inside it.
The rest of me oozed out rebelliously from top, bottom and sides.  I
looked like a lump of Playdoh wearing undersized cling wrap.

    As I tried to work out where all those extra bits had come from, the
prepubescent sales girl popped her head through the curtain, “Oh, there
you are,” she said, admiring the bathing suit.  I replied that I wasn’t
so sure and asked what else she had to show me.

    I tried on a cream crinkled one that made me look like a lump of
masking tape, and a floral two-piece that gave the appearance of an
oversized napkin in a serving ring.

I struggled into a pair of leopard-skin bathers with ragged frills and
came out looking like Tarzan’s Jane, pregnant with triplets and having a
rough day.

I tried on a black number with a midriff and looked like a jellyfish in
mourning.

I tried on a bright pink pair with such a high cut leg I thought I would
have to wax my eyebrows to wear them.

Finally, I found a suit that fitted, it was a two-piece affair with a
shorts-style bottom and a loose blouse-type top.  It was cheap,
comfortable, and bulge-friendly, so I bought it.

My ridiculous search had a successful outcome, I figured.

When I got it home, I found a label that read, “Material might become
transparent in water.”

So, if you happen to be on the beach or near any other body of water
this year and I’m there too, I’ll be the one in cut-off jeans and a
T-shirt!

You’d better be laughing or rolling on the floor by this time.  Life
isn’t about how to survive the storm, but how to dance in the rain, with
or without a bathing suit!”

Until next time,

from the middle aged, dieting, but laughing diva.

Salmon and spinach koulibiac..and feeling salmoned out!

I’ve been struggling with this koulibiac for two full days. The first one was far too dry, so I took on a second one.  Terrifying colors!  The third tasted complicated..and by that time, I couldn’t trust my judgement any more either! Tasting the same thing for two days…the same salmon, the same spinach, the same onion mix etc, truly numbs the taste buds. Finally I came back to the first effort with a few changes here and there. It is how it works with my painting as well. The first effort is always the most spontaneous, most honest rendering. Writing too. Those first thoughts should never be changed…only polished maybe, but never changed.

Just for interesting sake, here is the last effort..remember…the one with the complicated flavors?

Salmon and spinach koulibiac(pie)recipe

  1. Clean about 700g of fresh salmon fillet and poach for about 10 minutes or until flaky, but not dry and colorless. Leave to cool. Flake, remove all skin and the bones. Add lemon juice and  zest of 1 lemon, season to taste and mix lightly. Add alittle poaching liquid to the flaked salmon to prevent it from being dry.
  2. Sautée 2 small onions in olive oil. Add about 1 cup(250 ml) white arborio risotto rice, add salt, and 500 ml water. Bring to the boil, lower the heat and simmer for about 10-15 minutes or until the rice is creamy. Stir in 1 TBSP of butter. Remove from the heat and leave aside(covered) to cool.
  3. Rinse and dry 2  large handfuls of fresh young spinach leaves. Chop roughly.
  4. Finely chop 2 large bunches fresh dill. Preheat the oven to 210 degrees C.
  5. Grease a bread tin with butter, (12cx24cm).
  6. Roll out 500g puff pastry, (pre ordered from your baker).Cut a rectangle large enough to line the bottom and sides of your bread tin(about 1/3 of the 500g). Keep in the fridge until needed along with the rest of the pastry.
  7. Fill the puff pastry base with some rice, cover with spinach leaves, the chopped dill, the flaked salmon, chopped dill again, some spinach leaves, and end with a layer of rice.
  8. Roll out the rest of the  puff pastry and cut a rectangle a little bigger than the bread mould. Place over the rice topping and wet the fingers to glue the sides of the top neatly together with the pastry base.
  9. Roll out the rest of the pastry into shapes of your desire and decorate the top as you wish. Replace in the fridge for an hour to get cold.
  10. Brush the top with 1 egg and make a hole in the top of the pastry with some baking paper to serve as a “chimney” and let heat and steam escape.
  11.  Bake for abut 40 minutes. Cover with a sheet of baking paper or brown paper if the top browns too dark.
  12. Bake a sauce of Bulgarian yogurt and crème fraiche, season with salt and pepper, a spoonful of mustard and lemon juice.
  13. Serve sliced with a fresh green salad and pungent vinaigrette.

Serves 8 people

Suggestions:

  • When poaching the salmon, add a carrot, an onion, lemon slices, dill and parsley stems to the poaching water to flavor the salmon. Strain afterwards and save the water for a soup.
  • The rice should be slightly sticky which will keep the rice layer together for better cutting of your koulibiac.
  • The success of puff pastry depends on as little handling as possible, working with cool hands, and being put very cold into a hot oven. The temperature can be lowered afterwards.
  • Don’t layer too much rice so you end up having a whole lot of rice and a lot of too little salmon! I tend to add too much rice to my layers..
  • Try whole wheat rice, wild rice or quinoa instead of white rice for a more healthy option.
  • Add a sprinkling of dried yellow/orange flower petals between the rice and spinach layer for a colorful version…zinnia petals, nasturtium, begonia, geraniums, marguerites, sunflowers, nasturtiums…
  • Have fun creating your own versions!

…doesn’t look too bad when goinginto the oven(remember that I’m at coin Perdu, baking in the wood burning stove…I’m sooo good!!)

…and the sortie out of the oven after 40 minutes doens’t look too bad either(except for some bad photography!)…

Why do I prefer the first effort?

*The flavors are clean and simple and along with the sauce it combines into perfect harmony. The biggest challenge of this effort is to make sure your koulibiac isn’t dry. So my tips would be to: add some poaching liquid to the salmon, make sure the rice is moist and sticky, but still white and plump(chicken stock tends to color your rice).

In the next two efforts?

*I added roasted fennel, combined it with the dill and added as an extra layer. The result was that the flavors were just too complicated and overpowering for the whole ensemble. Much like an electrical guitar playing in a symphonic orchestra…

*I also added chopped red onion to the salmon, which ended up with some ugly purply  spots between the delicate pink of the salmon.

*Oh, and don’t forget that wobbly silicone bread pan-business-thing which I’ve tried for the first time…cost me an arm and a leg! It “stretched” in the middle so the bread shape plonked out…you can see it in the first image. I was a very unhappy woman… In the second image I used my ole trusted normal bread tin and just look at the difference…a lovely square shape.

The lesson: Simple ALWAYS works! You may have to adapt a little here and change a  little there, but staying on the simple road is to be on the success road.

No sketch with the recipe today…too tired, too fed up with salmon, too heavy from all the tasting…a good chef alwasy tastes his food, they say. I did that and look where I am now…?

No story from my side either…aren’t you happy!? I have no first thoughts left after these two days.

And now please..

“Please don’t feed me no more salmon…

I could do with a little bit of famine…

My kitchen makes me ill…

for lack of clean… plates and place to chill..

and I am now ready for that thing they call in French…”régime”?

Oh man…how to lose these salubrious omega 3’…sss

So I can again be the lanky woman of my man’s dream…sss!”

a bientôt … from the gleaming omega omnivore!!