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Sous Vide Lemon Salmon with Duo of Hokkaido

Sous Vide Lemon Salmon with Duo of Hokkaido

A good friend and foodie gave me a wonderful birthday present: the new Anova wifi sous vide cooker. Now back home from holidays in beautiful South Africa, I immediately started cooking with my new baby. Like all fish, it is very easy to overcook salmon. That’s why sous vide is such an excellent method for preparing fish. We never ever had better salmon. This flavor-packed fish with its hearty yet delicate taste is so buttery soft and moist inside, yet crisp on the outside. A real taste explosion in your mouth. Salmon works well with many different dishes. Here I served it with two different kinds of Hokkaido on the side: a creamy and slightly spicy Hokkaido puree and a nutty flavorful Hokkaido quinoa.

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Asian Crunchy Leek and Sweet Potato Soup

Asian Crunchy Leek and Sweet Potato Soup

When it comes to soup, I’m facing an interesting challenge. In our family of five, everyone has different preferences. My older daughter likes only clear Asian broth with some veggies and protein, the middle one needs everything pureed, and the little boy absolutely loves soup, any kind, every day! I hope it will stay that way. Of course, this means every time I prepare soup, someone will skip it. Well, I guess that’s a challenge many of you are familiar with. 😉

Are you wondering why I named this soup “crunchy”? The soup itself is creamy and (optionally) slightly spicy due to the ginger and the red curry paste. I used a 30% fat reduced coconut cream and my Homemade Vegetable Broth to keep it light. The crunchy part is the dehydrated leek I add just before serving. This crunchy leek gives the soup an awesome kick.

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Asian Salicornia Stir Fry

Asian Salicornia Stir Fry

Have you ever heard of salicornia? Salicornia is a nutritious sea vegetable, also called sea beans or sea asparagus. It is a plant that grows in salty soil in shallow water along the shore. Its taste is crisp and crunchy with an intensely salty flavor. It’s high in protein and also a good source of vitamin A, calcium, and iron. You can eat it raw in a salad, steamed, or stir fried, like in my recipe. Make sure to not add extra salt when cooking with salicornia as it’s salty enough. Here I used coconut aminos instead of soy sauce to avoid making it too salty.

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Whole Roasted Indian Cauliflower

Whole Roasted Indian Cauliflower

There are many ways to prepare cauliflower, but have you ever tried preparing a whole roasted cauliflower? This is a vegan side dish which is not only an amazing eye catcher, it’s also prepared with a lot of healthy ingredients. When it’s ready to serve, just slice it at the table like a cake.

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Glazed Codfish and Steamed Veggies on Yellow Tomato Broth

Glazed Codfish and Steamed Veggies on Yellow Tomato Broth

These days I’ve been creating light dishes that are full of flavor. I had a nice jar of yellow tomato puree, and I wanted to build on its fine and delicate taste, full of Umami. I had several ideas and started cooking in my head – as I always do – while shopping, exercising, or picking up the kids. In fact, most of my recipes start in my head way before I start anything in the kitchen. Once in the kitchen, all these ideas come together and it’s not unusual for a recipe to be created in one session. In this dish, the combination of ginger, herbs, homemade stock, and yellow tomato sauce is so flavorful, you can eat it with any kind of fish or vegetable that you like. I steamed broccoli, spring onions, and carrots alongside oven baked codfish.

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