Archive for the ‘Fish and seafood’ Category

I’ve decided to go Mediterranean with my eating, and have not had butter nor bread since last Sunday. Not having bread isn’t an issue, but I’m a butter girl, and butter goes so well with bread! Now I have ryvita with avocado and lemon instead. Tonight’s dinner is a two bean and potato salad with a yoghurt, garlic and spring onion dressing, peppered smoked mackerel fillet, with a side salad of tomato, rocket and black olive. Strawberries and melon for after.

I aim to post a weekly food diary on. There’s no easy fix to lose the extra kilos, so I’ll be patient and consistent. Wish me luck!

Pictured is the beginning of my bean/potato salad, and the side salad + the finished meal.

Love, Natasja


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This dish is perfect for a Friday dinner after a long working week. It only takes 20 minutes to make and is a very light and tasty meal.

For two people you’ll need the following ingredients:

  • 1 lime
  • 6 tortilla wraps
  • 1 tbsp chipotle paste (I love, love, love this!)
  • Fresh coriander
  • Mayonnaise
  • 1 spring onion
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • Cherry tomatoes
  • 2 cod fillets

Step by step:

Preheat the oven to 180C/ gas 6

  1. Place the tortilla on a baking tray
  2. Chop the cherry tomatoes roughly
  3. Slice the spring onion finely
  4. Chop the coriander finely including the stalks
  5. Cut the lime in half
  6. Combine the chopped tomatoes, spring onions and coruander all together on your chopping board.
  7. Sprinkle with a little salt and pepper, and then chop the lot together roughly.
  8. Add the salsa to a bowl and squeeze the juice of half lime, mix through and set aside.
  9.  Combine mayo and chipotle paste with a drizzle of olive oil, and set aside.
  • Combine the smoked paprika and half of the ground allspice on a plate with a pinch of salt and pepper, and mix together.
  • Press the cod fillets into the spice mix to coat all over.
  • Heat a large wide-based pan with a drizzle of vegetable oil over a high heat.
  • Once hot, add the cod fillets and cook for 4 min, flipping once.

(Don’t worry if the cod looks like it’s burning, it will become “blackened”, which gives it the smoky, charred flavour you want)

  • Put the tortilla in the oven for 2-3 minute, just until they are warmed through.
  • Cut the remaining lime into wedges.
  • Divide the salsa and cod between the tortillas, and drizzle them with the spicy mayo.
  • Garnish with lime wedges and coriander leaves.

Enjoy!  I know I will, as I’m having this again tonight 😋

Love, Natasja

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This recipe is inspired by Jamie Oliver. I’ve never made anything like this before, but I just know I’ll love it 🙂 I would serve this as a starter with nice bread and a crisp side salad, or as a snack with toasted naan bread cut into strips. You could even take it to work with you, although mackerel has got a pungent smell.



  • 400 g smoked mackerel
  • 200 g low-fat cream cheese
  • 1 lemon
  • Fresh flat-leaf parsley, leaves picked
  • extra virgin olive oil
  • A few dried chili flakes to spice things up a little



Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste, and sprinkle on with some chili flakes.



Natasja x





And as I am often asked to translate the recipes, below you’ll find the Norwegian version.




Denne oppskriften er inspirert av Jamie Oliver. Jeg har aldri lagd paté før, men bare vet at jeg kommer til å like det 🙂 Serveres som forrett med godt brød og en frisk, grønn salat til, som kosemat med ristet og oppskåret naanbrød, eller rett og slett som pålegg.



  • 400 g røkt makrell
  • 200 g cream  cheese
  • 1 sitron
  • Frisk persille
  • Oliven olje
  • Litt tørket chilli



Fjern først fiskeskinnet. Kjør fisk, cream cheese, revet sitronskall og saften av en sitron samt litt finhakket persille i foodprocessor til en fin og jevn røre.

Smak til med tørket chilli, salt og pepper.




Natasja x


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Last week was a stressful, mind boggling, exciting one which left me dead to my feet when Friday finally arrived. Cooking was very basic the whole week. I mean, what do you cook when your life is about to change completely, on a professional level? I hasten to add that this change is good and I am excited about the future.

Bucket-loads of coffee was drunk last week, and not enough water – so in addition to being edgy and stressed I was also extremely dehydrated. Clean, fresh and nutritious food on the menu for the coming week.

In 2001 I bought a cookery book “The Detox Cook” which ‘presents an easy and positive approach to detoxing, explaining how eating in harmony with your body can produce real benefits of health and wellbeing’. It contains a number of simple and tasty recipes, and I’ll share with you not one but two of my favourite salads from the book.

Prawn, potato and basil salad

Serves 2

450g new potatoes, diced
2 tablespoons basil leaves torn
50g radishes, sliced
1 spring onion (scallion) chopped
225g peeled prawns

Juice of 1/2 lime
150 plain yogurt
Freshly ground pepper

A few lettuce leaves, to serve.

1. Boil the potatoes until Tedder, drain and leave to cool.
2. Place the basil, radishes and spring onion in a bowl withy the potatoes and mix well.
3. Gently mix in the prawns
4. Mix the lime juice and yogurt together and pour over the salad.
5. Arrange the lettuce on a plate and place the prawn salad on top with freshly ground pepper.

Avocado and strawberry salad

Serves 2

1 ripe avocado, halved, stoned, peeled and cut into cubes
6 strawberries, hulled and quartered
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
Freshly ground pepper

1. Place the avocado and strawberries in a bowl
2. Mix the lemon juice and vinegar and pour gently over the salad.
3. Season and serve

Beautiful, flavoursome and simple salads to enjoy in the sunshine!


Be who you are and say what you feel because those who mind don’t matter and those who matter don’t mind.
Dr. Seuss

The Detox Cook


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It’s already June and the weather is pretty grim, so what better than to wrap up warm in a nice blanket and enjoy some comfort food. Fish finger sandwiches are such a quintessential British thing, and I have never eaten this anywhere else. However, I can strongly recommend them for a fast and easy snack.


You need:


2 slices of wholemeal bread

4 fish fingers

2 slices of cheese

English mustard

Mayonnaise or salad cream

Rocket or other salad leaves


1. Take the fish fingers from the freezer and grill on each side until crispy and golden. The instructions are on the packet.

2. Lightly toast the bread. Spread a thin layer of mustard and mayo on both pieces of bread, and layer one side with the cheese and rocket.

3. Place the cooked fish fingers on top and cut the sandwich diagonally.


Enjoy with a nice cup of tea!
















I might have a fish finger sandwich again tonight and will post a picture. Maybe….. Got the house to myself for a few hours tonight, so running around the house naked is on the cards…. 😉 Kidding, of course!


Also check this article from the Guardian


PS I have just been ‘told off’ by a colleague….. You need crusty, white bread for this sandwich. And not the horrible, sliced kind.  I stand corrected. John!


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Oh, I do dream of food, and this is one of those dishes I’ve not yet cooked, but definitely will. I picture a balmy summer’s afternoon, near the sea, a big table with white linen tablecloth, various glasses, cups, plates and cutlery. A barbecue smoking away, bowls of salad, a fruit platter, maybe a cake. Strawberries. Bottles of wine, water. And people, young and old.


150g butter
10 garlic cloves, peeled and crushed
1 large thumb of ginger, grated
1,5 fresh cooked prawns
1 bunch of coriander, stalks finely chopped and leaves roughly chopped
Zest and juice of 2 limes
Salt and freshly ground black pepper
(I would probably chuck in some finely chopped red chili)

Crusty bread, to serve


Take a large, wide, heavy-based saucepan or frying pan with lid. Put on a low heat and add the butter and garlic.
Fry very gently for 5 minutes, then stir in the ginger, prawns and coriander stalks (reserving the leaves)

Put the lid on the pan and cook for about 10-20 minutes, stirring gently frequently to mix all the flavours together.

Check that the prawns are piping hot, but don’t cook them (they were cooked already so they really just need warming through).

When they are ready, add the coriander leaves and chilies, stir through and place the pan on the table. Scatter the lime zest on top, squeeze over the juice and add plenty of salt and freshly ground pepper. Serve with crusty bread& dig in!


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I had a massive piece of fresh salmon in the freezer and after a bit of googling found a recipe for Aromatic salmon cooked in coconut milk and I’d like to share it with you as it deserves a try. I would probably add some lemon grass and extra chilli for that autumnal kick.

Enjoy! I certainly did.





  • 4 thick salmon steaks
  • 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
  • 2 large cloves garlic, peeled and cut into small, very thin slices
  • 350g/12oz tomatoes, peeled and halved
  • 1 fresh red chilli, de-seeded and sliced as finely as possible
  • 1 small yellow pepper, de-seeded and thinly sliced
  • 4-6 cardamom pods, roughly crushed (I didn’t have any)
  • 400ml/14fl oz tinned coconut milk (I used reduced fat coconut milk)
  • sea salt
  • limes, juice only
  • handful of fresh mint leaves, chopped

Preparation method

  1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
  2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
  3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
  4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks – if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
  5. Before serving scatter the mint leaves on top.



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