Meshka Eats Healthy
Fillet of Trout with Tomato
Tuesday, January 6, 2015
Ingredients:
Trout fillet
1 tablespoon capers
1 onion, chopped
1 pound ripe plum tomatoes, chopped/1 can of tomatoes
1 tablespoon chopped parsley/basil
1 clove garlic, chopped
3 tablespoons olive oil
Freshly ground black pepper, salt to taste
Preheat the oven to 425 Fahrenheit degrees/220 Celcius.
Place the trout fillets on an oiled baking dish and season with salt.
Combine the capers, onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.Drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.
Breakfast Eggs in remekins
Tuesday, January 6, 2015
Ingredients (makes 2)
4 Egg
Ham
Dried Tomatoes
Leek
2 Tbsp Fresh Herbs,
chopped
Salt and
Pepper to taste
Preheat oven to
350°F/180 Celcius
Fry leek in a skillet on medium heat until soft.
In a medium
sized mixing bowl, whisk eggs until fluffy.
Season eggs with
salt and pepper.
Add ham, dried tomatoes, herbs and leek to egg mixture, stir until all are evenly combined.
Pour egg mixture
into 2 ramekins.
Place ramekins
on a baking sheet, and bake for 20 minutes, or until eggs are set.
Celery Root Hash Browns
Monday, January 5, 2015
1 celery root
1 small onion
1 garlic clove
1 egg
1 tbsp ground flax
salt and pepper to taste
oil of your choice for pan frying
topping of choice
Instructions
Peel the celery root.
Chop it into chunks and grate it in a food processor together with garlic and onion.
Add egg and salt and pepper to taste.
Heat the oil in a frying pan over medium high heat.
Cook anywhere from 8-15 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. Flip it and cook a further 8-10 minutes until browned again.
Top it with any topping you like.
Ingredients
- 1 or 2 celery roots, depending on how much you want to make
- coconut oil, ghee or lard for pan frying (we used lard)
- salt and pepper to taste
- topping of choice
Instructions
- Peel the celery root with a paring knife or vegetable peeler.
- Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
- Add salt and pepper to taste to the grated celery root.
- Heat the oil in a frying pan over medium high heat.
- You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
- Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
- Cook a further 10- 15 minutes until browned again.
- Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!
Ingredients
- 1 or 2 celery roots, depending on how much you want to make
- coconut oil, ghee or lard for pan frying (we used lard)
- salt and pepper to taste
- topping of choice
Instructions
- Peel the celery root with a paring knife or vegetable peeler.
- Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
- Add salt and pepper to taste to the grated celery root.
- Heat the oil in a frying pan over medium high heat.
- You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
- Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
- Cook a further 10- 15 minutes until browned again.
- Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!
Ingredients
- 1 or 2 celery roots, depending on how much you want to make
- coconut oil, ghee or lard for pan frying (we used lard)
- salt and pepper to taste
- topping of choice
Instructions
- Peel the celery root with a paring knife or vegetable peeler.
- Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
- Add salt and pepper to taste to the grated celery root.
- Heat the oil in a frying pan over medium high heat.
- You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
- Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
- Cook a further 10- 15 minutes until browned again.
- Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!
Salmon French Omelet
Monday, January 5, 2015
Ingredients:
Dried Rosemary
Dried Thyme
2 tsp
Butter
3 whole Pastured
Eggs
Salmon
Salt and pepper
to taste
Rucola
Heat a nonstick
(or well-oiled) skillet over medium heat.
Whisk eggs in a
bowl, and set aside.
Add butter to
skillet.
Once melted, add
eggs immediately.
Sprinkle
rosemary and thyme over eggs, add salt and pepper to taste.
After 1–2
minutes, add salmon to center of the eggs.
Once the edges
begin to cook, fold each edge inward toward the center.
Cook until
desired firmness is achieved.
Serve with a few
slivers of salmon on top, garnished with rucola.
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