Light lemon butter Tilapia and rice

This is a dish that I cooked the last time I was in Mauritus. A simple meal for my mom, stepdad and myself, and an attempt becoming more acquainted with cooking seafood. If you're in the mood for something light in flavour, with a hint of lemon and garlic, this might just be the recipe for you. I was in the mood for just that, and it utterly satisfied my appetite. Unfortunately I don't have pictures to show for it.


Ingredients
(serves 3)

Fish
1 tsp Olive oil
60g Butter
1/2 Lemon
3 Tilapia fillets
Thyme
Parsley
Salt
Freshly ground mixed pepper

Rice
3/4 cup Rice

1 tsp Olive oil
60g Butter
1/2 Lemon
1 tsp Garlic and ginger (crushed)
1 Small onion (chopped)
1/2 Green bell pepper (chopped)
Salt
Freshly ground mixed pepper

Vegetables
5 Courgettes (chopped in half)
1/4 Broccoli (florets)

Preheat oven to 160 C.
Heat olive oil and melt butter in a pan, add lemon juice (from lemon half) to make the sauce.
Place the Tilapia fillets in an oven dish, and pour the sauce over them. Sprinkle the fillets with some thyme, parsley, salt and pepper.
Cook in the oven for 20 - 25 minutes.

Cook the rice and set aside.
Chop the onion in four and then slice it.
Chop the green bell pepper; sliced then chopped to pieces approx 1.5 cm in length.
On low heat, heat olive oil and melt butter in a pan. Squeeze the lemon into the pan. Add onion, garlic and ginger, salt and pepper.
When the onion begins to soften, add the green pepper, and simmer for about 15 minutes.
Toss the sauce into warm rice before serving.

Steam the broccoli and courgettes.

Serve with dry, light white wine, and enjoy!

Avocado dip

So I've been sick with flu for nearly 2 weeks now and am finally feeling better!! And am quite behind on my uni work. Nevertheless, this afternoon I treated myself to a little dip experiment with what I had in the fridge and it turned out quite nice.


Avocado dip:

1/2 Avocado
2 to 3 Chopped spring onions
6tbsp Plain yogurt (preferably Greek)
4tbsp Cream cheese
1tbsp Lemon juice
Salt and pepper to taste

Bread to dip:

Bread roll or loaf
Olive oil
Herb of preference (I used thyme this time)

Put the first four ingredients in a bowl, mash and mix them. Mix in the lemon juice and add salt and pepper to taste. If you would like to present it nicely, keep some spring onion aside, and sprinkle it on the prepared dip.

Slice the bread thinly (if the bread is very soft it may fall apart, but if it has been frozen, it will be easier to cut when still just frozen). Place on baking paper on an oven rack. Mix olive oil and herbs. Brush the mixture on the top side of the bread slices, place in the oven at 200 C until they brown.

Serve with vegetables aswell such as carrots and cucumber.

Twist to a cup of soup

There's nothing like a good cup of soup on a cold winter night under a blanket on the couch infront of a good movie or series. Can't wait to start working and have a clearer cut between work and time off... hopefully hehe

Here's a little tip to get a few more nutrients in that cup without putting much more of an effort into the preparation. Just add some mixed frozen veggies (peas, carrots, corn) to a cup of chicken soup and top with croutons (maybe left over from the earlier salad recipe), and you're good to go!