Roast Fish with Cannellini Beans and Green Olives

Сегодня сделала нам на ужин и это было очень вкусно! И диетично. Я запекала бобы 15 минут, а потом камбалу, посолив, поперчив, положив на нее кружочками лайм, полила белым сицилийским вином и оловковым маслом.

Ingredients

4 sprigs oregano
2 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
Kosher salt
1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil

Recipe Preparation

Preheat oven to 300°. Combine oregano, beans, olives, and ½ cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.

Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

Источник: https://www.bonappetit.com/recipe/roast-fish-with-cannellini-beans-and-green-olives

Italian Tuna Mousse

Вкусно! И Вадиму понравилось.


Ingredients

One 6-ounce can Italian tuna packed in olive oil, drained
2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon soy sauce
2 tablespoons unsalted butter, softened
Sea salt and freshly ground pepper
3 tablespoons heavy cream

In a food processor, combine the tuna with the vinegar, lemon juice and soy sauce. Add the butter and process until smooth. Season with salt and pepper. Add the cream and pulse to blend. Scrape into a bowl and serve.

Make Ahead
The mousse can be refrigerated for up to 3 days. Bring to room temperature before serving.

Источник: https://www.foodandwine.com/recipes/italian-tuna-mousse

Torta di mele (Apple Torte)

Делается так же просто, как наша шарлотка, а получается нарядно и очень вкусно!

Ingredients

For the batter:
2 eggs
200g (7 oz) sugar
100g (3-1/2 oz) melted butter
200ml (6 oz) milk
1 Tb. of baking powder

Grated zest of a small lemon
A few drops of vanilla extract
A tiny pinch of salt
200g (8 oz) flour

5 medium apples (about 700g/1-1/2 lbs)

More sugar for topping

Optional:
Powdered sugar
Cinnamon, to taste
Sliced almonds or other nuts
Raisins or other dried fruits
Directions

First, make the batter: This is most easily done with a standing mixer. Whisk the eggs and sugar together until they are well amalgamated. Add the rest of the batter ingredients ingredients other than the flour and let them mix together well. Now add the flour in a thin stream to the liquid while the mixer is still running. Once all the flour has been incorporated, raise the speed as high as it will go to eliminate any lumps. The resulting batter should be pourable but thick, something like a very thick pancake batter.

Peel and core the apples, one by one, and slice them into thin wedges. Add the sliced apples to the mixing bowl as you go, folding them into the batter.

Pour the apple batter into a springform baking pan, which you will have greased very generously with butter. Even out the top with a spatula and clean off the sides. Sprinkle the top with granulated sugar.

Place the pan in a pre-heated moderate (180C/350F) oven for about an hour, until the torta is cooked through and the top is nice and brown. (You can test doneness by sticking a skewer into the torta; if it comes out clean, it’s done.)

Remove the pan from the oven and let it cool on a rack before serving.

Источник: https://memoriediangelina.com/2012/10/28/torta-di-mele-apple-torte/