Baked Arabian red grouper
- Wash, pat dry fish. Arrange on a baking tray.
- Drizzle with lemon or lime juice, and season inside and out.
- Stuff with fresh herbs and citrus slices.
- Sprinkle with dried fennel and extra seasoning.
- Drizzle with a bit of olive oil.
- Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.
Spring quiche with asparagus and ricotta
- Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
- Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
- Beat eggs with sugar.
- In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
- Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
- Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.
Russian Beetroot Caviar
- Boil beetroots until soft. Cool, clean and chop.
- Chop the onion and fry in a oil until soft and golden, about 5 minutes.
- Finely chop cucumbers. Also finely chop or mush garlic.
- Blitz all ingredients in a food processor until desired consistency.
- Check the seasoning. Serve with rye bread or crackers.