Very easy weeknight or lunch dish. Can be served with a piece of bread, mashed potatoes or rice and all kind of vegetables that goes well with the salmon (green beans, fennel, broccoli, pees etc).

Serves 4

4-500 g Salmon (skinless and no bones)

350 g Mushrooms (chopped)

Bunch of spring onions (chopped)

1 teaspoon of flour

2 teaspoons of mustard

Fresh thyme

Knob of butter

3 dl vegetable stock

½ dl Cream

Salt and pepper

Preheat the oven to 180C.

Butter an ovenproof baking dish and place the pieces of salmon in the dish.

Melt the butter in a pan, add chopped spring onions and mushrooms and fry for 5-10 minutes. Add mustard, flour and vegetable stock and cook for a couple of minutes add the thyme leaves and cream. Cook for 5-10 minutes until cream starts to thicken, season with salt and pepper.

Pour the sauce over the salmon in the baking dish and bake in the oven for 20-30 minutes.

Remove and allow to cool slightly.

Buon Appetito!

This morning a sweet neighbour brought a basket full of delicious flavorful tomatoes. Just can’t wait to transform them into a fantastic caprese salad with mozzarella cheese, bake them filled with rice and basil leaves or eat them just as they are with salt, pepper and drops of Montegiove olive oil.

Easy and quick recipe, you can also use chicken or turkey, instead of veal scallops.

Serves 4

Ingredients:

8 Veal scallops

Asparagus 1 big bunch

1 glass of white wine

2 dl cream

Olive oil

Butter

Flour

Salt

Pepper

Clean the asparagus and cook them in salted water for about 5 minutes, don’t let them overcook. Drain and put them aside.

Heat up a pan and add the olive oil and butter.

On a plate stir together flour with salt and pepper, dip the scallops into the flour mix.

Cook the scallops until browned and just cooked through, 2 to 2 1/2 minutes on each side. Transfer to a serving plate and keep them warm while you make the sauce.

Add the white wine to the hot pan and let it simmer for 3 to 5 minutes, add the cream and let it heat up until it is reduced. Meanwhile cut the asparaguses into smaller pieces and add them to the pan with the simmering sauce. Season to taste with salt and pepper.

Pour the warm sauce with the asparaguses over the veal scallops and serve.

Buon Appetito!

A delcious way to use the overripe bananas no one likes to eat from the fruit basket.

Ingredients:

3 Eggs

170 g Sugar

2 teasp Vanilla sugar

125 g Flour (if gluten free use bread flour)

1 teasp Baking powder

100 g Butter melted (cold)

1-2 Bananas overripe (mashed)

150 g Chocolate chopped into small chunks

1. Preheat the oven to 175 degrees C. Butter a loaf tin (ca 1 l.) or use baking paper.

2. Beat the eggs with the sugar and vanilla sugar until light and fluffy. Mix the flour with the baking powder and fold it carefully into the egg mixture together with the cold melted butter. Add the mashed banana and chocolate chunks.

3. Pour mixture into the loaf tin and bake in centre of the oven for around 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

4. Remove cake from oven and let it cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Buon Appetito!