CEiMB: Salmon with Sweet & Spicy Rub

First of all I want to remind y'all that the deadline for my giveaway is midnight Dutch time tomorrow, so if you would like to win a cute little cookbook with typically Dutch recipes (written in English) go here!!!

This weeks Craving Ellie in My Belly is fishy.... I don't do fishy.... Okay, that's me exaggerating just a little bit. I eat absolutely no sea food and very little fish, I'm simply not the biggest fan. I do eat some salmon or tuna every now and then, 'cause I know it's real healthy and good for you.

Pam of Lobster and Fishsticks chose Salmon with Sweet & Spicy Rub and boy am I happy she did: this was an amazing dish, I will eat salmon more often now!! I loved the way the sugar and the chilipowder worked together, yum!!! Defintely another dish that I will make again! So thanks Pam for picking this one!

I decided not to make the lentil dish the salmon is normally served with, but served it with green asparagus and mashed potatoes. Instead of cooking the asparagus I went for a wonderful stirfry with red pepper, shallots and garlic. A perfect combo!! The salmon is 7 WW Points per serving, the stirfry is only 0,5 WW Points, believe it or not!

Go here to find out what my fellow Ellie-istas thought of the sweet and spicy salmon.
The recipe for the salmon can be found over at Pam's, here's my recipe for the stirfry:

Asparagus stirfry (2 servings)
500 grams asparagus
1 tbsp olive oil
1 red pepper
2 shallots
1 clove of garlic
salt and pepper to taste


Cut of the end of the asparagus, wash them and slice them into threes. Heat the olive oil in a pan at medium heat and add the asparagus. Dice the red pepper and shallots and add them to the asparagus, cook untill the red pepper and shallots are soft. Squeeze the garlic clove above the pan and cook for a bit more, add some salt and pepper to taste.
Enjoy!!

TWD: Banana Cream Pie

Amy of Sing for Your Supper picked Banana Cream Pie for this weeks TWD-recipe. I was excited, because this was a pie that I had actually made before and although it was a different recipe now I would have something to compare it to!

Last October I made my first Banana Cream Pie, that time it was for CEiMB and Heather from Randomosity and the Girl picked it.

For the pie I took the easy way out and bougth some puff pastry shells. The custard came together very easily: it did start to curdle just a bit, but that was soon solved by with some quick whisking action. After cooling down the custard was a bit too thick, so I thinned it by whisking in some cream as suggested in the P&Q.

This pie tasted okay, but I thought this custard tasted a bit too sugary/cinnamonny/eggy..... I'm not quite sure what it was that made me hesitant..... My dad loved it though!!. I actually preferred the one that I made last October, if you want to give that one a try, go here for the recipe!

Curious what my fellow TWD-ers thought of the Banana Cream Pie?? Check out the blogroll here!

Ow and one last thing: enter my giveaway (I know: another giveaway!!!), deadline is April 10th midnight Dutch time!!!

Mushroomragout with baked potatoes

A while ago I made this Weightwatchers recipe, it tasted great but next time I make it I'll probably add some chicken to the ragout and use a little less currypowder. But other than that it was really tasty!

Mushroomragout with baked potatoes (1 serving; 6,5 WW-Points)

salt and pepper to taste1

100 gm potatoes
1 tsp paprikapowder
1 tbsp sour cream
1 tsp Olive oil
4 drops worcestershire saus
1 tbs parsley Peterselie
1 dash currypoeder
1 tsp flour
125 ml milk, skimmed
30 gm grates cheese, skimmed
1 clove garlic
1/2 onion
250 gm mixed mushrooms

Clean the mushrooms and slice them. Dice the onion and the garlic. Cook the mushroom, onion and garlic in 2 tbsp of water. Add salt and pepper to taste. Add the milk and stir in the cheese. Mix the flour with 2 tbsp of water and mix in with the musrooms. Let this mixture thicken a bit, while stirring. Bring to taste with the currypowder, parsley and worchester.

Slice the potaroes. Heat the oil and bake the potatoes until they're nicely browned. Add some pepper, salt and paprikapowder to taste.

Serve the mushroomragout with the potatoes and sour cream. Enjoy!

P.S. Don't forget to enter my giveaway!!! (Deadline April 10, midnight Dutch time)