Category Archives: Fish dish

Macaroni with prawns, zucchini and green asparagus



This is very simple and quick dish. It’s now asparagus season. In the Netherlands you only see white asparagus. I was lucky to do some shopping in Germany and to buy green version of asparagus. I love these ones. Their biggest advantage is that you do not need to peel them 🙂

This dish could be served with salmon but my freezer was out of salmon, therefore I used prawns. Still good combination… As this is the simplest way of macaroni, with no other sauce than olive oil, juice from cooking vegetables and prawns, it’s in my opinion very healthy and low caloric. You may want to limit olive oil to one spoon, to make it even less caloric. For the ones that do not count calories and cannot imagine eating macaroni without cheese, I would suggest to add parmesan cheese.

macaroni with prawns- green asparagus-leek and zucchini4

Ingredients (for 2 people):

– ca. 200g macaroni

– 1 bunch green asparagus

– 1/2 zucchini

– 1/2 leek

– ca. 200g prawns

– 2tbsp. olive oil extra virgin

– 3 garlic cloves

– Salt and pepper to taste


  1. Cook the macaroni according to packet instructions; drain.
  2. Meantime cut leek and zucchini into thin strips. Cook/fry on olive oil for about 3-5 minutes.
  3. Add cut into 3-4cm green asparagus. You may want to remove the hard ends first, and peel of the skin from the thickest parts. Add together with prawns to zucchini and leek, cook for next 5 minutes.
  4. Add chopped garlic, season with salt and pepper. Cook for next 2 minutes.
  5. Transfer cooked vegetables and prawns to a bowl with drained macaroni.
  6. Add 1tbsp of olive oil and salt/pepper to taste if needed. Mix and serve immediately.
  7. You may want to top with parmesan cheese.

macaroni with prawns green asparagus and zucchini spaghetti and extra virgin olive oil  zucchini- leek- garlic zucchini- leek macaroni      green asparagus green asparagus peeled green asparagus cuts zucchini- leek- green asparagus zucchini- leek- green asparagus- garlic- prawns seasoned zucchini- leek- green asparagus- garlic- prawns macaroni macaroni with prawns- green asparagus-leek and zucchini macaroni with prawns- green asparagus-leek and zucchini seasoned macaroni with prawns- green asparagus-leek and zucchini2 macaroni with prawns- green asparagus-leek and zucchini3

Enjoy your meal,

Anna **

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Rice with chili beans, king prawns and salami



I have never though that a combination of seafood and meat products can taste good. Once, I was invited for a dinner and I ate prawns together with chicken… That time I understood that it’s actually matching combination. With the flow of energy to experiment I made this simple and tasty dish. It costs you “no time” and that’s why I think it’s so wonderful, everyday meal.

rice with chili beans and prawns rice with chili beans prawns and salami

Ingredients (for 1 person):

– 1 glass of cooked rice

– 200g canned chili beans

– 12 king prawns

– 1/4 salami package (ca. 85g)

– Salt, pepper, chili powder

–  100ml water

– 1/2 tsp. sugar


  1. Add to cooked rice, chili beans (not drained), king prawns and fry.
  2. Add salami and fry.
  3. Season with salt, pepper and chili, add water and cook under the lid.
  4. Add sugar and cook for about 2 minutes.


It’s super simple and tasty.


Anna **

Rucola salad with shrimps



Today on my dish was: rucola salad with shrimps



–          Rucola

–          Cocktail tomato’s

–          Onion

–          Chives

–          Cucumber

–          Olives (black and green)

–          Feta cheese

–          Olive oil

–          Raspberry vinegar

–          Pepper, salt

–          Shrimps fried in fresh garlic and butter with thyme



Black Friday and totally black pasta with salmon and sugar snap peas…




Today is a Black Friday – an official start of Christmas shopping season. Many shops offer great kick off deals 🙂


As often I decided to match my dish with what’s around me:)

In my opinion, this dish looks interesting and it literally matches the BLACK Friday and November’s black sky.

Some of you may think- Are these earthworms? Good news my dears’ it’s just a black pasta.

I like to buy interesting products. This pasta was definitely one of them.

Handmade pasta Maestri Pastai from Mercato San Severino, province Salerno in Italy which I heard is a good place for producing pasta…

I dug a bit more about this producer and I found the following:

Maestri Pastai stands in the market as one of the best producers in the Campania region, of specialty and traditional pasta, offering suggestions and up-to-date tastes. The factory produces various shapes of long and short pasta…
The black pasta was one of their specialties, next to other pastas. i.e. flavored, with cuttlefish, lemon, porcini mushrooms (boletus), artichokes, red pepper, spinach, the beetroot, tomato, turmeric and more for the most discerning palates [1].




– Durum wheat semolina cuttle fish pasta

– Sugar snap peas

– Salmon with skin

– Garlic, 1 clove per person

– Olive oil

– Juice of fresh lemon

– Salt with algae and pepper to taste

– Chives to decorate



It’s really easy!

  1. Boil pasta.
  2. Fry salmon in olive oil, season with salt and pepper. Add squeezed garlic in the last minute of frying, sprinkle with lemon juice.
  3. Decorate with chives.


Let me know what you think of black pasta. I’m curious if you’d like to try something like that:)


Best greetings and have a nice Black Friday,





Memories of Spain



Some of you may have already noticed that I like to share with you interesting dishes. Two weeks ago I was in Spain. Today I want to show you a bit of Spanish cuisine that I ate during my holiday at Costa del Maresme, in Catalonia.

Due to Spain’s maritime roots you can get really good quality seafood. Spain is not only known from that but also from Jamón Serrano, chorizo, lentils, paellas, churros and many more…

During my holiday I concentrated on 1-3-ingredient meat or seafood dishes.

Things that caught my attention were:

Jamón Serrano

Fried calamari rings

Baked octopus with potato


Less-known sangria blanca, delicious…

Grilled chicken with tomato onion salad and toasts

Great atmosphere in a cosy restaurant in Calella

Spanish blue tiles

Not mine but… 🙂

Last but not least, yummy Oreo ice cream from Ferretti

What is the favourite dish you have eaten recently?

See you next week 🙂


Anna **

Crispy oysters- “Crispy Critters”



Once you travel, you can try local food. “Crispy Critters” from “Catch of the day” restaurant in Dolphin Mall in Miami was something that made a very good impression on me!

I’ve never tried fried oysters and this was a great opportunity for me to check it out.

On my dish were: “Crispy Critters”.


  1. Beer battered
  2. Crispy fried


See you next week and in the meantime… If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Spaghetti with tuna and avocado in tomato sauce



I came back from holiday and I had absolutely nothing in my fridge.

The only things I had were the standard products I always have in my kitchen: spaghetti, tuna, tomato puree, onion and garlic. As you already know, I prefer to cook from scratch, rather than eat pre-packaged food that is why I decided to serve on my dish: spaghetti with tuna and avocado in tomato sauce.


Why avocado? Well, just because this was my last left-over before I went on holiday. I know that for many people this may be the craziest combination but I still preferred to risk instead of buying some pre-packaged food which quality is rather poor and taste artificially pimped up. I must admit I never tried cooked avocado before. I decided to experiment. I am glad I did it because it was really tasty! The best thing about this dish was its preparation and cooking time. It took me less than 15 minutes! That’s quick!

Ingredients (for two people):

– 250g spaghetti

– 1 can tuna in oil (for frying I prefer canned tuna in oil than in water because then I do not have to add any extra oil for frying)

– 1 onion

– 1 clove garlic

– 1 avocado

– 1/2 tomato puree (ca. 70g)

– Mexican Sun spices (salt, garlic, chili, onion, corn grits, paprika, oregano, pepper)


  1. Cook spaghetti.
  2. Drain tuna and use a bit of that oil to fry.
  3. Add chopped onion and sliced avocado; fry.
  4. Add sliced garlic, fry for 30sec.
  5. Add tomato puree, water from spaghetti, and spices to make a tomato sauce. Cook until spaghetti is boiled.
  6. Drain spaghetti, top with sauce. You can add some cheese optionally if you want.
  7. Voila!


I hope you liked it! I encourage you to experiment as well… It’s fun.

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

*Enjoy your meal*

Seafood risotto



What to cook if you have little ingredients? I always have something frozen and this time that was seafood. Great thing to eat and you feel like on holiday.

I decided for risotto that again reminds me about Italian coast but what can I say… Italian kitchen is just simple and tasty.

You most likely know thousands of other risotto recipes but I encourage you to try this one as well. Especially that there are so little ingredients:)

Ingredients (for 2 people):

– 1tbsp. butter

– 1 bouillon cube

– 1 glass of uncooked rice

*Rice-broth (bouillon) proportions would be 1-2

– 1 onion

– 1/2tsp. saffron

– 2tbsp. lemon juice

– 1 can tomato sauce, ca. 400 ml

– Ca. 200g seafood

– 2tbsp. sour crème

– Salt and pepper



  1. Dissolve bouillon cube in water.
  2. Melt butter in frying pan, add chopped onions; cook for 2 minutes.
  3. Add saffron and rise; cook for 30 seconds.
  4. Add lemon juice to pan; cook for 15 seconds, stirring constantly.
  5. Stir in ½ cup hot broth mixture; cook until the liquid is nearly absorbed. Add remaining broth mixture in portions, ½ cup at a time. Stir until liquid is absorbed. For 1 glass of rice you may need 2 glasses of liquid.
  6. Add seafood and cook for 2 minutes.
  7. Add tomato sauce and bring to a boil; cook for ca. 5 min.
  8. Mix in separate container 1tbsp. of tomato sauce with the sour crème and add into tomato sauce; do not cook.
  9. Salt and pepper to taste if needed.
  10. Serve and sprinkle with parsley.


*Enjoy your meal*

Pesto feast



One of the organic vegetables that I got this week was Chinese cabbage.

This year there is no spring. It’s cold, cloudy and rainy. I decided to bring a bit of happiness on my dish and used young potatoes, fish and pesto which to me associates with Italian coast.

Ingredients (for 2 people):

–          ½ Chinese cabbage

–          1 apple

–          Juice of ½ green lemon

–          1tbsp. pesto

–          1tbsp. sour crème

–          2tbsp. pine nuts

–          Potatoes

–          Perch fillets



  1. Steam potatoes in pressure cooker. Do not peel off. You can also boil them if you want. (I didn’t use any salt to keep the natural taste of the potatoes)
  2. Spread pesto over perch fillet and simmer in water. (If you use pesto, you do not need salt:))
  3. Slice cabbage into thin strips, squeeze lemon over the top and mix.
  4. Peel off the apple, grade and add to Chinese cabbage.
  5. Mix sour crème and pesto in separate container, add to vegetables so the taste will mingle.
  6. Fry pine nuts that will be used for perch fillet and Chinese cabbage salad decoration.



*Enjoy your meal*



Seafood frittata



In my opinion food in jar is already processed food which I prefer to avoid on my dish. Nobody is perfect, sometimes we are lazy. This happens to me when I come back from holiday. For me this is the time when I like to choose for simple solutions and still avoid ready dishes. I just came back from the seashore and seafood seems to me be the perfect way to extend my holiday mood.

Just after holiday on my dish was: Seafood frittata

 Ingredients (for 2 people):

–          250g seafood

–          6 eggs

–          1/3 jar of green beans (ca. 100g)

–          Ca.2 tbsp. of sliced green olives

–          3x handful of Emmentaler cheese

–          Fresh basil

–          1x spring onion

–          2 garlic cloves

–          1/3 package of cress

–          “Parmigiano” cheese for topping

–          Salt, pepper, dried thyme for seasoning

–          Ca. 1 tsp. of oil to fry



  1. Fry seafood
  2. Add all vegetables and fry
  3. Beat eggs, season and add Emmentaler cheese
  4. Heat oil, spread beat eggs mixture and spread all over seafood, vegetable mixture and cress
  5. Cook under the lid over a very low heat for about 15 minutes
  6. Once the top is almost solid, turn over and cook for the next 2 minutes
  7. Divide into slices, top with “Parmigiano” cheese and serve


*Enjoy your meal*