I looked up a remoulade recipe a while ago and made some changes to it. It’s not as good as other remoulades I’ve had in the past but it was alright :)

For the remoulade:

• 2 egg yolks
• 1 cup vegetable oil
• 1 teaspoon hot sauce
• 2 tsp capers
• 2 tsp shallots
• 2 tsp spicy brown mustard
• 1 tsp dried tarragon
• 2 tsp Worcestershire sauce
• 1 tbs lime juice
• salt & pepper to taste
• 2 tsp fresh Italian parsley

Separate the yolks and whites in two different bowls. We will use both. Mix together the mustard and yolks. Add the oil in a thin stream against the side of the bowl. When all mixed together and smooth add all the other remoulade ingredients. It doesn’t matter what order :) When all mixed together, cover with plastic wrap and let stand in fridge while making the fish.

For the salmon:

• 4 salmon fillets  (inch thick)
• 2 egg whites
• Rest of shallot
• A tbs of dried tarragon

Mix together shallots and tarragon in a bowl. Dip the salmon in the egg whites, make sure it’s fully covered and dip down in the shallot/tarragon mix. Let fry on low heat for about ten minutes, flip fillets and cover. Let fry for another ten minutes or so. If unsure, just gently split the fillet with a fork or knife down to the middle to see if cooked through.

Served on a bed of potatoes garnished
with Italian parsley

Here’s what I used:

• 5-6 green onions
• 1 zucchini
• 14oz canned tomatoes
• 4 celery stalks
• 1 red bell pepper
• salt, pepper to taste
• garlic powder
• handful of parsley
• 1 tbs dried tarragon

Start out with chopping up the green onions and fry them on medium heat in a big pot in some olive oil. Add the zucchini and celery, stir and let cook for a few minutes. Add the bell peppers and the can of tomatoes, all the dry spices and lastly the parsley. Let simmer covered for about 10 minutes. Salt, pepper and garlic powder to taste.

This is kind of Ratatouille inspired, simple, fast and can be made with any onions/chunky vegetables. Have fun! :)

I rushed home after a long day out and about and started preparing the kitchen. I started out by making the marinade. I went with something sweet, something foresty, something different…

My balsamic/forest marinade:

• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• plenty of thyme
• 2 tsp rosemary
• 2 tbsp juniper
• 2 cloves of garlic
• dash of liquid smoke

To make it you just have to mix everything together basically. I added everything in the order of my recipe (it’s an original!) got out the garlic press for the garlic cloves, crushed the juniper with the back of a knife and halved all the rosemary leaves. Stripped the thyme sprigs off of its leaves and mixed. While letting the flavours mix I prepared the skewers.

Here’s what I used:

• 1 lbs deer steak
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 yellow squash
• 10 portobello mushrooms
• 1 yellow onion
• 1 jalapeño

Cut up everything into similar sized squares, with exception for the jalapeños of course. I cut the mushrooms into pieces of four. For the squashes I first halved them and then chopped them. Some of the steak pieces were long and thin so I wrapped up onions and jalapeños in some. Like hidden goodies.

Brush the marinade over the skewers. And put into the oven to broil for about ten minutes or until vegetables is starting to get golden. The venison will stay pink/red when broiling.

Boil up some rice and mix all of these ingredients in a big bowl.

• Rice
• Big handful of Italian parsley
• 1 tbs olive oil
• 2 lemons

It’s all ready to serve. I wish I had a barbecue or one of those grilling pans, but broiling things in the oven works almost as well. Extra thanks to the liquid smoke. It really gave it that barbecue flavour!

After 10 mins of broiling

Served on top of lettuce with a side of rice

As with past seafood dishes, this one is very simple (but takes a bit longer). I made a very delicious seafood soup with salmon fillets.

This recipe is a very nice one to follow because it does take time, but you are working the whole time, whether it be prepping the ingredients or washing off the cutting board/cleaning dishes.

Alright, so this is what you’ll need:

• A bit less than a pound of salmon fillets (or any other fatty fish)
• Sprigs of fresh thyme
• 2-3 tbsp olive oil
• 2 yellow squashes
• 2 zucchinis
• 2 medium large potatoes
• 2 celery stalks
• 1-2 carrots
• 3½ cups of stock (chicken or fish)
• salt & pepper to taste
• 1 onion
• 1 can (14oz) of tomatoes
• 1 bay leaf
• Italian parsley for garnish

Start off with cutting up the onions into cubes or chunks. Anything that will fit a spoon basically. Then chop up the celery roughly. If you want to you can also chop up the carrot now, or add it later if you like it crunchier. Put two to three table spoons of olive oil in the pan and heat it up. Tip in the vegetables you just cut up and stir occasionally, cook until softened.

While the onions and vegetables soften start chopping up the squashes and potatoes, again into anything that will fit on a spoon.  Tip them into the pot together with the sprigs of thyme and mix around. When everything got a bit of colour add the can of tomatoes, stock and bay leaf. Stir put the lid on and let simmer for about ten minutes.  Add the zucchinis, mix, and let simmer for another couple of minutes. Lastly add the salmon fillets on top of the soup (don’t mix it down yet!). Put the lid back on and let simmer until the fish is cooked through. Push a spoon through occasionally to check on the fish.

When the salmon is cooked through, start breaking it up with a spoon (or your tool of choice) until in small chunks – stir and serve :)

What you need:

• 2-3 half inch thick onion ring slices

• A handful of Italian parsley

• 12-16 cherry tomatoes

• Salt & pepper

• 3 large eggs

Dice the onions and put them in a large pan with a little bit of oil or butter to soften them (otherwise you might be risking onion-breath!) While the onions are softening in the pan, halve the tomatoes and roughly chop up the parsley. Mix the eggs, tomatoes and parsley in a small bowl and whisk it together. Pour the mix into the pan over the onions and let fry on low heat. When the eggs are almost set flip the omelette in half and serve. Delicious breakfast that is good for you, and super fast to make! You can make an omelette almost anyway you want. The important thing is to not outnumber the eggs because then you might just get grilled whatever-you-put-in-there with scrambled eggs. Enjoy!