Celery soup with turmeric

Celery soup with turmeric

Ingredients:

• 4 cups chopped celery 1 liter or 500 g
• 1 medium onion, chopped 150g
• 1 c. table canola oil (rapeseed) 15 ml
• 1 c. turmeric table 15 ml
• 4 cups chicken stock 1 liter or house vegetables
• 2 medium potatoes, peeled diced 2 x 175 g
• 1 c. Tea marjoram 5 ml
• 2 or 3 bay leaves
• 1 pinch garlic powder
• salt and pepper to taste

Preparation:

• Saute celery and onion in oil. Add turmeric, stir for 1 to 2 minutes. Pour the broth.
• Add potatoes and other condiments, bring to a boil. Reduce heat, cover and simmer 20-30 minutes or until celery is tender.
• Remove from heat, remove bay leaves and pass the soup in a blender.
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Picture source : image.google

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Salmon fillet in the oven

Salmon fillet in the oven

Ingredients:

• 600 g salmon fillet
• 2 tbsp olive oil 30 mL
• 2 tbsp dried oregano 4 g
• Salt to taste
• Pepper to taste

Before you begin:
Keep the serving plates warm by placing them on the stove.

 
Preparation:

• Preheat oven to 215 ° C / 425 ° F.
• Cut the salmon fillet into bite-size, as per the desired number of portions, and place on an oiled baking sheet. Coat them thoroughly with oil in turn. Add salt and pepper and cover with oregano.
• Bake in center of oven. Allow about 10 minutes for a net of 2 to 2.5 cm thick. The cooking time depends on the thickness of the fillets and the actual temperature of your oven, it is important to check for doneness with a fork. Serve on warmed plates.

Observations:
My favorite way to prepare salmon fillet: quick, tasty and healthy.

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Sweet Potatoes with Rosemary

Sweet Potatoes with Rosemary

Ingredients:

• 4 sweet potatoes / sweet, cut into 1.5 cm 700 g
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil 30 mL
• 2 sprigs fresh rosemary 10g
• 3 1/2 tsp pine nuts (pine nuts) [optional] 8 g
• Salt to taste
• Pepper to taste

 

Preparation:

• Preheat oven to 190 ° C / 375 ° F.
• Peel and cut the sweet potatoes into cubes of about 1.5 cm, mince garlic and place everything on a generously oiled plate. Turn pieces to coat with oil. Add the rosemary in clumps and pine nuts (optional). Salt and pepper to taste.
• Bake 25-30 minutes, until potatoes are tender, turning occasionally during cooking.
• Pour it up.

Picture source : image.google

Link's original : http://goo.gl/ETygvF

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