Posts Tagged ‘cream’

Salmon massala


Somedays ago I’ve tested a recipe for a quick supper, just spreading some lemon juice and massala sauce over salmon loins. The result was pretty good so I did one step forward and also prepare the massala sauce (or something close to it); so you can use this recipe as a quick way to prepare a nice salmon if you have massala sauce in your storeroom or you can use it to prepare your personal homemade massala sauce to use with some other ingredients, like a steamed rice, grilled chicken, grilled vegetables …

Ingredients (for 2 people):

Start chopping one onion. Chop a bunch of coriander. Use half kilo of tomatoes, chop one of them and grate the other ones.

Add olive oil in a pan and when it’s hot add chopped onion, salt and ground pepper. Stir and cook for about 5 minutes. Then add grated ginger (like about 1 thumb) and 4 crushed garlic cloves; stir and cook for 1 minute. Then add the grated and chopped tomatoes, the coriander, ground cumin and one chili. Stir and cook it for about 8-10 minutes.

Finally add 200 ml of cream, stir and cook it about 10 to 12 minutes until it becomes a dense sauce.

On a oven tray put a bit of olive oil, place the salmon loins with the skin down, spread over them the juice of half lemon and the massala souce. Cook in oven at 350ºF for 40 minutes.

Salmon massala

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Mutabal (eggplant cream)

This cream could be a nice appetizer together with some snacks, toasted bread slices or even celery sticks.


  • 2 eggplant
  • 1 lemon
  • 2 table spoon of tahini (or toasted sesame)
  • 1 garlic clove
  • A bunch of parsley

First puncture the eggplants with a fork. Add some olive oil over the eggplants and spread over them. Cook them on the oven at 350º F for 45 minutes. Then let rest for at least 20 minutes out of oven.

When they are at room temperature, cut them and with the help of spoon remove the eggplant pulp. Add the eggplant pulp in a blender cup, add also 1 garlic clove, 2 table spoon of tahini (or sesame), the juice of one lemon, a bunch of parsley leaves,salt, pepper and olive oil.

Mix with the blender and here you have. Once served you can add a bit of oil and paprika, and I recommend you to taste it with some celery sticks.

Mutabal eggplant cream

Coulant and raspberry ice cream

This is a recipe I learn on a gastronomic journey in Hotel Arts, a very simple way to make a great dessert for your guests


– 250 gr butter
– 250 gr chocolate
– 110 gr flour
– 200 gr sugar
– 10 eggs
For the ice cream
– Frozen raspberry (or strawberries, cranberries…)
– Sugar
– Milk cream

We will start adding 5 egg yolks and 5 complete eggs to a bowl. To separe the egg yolk from the egg white crash the egg and move the egg yolk from eggshell to eggshell. Add 200 gr of sugar through a colander and then 110 gr of flour also through a colander, whisking it.

Melt 250 gr of butter and 250 gr of chocolate in a microwave (or in bain-marie if you don’t have microwave) and add to the bowl, whisking it until it gets homogeneous.

With some butter paint the interior of the molds, then put a spoon of flour in one of them, take another one, put them together and show, repeat this through all the molds. With this we will avoid the coulant to get stick to the mold.

Fill the mold up to 3/4 parts of height more or less, preheat the oven to 390F (200ºC) and put the coulants for about 10 minutes.

If you don’t want to cook all the coulants you can get them at the freezer and cook another day.

While the coulant is cooking at the oven we can prepare the ice cream. On a blender (I used a Thermomix which works really nice for this) put frozen raspberry (or strawberries, cranberries … just let fly your imagination), sugar and milk cream, then blend for a while. I did wrong with the proportions as I should use about the double of fruits, but anyway it was really delicious.

As a trick, for making balls of ice cream easily, just put the spoon on hot water before, this will allow you to easily take the ice cream.

I hope you like it, see you soon!

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