It's been just a year since my husband gave me the book the kitchen of Nigella Lawson and to this day I had not made a single recipe for it, so I have decided to remedy it and I have proposed to do all the possible recipes of this book. start a fish, salmon, which is a fish that we like a lot, I hope it is also your taste. The next entry I promise something sweet !! Salmon with mirin icing 60 ml. from mirin (Japanese sweet rice wine) 50 g. of brown sugar 60 ml. of soy sauce 4 slices of salmon 2..

Salmon with mirin glaze




It's been just a year since my husband gave me the book the kitchen of Nigella Lawson and to this day I had not made a single recipe for it, so I have decided to remedy it and I have proposed to do all the possible recipes of this book. start a fish, salmon, which is a fish that we like a lot, I hope it is also your taste.
The next entry I promise something sweet !!








Salmon with mirin icing

60 ml. from mirin (Japanese sweet rice wine)
50 g. of brown sugar
60 ml. of soy sauce
4 slices of salmon
2 tablespoons of rice vinegar
1 spring onion cut into thin strips

Mix the mirin with sugar and soy sauce on a plate , and add the slices of salmon to marinate. We leave about 3 minutes on each side.
We put a large skillet on the heat and when it is hot we pass the salmon 2-3 minutes on each side.
Take the salmon out, place it on the serving plate, and add the rice vinegar to skillet and heat it.
We pour the glaze over the salmon and put the onion strips on top.
I've served it with a mixture of cooked rice.


Source : The kitchen of Nigella Lawson.





Lost bread. Aunt Alia's challenge

Lost bread. Aunt Alia's challenge For this second time I participate in the challenge of Aunt Alia recipes, I have chosen the sweet proposal because in my house the torrijas are very popular and this "lost bread" is like a torrija but prepared in another way , well we had never tasted. Happy week for everyone! This is the recipe that Carmen ...

Tapioca pearls with coconut milk an...

Tapioca pearls with coconut milk and mango Tapioca is the extracted starch of cassava, also called cassava, cassava and even tapioca (Manihot esculenta), a tuber of tropical origin of the family of the euphorbiaceae. Cassava or cassava is a root of great nutritional value in the countries where it is grown, starting with South America and extendin...

Wild garlic risotto with green aspa...

For some time now it's time again and you get fresh organic wild garlic in abundance. I love this versatile herb and its special taste. I've just covered myself generously with wild garlic, as you could already see with the wild garlic butter. Two or three weeks ago, during my lunch break, I had already eaten a very delicious wild garlic risotto from our lovely chef, without whom we would have bee...

Imitation: No-Knead-Bread - Or: Me...

I admit, I'm an absolute late bloomer when it comes to cooking trends. Except maybe for cupcakes, I was there early. Otherwise, I usually do what I feel like and look for my own meals together. Often, following trends is not really mine and I'd rather do something my own. This is also a thing with mobile phones. It was time for a contract extension and I wanted to have a new phone with buttons tha...