Cooking - for a new lifestyle (Our Test Kitchen)

Preparation 10 min Cooking 25 min 330 calories per serving 4 leeks, quartered lengthwise and halved crosswise 1 tbsp olive oil 1 pinch salt [optional] ground pepper to taste 300 g salmon fillet 1/2 lemons [optional] Keep the serving plates warm on the stove while you're preparing the dish. Preheat the oven to 215°C/425°F. Prepare the leeks : Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then  toss  well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to ...

from soscuisine.com 2 servings Marindade 30 minutes / Preparation 10 minutes / Cooking 20 minutes 160 calories per serving 1 green onion/scallion, finely chopped 1 clove garlic, minced 1/2 Tbsp gingerroot, grated 1-1/2 Tbsp soy sauce, low-sodium 1 Tbsp Hoisin sauce 1 Tbsp olive oil 1/2 Tbsp lemon juice, freshly squeezed ground pepper to taste 300 g salmon fillet Finely chop the scallion, mince the garlic, then put them in a shallow dish.  Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice and pepper.  Whisk using a fork to combine the ingredients.  It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty. Put the salon in the dish and turn it to coat with the marinade.  Cover and let stand either 30 minutes at room temperature or overnight in the refrigerator. Preheat the oven to 190C or 375F. Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking ...

In a bowl: 2-3 cans of tuna, salmon, flakes of ham or flakes of chicken 1/2 chopped onion 4 stalks of celery and enough mayonaise/salad dressing to completely cover S&P Mix well and put in fridge for now. In a large bowl: 4 cups flour 4 tbsp baking powder 1 tsp salt 5 tbsp of shortening, margarine, butter or vegetable oil 2 cups milk Mix well. If too wet, add a little more flour (YOU DO NOT WANT THIS TOO DRY!) If too dry, add a little more milk (YOU DO NOT WANT SOUP!) Pour mixture out onto a floured surface and roll into a rectangle. It does not need to be perfectly shaped. Spread tuna (or whatever) mixture onto the dough and roll the longest end into itself forming a long tube. Do not roll the shorter end all the way down the rectangle! Too many layers does not allow the dough to bake in the center. Pinch off the ends of the roll, and make thin slices/poke with fork through the top of the roll to ensure the steam can get out. Beat an egg and a tiny bit of milk and brush all over t...