Prawn And Avocado Quinoa Salad

Quinoa is originated in the Andean region of  Ecuador, Bolivia, Colombia & Peru. It’s not very common in Venezuela, at least not in my area. It’s actually a seed rather than a grain. The first time I ate it was here in the UK and I must say It’s great in salads or as a simple side dish. Cold or warm.

I decided to go for this quick salad for tonight’s dinner. The original recipe doesn’t have roasted tomatoes but fresh ones.


  • 1 Cup of quinoa
  • 2-3 garlic cloves, chopped
  • 350g raw prawns with tail-shells on
  • 250gr sherry plums tomatoes, cut in halves
  • Dill
  • 6 spring onions, finely sliced
  • 1 ripe avocado, halved, stoned, peeled and slived
  • 100g Rocket
  • Olive Oil
  • Juice of 1 lemon
  • 1/2 chilli finely chopped
  • Salt & Pepper

1. Cook Quinoa – Place the Quinoa in a pan and add two cups of water. Bring to boil on high temp. Lower the temperature to the lowest setting and let it simmer for 10mins. Set aside.

2. Cook the tomatoes- Place the tomatoes in a tray, add some salt, pepper, dill and drizzle with olive oil. Place in the over and roast for 20 mins at 250C

3. Add a drizzle of olive oil in a large frying pan, add the spring onions,garlic, chilli and sweat for 2-3mins. Add the prawns and cook for another further 3 minutes, until the prawns are cooked through. Add some lemon & salt to taste.

4. Mix & toss all the ingredients together. Season with lemon, salt and pepper to taste and enjoy.



Asian Salmon!

This is a very quick way to cook salmon…It is inspired by one of the barefoot contessa’s salmon recipe. I’m not really sure how different I cooked it, I only remember she used soy sauce and some other asian stuff. I tought of giving it a go my own way! I was kind of tired of the same old salmon and I needed something really quick for my supper.


– One salmon steak

– Soy sauce

– Coriander

– Chilli

– Ginger

– Salt, pepper and splash of olive oil

I just placed the salmon on tinned foil and season the salmon with all the ingredients mentioned aboved. Portions are up to you. You can add as much or as little as the ingredients according to your mood that day  🙂 Baked it at 200°C for around 20 mins.

Fishcake time!

Tonight’s dinner? Salmon fishcake and salad! I’m going home in less than a week and I’m trying to survive with what I’ve got in the fridge/freezer, so, this week will be a bit of a challenge but I bet I’ll manage!. Fishcake is a perfect example that you can cook with very little and still have a great dinner. This is how I did it:

1) Boil the potatoes

2) Poach the salmon… I placed on a pan with a bay leave, dill, pepper, salt and covered with milk. When finished, set aside

3) Mash the potatoes and add a bit of mustard & mayo,olives, coriander, lemon and garlic

4) Mix and make your cakes

5) Dip the cakes on egg and then the breadcrumbs

6) On a hot pan heat some oil and place the fishcakes, just until each side is golden

7) Serve!!! I made some salad to go with the fishcakes…

Yummy! 🙂

Ingredients: 800 g skinless salmon fillet, 2 bay leaf, dill, 200ml milk, 600 g Maris Piper potato , peeled and chopped into even sized chunks, half of a lemon,olives, 2 eggs , beaten 100 g breadcrumb, olive oil