|Cremé Fraiche Fish Sauce with Pasta|
This is a really quick and easy dish. The fish is pureed before serving and this completely elevates the taste. It is surprisingly different, and arguably tastier, than having 'unpureed' fish with crème fraiche or smetana. I knew pureed fish would taste different but I didn't expect it to be this different.
Some people may scream at the thought of pureeing an expensive piece of fish. But we puree fish in our mouth, so I had no issues with pureeing it before eating.
I’ve tried this dish with salmon, canned tuna and herring. My favourite is salmon, followed by canned tuna and herring taking last spot, unfortunately. Herring is still delicious, though not as delicious as salmon or tuna. The recipe is available here.
Today's Favourite Photo
Source: Simply Recipes
Beef Roulades with Walnut Parsley Pesto
Today’s Favourite Blog
Source: Science Daily
I don’t know whether this is good news, or just strange. Scientists have found a way to create healthier cookies by enriching it with antioxidants from grape seeds. Apparently they taste good and have an antioxidant level about 10 times higher than a regular cookie.
Grape seed extracts are rich in antioxidants which have been associated with beneficial effects such as prevention of cardiovascular diseases and cancer. However, they are bitter, have an astringent flavor and is unstable when heated. To overcome these drawbacks scientists used a technique called microencapsulation where the grape seed antioxidants are covered by a mixture of compounds on a microscopic scale, protecting the grape seeds antioxidants from the changes caused by heat and masking their flavor.
With high antioxidant levels I wonder whether the government will promote consumption of a certain number of cookies a day. Instead of ‘an apple a day…’ it could become ‘a few cookies a day…’
Wishful thinking, but at least the researchers have their priorities right.