Appreciate The Earth

22/08/2024

HAHAHAHA

30/10/2023

Autumn colors in Canton Bern Switzerland Blausee looks really amazing during autumn time.

30/10/2023

INGREDIENTS

3 salmon fillets (150g each)

180 g pumpkin/sweet potato, cut into 1

cm. cubes

400g spinach leaves

2 shallots, finely diced

1 clove of garlic, finely chopped

50 grams of pine nuts

1 organic lemon, sliced

200ml cream_

50ml mascarpone_

salt, pepper, nutmeg

1 pinch of piri-piri, if needed

olive oil for frying

PREPARATION
Preheat oven to above/below 180°C. Roast the pine nuts in a small saucepan over medium to high heat, remove and set aside.

Place on a large saucepan with a suitable lid over medium heat and sauté the diced shallots in 2-3 tablespoons olive oil, adding lightly salt. Add the pumpkin cubes and garlic slices and saute for 2 minutes.

Add the spinach to the pan and cover the pan. Shred the spinach and mix with the ingredients in the pan. Season everything with salt, pepper, and a dash of nutmeg.

Add cream and mascarpone and mix. Bring the liquid to a boil and pour into the casserole dish. Sprinkle lemon slices on top.

Season the salmon fillet with salt and pepper (and a little piri-piri if needed) and place over the lemon in the casserole dish. Cook in the preheated oven for 20 minutes and serve immediately. Enjoy ❤

02/09/2023

25/07/2023

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Tom Schmidt, Ricky Alcantara, Luz Rivas