Tag: lifestyle

Go for the tasty fish! 3 recipes for the grand gourmets

 TAGS:undefined

Good weather, and a good feeling: on the terrace, with white wine and some tasty fish … Doesn’t sound so bad, right? The best of all is that fish is a good source of Omega 3, highly beneficial for our skin and cardiovascular system. So don’t hesitate on including fish in your diet. To help you doing that we’ll share three finger licking fish recipes with you. If you additionally combine these dishes with some lovely white wine… mmmm, what a feast!

1. Trout with truffles:

This recipe is ideal for 4 people and the trout accompanied by the taste of truffles is delicious.

Ingredients:

  • 2 trouts
  • 50 grammes of grated black truffles
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • 1 tablespoon balsamic vinegar
  • 1 tbsp lemon juice

Preparation:

  1. Boil the 2 trouts in salted water.
  2. Bone out the trout, place the fillets on a plate.
  3. Add olive oil and grated truffle to a hot pan.
  4. Crush garlic and place in the pan add lemon juice and vinegar.
  5. Cook for a few minutes and remove from heat.
  6. Serve hot trout fillets garnished with the sauce.

2. Fish fondue with Riesling:

This recipe is ideal if you don’t have a lot of time, because it only requires 40 minutes for preparation, and combined with Riesling you’ll highlight the qualities of the fish and enhance its taste.

Ingredients:

  • 2 kilos of fish (tuna, salmon or trout)
  • Mussels and small squid
  • 2 stalk celery
  • 4 shallots
  • ¼ celery
  • 1 fennel
  • 1 leek
  • 150 grammes of mushrooms
  • 300 millilitres of Riesling
  • 100 millilitres of Noilly Prat
  • 50 millilitres of Pernod
  • Salt and pepper to taste
  • A touch of saffron

Elaboration:

  1. Fillet the fish of your choice and then cut the fillets into small pieces.
  2. Clean and wash the mussels and squid, then dry with paper towels.
  3. Place in a pot with 1 liter of water add offcuts from fish  together with small chopped vegetables, pour in Riesling, Noilly Prat and the Pernot cook over medium heat until you have a tasty stock.
  4. Pour the broth into a fine saucepan, then and reduce the broth in the pot over low heat, add salt, pepper, saffron, pieces of fish, mussels, and squid.
  5. When the broth is reduced you can serve with fondue forks and slices of toast or chopped vegetables like peppers or grilled mushrooms.

3. Oven baked fillet of sole with white wine and minced onion

This recipe is very delicate and also can be prepared in a short time.

Ingredients:

  • 2 fish of 350 to 400 grams each
  • 1 tablespoon chopped parsley
  • 1 cup olive oil
  • 1/2 teaspoon herbs
  • 1 cup white wine
  • 1 cup water
  • 2 small onions
  • salt

Elaboration:

  1. Fillet the sole and remove the skin, save the cut offs separately.
  2. Wash and dry fillets well, give them a good squeeze.
  3. Put the cutoffs in a saucepan and cook them in salty water over medium heat for 30 minutes.
  4. After 30 minutes you can strain and save the broth for later.
  5. Place the fillets in an ovenproof pot together with a little oil.
  6. Check the steaks are not mounted on each other and proceed to sprinkle with white wine and the remaining oil.
  7. Mix chopped onion, parsley and herbs in a bowl and sprinkle over the fish.
  8. Add 1 cup of broth
  9. Preheat the oven for 5 minutes at 150 degrees.
  10. Place the pot with fish in the oven and cook for 25 or 30 minutes.
  11. Serve your diners at the table, and garnish after your choice

 

 TAGS:Boschendal Le Bouquet 2015Boschendal Le Bouquet 2015

Boschendal Le Bouquet 2015

 

 

 TAGS:Blanc PescadorBlanc Pescador

Blanc Pescador

 

 

The secret of a long life? A healthy lifestyle… and some wine

 TAGS:undefined

National Geographic explorer Dan Buettner, after performing hundreds of interviews with elderly, has discovered five regions in Europe, America and Asia called “Blue Zones”, which have the highest concentration of centenarians in the world.

Buettner, in his book The Blue Zones Solution speaks precisely about the feeding of the inhabitants of these areas. For the author, Americans should follow the example of these people, with extremely low rates of diabetes, obesity and cardiovascular disease.

The inhabitants of the blue zones keep in motion, have social circles with healthy lifestyles and take time to relax. But they also give importance to their diets.

Buettner recommends to follow the example of this centenarians “eating the lightest meal of the day in the evening or at night” or “eat most vegetables, especially legumes. Eating meat infrequently and on servings of 85 to 110 grams”. On average, people in the blue zones consume servings of this size 5 times per month.

Besides this, Buettner said each zone is characterized by foods that seem to be conducive to longevity. On the island of Ikaria, he says “what separates this island from other parts of the region, is the emphasis on potatoes, goat milk, honey, beans, chickpeas and lentils, wild vegetables, fruits and fish”. Other foods eaten by centenarians are feta cheese, lemon and herbs such as sage or marjoram.

In Sardinia they consume a large quantity of sheep’s milk and pecorino cheese, in addition to “a moderate amount of carbohydrates, flat bread, sourdough bread and barley”, the diet is balanced with fennel, beans, chickpeas, tomatoes, almonds and one or two glasses of wine a day (mostly Grenache grape variety).

Meanwhile in Japan, centenarians have maintained “the habit of eating a food from the land and from the sea every day”. The preferred ingredients are bitter melon, tofu, garlic, rice, green tea and Shiitake mushrooms, besides a large number of medicinal plants in infusions.

In an adventist community in Loma Linda, California, they seek to extend the life by not drinking, no smoking, no dancing, and follow a biblical diet which consists of cereals, nuts, fresh fruits, vegetables and water.

In Costa Rica, the great secret of the diet are “the three sisters” of Mesoamerican agriculture: beans, corn and squash. Besides papayas, yams, bananas and peach palm fruits, rich in vitamins A and C. The water of the area is also rich in calcium.

Dan Buettner believes that we can imitate the eating habits of these places as far as possible. In the U.S. started the “Blue Zone Project” to help communities adapting to this healthy lifestyle.

So, if you want to start leading a healthier life, start eating a balanced diet, do some sport and drink one or two wine glasses every day. Cheers!

 TAGS:M. Chapoutier Bila Haut Occultum Lapidem 2013M. Chapoutier Bila Haut Occultum Lapidem 2013

M. Chapoutier Bila Haut Occultum Lapidem 2013: a red wine from Côtes du Roussillon Villages DO of M. Chapoutier cellar with the best bunches of 2013 syrah and grenache and has a volume of alcohol of 14º.

 

 

 TAGS:Camins del Priorat 2013Camins del Priorat 2013

Camins del Priorat 2013: a red wine with this DO: Priorat vinified with cariñena and cabernet sauvignon from 2013 and with an alcohol content of 14.5º. 

 

 

*Image: Mirona Iliescu (flickr)