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Tilapia With Tomato Parsley Orzo & Capers

Tilapia, also known as St. Peter’s fish, is mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes.  Tilapia is popular because it is a mild flavored, white-fleshed fish that is available throughout the year at a competitive price. The most popular product form is skinless and boneless fillets.

250 ml Orzo or Risoni (a form of short-cut pasta, shaped like a large grain of rice)
125 g cherry tomatoes, halved
60 ml parsley, finely chopped
30 ml olive oil
Salt & freshly ground pepper to taste
400 g Tilapia
45 ml cake flour
200 g butter
30 ml white wine
30 ml capers

  1. Bring a medium pot of water to a boil over high heat.
  2. Add the Orzo or Risoni and cook until al dente, about 8 minutes.
  3. Drain and transfer to a large bowl.
  4. Combine the tomatoes, parsley and 15 ml of the olive oil in a mixing bowl and stir to combine.
  5. Taste and add salt and pepper as needed. Set aside.
  6. While Orzo or Risoni cooks, place the flour on a plate and season with salt and pepper.
  7. Season the Tilapia on both sides with salt and pepper as well.
  8. Add the Tilapia to the flour and dredge, pressing to adhere on both sides. Shake off any excess.
  9. Heat 100g butter and 15 ml olive oil in a medium saucepan over medium-high heat.
  10. When the butter is foamy, add the Tilapia and cook until opaque and flakes easily, 2 to 3 minutes per side.
  11. Transfer to a serving dish and set aside.
  12. Add the white wine, capers, and juice of 1 lemon to the pan in which you cooked the Tilapia and cook over medium heat for about 30 seconds to warm through.
  13. Remove the pan from heat and stir in the remaining butter to melt.
  14. Taste and add salt and pepper as needed.
  15. Divide the Orzo or Risoni and tilapia evenly between 2 plates.
  16. Pour the sauce over Tilapia and serve.

2 servings.


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Pasta With Creamy Smoked Salmon Vodka Sauce & Caviar

A very quick to prepare but luxurious dish with several serving options.  See my post From Russia With Love … for more info on caviar.

2 liters water
15 ml oil
2,5 ml salt
375 g pasta (3/4 of a 500 g pack of any favourite pasta)

30 g butter
125 ml finely chopped onion or white parts of spring onion
2,5 ml chopped or crushed garlic (optional)
50 ml vodka (or a little more if preferred)
500 ml cream (reserve 50 ml to mix with egg yolks)
±125 g thinly sliced smoked salmon cut into thin strips
2,5 ml salt
good grinding black pepper
3 egg yolks

15 ml capers, rinsed and/or
15 ml dill finely snipped, diagonally and/or
± 50 ml caviar

  1. Bring the water and salt to the boil and add the pasta. Boil 8 – 10 minutes or until just cooked and drain.
  2. Place the butter and chopped onion or white parts of spring onion in a saucepan en sauté 3 minutes or until golden.
  3. Add the garlic if used and stir through the onion.
  4. Add the vodka and cook about 1 minute or until evaporated.
  5. Reserve 50 ml of the cream to mix with the egg yolks and add the remaining cream to the saucepan.
  6. Simmer over moderate heat, stirring often slightly reduced.
  7. Stir in the smoked salmon, salt, pepper and drained pasta and stir into the cream sauce.
  8. Mix the egg yolks with the reserved cream, stir into the hot sauce and cook about 1 minute, stirring gently until heated through.
  9. Adjust seasoning and turn into a heated serving dish.
  10. Scatter with snipped capers, snipped dill or caviar if used and serve immediately.

4 to 6 servings.


  • Replace the salmon with thinly sliced best quality smoked ham or trout.
  • Add 125 – 250 ml frozen peas to the sauce
  • Add 15 – 30 ml capers, drained, rinsed and chopped to the sauce (omit for garnish)

Recipe by Carolié de Koster.

Pasta With Creamy Smoked Salmon Vodka Sauce
Pasta With Creamy Smoked Salmon Vodka Sauce
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Dumplings (Spaetzle)


Spaetzle is a kind of soft egg noodle found in the cuisines of Germany, Austria, Switzerland, and Hungary. It is quick and easy to make and resembles noodles.

250 ml cake flour
5 ml salt
freshly ground black pepper
1.25 ml ground nutmeg
2 large eggs
60 ml milk

  1. Combine the flour, salt, pepper, and nutmeg in a large mixing bowl.
  2. In another mixing bowl, whisk the eggs and milk together.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture.
  4. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  5. Bring 3 liters of salted water to a boil in a large saucepan and then reduce to a simmer.
  6. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spoon. Do this in batches so you don’t overcrowd the saucepan.
  7. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
  8. Drain the spaetzle in a colander and give it a quick rinse with cold water.
  9. The spaetzle can be made up to 1 hour in advance.

Servings: 6