Main Dishes

Barramundi w/ Cauliflower-Roasted Pepper Puree and Asparagus

40

Perfectly grilled barramundi, or Asian sea bass, with cauliflower-roasted pepper puree and a zesty grilled asparagus. Simple and easy recipe to follow at home!

3
Main:
1 lb Barramundi
2 tbsp grape seed oil
1 tsp lime ( zest )
2 thyme ( sprigs )
Cauliflower Roasted Pepper Puree:
1 cauliflower
2 poblano peppers
2 cups heavy cream
1 stick butter ( unsalted )
1/4 lime ( wedge )
1 tsp cayenne pepper
Vegetables:
12-15 Asparagus
1/4 lime ( wedge )
1/2 tsp garlic salt
1 1/2 tbsp butter ( unsalted )
  1. Cut the ends of asparagus about an inch and then put them into a pot of water and boil until they are tender and blanch
  2. Preheat the oven and set to 400 degrees. Place the peppers with baking...
    See the full directions on my site
Nutritions

Calories
1346

Sodium
122mg
5% DV

Fat
132g
203% DV

Protein
17g
34% DV

Carbs
30g
10% DV

Fiber
14g
59% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT