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COOKERY
ROCKET AND PROSCIUTTO SALAD WITH PEARS
SMILLIE SALMON
ROASTED BEEF TOMATOES

ROCKET AND PROSCIUTTO SALAD WITH PEARS

A lovely mix of peppery rocket, tender wafer-thin slices of prosciutto, ripe pear wedges and olives in an olive oil and balsamic vinegar dressing. A wine blending Chardonnay and Semillon from Australia will balance the salty flavours

Serves 4

  • 3 ripe pears, washed
  • 175g/6oz fresh rocket leaves, washed and dried
  • 12 green olives
  • 12 wafer-thin slices prosciutto

For the dressing

  • 1/2 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (optional)
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • Squeeze of lemon juice

 

Cut pears into eighths lengthways and core. Place in a bowl with rocket and green olives. Carefully twirl slices of prosciutto through the mixture.

For the dressing, place Dijon mustard in a bowl and add olive oil and walnut oil (or use 4 tbsp olive oil) and stir well.

Then beat in balsamic vinegar and season with salt and freshly ground black pepper. Lightly sharpen with a squeeze of lemon juice. Pour over salad and toss lightly. Arrange on serving plates.

Preparation time: 10 minutes
Cooking time: nil
Approximate nutritional values per person:
235 calories, 10g protein, 22g fat, 6g carbohydrate


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SMILLIE SALMON

A simple yet stunning dish of wild Scottish salmon on a bed of mange tout and beansprouts, stir fried with ginger, lime and honey. Serve with a glass of Sauvignon Blanc from the Loire - such as a Sancerre - to complement the subtle flavours

Serves 4

  • 4 wild Scottish salmon steaks
  • Juice of 2 limes
  • 3 tbsp sunflower oil
  • Salt and freshly ground black pepper
  • 175g/6oz mange tout, trimmed
  • 1 onion, peeled and roughly chopped
  • 2 tsp grated root ginger
  • 175g/6oz beansprouts, picked over
  • Good dash of soy sauce

For the sauce

  • 2 tbsp runny honey
  • 1 tsp grated root ginger
  • Juice of a lime

 

Place salmon steaks in a shallow dish and sprinkle with lime. Leave covered for 15 minutes, turning once.

Heat a heavy-bottomed pan and add 2 tbsp oil. Place salmon steaks in pan and season. Cook to seal each side, seasoning other side on the turn, then lower heat and carry on cooking until fish is still just pink in the middle. Reserve, keeping warm.

Meanwhile, heat a wok until smoking. Add remaining oil and toss in mange tout, onion, and ginger together. Stir in beansprouts and toss around until hot and still crisp. Season with a dash of soy sauce.

For the sauce, gently heat honey in a pan and add grated root ginger, lime juice and seasoning. Bring to bubbling then remove from heat.

To serve, scoop beansprout mix on to plates and top with salmon steaks. Drizzle with honey sauce.

Preparation time: 10 minutes plus marinating
Cooking time: 20 minutes
Approximate nutritional values per person:
409 calories, 32g protein, 31g fat, 20g carbohydrate


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ROASTED BEEF TOMATOES

This fantastic dish of tasty stuffed tomatoes drizzled with basil oil makes an excellent first course or light lunch. Try it with a spicy red Rioja from northeast Spain.

Serves 4

  • 6 tbsp couscous
  • Water to cover
  • 125g piece buffalo mozzarella
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 ripe beef tomatoes
  • 8 anchovy fillets
  • Basil sprigs for decoration
  • Chilli oil for serving (optional)

For the basil oil

  • Good handful of basil leaves
  • 6 tbsp olive oil

 

First make the stuffing. Place couscous in a bowl and just cover with cold water. Leave until water is absorbed then fluff up grains using fingers or a fork. Transfer to a bowl.

Rip mozzarella into pieces and add to couscous. Stir in olive oil. Season with salt and freshly ground black pepper. Reserve.

Cut lids from 4 beef tomatoes and reserve. Scoop out seeds and discard. Season inside cavities then pile couscous mix into tomatoes, pressing down lightly as you heap it in. Top each with a cross of anchovies then perch a tomato lid on top. Bake in a preheated oven at Gas 5, 375ºF, 190ºC for 15 minutes.

At the same time, place basil in a blender with olive oil and seasoning. Whizz to make a sauce. Season.

Serve tomatoes with basil - and, if desired, chilli oil - drizzled over and around. Serve decorated with basil sprigs.

Preparation time: 20 minutes
Cooking time: 15 minutes
Approximate nutritional values per person:
385 calories, 15g protein, 31g fat, 3g carbohydrate


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