Posts Tagged ‘ramekins’

My dad told me he caught 82 (!) flounders in his nets the other day. Isn’t it great being able to go out and fish, just like that whenever you feel like it? Makes me want to celebrate with some flounders myself.

Flounder is such an “easy” fish to cock with. Stuff it, bread it, fry it, bake it, poach it…. It is all good and everything works. The flounder I grew up with was breaded and pan-fried . My grandmother cooked it all the time. She served it with boiled potatoes and quick pickled cucumbers. I used to love it (even the boiled potatoes mind you…)

The flounder I am sharing with all of you, is a very easy one. I stuffed it with blue cheese and chopped spinach. It was actually one of my brothers that first introduced me to this combination. He used to make a blue cheese, spinach & creme fraiche pasta sauce. Try it, it is really delicious. You can use any kind of fish for this recipe. If you don’t stuff the fish put it on top and bake it in the oven.


Blue cheese & spinach stuffed Founder.

Serves 4.

4-8 filets of flounder (4 if they are big, 8 if they are small)

1/2 c. crumbled blue cheese (you can use a little less if you want.)

1/2 c. chopped spinach(frozen works really well. Just remember to squeeze out the water.)

1/2 c. (or one container) creme fraiche.

Nutmeg to taste (about 1/2 tsp.)

Hot sauce (optional).

Salt & pepper to taste.


Dry the flounder filets dry with a paper towel. Sprinkle a little salt and pepper on the fish.

Mix together the crumbled blue cheese, chopped spinach (with the water squeezed out of it), creme fraiche, salt & pepper and hot sauce. Make sure it is mixed well. If the fish filets are small, use two that overlap each other creating one filet. Put a big table-spoon or two on top of the filet at one side. Make sure it spreads out “on hight”. Roll up the filet. Make sure it is nice and “tight”. It is really nice to bake these individually in small baking dishes or ramekins. This way you don’t have to worry about moving the fish from one place to another (they can “unravel” slightly. Don’t worry, just piece them together again. Nobody will know.) Have the roll “stand” up. Bake in a 350 degree oven (F, 175 C) 20-30 minutes or until the fish is cooked all the way through. 

Serve it with some fresh cherry tomatoes of different colors or anything else that you prefer. Decorate with a sprig of any kind of fresh herb.

It is so light and delicious. A pressed/ riced potato goes really well with this dish. Or why not a great salad.


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Crumbles are perfect little desserts.

They are easy to make and look fancy. They can liven up an ordinary day or save you if there are guests at the door. It’s really all about having cute little ramekins to make them in. I often use my creme brulee ramekins for individual crumbles or little fruit tarts.

You can prepare yourself by buying fruits or berries when they are in season. Clean & cut into perfect slices and then just portion pack and freeze them.

We eat very healthy all through the week. So, the times I make a dessert, I really don’t feel bad about it.

It is all about making the best choices and using the best ingredients.

You can make these little crumbles and still feel good about it. Just use whole wheat flour & light brown sugar. Be sure to taste the fruit so that you only use as much sugar as you really need.

If you are going to eat something outside your regular diet, make sure it is delicious!


Peach & Plumb Crumble.

Serves about 4.


6-8 fresh Peaches. Pealed and sliced. (Slices not too thick.)

4-6 Plumbs, Sliced. (Slices not too thick.)

1/2 – 1 tbsp. light brown sugar.

1 tbsp. of whole wheat flour. (Or regular flour.)

A splash of port wine or a delicious liqueur of your choice. (Optional.)

1/2 tbsp. of ground cinnamon. (optional.)

Crumble topping;

1/4 c. of light brown sugar or 2 tbsp. brown sugar + 2 tbsp. crumbled almond paste.  Note – If the fruit is very sweet it might not need much sugar at all.

1/4 c. whole wheat flour. (Regular flour get’s the same result.)

1/4 tsp. good salt.

3-4 tbsp. of unsalted butter or margarine. Note – If you need to, add a little more butter to “hold” the crumble together.

1 1/2 – 2 c. rolled oats/old fashion oats.

1/4 – 1/2 c. roughly chopped nuts. For example almonds, pecans or hazelnuts. (Optional.)


Heat the oven to 350 degrees.

Mix all the fill ingredients together. Let them sit and “marry” for a while. You can do this a little ahead of time.

Mix the crumble part together in a separate bowl. Use a fork or your fingers to make sure the butter is well incorporated.

Add the filling to the baking dishes. Make sure the filling reaches well into the edges. Add the crumble on top. Keep the crumble in little “clusters” to get a nice “crunch”.

Bake for about 20-30 minutes. It all depends on how big the dishes are and the oven heat. Just make sure to take them out when they become golden brown and the filling is starting to bubble.

You can serve this with ice cream, whipped cream or vanilla sauce.


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