Green Baked Ilish |

Ilish is a typical fish of Bengal and one of the most popular one. There more than hundreds of recipes that can be made with this fish. The aroma of combination of Pudina and Butter will surely bring water to your mouth.

Preparation Time: 4 minutes
Cooking Time: 4 minutes
Serves: 1


  • 5 pieces of Ilish Fish (500gms)
  • 1-2 Finely Chopped Capsicum
  • 2-3 tablespoon of Pudina Paste (Mint leaves paste)
  • Green Chili paste (8-10 Green Chiles Pasted)
  • 1 teaspoon of Ginger Paste
  • 5 tablespoon of Butter
  • Aluminum Foil for Baking
  • Salt and Sugar to taste


  1. Mix the pieces of Ilish Fish with Salt (according to taste) and slight amount of sugar.
  2. In a bowl, put the 2-3 tablespoon of Pudina paste, 1 teaspoon ginger paste, Chopped Capsicum and 3-4 tablespoon of butter.
  3. Put the pieces of Ilish fish and mix well with the mixture in the bowl.
  4. Take aluminum foil wrap each piece of Ilish fish individually with a layer of butter spread on top of each fish.
  5. Put it in a plate and bake it on a microwave oven under convection in 200° C for 15 minutes.

Serve hot with stream rice.

Smoked salmon green bean rolls recipe

As a child, I learned about generosity through food. My
mother would cook simple things most days, but when we had company, when
friends came over for dinner, the meal in itself became a special occasion.

Growing up raised by a single working mother, with always a
bit of envy for other children who had large families (while they may have
longed for the solitude I enjoyed… because the grass is always greener on the
other side…), I placed tremendous value on having friends over for dinner. If
I didn’t have a large family of my own, I was determined to build one, a chosen
family. Nurturing, literally feeding those
friendships was of crucial importance to me.


And what better way to show gratitude and love, than a good meal?

just a good meal, but the thought and effort that go into it. The true gift, is
the thoughtfulness of it.

I grew up learning that cooking a meal was a way to love,
and something to be loved for.

A way to say thank you. For being in my life.
For loving me.

I never ever take that for granted. It is too precious.

And how beautiful it is, to give a moment of pleasure to
those we love.

A scrumptious bite. A subtle flavor. A burst of sweet.

Preparing a meal for someone, is giving a bit of oneself.

is an act of love, of friendship. It’s a hand extended out. Open arms. And a

To this day, shared meals remain the cradle of our
friendships.  A way to cherish my loved
ones. To put my cooking where my heart is, if you will.

And I am thrilled Pablo is bathed in this. The kitchen, the
dinner table are such rewarding places to learn what generosity means. What
loving and sharing mean. They are what makes us feel full in life (pun intended). It goes so much further than sharing a
toy at the playground, doesn’t it? And what a thrilling, rich feeling it can
give us, this gift of self, this gift of good food.

So… since today is a celebration of love, like every day,
I will cook for my loved ones, so we may share a meal, yet another precious moment of

And for you… I have a simple, yet flavorful bouquet of sorts…

This easy recipe makes for a festive appetizer, and a fun finger foods for kids of all ages (Dipping is so fun it makes the food taste better in and of itself!) It’s a nice mix of textures and colors. You could even make them the night before and have a couple for lunch on the go.

Smoked salmon & green beans rolls, with a grapefruit dipping sauce

Adapted from Petit Larousse des Recettes des Légumes du Potager, by Valérie Lhomme


Serves 4

Prep time – 20 mn

Cook time – 5 mn

Age for babies – 10-12 months with very little dressing, baby can pull the roll apart and munch on the ingredients.

1/2 lb fresh green beans (the smaller haricots verts if you can find them)

8 small slices of smoked salmon or lox

A handful of sunflower sprouts (can be radish sprouts, or other sprouts of choice)

4 circles of rice paper / spring roll wrappers*

(*Note: You could use scissors before softening the rice paper to make squares instead of circles, which might make the rolls easier to roll and the end result more even and prettier to look at. Didn’t occur to me to do that until just now, so I winged it with the half circles)



Juice of half a grapefruit

Juice of half a lemon

5 tbsp olive oil

1 tsp ground ginger

1 drizzle of honey

Dash of cayenne pepper (optional)


Bring a large pot of salted water to a boil. Meanwhile, cut the ends of the green beans, and plunge them in the boiling water for 5 minutes.

Drain them and pour ice cold water over them right away to stop the cooking. Set aside.

To soften the rice paper: Place one circle of rice paper over a damp towel or cloth, place another damp cloth over it, place the 2nd circle of rice paper on top, and another damp cloth on top, and so on with the 4 circles. Let it sit for 10-15 minutes, until soft.

Cut the rice paper circles into half circles.

Place one half circle, round side up. Place one slice of smoked salmon along the edge. Place a few green beans (cut them in half if they are too long), and a few sunflower sprouts on top.

Then from the side, roll the rice paper wrapping the beans, like a spring roll. If you want very even ends, you can cut them off. Or crumple up the rice paper on one end like a little bouquet.

Repeat with all 8 rolls. Wrap them individually in plastic wrap and refrigerate until ready to serve.

For the dressing, combine all ingredients in the blender and mix to obtain a very smooth dipping sauce (it will be thin – if you have leftover, this also makes a great salad dressing for greens like mâche, baby spinach or watercress).

Crunchy pesto green beans

Sometimes it looks like everything I buy is always about to go bad. I don’t know how it happens, but there is always some sort of green or vegetable or meat or diary product or whatever that I should really cook before it goes bad or it expires… So today it was the green beans. And the parsley pesto. Which was quite lucky, as pesto and green beans is a pretty good combo. So out of necessity, this was the result….

Crunchy pesto green beans


  • green beans
  • pesto
  • plain bread crumbs
  • 2 garlic cloves
  • anchovies
  • salt
  • EVOO


  1. First I cleaned my green beans. Then I boiled them for about 10 minutes. The boiling process went as follows: first I brought water up to a boil, then I added salt and the beans. I cooked them until they were soft but still bright green, as I said, about 10 minutes. I then drained them and mixed them with some parsley pesto (you can use basil pesto too). I then put a some oil in a pan and heated it up. Added 2 crushed garlic cloves and a couple of anchovies. When the garlic was well browned and the anchovies had dissolved in the oil, I added 2 or 3 table spoons of plain bread crumbs. Let them brown for a while and then added the beans to the pan. Mixed everything up and served up as a side.
  2. Pretty good way of making green beans less boring (I have to confess I inherited a dislike for green beans from my mom)

Green beans sformato

Today is cooked in translation day and as usual I am posting late… Sorry! It is just a crazy time! But I have good news!! I am not ready to disclose them yet, but let just say the last few days I have been busy for a good reason and my fishing trip might have come to an end. And I am thrilled about it too!

Anyway, back to the recipes and to cooked in translation. This month we could not avoid dedicating this cooked in translation appointment to Thanksgiving. And as in our best tradition we are fusionizing it. I choose to fusionize green bean casserole and I ended up with a great sformato. But check out what my other blogger companions fusionized and get inspiered!

And what is your wackiest thanksgiving recipe? Link up and let us know!

Green beans sformato


  • 2 large potatoes
  • 3/4 lb green beans
  • 3/4 lb ricotta
  • 1 onion
  • 2 eggs
  • milk as needed
  • salt
  • pepper
  • olive oil
  • butter
  • bread crumbs
  • parmesan
  • basil


  1. Boil the potatoes and mash them using a potato ricer.
  2. Boil the green beans for 10 minutes and then chop them.
  3. Sweat the diced onion in a bit of olive oil and when it is soft add the chopped green beans and sautee them.
  4. Mix the mashed potatoes, the green beans and onion, the ricotta, and the eggs. If the mixture is too liquid add breadcrumbs, if it is to stiff add milk. You should get the consistency of mashed potatoes.
  5. Season to taste with salt and pepper and pour in a buttered oven dish.
  6. Cover with breadcrumbs and grated parmesan and cooked in a 375F oven for about 30 minutes.
  7. Serve cold.


Chickpea salad with green olives

Let’s give this a try. In the past year and a half, I was quite busy and I imagine I will keep being quite busy. I have a little one who is turning one next week and I keep wondering where the last year went. Between sleepless nights (luckly few), work, and trips up and down I-94 (unfortunately many given husband and I keep having jobs in separate cities) time just flew. And so no blogging. And very limited Instagramming and social media in general.

Today I opened the blog for the first time in ages and I have decided to write down a recipe. Might be another couple of months to the next one or it might be shorter. The one thing I learned in the last year is that planning with baby does not work the same way as planning without baby.

Anyway, for today I choose a recipe that I am obsessed with for the summer.

It is a simple salad but it is an explosion of flavors. It has the acid and sour notes from the lemon and the green olive, which make it feel light and refreshing. Plus it has saltiness from the capers and nuttiness from the tahini. And the heartiness of the legumes that make it substantial enough for a meal. My mouth is watering just thinking about it.


  • 1 can chickpeas
  • 10 capers
  • 5-8 green olives
  • half a pickled lemon
  • 2 tbsp tahini sauce
  • juice of half lemon
  • salt


  1. Rinse the chickpeas and place in a bowl.
  2. Roughly chop the capers, olives and pickled lemon and mix with the chickpeas.
  3. Prepare the sauce by diluting the tahini sauce with the lemon juice and if needed a bit of water.
  4. Mix the sauce in the chickpea salad and salt to taste.