Cooking shortcuts with In Cuisin
I am happy to introduce another one of our guest bloggers today. I hope you enjoy this post and the delicious recipe that comes with it as much as I did.
Nathalie Rivard is a freelance journalist and blogger. This Indiana Jane of social media has a passion for adventure and food travel in all its forms. Curious, she is interested in everything. Her friends affectionately call her Wiki-Nat! You can read Nathalie on several media as well as on Foodies Emporium, Copines en cavale and Twitter.
I love cooking, but when I’m in a rush, I like to have staple food in my freezer and cupboards.
I have recently discovered some Canadian products that are almost as good as what I make at home: In Cuisin frozen mashed potatoes and risottos, plus some baked pita crisps. They are a life saver at lunch or in the evening when I don’t have more than 15 minutes to prepare a decent meal. The company sent me coupons, so I could try them to see if I liked them.
Well, I have to confess that the first time I tried their spinach risotto, I was not immediately converted. I was in a hurry and I had read on the front of the packaging that it was ready in just 2 minutes. So I put some in a bowl, placed it in in the microwave for 1.5 minutes, mixed it and sent it back for another 30 seconds. It was not like real risotto and I was kind of disappointed. It’s my fault, I should have read the packaging. The 2 minutes only apply for a certain quantity, if you reheat more, you have to adjust the time. I should have known better and read the instructions… So the second time, I got it perfect and I LOVED it!
I now keep both the mashed potatoes and the risotto in my freezer as staple food. That way, I can prepare a meal in a whim. For example, I created a recipe last week that will surely become a regular in my kitchen and it took me only 15 minutes to prepare and cook! Bonus: I even have leftovers for lunch the day after.
Here is the recipe. If you don’t have smoked trout, try a can of salmon.
Healthy Smoked Trout Cakes
- 16 cubes of In Cuisin Garlic and Chives mashed potatoes
- 175 g of smoked trout in small pieces
- 50 g of Albert le Fermier cheese, grated
- “Bread crumbs” made with In Snax Pita crisps multigrain and garden herbs, ground in the blender or food processor (about 20 crisps)
Homemade Spicy Sauce
- 3 tablespoons Greek yogurt
- 2 teaspoons Sambal Oelek (more or less to taste)
- Mix all the ingredients together, shape about 8 trout cakes, about the size of a burger patty.
- Put a little bit of oil or some Mycryo (cocoa butter) in the heated pan, and cook the smoked trout cakes on each side, until they are nice and golden.
- Serve with a mesclun salad and add about a tablespoon of homemade spicy sauce on top of each trout cakes.