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Sandra Arnaud Gardair

@sandraarnaud

2 years ago

#sophrologie #psychologie #psychanalyse #addiction #troublealimentaire #villefranchesurmer
Cet été, mes consultations se feront en visio, le présentiel se tiendra à domicile, sur Villefranche sur mer et ses environs.
https://www.resalib.fr/praticien/70930-sandra-arnaud-gardair-sophrologue-lyon

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Posted On: July 26th 2024, 10:21 am

#sophrologie #psychologie #psychanalyse #addiction #troublealimentaire #villefranchesurmer
Cet été, mes consultations se feront en visio, le présentiel se tiendra à domicile, sur Villefranche sur mer et ses environs.
https://www.resalib.fr/praticien/70930-sandra-arnaud-gardair-sophrologue-lyon

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Hosting season is pretty much here, and these are a couple of tips I have as one x private chef to ensure you have a smooth evening! Tip one is to choose a menu that means you can do as much prep ahead of time so that when your guests arrive, you aren’t chained to the kitchen, and you can actually spend time with them! Tip 2 is the tablescape, you want it to look warm, inviting, effortless but also thoughtful. The new @addisonrosshome Ikat Khaki collection is the perfect way to encapsulate this. I’ve paired it here with some of their Cherry accents for contrast – shop the whole collection online! AD

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Ingredients for the rice:
400g basmati rice
400ml coconut milk
300ml stock
1 lemongrass stalk
2-inch piece of ginger
1 shallot
1 lime leaf
4 cloves garlic
Ingredients for the fish:
2 tbsp white miso
2 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp sesame oil
1 tsp honey
1–2 tbsp water
Sesame seeds and spring onion
Method:
Finely dice the shallot and lemongrass. Mince the garlic and ginger. Fry the shallot and lemongrass in olive oil for 3 minutes and then add the ginger and garlic. Thoroughly wash the rice and add this in too, mixing well. Blend the coconut milk with the stock, I find this gives the best results, and then add this to the rice and mix well. Add the lime leaf, bring it to a boil, reduce to a simmer, popping the lid on for 15 minutes. Remove from the heat, keeping the lid on, and let stand for 5–10 minutes before serving!
For the salmon, preheat the oven to 200°C. Combine all of the miso marinade ingredients except for the sesame seeds and spring onion and marinate the salmon with it 15 minutes before cooking. When ready to cook, sprinkle over sesame seeds and pop in the oven skin-side down for 12–14 minutes. Serve with spring onion on top alongside the rice.

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