Hi there everyone,

Hope you have had a fantastic week and tried out some new recipes.  The MAV is away this week at his annual golf challenge so it was an opportunity to have some yummy salmon (certainly not his favourite).  I wanted to keep things simple so I took the recipe for the dressing from good old Bill but served it differently to the way he suggests.

I know the great chef’s say that salmon should be rare in the middle and many people like it that way – I don’t and nor does anyone else in my family so although in the recipe below it says to cook two minutes each side (approx) and to leave the centre of the salmon rare, I finished mine off in the oven, covered in foil for 10 minutes and it was my idea of perfect.  I didn’t have the usual tribe of people this week.  Everyone was busy so I just had my youngest son all to myself.  It is a rare and wonderful thing to have one on one time with our adult children and I certainly cherish those moments. What better way to spend it than over a meal and a glass of wine.  He loves this type of meal so I served it on a mash of potato, parsnip and cauliflower and then added zucchini spag.  (How great is it that you can buy this ready made in the veg section of Woolies – just microwave for 2 mins).  The sauce is simple and could be made the night before, making the entire meal very quick and achievable after a gruelling day at work.  Looks impressive too.  This little beauty got a 10/10

Food is a symbol of love when words are inadequate – Alan D. Walfelt

From my table to yours with love.

Crispy Salmon with Soy Dressing

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Ingredients Method Notes

Ingredients

  

• 4 salmon fillets
• 2 tbsp oil
• sea salt
• ground black pepper
• 2 springs onion thinly sliced
• lime wedges to serve
• 2 tsp sesame oil
• 125 ml soy sauce
• 1 1/2 tbsp balsamic vinegar
• 60 ml lime juice
• 2 fresh red chillies chopped optional

Method

 

1. Heat a frying pan over a high heat for 2 minutes. Brush the salmon fillets with oil and season liberally with salt and pepper. Cook the salmon with the skin side down for 2 mins. Then turn over and cook for another 2 mins. Remove from the pan and allow to rest for 2 mins.
2. Stir all ingredients together in a bowl until the sugar is dissolved. Serve over the cooked salmon.

Notes

Source: Bills Food Pg. 79

Rustic Cherry Tart

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Ingredients Method Notes

Ingredients

  

• 75 g unsalted butter chopped
• 90 g caster sugar
• 80 g ground almonds
• 2 egg yolks
• 1/2 tsp vanilla extract
• 1 sheet puff pastry
• 1 egg yolk
• 300 g cherries, pitted and cut in halves
• sugar for sprinkling
• cream for serving

Method

 

1. Mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a food processor until combined. Refrigerate until chilled.
2. Preheat the oven to 200°. Put a baking tray in the oven to heat. Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of pastry (this makes the edges rise evenly). Using the point of a sharp knife, and being carful not to cut right through, score a 1 cm (½ inch) border around the edge of the sheet of puff pastry, Prick the entire surface with a fork and brush with egg yolk. Spread the frangipane evenly over the pastry within the scored area. Place the cherries, with the cut side up, in a single layer on top of the frangipane. Place the tart on the hot tray and bake for 15 mins. Sprinkle with sugar and bake for another 5 to 10 mins, until the sides are golden and puffed. Serve with cream.

Notes

Source: Bills Food Pg. 183