Hi Everyone!

Well what a week it has been for me – how about you?  I had to whip up a meal in double time after arriving home at 6pm so I went straight to the Women’s Weekly “After Work Fast”.  Well, I haven’t used this book for a while and now wish I had used it more often.  This is a great go to for fresh, quick and healthy food that you can have on the table in no time at all.

The name says it all.  Orange & soy to me speaks of freshness and flavour but then you actually read the recipe and it has ginger, garlic and palm sugar and you know you’re on a winner.  Pick up your salmon on the way home from work and prep the entire thing in 10 minutes.  The cooking time depends on how you like your salmon cooked so I did mine for 17 mins in a 190°c oven because I like it cooked right through.

Everyone was very impressed and it received 9/10.

I’ll definitely be using recipes from this cookbook again and I hope those of you who suffer the stress of racing home from work to cook a meal for the family give it a go too.

Until next week,

From my table to yours with love x

Orange and Soy Salmon Parcels

This is a fabulous recipe for those nights you are short on time after work or a busy week

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Course: Main Course

Ingredients Method Notes

Ingredients

  

• 4 200 salmon fillets
• 4 green onions sliced thinly
• 1 cm pice fresh ginger sliced thinly
• 1/4 c light soy sauce
• 1 tbsp finely grated orange rind
• 1/3 c orange juice
• 2 tsps grated palm sugar
• 450 g baby buk choy chopped coarsely
• 350 g broccolini halved crossways

Method

 

1. Place each fillet on a piece of lightly oiled foil large enough to completely enclose fish. Combine onion, ginger, garlic, sauce, rind, juice and sugar in small jug; divide mixture among fish pieces. Gather corners of foil above fish; twist to enclose securely.
2. Cook parcels on heated oiled grill plate (or grill or BBQ) about 5 minutes or until fish is cooked as desired.
3. Meanwhile, boil, steam or microwave buk choy and broccolini, separately, until tender; drain. Serve salmon with vegetables.

Notes

Source: Women's Weekly "After Work Fast"

Mango Galettes with Coconut Cream

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 1 sheet puff pastry quartered
• 20 g butter melted
• 2 firm medium mangoes halved, sliced thinly
• 1 tbsp brown sugar
• 2/3 c thickened cream whipped
• 2 tsp coconut-flavoured liqueur or one of your favourites
• 1/3 c flaked coconut toasted

Method

 

1. Preheat oven to 200°c/180°c fan-forced. Grease oven tray; line with baking paper.
2. Place pastry squares on oven tray, prick with fork; brush with half the melted butter. Divide mango among pastry squares, leaving 2cm border. Sprinkle sugar over galettes; drizzle with remaining butter. Bake, uncovered, about 15 minutes.
3. Meanwhile, combine remaining ingredients in small bowl. Serve galettes with coconut cream.

Notes

Source: Women's Weekly "After Work Fast"