Hi Everyone!

Hope you’ve had a great week.  You’ve just got to love a recipe that starts with “Easy” blah blah…..  I immediately read that one when I see it.  Here I am again with salmon but nothing wrong with that because it is not only healthy, it has flavour and texture that make it hard to pass up.

Normally when we think of fish we think of lemon one of the things that attracted me to this recipe was the use of oranges.  So we have fennel, dill, potatoes, onion, olives, lemons with oranges AND a hit of mustard in the dressing.  Sold!!  I’m definitely cooking this one on a regular basis.  TIP:  Just use a foil disposable tray that you buy at Woolies and voila, virtually no washing up.

Serve with cream or ice-cream and away you go.  One thing though, they are filling so make them small.  I actually only had four for dinner so I turned 6 small in to 4 large and they were just too much.  Lesson learned.  8/10 for these yummy little winter warmers.

So until next week..

From my table to yours with love x

Salmon, Fennel & Olive Tray Bake

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 2 fennel bulbs trimmed, sliced lengthways (fronds reserved)
• 1/2 c sicilian olives
• 1/2 small red onion thinly sliced
• 300 g baby red potatoes cut into 5mm slices
• 1/4 c extra virgin olive oil
• 1/4 c lemon juice
• 1 garlic clove thinly sliced
• 4 150g boneless salmon fillets skin on
• 2 small oranges sliced
• 1 tbsp wholegrain mustard
• 1/4 c fresh dill sprigs
• mixed salad leaves to serve

Method

 

1. Preheat oven to 200°c/180°c fan-forced. Line a large baking tray with baking paper.
2. Place fennel, olives, onion and potato on prepared tray. Combine 2 tbsp oil, 2 tbsp lemon juice and garlic in a jug. Pour over vegetables. Season with salt and pepper. Bake for 35 minutes or until fennel and potato are tender.
3. Arrange salmon, skin-side down and orange slices on top of vegetables. Bake for a further 10 mins, for medium, or until salmon is cooked to your liking.
4. Combine mustard and remaining oil and lemon juice in a bowl. Drizzle over salmon.
5. Sprinkle with dill and reserved fennel fronds. Serve with salad leaves.

Notes

Source: Taste

Coffee and Pecan Puddings with Caramel Sauce

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 3/4 c coarsely chopped toasted pecans
• 300 ml cream
• 1 1/2 c firmly packed brown sugar
• 100 g cold butter chopped
• 125 g butter softened
• 1 tsp vanilla extract
• 1/2 c castor sugar
• 2 eggs
• 1 c self-raising flour
• 1/4 c plain flour
• 1/4 c milk
• 1 tbsp finely ground espresso coffee

Method

 

1. Preheat oven to moderate (180°c/160° fan-forced. Grease six ¾ c moulds; line bases with baking paper.
2. Divide nuts among moulds; place moulds on oven tray.
3. Stir cream, brown sugar and chopped butter in small saucepan over heat, without boiling, until sugar dissolves. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Spoon 2 tbsp of the sauce over nuts in each mould; reserve remaining sauce.
4. Beat softened butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Stir in sifted flours, milk and coffee; divide mixture among moulds. Bake, uncovered, 30 mins. Stand puddings 5 mins before turning onto serving plates.
5. Reheat reserved sauce. Serve puddings with sauce with cream and or ice-cream.

Notes

Source: Women's Weekly Complete Book of Modern Classics