Main:  Salmon, Fennel & Olive Tray Bake
Taste

Dessert:  Coffee, Pecan puddings with Caramel Sauce
Women’s Weekly Complete Book of Modern Classics

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.

You can place all the veg in the tray and moosh it all up, doesn’t have to look pretty, cook that for 35 minutes while you put on a load of washing or bring it in off the line and then lay the salmon and orange slices on top, cook for a further 10 minutes approx.  During that time you can whip up a green leaf salad if the mood takes you and you are ready to serve.  What could be easier. The family loved it and it got a 9/10.

Dessert was a very wintery type pudding.  These always go down well either with the caramel sauce they suggest in the recipe or your favourite family recipe for caramel sauce.  It really wouldn’t matter because caramel sauce of any kind will go well with these lovely, rather dense puddings.  I did them in advance and then just warmed them gently in the microwave.

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