Hi Everyone,

Well what interesting times we are in.  We have gone from bushfires, floods to a pandemic.  I do hope you are all keeping safe and out of harms way.  However, if you are perhaps stuck at home for 14 days and you are feeling okay, you might like to do some cooking to fill in your time.  Perhaps order your groceries on-line and do some experimenting – of course that is if you can get the ingredients but having said that it is always great to improvise.

I’ve collected recipes over the years from many of my friends so I’m featuring a couple in this week’s blog.  I know you’re going to love them, especially if you like seafood.  Not only are they delicious but embarrassingly easy!!

The BBQ’d salmon was the biggest hit.  I just purchased fillets from Woolies and cut them into three (skin on).  The marinade is so simple combining the beautiful flavours of yoghurt, dijon mustard, lemon and dill.  I serve this on a bed of salad so choose the things you love.  My favourites are mango, avocado, medley of baby tomatoes and some cucumber with mixed leaves.  You could BBQ the fillets and serve them once cool but I love to throw them straight on top of the salad.  This got a 10/10 – thanks Gabe!

Oh well, I’ll start thinking about next week.  So this was certainly an easy and fantastic menu and I will do all of these again and again.  As the summer comes to a close why not try them and share your recipes with friends.

Wishing everyone good health and stay safe.

From my table to yours with love. x

Salmon salad with dill

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Ingredients Method Notes

Ingredients

  

• 3 salmon fillets each one cut into three
• 2 tbsp greek yoghurt be generous
• 2 tbsp dijon mustard be generous
• 2 tbsp chopped dill

Method

 

1. Salt skin of salmon, mix all other ingredients together. Spread mixture over top and sides of salmon. Refrigerate until ready to BBQ. Cook to your liking, then serve on salad (ingredients of your choice).

Notes

Source: from a friend

Prawn, berry, melon & feta salad

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Ingredients Method Notes

Ingredients

  

• 24 large green prawns peeled, deveined with tails in tact
• 1 tbsp olive oil
• 1 baby cos lettuce leaves separated
• 500 g seedless watermelon
• 1 125g punnet blueberries
• 1 c mint leaves
• 40 g feta cheese crumbled
• 1/4 c olive oil
• 2 tbsp lime juice
• 1 tsp horseradish cream

Method

 

1. Heat a BBQ hotplate over medium-high heat. Place prawns in a bowl and drizzle with oil. Season with salt and pepper. Cook for 3 minutes on each side or until charred and cooked through. Transfer to a plate.
2. Place lettuce in a bowl. Using a spoon, scoop watermelon into bowl with lettuce. Add prawns, blueberries, mint and feta.
3. To make the dressing, whisk oil, lime juice and horseradish together in a jug. Drizzle over salad before serving.

Notes

Source: Free recipe card at Woolworths

Salted Caramel and Vanilla Baked Cheesecake

Start this the day before

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Ingredients Method Notes

Ingredients

  

• 500 g plain sweet biscuits
• 1/2 c almond meal
• 150 g butter melted
• 350 g ricotta
• 500 g cream cheese
• 1 c brown sugar
• 4 eggs
• 2 tbsp golden syrup
• 1/4 tsp table salt
• 1 tsp vanilla extract
• 1 c single cream
• 1 c sour cream
• 1 tbsp icing sugar sifted
• sea flakes for sprinkling
• 1 c single cream
• 60 g butter chopped
• 1 c brown sugar

Method

 

1. To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 mins or until thickened. Set aside and allow to cool.
2. Preheat over to 160°c. Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm (I would use a 24cm) springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour.
3. Place ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and ½ the vanilla and beat until well combined.
4. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
5. Place the cream, sour cream, icing sugar and remaining vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.

Notes

Source: from a friend