Main: Salmon with dill BBQ salad
from a friend
Main: Prawn, berry, melon & feta salad
Free recipe card at Woolworths
Dessert: Salted caramel and vanilla baked cheesecake
from a friend
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!
With the prawn salad I was lucky enough to get green prawns on special from Woolies and I BBQ’d these after tossing them in oil and seasoning with salt and pepper. The dressing is only three ingredients and combined with the feta, watermelon, mint and blueberries it is extremely moreish. 9/10
Now of course dessert. 12/10. As you know I do love a dessert and this is a beauty (thank you Elaine!) Please start this the day ahead. Now I need to begin by saying that it suggests a 22cm springform pan – you need a 24cm one. I had so many crumbs left over and felt they were still too thick. The same goes for the mixture – stacks left over that didn’t fit into the pan. Now, quite often baked cheesecakes can be heavy and gluggy but this just seems to have a lightness about it and the flavour is mild even though there is a lot of sugar what with the cup of brown sugar and the golden syrup as well. Topped with a combination of cream and sour cream and then the drizzle of caramel and salt flakes this is one of those truly celebration desserts for a very special meal or afternoon tea or morning tea, or supper or well just any time at all really. As I write this there is none left over and I have gone into withdrawal.
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
