Every time I set out to make this recipe, I changed my mind. Always thought it might be too time consuming, fussy and complicated. I was so wrong. This is such a great dish in such a little time. You will have food on the table in one hour including cooking time. You can serve this gorgeous dish at a black-tie dinner or a casual lunch. I actually cooked it for my family on a boring Tuesday. It was the highlight of the day. Continue reading
I know I’ve been absent a lot from the blog lately but I am working very hard on my next cookbook. So this recipe came up as I was looking for something quick to feed my family and myself on a very busy August day. It’s so great I had to share it! I used whatever I had in my pantry, and it came out so tasty, I even posted an instagram video on how to make it. Continue reading
The salmon patty turned into a loaf. Yes, this is indeed my fresh salmon patty recipe. Same great taste, in less time. I didn’t use canned salmon like most salmon loaf recipes out there. I chopped up two lovely, fresh salmon fillets and mixed them with mashed sweet potato and aromatic herbs like dill and parsley. I served it with lemon wedges but I am assuming a lovely lemony, yogurt based sauce would do it justice too. Continue reading
I couldn’t resist adding coconut milk. I know it’s not the traditional ramen dish but it’s sooooooo tasty! I created the delicious broth with the prawn shells and it came out phenomenal. I used thin egg noodles as I think they are hard to overcook. There’s nothing worse than overcooked noodles in your ramen so if you can’t get hold of ramen noodles, egg noodles are the best choice. Continue reading
My new favourite way to bake salmon. It’s so simple and it really takes this dish to the next level. The presentation is gorgeous and the the crust adds that little extra twist you need, to make this dish fit for a formal celebration or a week night dinner. The sauce is so delicious, you will be reaching out for a spoon. Continue reading
Clearly in a patty mood.
I’ve been meaning to give these a try for quite some time now and I’m glad I finally did. I wanted to create a patty packed with fresh salmon, not canned. They turned out so amazing, I now want to make them at least once a week. I added mashed sweet potato, dill, parsley, capers and plenty of aromatic lemon zest. The best part is, they are grilled, not pan-fried. Stuff them in a pita with tzatziki or stick them in a bun and top them with coleslaw or serve them plain with a bright green salad and a squeeze of lemon. This is a keeper. Continue reading
The best way to serve grilled squid. Although, traditionally, I m a huge fan of olive oil and lemon dressing, I love the flavour and freshness of this aromatic pesto with fresh parsley, coriander and mint. Serve it on a platter over fresh greens, like kale, rocket or spinach leaves and you’ve got a definite “wow”! Continue reading