Last week it felt like Summer was dragging it’s feet and Autumn was only just peeking through. Fast forward seven days and I am wearing my slippers and we are lighting our first fire of the year! (it’s not really cold enough yet but it feels like the right thing to do when having a …
A Fond Farewell to the Glut – Salmon & Courgette Lasagne Read More »
In Sweden they have something quite curious called a Smörgåstårta, which is essentially a sandwich cake. They are absolutely beautiful, but perhaps a little strange sounding to us Brits. The idea is to build up layers of bread with various savory fillings that could include egg, prawns, salmon, ham and many other variations. Once it …
Heat your oven to 180C. Break your broccoli into very small florets, cut them if they are big keeping in mind that they need to fit into the cannelloni. Steam or boil your broccoli until soft, around 6-8 minutes. Drain and reserve. In a frying pan, heat a little olive oil and fry your grated …
I have moved back in to my house! I am feeling very content and at peace with myself. There really is no place like home as Dorothy once said and she knew what she was talking about it would seem. This summer has been challenging and thought provoking for me in many ways. Living in …
First poach your salmon by placing in a pan and covering with boiling water and simmering for 7-10 minutes. Remove from the pan and leave to cool. Cut your avocado in half, remove the stone and skin and cut into small dice. Place in a bowl with the finely chopped chilli, onion and tomato. Season. …
Lay out your slices of baguette on to a plate. Remove the skin from your salmon fillet and remove all bones. Cut into 6 chunks which would fit nicely onto the slices of baguette. First dust each piece of salmon in flour, then egg and finally into the breadcrumbs to coat. (I have used dried …
Salmon Croquette with Spicy Avocado Mayonnaise Pintxos Read More »
Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs for just 3 minutes and then immediately run them under cold water. Peel and scoop out the yolks and add to your sauce, stir them in. Then …
Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon Read More »
FOR SALMON RILLETTES First poach your fresh salmon fillet in a pan of boiling water for 8 minutes until just cooked. Remove and let it cool and then remove the skin and gently flake making sure that all bones have been removed. In a bowl, gently mix your two types of salmon, chopped shallot, cucumber, …
A few months ago, my husband and I went skiing and we stayed overnight in a Pyrenean resort called Saint Lary. The weather was in fact so cold and snowy that the slopes were closed and we didn’t get to ski. So instead we took advantage of our time alone and drank lots of red …
Christmas and New Year feel a million years ago now and the normality of the daily routine and the chill of January have certainly taken hold. So in a way, it is nice for me to write this post and reminisce about some of the wonderful food I enjoyed and the fun times I shared. …
