Foodsnaps

My sister Olga emailed me today this delicious and easy salmon recipe.

Ingredients (serves 2)

• 2 salmon fillets
• 2 tbs mustard
• a small bunch of dill
• 1 lemon (juice)
• 1 tbs honey
• 4 spring onions

For the potato and carrot mash

• 2 large potatoes
• 1 carrot
• 1 garlic clove
• 1 pinch of sugar
• 1 tbs olive oil

How to:

1. For the mash, half-fill a pot with water, add salt, cover and bring to the boil. Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.  Drain and mash vigorously, mixing in the olive oil, a squeeze of lemon juice, and seasoning to taste.
2. In a blender add the mustard, dill, lemon juice, honey and the spring onions.
3. Place the salmon fillets in a heated skillet, turn them after 20 seconds pour the sauce over the fillets and cook for about five minutes over medium heat.

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Ingredients (serves 4)

• 500gr lean beef mince
• 2 garlic cloves, crushed
• 1 tablespoon hot chilli powder
• 1 can tomatoes
• 125ml red wine
• 150ml beef stock
• 1 x 410gr can red kidney beans in water, drained and rinsed
• 6 tablespoons smoky BBQ sauce
• 4 tbs cheddar cheese

How to:

• Heat a wide, non stick saucepan and add 1 tsp olive oil. Add the beef mince and cook for 5 minutes, breaking up the meat with the wooden spoon. Add the garlic and chillii powder and cook 2 minutes.
• Stir in the tomato, red wine, beef stock, kidney beans and BBQ sauce. Simmer for 30 minutes until thickened.
• Serve with a tbs of cheddar cheese on top and a slice of corn bread or boiled rice.

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Ingredients (serves 2)

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

 How to:

1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. Tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
2. Add the lemon, stir in the salmon and dill and serve.

Goes well with a chilled Soave.

Recipe via BBC Good Food

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Ingredients (serves 4)

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions , chopped
• 1 sweet potato , cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets , cut in half and then into fine strips
• ½ small bunch coriander , roughly chopped

How to:

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe via BBC Good Food

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Ingredients (serves 2)

• 2 swordfish steaks
•  350 g beetroot, uncooked
• 100 g whole dried lentils, preferably the Puy variety
• 1 portion stock cube, enough to make 600ml (1 pint)
• 1 portion lemon(s), zest and juice
• 2 teaspoon olive oil, extra virgin
• 1 tablespoon fresh chives, (a small bunch), finely chopped
• 1 pinch salt, and fresh ground black pepper

 How to:

1. Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray. 
2. Roast for 30 mins until tender when pierced with a knife.
3. Meanwhile place the lentils and stock in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
4. Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
5. Lastly, add the oil, chives and seasoning, toss gently together.

Serve with the grilled swordfish.

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Ingredients (serves 4)

• 800gr dried salt cod (boneless)
• 1 onion
• 2 cloves garlic, chopped
• 150ml (approximately) olive oil
• 2 cans tomato
• flour - enough to coat fish
• 1 bay leaf
• 1 red pepper, sliced

 How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the fish from the water. Pat it dry with paper towels and set aside.
2. Pour 1/4 of the olive oil into a large, open frying pan and turn on medium heat.
3. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
4. Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the tomato sauce, red pepper and bay leaf and simmer for about 10 minutes, stirring often.
5. Add the cod fish back into the frying pan, reduce heat and let simmer for about 5 minutes.

Serve with bread.

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Just tried these delicious Red Velvet Cupcakes! They are called red velvet due to their distinctive rich red color and are topped with cream cheese frosting.

You can order yours at www.sayitwithacupcake.co.uk

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Ingredients (makes about 30)

• 140g ground almonds
• 250g icing sugar
• 2 egg whites
• a pinch of salt

 For the filling 

• 100g low-fat soft cheese
• 25g 70% cocoa dark chocolate

How to

1. Heat the oven to 160C/fan 140/gas 3.
2. Whizz the almonds and 25g of the icing sugar in a food processor until fine. Mix with 175g more icing sugar in a large bowl. Whisk the egg whites until stiff, add the remaining 50g icing sugar and whisk again until thick and glossy. Fold into the nut mix. Spoon into a piping bag with a 1cm nozzle and pipe out 10p-coin-size blobs of mixture, well spaced. Poke any pointy tops down with a wet finger. If you don't have a piping bag, just snip the end off a sandwich bag and use that instead.
3. Leave to dry for 30 mins, then bake for 12- 15 mins until risen. Cool on the paper. Beat the cream cheese with the chocolate and use to sandwich the macarons together. Will keep for 1 day filled, or up to 3 days unfilled, stored in an airtight container.

Chewy chocolate macarons

Mix 140g ground almonds with 175g icing sugar and 25g cocoa powder. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. For a coffee filling, mix the soft cheese with ½ tsp instant coffee dissolved in a few drops boiling water.

Delicate vanilla macarons

Mix 140g ground almonds with 200g icing sugar and rub in seeds from 1 vanilla pod. Whisk the egg whites. Once stiff, add 50g icing sugar, then whisk again. Sandwich together with a little dulce de leche.

Recipe adapted from BBC Good Food

Here is a video on how to make French Macaroons:

Sucre - Macaroon from Sucre - Founder - Joel Dondis on Vimeo.

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