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January 30, 2015
ellasalad

WARM WINTER SALAD

Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour

 

SERVES 4

INGREDIENTS
4 small aubergines (600g) 
Olive oil 
1 tbsp dried mixed herbs (I love herbes de Provence) 
2 bags of spinach (about 500g) 
4 tbsp tahini 
Juice of 1 lime 
2 mugs sun-dried tomatoes (360g) 
1 mug pine nuts (100g) 
Salt and pepper

 

METHOD
Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.

Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.

 

About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.

In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.

 

ellasalad

January 30, 2015
Vandenberg.jpg

Staying Power @ V&A (16 February – 24 May)


This photographic display pictures ‘Black British Experience’ during 1950s and 60s. The new project aims to increase the number of black British photographers and images of black Britain in the museum collection, celebrating their contribution to the history of Britain.

January 22, 2015
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Earl Grey Pan Glazed Salmon with Lemon Courgetti

After all the Christmas indulgence we are continuing our January health kick and our new favourtite cookbook is THE ART OF EATING WELL by Helmsley and Helmsley. So much of a favourite that we even bought their new spiralizer which has been a huge hit in our house (even with veg dodging children)

 

Earl Grey Pan Glazed Salmon with Lemon Courgetti


This aromatic dish infuses delicate flavour by poaching the salmon in Earl Grey tea. Lemon courgetti makes a fresh and zingy accompaniment

 

Ingredients

Serves 4

Salmon & glaze

  • 12 tea bags of Earl Grey tea/18g of Earl Grey tea leaves
  • 300ml boiling water
  • 4 tbs maple syrup
  • 4 tbs butter
  • sea salt
  • 4 salmon fillets 500g

Courgetti & dressing

  • 4 large courgettes
  • 6 tablespoons extra virgin olive oil
  • 2-3 tbs lemon juice
  • 2 large handfuls rocket, finely chopped
  • 2tbs Parmesan cheese, finely grated (maybe more)
  • sea salt
  • freshly ground black pepper

 

 

METHOD

  1. Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for seven minutes.
  2. Use a fine mesh strainer to strain the tea into a medium/large frying pan/skillet (large enough to fit the salmon fillets in one layer) and stir in the butter and maple syrup.
  3. Bring the pan to a medium simmer for 15 minutes, stirring occasionally, until the liquid has reduced by roughly half. Set aside to cool slightly.
  4. Meanwhile wash the courgettes and top and tail. Use a spiralizer or julienne peeler to make the courgetti – or use a regular vegetable peeler to slice the courgettes lengthways into very wide pappardelle-style ribbons. You might want to cut the long strands in half to make them easier to eat.
  5. To make the dressing whisk the olive oil and lemon juice together in a large bowl until emulsified (or shake in a jam jar). Stir in the chopped rocket and grated parmesan and season with black pepper. Taste and add more lemon if needed.
  6. Add the courgetti to the bowl, toss through the dressing and set to one side.
  7. Season the salmon fillets with sea salt and then place into the pan of tea glaze. Gently cook the fillets in the tea glaze on a medium heat for five minutes. Turn and cook for another four minutes on the other side until just pink inside (or when no resistance when pierced with a skewer).
  8. Serve the courgetti onto four plates and top each with a piece of salmon. Finish with a drizzle of leftover tea glaze from the pan.
January 19, 2015
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Salmon & Pasta Bake

Salmon & Broccoli Pasta Bake

 Hello to all Zebra tenants and families.

This is a really easy healthy dish to make.

My daughter is not particularly fond of fish and she found this recipe to make herself.

The combination of pasta veg and salmon baked with a cheesy topping for perfect for fussy eaters.

 

She left out the sun dried tomatoes the first time she made it,  but I tried it a second time and would recommend using these as it really adds to the flavour.

 

Happy cooking

 

Guten Appetit

Heidi

 

Salmon and Broccoli Pasta Bake Recipe – serves 4

 

Ingredients

 

  • 250g penne
  • 300g broccoli florets
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 100g mascarpone
  • 8 sun-dried tomatoes sliced
  • 10 fresh basil leaves roughly torn
  • 4 skinless boneless salmon fillets, halved lengthways
  • 50g mature cheddar, finely grated

 

  1. 1.Heat the oven to 190c or 170c fan. Cook the pasta in salted boiling water for 6 minutes and the broccoli and boil for a further 4 minutes.
  2. 2.Meanwhile put the butter, flour and milk in a pan and simmer whisking, to make a thick smooth sauce. Remove from the heat and stir in the mascarpone, tomatoes and basil.
  3. 3.Drain the pasta and broccoli, mix with the sauce and season well.
  4. 4.Put the salmon in a single layer in an ovenproof dish 30x20x6cm, spoon in the pasta mixture on top and scatter with the cheese.
  5. 5.Bake for 30 minutes until golden .