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Monthly Archives: March 2022

Dukkah Crusted Salmon with Asparagus and Vine Ripened Tomatoes

This dish is an easy one to make for a light lunch or dinner. While there are a few steps, there is nothing really challenging, and it’s definitely not time consuming!

And you can always buy dukkah from a health food store or specialty grocer, rather than make your own.

Ingredients

Dukkah

30g skinned hazelnuts

6 cardamom pods, seeds removed

1 teaspoon cumin seeds

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

1/2 teaspoon paprika

1/4 teaspoon salt

The dish

1 bunch asparagus, about 6-8 spears

2 tablespoons extra virgin olive oil

4 spring onions, tops trimmed

2 salmon fillets, skin on

Sea salt and freshly ground black pepper

4-8 cherry tomatoes on the vine if possible

Method

To make the dukkah, put the hazelnuts in a heavy bottomed frying pan and lightly toast for a couple of minutes.

Add the spices and toast for a further 2 minutes.

Put this mixture plus the salt into a food processor and blitz. Don’t overdo it- you don’t want a powder, you want small chunks of nuts.

Preheat the oven to 200 degrees fan-forced.

Cook the asparagus in the microwave for about 2 minutes just until slightly softened.

Pour 1 tablespoon of the oil into a baking dish. Lay the spring onions on the bottom. Place the salmon fillets, skin side up, on the spring onions. Scatter over some salt and ground black pepper. Place the asparagus spears and the cherry tomatoes around the salmon in the dish.

Place in the oven and bake for 8 minutes. Remove from the oven, and carefully peel the skin from each fillet. Scatter the dukkah over the fillets, put back in the oven and cook for 3 minutes longer.

Remove from the oven. You can serve as is, but I like to arrange the asparagus on top of the salmon. Sometimes I serve the tomatoes separately too.

Great with crusty bread, a green salad and a glass of wine!

Easter Fruit and Spice Muffins

This year I’m getting my Easter baking sorted early. And I’m also writing my Easter posts early too! So to get the ball rolling, heres a lovely Easter muffin recipe from a few years back.

It’s a great alternative – or addition – to hot cross buns, super simple muffins with all the flavour of hot cross buns. And the added bonus that they are dipped in cinnamon sugar to give a donut crunch on the top!

The mixture makes 6 large muffins or 12 normal size ones.

This mixture keeps really well in the fridge for a couple of days, so why not bake double the recipe and keep the remaining mixture in the fridge. That way you can have fresh muffins to bake on demand!

Ingredients
1 cup sultanas and raisins
1/3 cup Pedro Ximinez sherry or any sweet sherry
2 cups plain flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking sofa
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 cup milk
2 large free-range eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup golden syrup

For the topping 
20g melted butter
2 tablespoons caster sugar
1 tablespoon cinnamon 

Method
Soak the sultanas and raisins in the sherry for half an hour or more, if you have the time.
Preheat the oven to 180 degrees C. Grease the holes of a 6 or 12 cup muffin pan.
Combine the dry ingredients in a mixing bowl. In a second bowl, beat the milk, eggs, oil, honey and golden syrup. Blend the wet ingredients with the dry, stirring for about 20 seconds. Gently stir in the fruit just until blended.
Fill the holes of the prepared pan two-thirds full. Or fill a little higher if you like muffins that have a “muffin top”!
Bake the muffins for 15-20 minutes, until a skewer inserted in the centre comes out clean. I check after 15 minutes. Ovens are variable, so you need to keep checking for doneness.
When the muffins are clearly cooked, remove the muffin pan from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the pan.
Put the melted butter in a small bowl, and mix the caster sugar and cinnamon on a plate. While the muffins are still warm, dip the top of each one in butter and then in the sugar/cinnamon mixture.
Serve warm or at room temperature, for morning tea, afternoon tea or anytime Easter snack.

Salmon, Asparagus and Tomato Buttermilk Quiche

Quiche is always a popular lunch or supper dish, winter or summer, served indoors by the fire or alfresco on a sunny day.

Great with crusty bread and a green salad, and a glass of wine!

This quiche is super easy as it’s made with filo pastry. I suppose it’s more like a traybake, cooked in a square dish, and it cuts into hearty slices.

This recipe calls for buttermilk in the custard, for a tangy flavour. But make it with full fat milk instead – it will still taste great.

Ingredients

8 sheets filo pastry

6-8 asparagus spears, trimmed

50g butter, melted

100mls cream

150mls buttermilk

4 free-range eggs

Sea salt and freshly ground pepper

50g cheddar or feta

2 spring onions, trinm

1 large cooked salmon fillet*

6-8 cherry tomatoes

Method

Preheat the oven to 180 degrees C. Butter a 20cm – 22cm square baking dish or pan.

Remove filo pastry from the fridge.

Lay a sheet of filo pastry in the dish or pan. Take the next sheet and lay at right angles to the first, to ensure even coverage. Liberally brush with the melted butter. Lay another 2 sheets in the same way, brushing the second sheet with melted butter.

Layer the next 4 sheets, brushing with melted butter after every second sheet.

Take the asparagus and microwave for a couple of minutes on low to medium to just cook. Alternatively stick the asparagus spears top side down in a pan of boiling water for 2-3 minutes until barely cooked.

Refresh asparagus under cold water.

To make the custard, combine cream, buttermilk, free-range eggs, salt, pepper and half the cheese, in a bowl, and beat with a fork or a whisk until thoroughly combined.

Pour the custard into the dish or pan. Lay the asparagus and spring onions on top of the custard. Break up the salmon fillet into chunks and put into the dish. Scatter the cherry tomatoes, whole, in between the other ingredients. Sprinkle the rest of the cheese on top.

Bake in the preheated oven for 30 minutes until the custard is set looking, but not hard or cracked.

Remove from the oven to cool. Serve warm or at room temperature, with the previous mentioned bread and a green salad.

* cook the salmon fillet on baking paper for 10 minutes with a little oil in a 180 degrees C oven.

Fig and Almond Tart

It’s mid March and the last of the figs are still available in the markets. This is a tart I made in another summer, when figs were plentiful, so I thought I would share the recipe again to maximise the last of the fig bounty.

The figs are baked on an almond frangipane base in shortcrust pastry. Figs and frangipane go well together, the lovely almond cream complementing the juicy sweetness of the figs.

The shortcrust pastry is based on Maggie Beer’s sour cream pastry but any good shortcrust would do.

Ingredients

For the shortcrust pastry base:

200gm chilled unsalted butter

250gm plain flour

1 tsp caster sugar

135gm sour cream

For the Frangipane:

100gm butter

100gm caster sugar

100gm ground almonds

1 free-range egg

10 fresh figs, quartered

Method

Preheat the oven to 160 degrees C fan forced, (180 degrees C non fan forced).

Butter a 23cm (9 inch) fluted flan tin with a removable bottom.

To make the pastry, pulse butter, flour and caster sugar in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out and place into the buttered flan tin.

To make the frangipane, cream the butter and sugar in a food processor or you can use an electric mixer. Add the ground almonds and egg and mix well.

Spoon the frangipane over the tart base. You may not need all the mixture – the idea is to have a base on which to sit the figs. Arrange the fig quarters in a circular pattern over the frangipane. You needn’t be too precise. The figs should be sitting on top of the frangipane. If they sink in, you probably have too much frangipane and may need to take some out.

Bake in the oven for about 30 minutes, or until the frangipane is set and the pastry looks cooked round the edges. Don’t overcook so that the pastry edge burns.

Remove from the oven, and after 10 minutes, when the tart has cooled slightly, carefully remove the outer ring of the flan tin.

Serve at room temperature on its own, or with cream or yoghurt.

Molasses Soda Bread

Want bread in a hurry? Can’t be bothered making sourdough or even a standard yeast loaf?

Then soda bread, specifically Irish soda bread, is for you! I make a lot of sourdough, and I love it – both the bread to eat and the whole lengthy process of making that delicious crusty loaf.

But we all need a quick fix and soda bread is just the thing when you want to make a loaf from start to finish in under an hour.

Delicious fresh from the oven, slathered in melting butter, or eaten with cheese and quince paste, and finally, toasted the next day with luscious jam.

My version of soda bread includes a tablespoon of molasses. While I include the molasses to give the bread a slightly caramel flavour, it also produces a nice brown colour.

Here’s the recipe, it’s super easy.

Ingredients
340g plain flour
½ tsp salt
½ -1 tsp bicarbonate of soda
290mls buttermilk
1 tablespoon molasses

Method
Preheat the oven to 200 degrees C.

Place flour, salt and bicarbonate of soda into a large mixing bowl and stir.

Make a well in the centre of the mixture, and pour in the buttermilk and molasses, mixing quickly to form a soft dough.

Once the buttermilk and molasses have been incorporated, turn the dough onto a lightly floured surface and knead briefly.

Form into a round then place on a baking sheet lined with baking paper.

Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

Serve warm, fresh or toasted!

Passionfruit Butter Cake

This would have to be one of the easiest cakes to make and it looks pretty nice too!

It’s an all in one cake. I’m a huge fan of these kinds of cakes as Mary Berry the “Queen of Cakes” advocates this method.

So this is a simple butter cake, given a bit of zing by adding passionfruit to the batter and in the icing. But you could just as easily substitute lemon or orange as the flavouring or chocolate or coffee.

I made the cake in a bundt tin, but an ordinary cake tin is fine. A bundt tin makes a cake look special, a tip given to me by another good cook, my sister!

Ingredients

200g softened butter

200g caster sugar

200g plain flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 free range eggs

3 tablespoons milk

Juice of half an orange

4 passionfruit

100g icing sugar

Method

Preheat oven to 170 degrees C fan forced, 180 degrees C non fan forced. Butter a large bundt tin or a 22cm cake tin. If using a bundt tin make sure you really butter it well to ensure the cake comes out successfully.

Place the butter, sugar, flour, baking powder, salt, eggs, milk, orange juice and the juice and seeds of two of the passionfruit in the bowl of a food processor.

Whizz until all the ingredients are well blended.

Spoon the mixture into whatever tin you are using. Place in the preheated oven and bake for 35-40 minutes for the bundt tin or 30-35 minutes for the regular tin. The bundt tin takes a bit longer as it’s deeper.

Remove from the oven and leave to cool for 15 minutes before turning out.

For the icing, mix the icing sugar with the juice and seeds of the remaining two passionfruit. Depending on how juicy the passionfruit are, you may need to add more icing sugar.

If you think the icing needs more liquid, add another tablespoon of passionfruit juice or lemon juice. You want the icing to be able to drip down the sides of the cake.

Specialise in liberally over the top of the cake.

I think the cake is lovely just served on its own for morning or afternoon tea. But by all means serve with cream or Greek yoghurt if you think it needs it!

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