Mid Week Lunch

I have heaps to do....

Uni assignment due Friday

Study for upcoming exams

Go to work

Be the mum of the house with Mother Jewel is away

(aka clean cook wash!)

Usually you would start at the top of the list

And work your way through what is needing to be done...

So naturally what do I do?

Fluff around in the kitchen & 

Make a delicious & nutritious lunch!

Sweet potato crisps with Moroccan seasoned ricotta

Cherry tomarto & Bean sprout medaly salad

These crisps are so yummy

And actually not that bad for you either....

Sweet Potato Crisps

 Sweet Potato, peeled

Salt

Oil Spray

Once the sweet potatoes are peeled, discard the skin & continue to 'peel' the remaining flesh- so you should get thin strips of sweet potato. Spray a baking tray with some oil, spread the strips on the tray & sprinkle with some salt. Pop in a moderate (180 degree) oven for about 20 mins or until crisp.

Serve straight from the oven with an extra sprinkle of salt....Yum!

Idea: If you feel like being a bit tricky, sprinkle on some dried herbs or spices before you pop the strips into the oven.

My Beautiful Terrine

I've always wanted to have a go at making a terrine..

And my opportunity to have a go came along with 

the new food magazine SBS has put out- Feast!

A delightful Chicken & Cashew Terrine.

(the recipe from the mag was pistachio but I

forgot to get some-woops)

I totally recommend this recipe

And the magazine mind you

Both are just fabulous!

Pink Rainbow Cake

I spotted this darling little cake

when idling through cooking blogs on the web.

It was just so adorable I had to have a go...

It just so coincided my dear friend was celebrating her birthday

So a great excuse to bake it!

There was a bit of excitement in the room

(after the candles had been blown out)

To see 'if' the pink layers had actually worked!

I must say there was a big sigh of relief on my behalf to 

see the pretty tones of pink in the cake

And with the delicious taste...

Happy Days :)

Happy Birthday Lisa!

Recipe:
 Pink Rainbow Cake

Sunset Salmon Gravadlax

I was watching Jamie Oliver in his series "Jamie Does"

He was up in Sweden & made this beautiful, 

sunset coloured salmon.

I have always been intrigued with the concept of curing

meats & fish.....

So naturally I had to have a go!

It turned out a treat!

Served on oat cakes with a horseradish cream- delightful!

I followed Jamies recipe which I have put below....

Salmon Gravadlax

1 side of Salmon fillet (Skin on & pin boned)

160g Rock Salt

50g Sugar

40g Fresh Horseradish, peeled & finely grated

300g raw grated Beetroots

50mL vodka

Big bunch fresh dill, chopped

1 Lemon, zested

Pop the salmon skin side down and spoon the rock salt evenly all over the fish- this draws out the moisture which make the fish stiff enough to cut. Scatter the sugar over to give some sweetness, then spread the grated horseradish & beetroots all over so that the flesh is completely covered. Squash it down with your hands. Then drizzle over the vodka, the dill & lemon zest.

Cover the salmon tightly in cling wrap & po p a weight on top to pack everything down, then refrigerate for 48hrs.

After 2 days uncover the fish, get rid of all the topping & juice that may have accumulated then pat the salmon dry with some paper towel. With the skin side down, starting at the tail end, carefully cut under the fillet with a really sharp knife, separating the skin from the fillet. 

Now that you have a nice fillet, slice the salmon as finely as possible & serve with some crackers & horseradish cream (see recipe below)

Horseradish Cream

200mL Sour Cream

1-2 Heaped Tablespoons wholegrain mustard

Pinch salt

Zest & juice of 1/2 lemon

Small handful of dill finely chopped

10g Finely grated horseradish (you can add more if you like!)

Mix all the ingredients together & serve with the salmon garavdlax.

Enjoy!

The Pinecone

Just having a bit of fun with the excess pears we have

floating around the house...

Pear poached in a spiced liquid with meringue & syrup.

A tribute to Sorrento

Sorrento.

Sun, Sand, Scenery...

And an abundance of Lemons!

So my little tribute to this beautiful place, 

Tagliatelle with a limone tang, peas & mint. 

(recipe soon)

Late Starts

Oh how I love late starts to uni.

Sleep in to a reasonable hour, 

I get up happy instead of cranky

And I get to enjoy a delicious breakfast!

This is one to contrast my last post...

A healthy, tasty breakfast

Vine ripened tomartoes,

Fresh basil, lemon zest

And perfect poached eggs.