Baked Salmon

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Ingredients

  • Tasmanian Salmon Fillets (Skin On)
  • 1 Sliced Lemon
  • 1 Sliced Tomato
  • Rosemary sprigs
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Cumin
  • Pinch of Cayenne

Method

  • Preheat the ​oven to 180°C.
  • Get yourself some kitchen foil and put a few slices of lemon in the centre.
  • Lay your salmon fillet, skin-side down over the lemon.
  • Top with left over sliced lemon, sliced tomatoes and a few sprigs of rosemary.
  • Drizzle with olive oil and season with cayenne pepper, cumin, salt and pepper. I added a sprinkle of Dukkah from my previous recipe (optional).
  • Pull the foil edges together and scrunch them up to seal the parcel.
  • Put the baking tray into your hot oven and cook for 15 minutes.
  • Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.

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Bon Appetit xoxo
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Kale with Garlic Sauce

20160129_153926Ingredients

  • 1/2 bunch of Kale
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 Tsp grated ginger
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp chilli (optional)

Method

  • Rinse and dry Kale, remove stems and thinly slice. Set aside.
  • In a medium sized bowl combine the water, ginger, garlic, soy sauce, oyster sauce, brown sugar and chilli. Set aside.
  • Heat the oil in a large pan over medium-high heat. Fry the kale for about 3 minutes. Keep stirring until leaves are wilted. Remove from the heat and transfer to a serving dish.
  • Pour the sauce into the pan and set over a medium heat. Stirring constantly for about 3 minutes, until the sauce has thickened.
  • Pour over the kale and toss lightly to coat.

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Stuffed Vegtables | Mahshi

 

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Ingredients

  • 3 Zucchinis
  • 3 Capsicums
  • 3 Tomatoes
  • 1 Onion chopped
  • 500g Beef mince
  • 1 Cup basmati rice
  • 2 Tbsp tomato paste
  • 1 Litre chicken stock
  • 1/2 Cup chopped Parsley
  • 1 Tbsp chopped mint
  • 2 Garlic cloves crushed
  • 2 Tbsp olive oil
  • Salt and Pepper
  • Nutmeg

Method

  • Cut off the tops of the capsicums, remove the seeds and discard.
  • Core the rest of the vegetables into the pot, leaving only a thin outer shell.
  • In a medium sized bowl combine rice, mince, tomato paste, mint, parsley, onion, garlic, salt and pepper, olive oil and pinch of nutmeg.
  • Fill the vegetables with the rice mixture.
  • In a large, deep non-stick pot, arrange the stuffed vegetables facing upwards.
  • Pour the chicken stock over the vegetables.
  • Cook on high for 10 minutes then simmer over a medium heat for 20 minutes until the vegetables are tender when tested with the point of a knife.

Garden Salad

Ingredients

  • ½ chopped lettuce
  • 3 medium size chopped tomatoes
  • 2 Lebanese cucumber peeled and chopped
  • ½  red or white onion sliced
  • ½  avocado cut cubes or slices
  • 100g feta cheese cut cubes
  • 2 tbp chopped fresh mint
  • 2  tbp chopped fresh parsley

Dressing

  • 1 lemon juice
  • 1/4 cup olive oil
  • Salt pepper

Method

  • Mix all the vegetables together
  • Add ½ of the dressing
  • Then add the cheese and the avocado
  • And finish off the rest of the dressing

tip

  • Add the dressing immediately before serving to prevent vegetables from getting soggy

Rice and Lentils (Mujaddara)

Ingredients

  • 2 cups rice
  • 1 cup brown lentils
  • 4 onions sliced
  • Salt, pepper
  • 3 cups water
  • Oil

Method

  • Wash lentils then put them in a pot and cover with enough water.
  • Boil for about ½ an hour
  • In a pan pour about 2 tbs olive oil and stir the washed rice for about 10 minutes
  • Strain the lentils and reserve the water
  • Mix the rice and lentils then add the seasoning
  • Pour 3 cups of water and use the reserved water first
  • Bring to the boil then simmer for ½ an hour
  • Fry the onions then place them over the rice and lentils
  • Serve with yoghurt

Chicken soup with Risoni/ noodles

Ingredients

  • 1 whole chicken
  • 1 carrot
  • 1 stalk celery
  • 1 onion / 1 leek optional
  • 3 cloves of garlic
  • 2 bay leaves
  • 4 parsley/ 4 thyme springs
  • 3 cloves
  • 3 cardamom pods
  • Salt, pepper
  • 2 cubes of chicken stock
  • 2 tbsp oil
  • 1 cup Risoni/ noodles
  • Lemon juice optional

Method

  • Trim and wash the chicken, rub it with salt and lemon juice then wash it again
  • Place it in a pot and cover with water
  • Cut all the vegetables into thick slices
  • Put all the vegetables and the seasoning and bring to boil for 20 minutes then reduce the heat, simmer for about 1 hour
  • Regularly skimming scum from the surface.
  • Strain the soup into another pot
  • Cut meat into cubes and put it in the soup
  • In a pan heat the oil and brown the risoni/ noodles then add it to the mixture, bring to boil for 12-15 minutes
  • Pour it in a bowl and add a few drops of lemon juice

Tip

  • Chicken can be eaten separate as a side dish as is or lightly fry or grill

Lentil soup

Ingredients

  • 1 cup red lentils
  • 1 carrot
  • 1 potato
  • 1 onion
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 pinch of red chilli or one fresh chopped red chilli
  • 6 cups chicken stock
  • Freshly ground black pepper
  • Parsley or coriander leaves for garnish

Method

  • Wash lentils in cold water then drain
  • Dice the carrots, potatoes and onions
  • Heat oil in a pot then add the onion and garlic.
  • Cook over medium-high until everything has softened then add the spices
  • Put the carrots, potatoes, lentils and the chicken stock then bring to boil
  • Reduce the heat and simmer for about 1/2 an hour stirring occasionally.
  • Season to taste with ground pepper and serve with a sprinkle of parsley.
  • Drops of lemon juice optional
  • Serve bread with crispy crust