Smoked salmon, bread & avocado salad

Tired of being held prisoner by the unseasonably cold weather, we reached for jackets puffed with fleece and insulation whilst thick scarves coiled around our necks in knots and loops. Satisfied that our armour would hold out again the bitter chill of the biting wind and the dampness of the side-walk, we clasped hands and braved the elements.

We marvelled at the first Autumn leaves to let go of their greeness to sashay down to slumber upon the ground and at the silvery remains of a snail's nightly journey recently taken. It wasn't long before we stumbled upon a tiny dandelion meadow, one small patch of grass brimming with downy orbs. Unable to resist, we each plucked one from the soil and made a wish before closing our eyes and parting our lips to blow. Upon opening our eyes we were dismayed to see that each of our stems still contained one achene yet to take flight. So we chose another and tried again but were once more left with a single stubborn seed. So we tried again and again before a touch of dizziness caused us to admit defeat and head home, leaving our wishes un-wished.

After returning home, pink cheeked and rejuvenated, I thought back to our dandelion-endeavour and a new strategy formed in my mind; tomorrow, we would each wish on a flower together, and with our combined breath, I am sure we would succeed in sending each parachute to flight with our wishes.

Smoked salmon, bread and avocado salad
serves 2
adapted from this Donna Hay recipe

1 avocado, quartered
150g smoked salmon slices
200g wild rocket (arugula) leaves
4 slices crusty bread, toasted

red onion dressing:
1/3cup 80ml lemon juice
2 teaspoons caster (superfine) sugar
1/2cup (125ml) olive oil
1/4 red onion, finely chopped
sea salt and cracked black pepper

To make the red onion dressing, place the lemon juice and sugar in a bowl and whisk until the sugar is dissolved. Add the oil, onion, salt and pepper and stir to combine. Set aside.

Divide the trout, rocket, avocado and bread between plates and spoon over the red onion dressing to serve.

ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 4.5/5 - as rated by the husband.

I can't comment on the overall flavour as I am sure the salmon plays a large part. As far as the rest goes, the dressing is lovely, although I find raw onion a touch strong for me, but all in all it's a nice dish.

would I make it again: Yes, since hubby enjoys it so.

Ftira

I nervously exited the car to stand on a dusty dirt road that lead to a court of limestone townhouses, sunset-coloured flowers cascading over wrought iron balconies with large wooden doors beneath. We had arrived at Malta airport not long before, and after a quick change of clothes, a spritz of perfume and a lashing of lip-gloss we were on our way to visit my husband's relatives, the first stop on our list was his Grandmother's home.

We had been together for four years, and were officially on our honeymoon. When planning our itinerary we included a short stopover in Malta so that I could finally meet my husband's entire family for the first time, therefore you can imagine the state of my nerves as I stood in that court, about to begin the introductions. As my husband raised his hand and knocked three times on her door I could feel my stomach somersault as if it were auditioning for the circus. The moment that door swung open however, I barely had a second to utter a 'hello' before being pulled into two overjoyed arms. There was a flurry of hugs, kisses, face holding and tear-stained smiles before we were led straight to the kitchen to be fed, afterall, we 'looked very thin and in need of a good meal'.

It was in this kitchen, a million miles from home, filled with the loving faces of my husband's cheerful relatives that I was first introduced to the Maltese sandwich known as Ftira. Back then I still consumed fish so Nana Lela had made it especially for me and watched eagerly as I took my first bite. Needless to say that was the first of many as I consumed enough portions to satisfyingly feed all three of my partner's uncles who were standing nearby. Despite feeling like a glutton afterwards, Nana Lela told me to keep eating so I could put more meat on my bones. I just smiled, reminded of my own Grandmother back home. No matter what country you come from, there is always a Grandmother trying to fatten you up.

Ftira
serves 2

2 Turkish bread rolls
2x small tins of tuna in olive oil
1/4 red onion, chopped
2tbs tomato paste, or to taste
2tbs olive pate, or chopped kalamata olives
dried mint, to taste

Slice loaves in half. Spread 1/2tbs tomato paste on each half of the loaves. Then add half a tin of tuna, 1tbs olive paste, onion and dried mint to one half of each loaf. Top with remaining halves and enjoy.

ease: 5/5.
prep time: 8mins.
total: 8mins.

taste: 4/5. One helluva Maltese sandwich.

My single food memory of Malta consists of this sandwich, in fact, as soon as I arrived home I tried to recreate it immediately. It's nowhere near as good as Nana Lela's, but it's still pretty darn tasty :).

The tangy tomato, acidic onions, briny olives and sweet, cool mint combine beautifully with the oil bathed tuna.

would I make it again: Yes, it's a weekly lunch regular.

Roast ocean trout with white bean purée and fennel salad

Lately I have been having some stomach pain whenever I eat (I do eat a lot of sugar so this may be the cause). With a blood test scheduled I thought that perhaps I should ease off the sweets today and try to eat healthier. I must admit that I did have a little bit of sesame brittle, but nothing else except yoghurt and a passionfruit, which for me is a unbelievably healthy (and minimal) half day of eating.

By the time dinner came around I was actually craving something light and healthy. I did have a leek and aged goats cheese tart lined up for tonight, but I just wasn't feeling it. So instead I swapped it with baked fish, cooked beans and raw fennel (fennel is my favourite vegetable to eat raw).

So far my tummy is feeling alright, but I think perhaps it is a signal for me to overhaul my diet - more veggies, less sugar (and by less I mean I will cut out all manufactured sweets but there is no way I can stop making desserts myself, perhaps a limit of three different home-made sweets a week would be fair). What is it about a change of season that tends to bring about changes in your life?

Is anyone else feeling a need to change their eating habits?


ease: 5/5.
prep time: 4mins.
cooking time: 18mins.
total: 22mins.

taste: 4/5. The first taste you get is the tangy lemon followed by the herbed fennel and then the creamy, garlicky beans and lastly, the soft ocean trout. Some of the capers gave a nice salty bite, but I found that most of them were too salty and overpowered the other softer tastes. Perhaps a vinegar caper would be nicer, or actual caper berries.
I didn't bother pulsing the beans (I used cannellini), I just squished them a little in the pan and they were lovely (I did have to drain some of the stock out though).
Overall this was a lovely dish with clean simple tastes that all complimented each other nicely - the fennel provides the crunch and crispy wateriness to counteract the other heavier soft textures. I cooked the fillets for 8mins to get them medium as that is what hubby likes (they still flake beautifully with a fork).

would I make it again: Yes.

recipe: Roast ocean trout with white bean purée and fennel salad

Scrambled eggs with smoked salmon & lemon cream

Sunday mornings are magical.

There are no obligations - I can truly spend the day as I wish. Sundays usually begin with an extended stay in bed, followed by a leisurely decision regarding what to eat for breakfast. Pancakes are normally favoured, but I felt like something savoury and healthy. Our 10am brains chose scrambled eggs with a twist.

ease: 5/5.
prep time: 5mins.
cooking time: 3mins.
total: 8mins.

taste: 3.5/5. The tangy cream with hints of fragrant time (1 sprig) and citrus overpowered the scrambled eggs. Along with the salty, smoked salmon the scrambled eggs were truly lost amongst its more aggressively flavourful accompaniments. I did not include spring onion as I had none, I also added 1tbs of cream to the eggs.

would I make it again: No - Ryan didn't like it enough to warrant a second try.

recipe: http://www.epicurious.com/recipes/food/photo/Scrambled-Eggs-with-Smoked-Salmon-and-Lemon-Cream-351272

Poached ocean trout, fennel and orange salad with baguette

Each morning, with the dancing of dust on streams of sunlight, we open our bedroom door to the Eiffel Tower.

In my unappreciative and awkward youth I had the privilege of visiting France, well, more like dashing through. But even with the brief scents and flashes of scenery through a bus window, it stuck with me, lingered in my memories, waiting to be refreshed.

My husband on the other hand has not yet stepped foot on French soil, but nevertheless is a Francophile like myself. Throughout our house are French inspired items, such as our ash bistro-eque wooden breakfast table to the man-sized black and white photo on canvas hanging at the end of our hallway. We love french food, french furniture and the french way of living and enjoying each day (my husband also has a penchant for the French accent, how I wish I had one). And although we didn't have time to include France on our blip of a forthcoming honeymoon, a long visit will hopefully come along next year.

In the mean time I shall dream Parisian dreams over croissants at breakfast, and baguettes with dinner.

Un rêve et un rêveur, voilà le terme de la nature et de la pensée.

André SUARÈS, Poète tragique

(A dream and a dreamer, those are the terms for nature and thought. )

ease: 5/5.
prep time: 10mins.cooking time: 10mins.
total: 20mins.

taste: 4/5. I made a few adaptions for dinner for two:

• 2 fennel
• I halved the amounts of wine, verjuice, mint and celery
• I used two ocean trout fillets

This was a light, tasty dinner but I would definitely add more orange juice and mint the next time as I felt myself trying to savour the citrus bursts and the cooling mint alongside the salty fish and aniseed fennel.

would I make it again: Yes.

recipe: http://gourmettraveller.com.aupoached_ocean_trout_fennel_and_orange_salad_with_baguette.htm

Salmon & pesto spaghetti

If someone offers a warning regarding a particular wedding photographer, forget about how pretty the pictures and albums are and take heed.

Needless to say my husband and I went trough hell trying to stick to the original package deal we signed on for, and after 3 days and over 20 hours of arguing we still ended up $1,500 over the initial amount. It's like a hostage negotiation, if you don't pay up then you can kiss your darling photos goodbye. In all honesty I wouldn't have minded paying the extra amount if they had just been honest about their packages and 'hidden costs'; it's the plain faced lying that gets my goat.

Venting aside (I'm hoping this hasn't aged me 10 years, because it sure feels like it has), I was left with little energy and a mountain of apathy. All of my emotional wells have been drained dry and I was left an amorphous blob on the couch. The only thing that was able to render me mobile was my grumbling tummy. I wasn't sure how long I'd be able to stay upright before falling asleep so I opted for something quick (with the possibility of using pre-packaged items) to fill my belly.


serves 2

olive oil
1 salmon fillet
3tbs pesto
200g spaghetti
grated cheese, to serve

Pre-heat oven to 180C. Line baking tray with foil and spray salmon with oil, sprinkle with salt and pepper. Cook for 12mins or to your liking.
Meanwhile boil water, oil and salt in a large saucepan. Add pasta and cook until al dente. Drain, leaving small amount of cooking water and return to pan. Stir through 3tbs of pesto and flaked salmon. Serve with grated Parmegiano Reggiano.

ease: 5/5.
prep time: 3mins.
cooking time: 12mins.
total: 15mins.

taste: 4/5. Use a pesto you love as it is the main flavour.

would I make it again: Yes - super quick week night dinner with no fuss.

recipe: adapted from here http://www.taste.com.au/recipes/20465/salmon+salsa+verde+spaghetti

Ginger teriyaki salmon

Restraint and moderation are two concepts that I have trouble understanding and putting into practice.

At first I only ate half of the Oreo fudge bar I made yesterday. Today, I ate 2 whole, larger than the size of my palm slices consecutively. To say I had a sudden burst of energy is an understatement - on the plus side I powered through a decent amount of laundry and house work before crashing on the couch. To counteract my sugar-heavy morning/afternoon I thought I would be a good girl and make something super healthy (but filling - no light salads for me) for dinner.


ease: 5/5.
prep time: 39mins - 9mins for glaze, 30mins for marinating.
cook time: 6mins.
total: 45mins.

taste: 3.5/5. It was nice; the ginger added a nice spicy dimension whilst the honey and orange juice added a sour sweetness. 6mins under the broiler was not enough; I like my salmon pink, but the middle of the fish was completely raw - too chewy for my taste. I served mine with steamed snow peas and rice.


would I make it again: No. I prefer the mirin glazed salmon over this.

recipe: http://www.foodchannel.com/recipes/75-ginger-teriyaki-salmon

Parmesan crumbed baked fish

It was Salmon's week off this week so I had to find someone to take their shift; orange roughy was the lucky winner. I haven't cooked orange roughy before, but my father assures me it is lovely. I didn't want to try anything weird or complicated so I thought I'd go for the classic parmesan crumb. Fingers crossed :).


ease: 5/5.
prep time: 5mins.
cooking time: 15mins
total: 20mins.

taste: 3/5. It was alright but I felt the crumb mixture actually made the flavour more mellow - couldn't taste much except for breadcrumbs. I made the following modifications for two people:

• 2 orange roughy fillets
• 1/2cup breadcrumbs
• 1/2tsp lemon rind
• 1/4cup Parmesan
• 1tbs parsley
• 1/2tsp lemon myrtle
• 2tbs oil
• salt and pepper

would I make it again: No.

recipe: http://www.taste.com.au/recipes/8149/parmesan+crumbed+baked+fish

Tuna & macaroni bake

Tuna in, tuna out. Tonight's dish was a last minute substitute. I had another dish meant for this evening, but upon a second look it no longer seemed appetising (hard boiled eggs, no pasta). I have made this particular dish before, it was liked but not overly so. Second time around I have limited the mustard (the most noted dislike previously) and increased the cheese (I have a cheese loving family).

ease: 5/5. prep time: 15mins to cook pasta and make sauce.
cooking time: 20mins.
total: 35mins.

taste: 3.5/5. Not bad, perhaps too much onion. I reduced the mustard to 1tsp which was enough for the boys. It definitely needs more tuna and perhaps cheese sprinkled on the top.

would I make it again: No - perhaps there is a better tuna bake recipe out there.

recipe: http://www.taste.com.au/recipe/view-recipe.php?id=1022&page=&mc=1#c

Mirin glazed salmon

"No red meat week." This will be the first whole week Ryan will go without eating red meat. I thought I would ease him into it with a salmon dish before the rest of the vegetarian dishes. He's a little unsure that he will feel full and 'satisfied' but I think he'll be fine.

Sourcing mirin turnd out to be harder than I had initially thought. Three supermarket's and 5 liqiour/wine stores later I was still empty handed. Coming home all hot and bothered (from the weather and running around) I vented to my dad about my unsuccesful hunt for wine. Mid sentence he stopped me and said, 'I think I might have some left at my place'. Those were probably the sweetest words I had heard all day. At last, I would have some mirin and it wouldn't even cost me a dime.

ease: 5/5. prep time: 7mins.
cooking time: 6mins.
total: 13mins.

taste: 4.5/5. Everyone really liked this, I felt there could have been a little more glaze so that the rice could have gotten some flavour so I will probably increase everything by half next time. I used 2tbs of brown sugar, thought 50g might be too much.

would I make it again: Yes. Super quick and tasty. Everyone liked it as well.

recipe: http://www.nigella.com/recipe/recipe_detail.aspx?rid=92

Broiled salmon in a mustard dill sauce

Anticipation - expectation or hope. The act of anticipating or the state of being anticipated.

My entire being is buzzing with anticipation; all of my thoughts are focused on the completion of my bathroom. I have never wanted to shower in my house this badly or for this long (6months almost).
Almost is a word I do not care for now - the tiling is almost done, the paint is almost dry, your shower is almost finished. Screw you almost - I never really liked you anyway.

My arms are aching from trying to grasp the horizon that has now entered my sight - the wait is worse than that of Christmas Eve as a child; I want my present NOW! But alas, I will have to wait patiently for the last tap to be tightened and then at last, my house will finally become a home and I will be able to function as a human being, a very clean human being :)

As you know I have started to introduce more vegetarian and fish dishes into our weekly menu. This week there were supposed to be 2 chicken dishes. And then I found myself shopping at Leo's and lo and behold there in front of me, was a fresh seafood store, shining like a silver coin in the sun's fire. At the spur of the moment I decided to axe a chicken dish and catch myself a fish. The pink flesh of the Tasmanian Atlantic Salmon caught my eye so I bought two $6 skinless, boneless fillets and picked up some chat potatoes and green beans to go as a side.

I found this recipe online and thought I would alter it a bit as it wasn't 100% what I was after.

2 skinless Salmon fillets, de-boned
soy sauce for rubbing
3/4cup cream
1/4 olive oil
1tbs whole grain mustard
1tsp dill
salt and pepper to season

Rinse salmon fillets and pat dry. Place onto a foil lined tray and rub with soy sauce. Season with salt and pepper and place under grill in oven for 10mins or until cooked to your liking.
Meanwhile, whisk cream, oil, wholegrain mustard, and dill together. Season with pepper.
Place salmon onto a plate and spoon over sauce. Serves 2.

ease: 5/5.
prep time: 2mins for salmon, 3mins for sauce.
cooking time: 10mins.
total: 12mins.

taste: 4.5/5. The sauce is creamy, tangy, spicy and almost sweet. It masks the flavour of the salmon so would be good for people who don't like the taste of fish. I served this with boiled chat potatoes and steamed green beans.

would I make it again: Yes - super easy and I have the ingredients on hand.

recipe: http://www.epicurious.com/recipes/food/views/Mustard-Dill-Sauce-13722

Salmon with fennel and pernod

The weather is suffocating and deceptive; through a window it looks overcast, chilly and ready to rain, step outside and you're slapped in the face with a hot sweaty palm.

The claustrophobic heat was only intensified by a shopping trip to the city. Despite the awkward weather there were shoppers swarming everywhere - not my idea of a good time. About an hour was all I could hack and then it was time to come home, rehydrate, and eat a light meal.

My father brought me back some fleshy salmon fillets from the Vic Markets (thanks Dad) so I settled on a simple dish using fennel and Pernod.

ease: 4.5/5.
prep time: 10mins to toast seeds and prep ingredients.
cooking time: 15mins. 7mins for fennel and 8mins for salmon.
total: 25mins. It is a really quick dish with minimal washing up.

taste: 5/5. I would give this a 4.5 as the recipe is, but as my dad and my partner both really loved this as well it deserves a 5.
The flavours were interesting and complimented the salmon without overwhelming it. I cooked the salmon skin side down for the instructed 5mins but found it only needed 3mins when flipped over - I also did not add the water. I increased everything by half to feed 3 people. I could only find two small fennels which were not enough and I diced 1 shallot which made about 2tbs. Next time around I would alter the following:

• I would increase the amount of fennel seeds by 1/2tsp
• I would add an extra 2tbs of Pernod - really wanted to taste this a little more
• decrease the butter by 2tsp - I found the dish was a smidgen greasy
• add 1/2 a fennel

would I make it again: YES. It was an absolute winner. With a few tweaks here and there this really will become a great dish to serve to guests.

recipe: http://www.epicurious.com/recipes/food/views/SALMON-WITH-FENNEL-AND-PERNOD-240682

Smoked trout potato and mint salad

1kg chat potatoes
2x 175g smoked trout fillet, flaked
1 cup fresh dill
2 cups fresh mint
sour cream sauce:
120g sour cream
1 garlic clove minced
1 tbs white balsamic vinegar
salt and pepper

Boil potatoes, drain and cool.
Mix sour cream, garlic, balsamic and salt and pepper together.
Toss potatoes, sour cream sauce, trout, dill and mint together. Serves 4.


ease: 4/5. Only cooking required is boiling the potatoes.
prep time: 5mins to slice potatoes and put into the saucepan and to make sauce ready ingredients.
cooking time: 20mins to cook potatoes.
Total: 25mins.

taste: 3.5/5. It was a nice combination of flavours, probably didn't really need that much mint though. Doesn't make a huge amount, fed two people decently for dinner. Would have liked more trout though.

would I make it again: No. I liked the other smoked trout and potato salad I made before.

Smoked trout, crispy bagel & avocado salad

ease: 4.5/5. Making the dressing is the most complicated - so very easy.
prep time: 5mins to make dressing and get ingredients out.
cooking time: 3mins to place on the place.
Total: 8mins. Ready in no time at all.

taste: 4/5. Ryan gave it 4.75 but I would only give it a 4. It was a nice balance of flavours, I did not use the capers though. It's a fresh taste, the red onion was the strongest flavour though, so would use less next time around, and would probably dice it so it is easier to eat. I could not find the bagel crisps (seen them a million times before, but when I need em they aren't there). So I used some deli style bsicuit, they were quite tiny and not very bread-like, the bagel crisps would work much better.

would I make it again: Yes. Great for lunch.

recipe: http://www.donnahay.com.au/recipes/57-smoked-trout-crispy-bagel-and-avocado-salad/

Pasta with Tuna & Tomato Sauce

Some Facts About Tuna:

EASE: 4.5/5. Few ingredients and two saucepans used.
Prep time: 5mins.To dice onion, peel and slice mushrooms, boil water and get ingredients ready.
Cooking time: 15mins. To cook pasta and sauce.
TOTAL: 20mins. Very quick dish with minimal active cooking.

TASTE: 3/5. Not bad, a little bland and watery.

Would I make again: No.

Recipe: http://www.cuisine.com.au/recipe/Penne-with-tuna-and-tomato-sauce

Smoked Trout and Kipfler Potato Salad

Fish - not something I would go for usually. However, a while ago I tried some smoked salmon and actually liked it. Not long after that I was at a restaurant and I saw Smoked Ocean Trout on the menu - I thought, well if I like smoked salmon which is a pink fish I might also like smoked ocean trout which is also pink. As I am slowly phasing chicken out of my diet, as for some reason I no longer enjoy it (which may be because it was the only meat I ate for 13+ years) I figured I should replace it with another high protein food, so I have begun to eat more fish; started off with tuna, progressed to salmon, and am now trying out trout. As Ryan is not really a fish person, I thought I would choose something with lots of potatoes (his favourite veg) and a masking sauce with dill.

Some facts about DILL:

• Its seeds, dill seed are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.
• In the Middle Ages, dill was thought to protect against witchcraft.
• Dill can also be used to help cure both insomnia and bad breath. Sometimes dill is made into a tea to help cure an upset stomach.
• Is used to describe a person whom acts or participates in a laughable, foolish or bombastic manner. i.e You are such a dill Tom.

Ease: 4/5. Apart from peeling the potatoes and eggs there's not much prep - probably spent around 15mins actively cooking - 45mins all up.

Taste: 4/5. I made the mistake of leaving the eggs on the stove and came back 45sec too late - so I ended up with hard boiled eggs rather than soft. I also didn't leave the sour cream out long enough to get runny. Otherwise I liked this dish. The heavy flavours and textures of the potato and trout are lightened by the clean, fresh sour cream and dill sauce. The flavours combined really well, and if the eggs had been runny it probably would have tasted even better. Ryan also ate it (except for the yolks).
I used packet smoked ocean trout - so all I had to do was break it up with a fork. I doubled ingredients for the sauce, however, I used 9 kipfler potatoes which was too much, 7 would have been more than adequate for 2 people. I also forgot the toast - will remember to add that next time.

Would I make again: Yes. I will tweak a few things and rectify my mistakes. But it was an easy fish dish with nice flavours and very filling.

Recipe here: http://cookalmostanything.blogspot.com/search?updated-max=2008-03-27T21%3A51%3A00%2B11%3A00&max-results=3