I have shepherd’s pie in the oven, a clean kitchen (after cleaning up for the second time today and the 5th time in the last 48 hours!), a sleeping hubby and toddler and I’m sitting down doing something for myself (and for any of you who are interested in reading this). I’m only mentioning this as it is such a rare occasion and it’s pretty awesome, and I’ve been trying to be more grateful for the small things in my every day life.
Ok, back on track – I have been asked by a few people for some of the recipes from my recent blog posts.
I certainly can’t take credit for coming up with most of the recipes, but I’m very happy to share some of my favourites with you and give you my tips and any modifications that I used to better suit my needs and available ingredients.
The Donna Hay Feb/March 2016 issue became my best friend when planning my Winery by the Sea menu. Most of the main course and the delectable dessert were from there.
Honey wood smoked salmon with quick pickled tomato
As I mentioned in the last blog post, Daddy Rich was in charge of this one and he did an exceptional job of following the recipe exactly. After two trips to the hardware store, he eventually settled on the Samba seafood smoking chips, which is a blend of mesquite and alder wood. I used two individual pieces of salmon instead of a whole salmon, as there were only two of us.
click for link to recipe
Roasted peach and blueberry ice-cream sandwich
I replaced the vanilla ice cream with vanilla bean frozen yoghurt which gave the dish a tartness that contrasted the sweet roasted fruit beautifully. I didn’t beat the yoghurt to soften it – instead, I just left it to melt slightly, then gave it a good stir with a wooden spoon before adding the fruit to it. That worked well – just be careful to not over mix it, otherwise you lose the crisp white colour of the ice cream and it becomes purple and the gorgeous combination of colours disappears.
click for recipe
Grilled Avo with Seared Tuna “Salsa”
I took inspiration from a few different recipes for this one. I combined and changed them to suit my menu. It was an experiment, but I was very happy with the result. The quantities in the recipe are based on my personal preference, so please taste and adjust as you go – there is no right or wrong.
click for recipe
I hope these recipes give you as much pleasure as I got from cooking and devouring the products. Please let me know how you go if you do make anything and also if there are any others recipes that you would like.