Salmon with Tomato & Coriander
Since I'm on the early shift all week, I need to prepare my lunches the night before. Last night I placed a piece of salmon on some baking paper and covered it with slices of a roma tomato and coriander - both fresh from my own garden! I also drizzled a bit of olive oil over the salmon and sprinkled some cracked sea salt and black pepper over it before wrapping it up in the baking paper and putting it in a plastic takeaway container.
At work, I put the salmon in the microwave and cooked it on high for five minutes - absolutely perfect! Last time I cooked it this way, it was a tad dry so by adding the drizzle of olive oil, it made it really moist this time.
Bee Hoon Soup with Chicken
Can you spot Simba in the door way!?
I felt like making quiche tonight. I have only ever made it once before several years ago and I used a recipe which made it turn out more like a frittata. So, since then I have been reluctant to try again.
I perused several quiche recipes online and then devised my own - I will even provide approximate quantities of the ingredients!
Ingredients:
Method:
- Blind bake a pie/flan dish lined with a sheet of shortcrust pastry for about ten minutes.
- Meanwhile, finely chop the sundried tomatoes and slice the mushrooms.
- Sautee the mushrooms in the butter until softened.
- Prick holes in the base of the blind baked pastry with a fork.
- Layer the sundried tomatoes, mushrooms and spinach in the pastry and top with the cheese.
- Season with salt and pepper.
- Lightly beat the egg and combine with the cream.
- Pour this cream/egg mixture over the dish and bake in the oven for about twenty minutes at 180C (fanforced) or until golden brown.
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