Friday, August 30, 2013

preserved lemon and melon salad~

this post originally posted for the mystery ingredient club, i find it easier to locate recipes when they have their own page~

oh my, talk about a real zing in your step! i took fresh greens mixed almost 50/50 with fresh mint, i LOVE mint. i then layered red onions, the sweetest cantaloupe my neighbor just gave me, salty creamy feta and then sliced one quartered piece of lemon to spread about.

i took the briney juice from the jar and added a bit of olive oil, pepper and honey and drizzled over the top. it was an explosion of taste in my mouth! the lemon with the mint and sweet cantaloupe with salty feta is THE perfect combo! since my neighbor had just given me her cantaloupe i took a salad over for her too, she had never tried preserved lemons before, as she took her first bite i watched her eyes pop large and round, as we chatted she couldn't stop picking at the salad, how fun for us both to try new flavors straight from the jar~

Thursday, August 29, 2013

halibut with soy lemon sauce

this post originally posted for the mystery ingredient club, i find it easier to locate recipes when they have their own page~

Pan Roasted Line Caught Halibut with Soy-Lemon Sauce (ok my line was standing in costco)

4 6-ounce center-cut halibut fillets, skin-off
2 large minced shallots
1 pint cherry tomatoes, halved
2 tablespoons white wine
2 tablespoons soy sauce
1/3 cup chopped preserved lemons
1/4 cup chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees. In a large saute pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

i confess i added some ginger halfway through my meal, i was craving lemon and ginger together, it was an excellent addition~

Tuesday, August 27, 2013

blueberry french toast souffle~

blueberry french toast souffle

white bread
cream cheese
cup of fresh blueberries
6 eggs
1/4 c maple syrup
cup of milk

grease 8x8 pan

sprinkle bread cubes, dollops of cream cheese and berries, pour liquid over and rest overnight. bake at 350 until golden, 30-40'

Monday, August 26, 2013

Sunday, August 25, 2013

brown buttered apple rosemary cake~

Brown Buttered Apple and Rosemary Cake

2 tbsp butter
2 tbsp demerara sugar plus extra to scatter over the top of the cake
1 tbsp rosemary, finely chopped
2-3 apples cut in to thin slices
1 1/2 cups (225g / 8 oz) self raising flour, sifted
3/4 cup (165g / 6 oz) caster sugar
125g / 4 1/2 oz butter, softened
1 tsp vanilla extract
2 eggs
1/2 cup (125ml) milk

Pre heat the oven to 160C/325F

Melt the butter in a sauté pan until it starts to brown. It will start to give off a wonderfully sweet nutty aroma. Add the sugar and rosemary and cook just until the sugar is melted. Add the apples and toss gently to coat. Cook for just a couple of minutes to allow the apples to soak up all the flavours. Remove from the heat and set aside.

Place the flour, sugar, butter, vanilla, eggs and milk in the bowl of a mixer and beat until just combined as you don't want to over mix it. We want a light cake. Spoon the mixture in to a 22cm (9 inch) cake tin greased and lined with baking paper. Top with the slices of apple and make sure to get all that rosemary infused brown butter too. Sprinkle over a tablespoon or 2 of demerara sugar over the top.

Pop in the oven and bake for 45 minutes or until the cake is cooked through. Test with a skewer and when the cake is cooked a skewer will come out clean. Allow the cake to cool, slice and eat.

Saturday, August 24, 2013