Saturday, August 31, 2013

Friday, August 30, 2013

chilled cucumber soup with fresh herbs and lemon preserves

 simple and delicious, top your favorite cucumber soup with...

preserved lemons

cucumber soup
  • 2 cups Greek yogurt plain, full fat
  • 2 cucumbers peeled and sliced
  • 1 shallot minced
  • 1 clove of garlic minced
  • 1/4 teaspoon ground cumin
  • Juice of 1 lime
  • 1-3 teaspoons fresh chopped dill
  • Kosher salt to taste
  1. Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
  2. In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
  3. Puree until smooth, about 1 minute.
  4. Check seasoning and add salt if necessary.
  5. Chill at least an hour before serving.
  6. Makes 3 cups


preserved lemon and melon salad~

fresh greens mixed 50/50 with fresh mint
red onions
preserved lemon 
lemon dressing
the briney juice from the jar
olive oil

Thursday, August 29, 2013

halibut with soy lemon sauce


Pan Roasted Halibut with Soy-Lemon Sauce

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
(ginger to taste if desired)

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.

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'

Sunday, August 25, 2013

brown buttered apple 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

open face lemon chicken sandwich

 sourdough bread thinly sliced
shredded chicken
 heaping spoonful of preserved lemons
lemon zest
 fresh lemon juice
salt and pepper
 loads of finely chopped fresh mint
heirloom tomatoes


Friday, August 23, 2013

apple blackberry salad with yogurt dressing

a delightful fresh taste~

apple blackberry salad

apples cut like matchsticks
jicama cut like matchsticks

yogurt dressing
lime juice
apple balsamic

poppy seeds or fresh mint

Thursday, August 22, 2013

fig and cantaloupe salad~

1 cantaloupe cubed
1 lb figs (about a dozen) sliced
a handful kalamata olives, pitted and cut in half
2 tablespoons basil diced plus more for garnish
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lime
1/4 teaspoon ground cayenne pepper
fresh ground pepper

Gently fold the cantaloupe, figs, olives, and basil together in a generous bowl. In a small jar or bowl, whisk the vinegar into the olive oil until emulsified and add the cayenne. Carefully dress the salad and plate. Garnish with black pepper and basil leaves

Wednesday, August 21, 2013

chocolate stuffed figs~

chocolate dipped ginger stuffed figs

Perfectly sun ripened figs
White and dark chocolate
Fresh chopped ginger

Slit bottom open and make a pocket, smear in ginger, dunk in chocolate

Indulge until gorged...