Smoked Salmon Cheesy Wraps

Don't feel like cooking today to be honest with you.  So it is a case of opening the fridge and seeing what is in there for dinner tonight.  Now here is something simple, quick and supa dupa easy. It doesn't seem like much, but it is very rich with the cheese and salmon. Here we go ...

2 large store-bought wraps
English cucumber, thinly sliced
125g herb cottage cheese
Mixed salad green leaves
1/2 cup Panko (Japanese bread crumbs)
1 tsp lemon zest
2 tbsp fresh dill
1/2 tsp salt
1/2 tsp pepper
250g smoked salmon

Pop the wraps on a plate and microwave for 20 seconds until soft
On one side evenly smear cottage cheese over the entire surface of both wraps
Add cucumber in a single layer down the centre on each
Generously place salad greens on top of the cucumber
Lightly with a fork mix Panko, lemon zest, dill, salt and pepper
Sprinkle evenly over salad greens
Place smoked salmon on top

To fold wrap:
Turn both side in to almost touch
Fold bottom upwards to halfway
Carefully tucking the filling as you roll, roll bottom up towards the top
Tuck all in tightly
Cut diagonally once or twice, pending size of the wrap

Enjoy!

Lemon Tart Cheat

#eatloveplaywithfood : Lemon Tart Cheat

This is the best dessert cheat ever - thanks #Nigella Lawson - and it only takes 5 minutes to make.  You can use any fruit really, I had tinned mangoes in the pantry, so voila ..here they are.  

1 pkt digestive biscuits

150g butter

400g Philadelphia Light Cheese

150g lemon curd (store bought)

Vanilla sweetener sachet (optional)

2 ripe mango, sliced

• Place biscuits and butter in a processor and blend to fine crumbs
• Pour into a pie dish and using a spoon press crumbs over bottom and up the sides
• Place in the fridge to cool
• In a bowl mix cheese and lemon curd until well combined
• Pour mix into chilled base
• Sprinkle vanilla sweetener over the top
• Place mango over topping
• Return to fridge until serving

Home-made Lemonade ... with a kick

Stunning Saturday ... I am in my shorts and cozzy (AKA costume to the rest of the world) and playing in the garden.  Okay I believe it now, a lemon tree cannot grow in a pot!  I have been nursing my baby for 4-months now, and I have fruit but it is falling off before maturing.  Yes, I have done the cardinal sin of transplanting my baby in summer and in fruit. Let's hold thumbs she survives the move to the garden.  

Talking lemons .... I thought I would whip up some home-made lemonade ... with a twist/kick of course.  Here we go ... 

1 cup sugar
1 cup water
1 cup lemon juice, freshly squeezed
2 tots Amaretto liqueur
Handful of fresh mint leaves
Cold water and ice to dilute to taste

Dissolve sugar in water in a small saucepan on a medium heat, stirring all the time.
Add lemon juice and Amaretto and remove from the heat.
Add bruised whole leaves of mint
Before serving add cold water and ice to taste ....

Very refreshing ..... quick awesome actually!

Crunchy Baked Chicken Fingers

It has been a hectic week at work and I am so glad to be able to embrace the weekend. Time to take a big breath.  Have just whipped up a great fabulous Friday fast dinner, ideal to end a busy week.

2 chicken breasts

1 cup mayonnaise
1/4 cup curry paste
2 tbsp milk
1 spring onion, finely chopped

1 tsp salt
1/2 tsp pepper

1/4 tsp paprika
1/2 cup breakfast cornflakes
1/2 cup Panko or breadcrumbs
1/2 cup salted almonds

Preheat oven to 230'C.
Cover breast with cling wrap and hit with a rolling pin to 1/4 inch thick.
Cut into thick fingers.

Mix together mayonnaise, curry paste, milk, spring onion, salt, pepper and paprika.

Blend cornflakes, Panko and nuts in a food processor to make crumbs.

Dip each finger into paste and then roll in coating until covered.

Line a baking sheet and bake for 15 min each side until crispy and brown.

Serve with a mustard and dill guacamole: blog label - recipes; dips

Chunky Avocardo Dip

2 ripe avos

2 tbsp fresh lemon juice
8 dashes hot sauce
1/2 tsp Dijon mustard
1/2 cup red onion, chopped
1 med garlic glove, minced
2 tbsp dill, chopped
1 tsp salt
1/2 tsp pepper
1 medium tomato, seeded and chopped

Cut avos in half.
Remove pip and take flesh out of the skin.
Immediately add lemon juice, hot sauce, mustard, onion, garlic, dill, salt and pepper.
Using a sharp pairing knife, slice through avo making chunks.
Add tomatoes and mix well.
Adjust seasoning.

Easy Apple Tart and Champagne Cocktail

So I just bumped into some friends in town who are popping around shortly for a leisurely Sunday drink and catch-up.  No need for panic, I always have some pastry in the freezer, fruit in the kitchen and chilled bubbles in the fridge. Going to whip up a very easy apple delight to be enjoyed with a fruit champagne cocktail ... here we go:

4 tbsp raisins
20ml rum
10ml vanilla essence
2 apples, skin on thinly sliced
2 tsp brown sugar
1 tsp cinnamon
2 tbsp orange zest
1 tsp flour
50g melted butter
1 sheet ready-made puff pastry
1 egg, lightly beaten
Double vanilla ice-cream

• Preheat oven to 200'C.
• Place raisins, rum and vanilla essence in a bowl and microwave for 30 sec.  Allow to cool.
• Place apples, sugar, cinnamon, orange zest and flour in a bowl and mix to combine.
• Add melted butter and raisins with their juice and mix well.
• Cut pastry into a big circle using a dinner plate as a guide.
• Layer apple mixture leaving 1 1/2 inch border.
• Gently fold the border over to enclose apple edges and brush pastry and fruit with egg.
• Place on a baking tray lined with non-stick baking paper, bake for 20 min.
• Serve with double vanilla ice-cream.

Elderflower Champagne Cocktail:
Place 4 mint leaves in a champagne flute.  Bruise leaves with a back of a spoon to release flavours.  Add 2 tbsp Elderflower concentrate syrup (or similar) and top up with you favourite bubbles.

Just a perfect Sunday something to share with some good friends.  Make it count ...

Chunky Shepherd's Pie

1tbsp olive oil
1tbsp butter
2 cloves garlic, minced
2 white onions, chopped
900g minced lamb
2 celery sticks, chopped
2 carrots, chopped
1 small tin tomato paste
1 large tin beef / oxtail soup
2 tbsp hot sauce
Salt & pepper
6 potatoes, peeled
2 tbsp butter
125ml milk
3 tbsp cream cheese
1 cup grated cheddar cheese

Heat oil and butter in a large pot.
Add garlic, onions, mince, celery, carrots and cook until browned well about 10 min
Add tomato paste, soup, hot sauce, salt and pepper to taste.  Not too much salt.
Simmer for 10 min.
Remove from stove and place mince in an oven proof dish and allow to cool.
Boil potatoes in salt water until soft.
Season with salt and pepper, add butter, milk, cream cheese and mash
Sprinkle grated cheese on mince and cover with mash.
Brush top with a little milk and cook uncovered  for 20 min at 200'C until brown.

Comfort food and family together just works don't you think?

Chilli Buffalo Wings with a Chèvre Dipping Sauce

It is 27 degrees, clear skies and I'm cleaning my golf clubs from 2 yrs storage in prep for a round at the driving range tomorrow. The BBQ is lit and check out what I am grilling...

CHILLI BUFFALO WINGS WITH A CHÈVRE DIPPING SAUCE
1kg chicken wings (cut last little winglet off  and discard as they tend to burn)
1 bottle beer
Salt and pepper
1 tbsp paprika
1tbsp chilli powder
1tsp coriander, freshly crushed
2tbsp olive oil
3 tbsp chilli sauce
1 tbsp butter, melted

Get the BBQ going and burn coals down to a hot / moderate heat.
Marinade chicken in beer for a hour or so and then drain.
Mix salt, pepper, paprika, chilli powder and coriander in a bowl and add drained chicken.
Add olive oil and mix with your hands to lock in spice.
Grill wings until tender.
Remove from grill, dowse with chilli sauce and melted butter and mix with your hands.

Chèvre dipping sauce:
Mix 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsp chopped spring onions, salt & pepper, 1 tbsp vinegar.  Crumble 60g chèvre cheese (aka goats cheese) and mix well to remove all lumps.  Serve on the side with your wings.

Today's reason to celebrate a weekend!