Monthly Archives: June 2016

Home smoked Salmon

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Serves 4

Smoking Salmon at home has got be one of most satisfying cooking experiences I can think of. It’s very rewarding, quite effortless and very impressive.

Because of the high fat content of the fish,  it holds up really well against the smoking, it doesn’t dry out at all. The skin becomes it bit leather like and the inside  pink and very  juicy.

The fun part is, that is actually really easy.  IMG_8648

Ingredients;

  • 4 portions of Salmon, or one large piece for four portions
  • 1 C.  Coconut blossom sugar or regular sugar, use half white and half brown
  • 1/3 cups kosher salt
  • 3 torn up Bay leafs
  • 2 tablespoons crushed black pepper

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Method;

Mix the Sugar, Salt, Bay leafs and Pepper

Get out a ceramic or glass baking dish and put in half the seasoning, lay your Salmon on top and cover with the remaining seasoning. Cover tightly with cling film and refrigerate from 4-8 hours. 8 is best.

After this time, remove fish from the dish and rinse thoroughly with cold water. Pat dry with kitchen paper and let dry in the fridge uncovered for about three hours. This will form a skin. Essential for a good result.

Meanwhile prepare your smoker according to the manufacturers instructions.

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Put about three tablespoons of wood shavings on the bottom tray of your smoker. I like to add some flavoured chips like Hickory or Maple. Put the second rack on top. Now place each piece of Salmon on a lightly oiled piece of aluminium foil, and put them on the top rack of your smoker. Salmon will stick to the rack, so the foil is a must. Put the lid on. Set the flames to medium for the first five minutes to get it going then turn to low and cook for about 20 to 30 minutes. Check after 20 minutes by gently pulling a bit of Salmon away with a fork.

When its’ done remove from smoker and serve. Left overs are incredible but unlikely.

Enjoy

Myra Xo

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Spaghetti alle Vongole

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This is a really fast dish that you can have on the table in no time. It looks impressive and it taste pretty impressive too. You need to get very fresh Clams. Although this dish is very easy to make you do need to take care of your clams making sure they are properly cleaned, nobody wants to bite on sand.

Just soak them in cold water as soon as you get home and leave them in the fridge until you are ready to cook.

This dish can be easily multiplied or divided to suit the amount of eaters you’re feeding.

Some people use butter in their Spaghetti alle Vongole because it forms an emulsion, but I think it makes the dish too heavy and it takes the freshness away.

Serves 4.

Ingredients:IMG_7455
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 lbs. littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup Noilly Prat or dry white wine
Himalayan salt and freshly ground black pepper
1 lemon cut into four to serve alongside the Pasta.

Soak the clams in water.

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Method:

Soak the clams in water as soon as you come home from buying them. Leave them in the fridge until you are ready to cook. This is to remove any sand.

In a large pot bring water to the boil and add salt. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook al dente, for about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until  all clams have opened. Discard any clams that haven’t opened.Add 2 tablespoons chopped parsley.

Drain pasta in a colander. Do not rinse pasta with water!

Add the pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl.Garnish with remaining parsley and serve with lemon wedges. Eat straight away.

Enjoy

Myra Xo

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Raspberry Almond Breakfast Loaf

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This loaf is great as an afternoon snack or even for breakfast. It’s easier than you can imagine, one bowl of dry ingredients and one bowl of wet ingredients, mix together and bake.

Makes about 10-12 slices.

INGREDIENTS:

Dry ingredients;

  • 1 1/4 C. Oats, ground to flourIMG_7936
  • 1 C. whole Oats
  • 1/4 C. of Soy or Pea Protein powder
  • 2 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 C. Coconut flakes
  • 1/3 C. chopped Almonds
  • a handful of dark chocolate chips (optional)
  • 1 C Raspberries and Cherries (pitted) you can use frozen ones

Wet Ingredients;

  • 2 whole organic eggs
  • 1 1/4 C. unsweetened Apple sauce
  • 1 very ripe Banana, mashed
  • 2 tbsp. Coconut oil
  • 1/4 C. Coconut sugar
  • 1/4 C. Plain Soy Yogurt (or regular)
  • 1 tsp. Vanilla extract

INSTRUCTIONS:

Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes

Cherry Chia Breakfast Parfaits

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Super delicious Cherry Chia Pudding, topped with overnight Oats.

These Cherry Chia puddings are a true treat, easy to make and very nutritious. Protein packed chia seeds mixed with Cherries form the jam like base for these overnight oats. The oats are full of fibre and will keep you going until lunch.

Ingredients for 2:

  • 2 tbsp. Chia seeds
  • 1 C. pitted Cherries + 1/4 C. water
  • 2 tbsp. Agave
  • 1/2 C. Oats
  • 1 1/2 C. milk of choice
  • 1 vanilla bean, cut in half lengthwise and seeds scraped out

INSTRUCTIONS:

Chia Cherry mix;

The night before puree the Cherries with the water and 1 tablespoon of the Agave syrup in a blender until smooth. Add the Chia seeds. Mix well. Put in a container and store in fridge until morning.

Vanilla Oats;

Mix the oats with the milk, the remaining tablespoon of Agave and the vanilla bean scrapings. Put in a container and store in fridge until morning.

The next morning put out two pretty glasses and divide the Cherry Chia pudding amongst them. If the Chia pudding has become too stiff add a little more water and mix.

Top with the overnight Oats.

To finish off the parfait add more Cherries on top. Serve straight away.

Enjoy!

Myra XO