Salmon, potato & asparagus salad
This salad is great and some of the ingredients can be cooked in advance. I make this kind of salad when I have leftover salmon, it is a great way to use it up! You can use any veggies of your liking.
Serve 1
2 egg, medium boiled @respectfuleggs
4 asparagus
2 salmon fillets @sainsburys
6 new potatoes, sliced
I used watercress and baby spinach leaves
A few sprigs of dill
Marinade for the salmon
2 garlic cloves, finely chopped
1 tsp parsley, finely chopped
1/2 tsp thyme, finely chopped
1 tsp lemon zest
2 tbsp olive oil @odysea_ltd
Boil the potatoes, once fully cooked set aside to cool. Mix garlic, thyme, parsley, lemon zest, olive oil, season well. Heat the oven to 200c, coat the salmon with the mix and bake for 15 minutes until the salmon is cooked. Set the salmon aside and flake it and leave to cool down. In the meantime sauté or steam for a few minutes the asparagus and set aside to cool down. Boil the eggs for 8 minutes, peel and set aside. On a plate assemble all the salad ingredients and drizzle with salad dressing. I made a Dijon salad dressing and added lemon juice.
-
-
-
*Ad, @respectfuleggs are carbon neutral and free range. The hens are fed with local food and are GMO free 🌎 #protecttheplanet
-
-
Enjoy 💗
-
#salmon#saladrecipe#saladoftheday#asparagus#asparagusseason#easymeals#oliveoil#eggs#softboiledegg#healthyfood#healthyrecipes#homecooking#f52grams#salad#summersalad#potatoes#foodie#simplerecipes#homecooked#fishrecipes#cook#nutrition#britishfood#feedfeed#foodieuk#f52community#lunch#freshingredients#britainsbesthomecooks_
Broccoli Rabe Quesadilla. So simple. So good.
•Don’t spin the broccoli rabe dry as you want some water to allow it to steam and sauté simultaneously for tender results. •I love using a generous amount of lemon and zest to counter its natural bitterness. •Calabrian chili flakes give it that extra special punch and nothing is complete without several turns of fresh ground black pepper. •Please feel free to use fresh garlic (sadly, my stomach doesn’t like it). Here I use a touch of Purple Stripe Garlic from Burlap and Barrel that does the trick. •I pack this full so one bunch fills two quesadillas. •The cheese, a gooey when melted goat Gouda, keeps it all in place. •Make sure to heat the tortilla on both sides to give it structure so it crisps up nicely before filling, and helps keeps it from being soggy.
Ingredients:
2 Tbs olive oil
1 bunch (organic) broccoli rabe
Calabrian chili flakes to taste
Garlic of choice
Fresh ground pepper
Kosher (sea) salt
Juice of half lemon
Zest of one lemon, about 1 tsp
2 flour tortillas
4 oz goat Gouda (or cheese of choice)
Enjoy!!!
#f52community#f52grams#brocollirabequesadilla#broccolirabe#quesadilla#epicurious#foodandwine#bonappetit#imsomartha
𝗬𝗘𝗦 𝗼𝗿 𝗡𝗢?♥️ Chocolate hazelnut Crêpe cake ♥️ with chocolate coconut whipped cream, topped with coconut chocolate fudge sauce @naturescharm
💥Follow me 👉 @sweetsofftheday
💥Follow me 👉 @sweetsofftheday
Tag a friend you’d share with 👫❤️
🍓 Turn On Post Notifications To See New Pastry Content
Ingredients
160y cake flour or all purpose flour
50g hazelnut meal
15g cornstarch
20g cocoa powder
540g unsweetened soy milk
1/4 cup maple syrup
1 tsp vanilla bean extract
40g melted coconut oil or butter
Pinch of salt
Filling
150g canned coconut milk @naturescharm
100g dark chocolate
220g coconut whipping cream, chilled @naturescharm
Bring coconut milk to a boil, pour l milk over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate for 4 hours. Whip cream with an electric mixer until soft peaks form.
In a large bowl whisk together flour, hazelnut meal, cocoa powder, cornstarch. Add in milk, maple syrup, coconut oil, vanilla and salt. Mix until well combined and smooth.
Heat a large pan over medium-high heat. Grease the pan really well with coconut oil.
Remove pan from heat. Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.
Return the pan to heat. Leave to cook until you see the edges start turning brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
Place the first crepe layer onto serving platter and spread coconut chocolate whipped cream between each crepe layer. Refrigerate Crêpe cake for at least 2 hours before serving.
⠀
⠀
⠀
⠀ ⠀
⠀
⠀
⠀
⠀
⠀
⠀
⠀
⠀
⠀
⠀
Credit: @nm_meiyee#chocolate#chocolat#usa🇺🇸 #caramel#vanulle#pastrycream#briochefeuilletée #feuilletage#puffpastry#chouxpastry#pateachoux#teamlaser#foudepatisserie#SaintHonoré #puffpastry#chouxpastry#pateachoux#teamlaser#foudepatisserie#sweetsofftheday#pastry_inspiration#pastrami#cakebirthday#byborasugarpaste#cakeinspaste#italianmeringue#pastrydesign#caketagram#instagramer#canada🇨🇦 #canada#francefood#f52grams