There is something strangely satisfying about these salad bowls, having my food organised and compartmentalised feels grown up and as if I’m one of those girls who has their shit together 😉Read More »
The weekend and meal planning adventures
Wow what a crazy busy weekend! Lots to share with you and my very first meal plan for you to gaze over and salivate 😉 Read More »
Mackerel salad with lemon buttermilk dressing
Ok this is amazing! Truly amazing. It’s the dressing that does it. If you didn’t fancy mackerel you could do this just with Parma Ham or veggies alone or salmon or chicken or…or….or…. You get the picture. Try it, it’s fab. And quick, did I mention it’s just 20 minutes to lushdom?
2 mackerel fillets
3 slices of Parma ham (optional)
4 tomatoes. I used yellow and red varieties
2 asparagus spears
1 little gem or other preferred leaf
6-10 baby potatoes
Zest and juice of one lemon
Half tub of buttermilk (roughly 140ml)
Drizzle of Extra Virgin Olive Oil
Salt and pepper
Boil your potatoes in salted water for 20 minutes. Shave your asparagus into strips with a potato peeler. Cut your tomatoes into quarters and then slice them horizontally. Tear up your Parma ham and mackerel.
Arrange all of this loveliness on a big platter.
To make the dressing add the buttermilk and lemon zest to a bowl and gradually add the juice, tasting all the time. The buttermilk will balance out the lemon for a lovely mellow taste. Add the Extra Virgin olive Oil for richness and season with salt and pepper.
Drizzle over the salad and serve!
Japanese Salmon, Coconut Rice and Kale
I’m not sure of the health benefits of this one as I can imagine the white rice cooked in coconut milk is probably very bad for you but the fish is spectacular and it is perfect for during the week when time is tight.
60 ml mirin
50 grams soft light brown sugar
60 ml soy sauce
500 grams salmon, cod, monkfish, mackerel (any fish basically)
2 tablespoons rice wine vinegar
1 – 2 spring onions (halved and shredded into fine strips
400g can of coconut milk
400g can of coconut milk filled with basmati rice (see notes)
400g can of coconut milk filled with boiling water
Curly Kale (green beans, spinach or bok choi also works well)
Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
Remove the salmon, add the rice vinegar to the hot pan, and warm through.
Pour the dark, sweet, salty glaze over the salmon and top with the spring onion
Pour a can of coconut milk into a pan. Keep the Can!!
Fill the coconut milk can to the top with basmati rice
Pour into the pan of coconut milk
Fill the coconut milk can with boiling water
Pour into the pan
Lid on, cook for 15 minutes
Put some Kale in a pan, boil with water for 4 mins and serve
Super simple. Super tasty.