Green Tea Grilled Salmon

Marinade it, grill it and drizzle it! Green Tea added to the marinade and lots of delicious Asian flavours to make this salmon a favorite.

You will need:

• 1 side of wild salmon – you can grill it whole or slice it into pieces – remove bones and leave skin on
• 1/4 cup soy sauce
• 1/2 orange – juiced with pulp
• 1/2 juicy lime – juiced
• 1/2 premium green tea bag – rip open and pour out contents
• 1/2 white tea – mine was a blend with ginger and pear (if you can’t find this then just use the full contents of one green tea bag.
• 1/4 cup sherry
• 1 tbsp rice wine vinegar
• 6-8 Szechuan peppercorns – crushed
• 2 tbsp honey
• 1 tsp Chinese Five spice powder
• 1 tsp wasabi powder
• 2 cloves garlic (roughly chopped)
• 1 tbsp grated fresh ginger (or 1mm sliced frozen ginger – I always freeze mine lasts forever!)
• 1 tbsp sesame seeds
• 2 tbsp olive oil or 1 tbsp sesame oil – whichever you prefer or half of each.

Gather all your ingredients. I find this way you don’t forget anything.

Remove any bones in your fish if you find any.

Mix all your ingredients into a small bowl or measuring cup.

Pour  marinade over fish but, leaving at least 1/3 cup aside to drizzle over cooked/grilled fish. Let sit for at least 20 minutes or while the grill heats up. Cook on a hot grill skin side down (I like to place a piece of foil over the grill so that once the skin side has cooked I can leave the skin on the foil for easy clean up. If you like to eat the skin be my guest.

Once cooked drizzle the remaining marinade that you did not pour over the fish and serve.

Ham and Vegetable Quiche

 

Perfect with your favourite vegetables or add a bit of meat. I always have puff pastry on hand and this makes a nice lunch or dinner. Add a fresh salad and you are done.

 

 

You will need:

 

• 6 mushrooms – sliced
• 3 small carrots – shreds and fine dice
• 1 small onion – diced fine
• 2 tbsp olive oil
• salt and pepper
• 2 cloves garlic- chopped fine

• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro/coriander
• 2 spring onions/scallions – chopped fine
• 2-3 slices of ham – chopped
• 3 eggs
• 2 tbsp mascarpone
• 1 tbsp Dijon mustard
• 2-3 tbsp red pepper/chili jam
• 1 sheet of rolled all butter puff pastry
• 1/4 cup aged cheddar – grated

375 degrees F oven temperature  – bake 30 minutes

 

Step 1: gather all your ingredients. You can make this entirely vegetarian or add a bit of meat.

Step 2: slice mushrooms, peel carrots and then continue to make large shavings with your peeler until you reach the core and then turn and repeat. I then take the core and chop it into tiny dice. I have used some pretty coloured carrots but, you can use any kind. Chop onions. Set aside.

Step 3: chop garlic, parsley, cilantro, spring onions and ham.

Step 4: in a bowl add ham, chopped parsley, cilantro, eggs, mascarpone (or milk) and Dijon mustard. Whisk until combined well. (the mascarpone is like a cream cheese)

Step 5: in a large pan on medium/high heat add a few tbsp of good extra virgin olive oil and your vegetables. Add salt and pepper and cook until almost completely cooked. Approximately 10 minutes. They will just start to brown. Once cooked remove from heat and allow to cool to room temperature before adding to egg mix.

Step 6: roll out a sheet of puff pastry. I like to bake mine on the parchment paper it comes rolled in. Place on a sheet pan.

Step 7: spread a few tbsps of red pepper jelly on the puff pastry. This is sweet and slightly spicy.

Step 8: add your egg mix to the parchment. I have created a bit of a lip all around the pastry to contain the egg mix however, it is fairly dense and the mascarpone keeps it thicker as well so you just need to contain the mix within the crust. I use the edge of the pan and I pinch the corners. Add your grated cheddar cheese to the top and a sprinkle of salt and pepper.

Step 9: Bake at 375 degrees F for 30 minutes or until the crust and top is nicely browned.

Serve with a simple cool salad and finish with a bit of great quality extra virgin olive oil.

Herbed Yorkshire Pudding

This is a single Yorkshire pudding with some herbs and some Parmesan cheese. I like to have this as a lunch with a side salad or some smoked salmon. The key is to heat the pan in the oven for 10 minutes to get it very hot before you add the oil and egg mix. Then bake it hot and do not open the oven.

 

You will need:

• 2 large eggs
• 2 heaped tbsp flour
• 1 tbsp chopped mixed herbs – I used rosemary, parsley, thyme, chives, basil
• 2/3 cup milk
• 2-3 tbsp olive oil – Lucero Ascolano
• grated Parmesan
• salt/pepper

 

Heat oven to 400 degrees F.

 

 

 

Step 1: add egg and flour to a large bowl and whisk. Add herbs, milk, 1 tbsp oil, Parmesan, salt and pepper and whisk again.

 

 

Step 2: heat a 20cm/8 inch pan in 400 degree oven for 10 min.  Remove from oven and add 1-2 tbsp olive oil and pour in batter.

 

 

Step 3: Bake in oven for 15 minutes at 400 degrees and then turn down to 375 for 15 minutes without opening oven. Once cooked remove from pan  and sprinkle a bit more Parmesan to top and a drizzle of oil.

Ham and Apple Quiche with Olive Oil Crust

 

 

This is a quiche made heavy on the fillings and light on the eggs. Big Pete and I are not big egg lovers however, he actually really loved this because it tasted like there was lots of filling and not so much egg. If you want to play around with amounts to get the ratio your family likes feel free. I also made the crust with frozen olive oil instead of butter. It is a bit more fussy than butter and creates a very flaky crust however, if you want to replace the oil with butter you can do that or avoid the whole crust preparation and buy a store-bought pie crust.

You will need:

 

Olive oil crust

• 1 1/4 cups all-purpose flour – bit more for rolling out
• 1/2 tsp salt
• 1/2 cup olive oil – frozen at least 1 hour (you can replace with 1 stick cold or frozen unsalted butter cut into small cubes)
• 1 tsp lemon zest
• 2 tbsp ice water

 

Filling

• 2 cups ham – diced in food processor until finely ground or the way you like it
• 4 asparagus spears – chopped
• 1 small leek – sliced fine
• 1 apple – sliced thin then chopped
• 1 tbsp hot pepper jelly
• 4 eggs
• 30 g goat cheese
• salt/pepper
• parsley and basil chopped fine
• shaved Manchego or Parmesan cheese to cover top of quiche

 

 

 

 

Step 1: in a food processor add flour, salt and lemon zest. Pulse 2 times.

 

 

Step 2: add your semi-frozen olive oil (scrape out with a spatula)  Pulse 5 times.

 

 

Step 3: remove the wet crumbles from the processor and quickly  form a ball with a bit more oil. This dough will get greasy quickly because the oil doesn’t stay cold and solid like butter does for long. It is a bit more fussy that a butter crust for this same reason but, if you like olive oil like I do you might want to try this.

 

 

Step 4: roll out quickly with flour on the parchment paper (both sides) or it will stick.

 

 

Step 5: place dough into a tart pan or pie plate.If it breaks just press it back together. Bake at 375 degrees F for 10 minutes with no filling. Let cool slightly. I placed tart tin on a piece of foil to avoid any oil that might leak and burn.

 

 

Step 6: place ham, asparagus, apples, leeks and hot pepper jelly in a  bowl. Mix.

 

 

Step 7: in a small bowl add eggs, goat cheese, salt, pepper and chopped parsley. Whisk to combine.

 

 

Place the ham mix in the slightly cooled crust and them pour over the eggs. Grate some shavings of Parmesan or Manchego and bake in 375 degree oven until browned on top and cooked to the middle of the pie 30-40 minutes. Let cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon, Goat Cheese and Asparagus Tart

 

This tart has the beautiful fresh taste of lemon and herbs along with the slightly sharp tang of young goat cheese, asparagus and eggs. Served with a drizzle of exceptional oil like Mandranova Biancolilla, some more fresh basil and a salad and you have the perfect spring lunch.

 

You will need:

 

• 1 sheet of all butter puff pastry – thawed according to directions
• 1 small bunch of fresh asparagus – woody bottoms removed
• 1 small leek – sliced
• 2 eggs
• 2 tbsp milk
• 1 tsp lemon zest
• 1 squeeze fresh lemon juice
• 4 fresh basil leaves – sliced into thin slices (chiffonade)
• 2 spring onions – sliced fine
• 1 tbsp fresh parsley – sliced fine
• 30 g goat cheese (2 tbsp)
• 1/2 cup shaved Manchego cheese or Parmesan
• salt/ pepper
• olive oil

 

 

Step 1: remove woody bottoms of asparagus and in a small pan with 1 tbsp of olive oil and 2 tbsp water, salt and pepper cook asparagus and sliced leek for 3-4 minutes until the water evaporates and the asparagus gets bright green. It should still be crunchy but, no longer raw.

 

 

Step 2: in a small dish or baking pan unfold the thawed puff pastry. I used a narrow ceramic dish just to have a lip of pastry to contain your eggs. You can use a pie plate or any square baking pan. I just made sure that the puff pastry went up the sides of the dish. Dock the pastry with a fork so it doesn’t puff too much and place asparagus spears in a decorative manner that you like!

 

 

Step 3: in a small bowl add eggs, ,milk, (or cream, or non dairy substitute) lemon zest, lemon juice, basil, spring onions and parsley (leave some fresh basil for sprinkling on top just before serving) Beat with a fork until mixed well and pour evenly over tart. Add small blobs of goat cheese  and the leeks.

 

 

Step 4: add some shaved Manchego cheese and a sprinkle of salt and pepper.

 

 

Bake in a heated 350 degree F oven for 30-35 minutes until top is browned and beautiful.

 

 

Immediately add a drizzle of good olive oil and some chopped basil. Serve with a side salad. I just had a sliced tomato, olive oil, salt, pepper and a bit of balsamic vinegar.

 

 

 

 

Eggs Diablo

 

I must admit I am not a lover of eggs. I do however, like them when they are in a Toasted Western with lots of other ingredients or here mixed with peppers, tomatoes and onions.  I also have to admit I hate them soft and the thought of dipping bread in the yolk is totally unappealing to me as well as Guy Fieri. I am also aware that the majority of people do and so I took this picture above when they were done as most people like them. I like them when they are cooked through with lots of spicy toppings.

 

You make these as you like em’!

 

You will need:

 

• 1 tbsp shallot – minced
• 1 tbsp fresh thyme  – leaves removed and chopped fine
• 1 mushroom – chopped
• 1 red chili – chopped (mine is a medium heat pepper)
• 2 tbsp olive oil
• 1 tomato – chopped
• 2 eggs
• 1 tbsp fresh basil – chopped
• 1 spring onion – chopped fine
• salt/pepper

This recipe can be increased easily for a larger crowd. Use a larger pan and create pools to add eggs.

 

 

Step 1: chop up all your ingredients and have at the ready.

 

 

Step 2: cook shallot, thyme, mushroom, salt, pepper and chili in olive oil for 2-3 minutes on high heat. Stir and watch to avoid burning. Use a non-stick pan.

 

Step 3: add tomatoes and cook another 2-3 minutes

 

Step 4: add eggs and sprinkle basil and spring onions on top. Cover with a lid and cook until whites are set and the yolk is as runny or not! as you like it.

 

 

Serve with slices of avocado and I also add a bit of sweet chili sauce and a drizzle of good olive oil, salt and pepper .

 

Bagel Breakfast Sandwich

There is no reason to go out and buy a breakfast sandwich when it takes just minutes to make. 

You will need:

• 1 egg
• salt/pepper
• sprinkle of Italian seasoning
• optional 1 tsp milk
• small bagels (I use weight watchers whole wheat- they are the perfect size!)
• 1 slice ham or turkey
• 1 slice Swiss cheese
• 1 slice tomato
• mustard or ketchup or barbecue sauce- whatever you like!

 

Step 1: in a small ramekin add the egg and whisk for a scrambled egg or leave whole if you prefer. Add salt, pepper, a sprinkle of Italian seasoning and milk if you like.

Step 2: I rarely use my microwave but, in this instance it makes a perfect shaped egg in less than 1 minute. I microwave for 20 seconds, then I look at it to make sure it still needs more time, then I microwave for an additional 15 seconds and it is puffy and perfect. You might need to run a knife around the ramekin but, it should pop right out. No oil or butter is required but, for the flavour you could brush the ramekin before adding the egg.

Step 3: I like to fry the ham or turkey to get it a bit crispy. Toast the bagel and place your cheese, tomato, perfect little egg and ham on the bottom. I use mustard on the top of the bagel but, you add whatever makes you happy!

Good Morning!

Toasted Western or Denver Omelet Sandwich

Depending where you are from this is called a Toasted Western or a Denver Omelet. On the east coast I grew up knowing it as a Toasted Western Sandwich and now that I live in the West they call it a Denver Omelet. My husband was in Washington recently and he asked for a Toasted Western and they had no idea what he was asking for.

I guess it’s like when people in the U.S. call it Canadian bacon and Canadians call it back bacon?!! It’s just one of those things that makes you go Hmmm?

I call it the perfect weekend breakfast and Big Pete makes a mean one!

Typically it has ham, green peppers, onions, eggs and cheese but, you can make it with whatever you like in it. I make it differently all the time based on what’s in the fridge.

You will need:

(for 2 sandwiches)

• 3 eggs
• 2 tbsp milk
• 1 green onion- finely chopped
• 1/2 cup fresh spinach chopped
• 1/2 Swiss or Cheddar cheese- grated or chopped
• 1/2 cup fresh mushrooms- sliced
• 1 tbsp butter
• 1 tbsp fresh basil
• salt/pepper
• toasted bread
• hot sauce (optional)

Step 1: chop all your ingredients and have ready for cooking.

Step 2: whisk eggs with milk, chopped spinach and cheese. Add some salt, pepper and hot sauce.

Step 3: in a skillet add butter and fry mushrooms until starting to brown. 

Step 4: add ham to the pan and also fry until it starts to brown lightly.

Step 5: add eggs, spinach, spinach, cheese and tilt pan to let egg mix swirl around edges of pan. Turn down heat to med/low you don’t want it to burn before it cooks. Sprinkle basil on top and add salt and pepper.

Step 6: when it starts to dry and has lost most of its jiggle,  tilt pan and allow the omelet to fold over on itself. If you prefer your eggs more on the wetter side you can remove now. I like the sandwich to be more cooked and almost solid. So I cook it a few minutes longer.

Step 7: I slice it in half with my spatula and flip it another time.

Step 8: put each half on toasted bread and serve hot.