Salmon Caesar like Salad

I was totally loving my Baby Cos after the trip to the markets. It looked so crisp, green and fresh...and indeed it was. I wish I bought 2. The tomatoes, I wanted to eat them raw to preserve the flavour and colour. Funny though because this type of tomato has a milder taste to the average tomato so I think cooking it will make it lose more of its flavour and it will be less pretty to look it.

This is like a healthier take on the Caesar salad, with the cos, egg and parmesan. Instead of a heavy Caesar dressing, I used a Japanese vinegar dressing (available in Asian supermarkets) which is lighter.

The eggs were slightly over boiled, I wanted an orange with a tad runny yoke. The salmon, I baked with lemon and lemon pepper as its an oily fish I didn't use any oil. This is great for the time poor. Whack the salmon in oven for 10-15mins and wash the veg during that time. Yummo!

Dinner with Friends

The morning after

There's nothing better than hosting a dinner party (or any sort of party). Its too cold to be outside at night and due to the lack of dining space in the apartment we can't really have more than 3 guests at a time unless its a buffet style. Which is a shame as I would like to throw more parties or some themed parties. Yes, as you can tell, I love entertaining.

Baking is the easiest way to go with these things (especially in a small kitchen). There's less cleaning and your dinner can cook in the oven while you chat to your guests. I saw a Spanish baked fish recipe the other week. They used whole snappers baked on a bed of potatoes, onion, capsicum, lemon and tomatoes. I used salmon fillets (skinned and boned) since its easier to cook and doesn't everyone prefer salmon when it comes to fish? Its a really easy recipe where you can use any fish and any vegetables. I like using potatoes because they suck up all the yummy juices. I par-cooked all the vegetables to reduce the baking time. You can prepare this dish in advance and keep it in the fridge until its time to cook.

Throw in some easy sides of cous cous and a salad - you're done! I particularly like this fetta and cranberry salad because they both go well with cous cous and salmon. Throw all the baby spinach, cranberry, fetta and almond together and drizzle some balsamic vingar on top. If pomegranate was in season, I would have used that instead of the cranberries.

The dessert was the chocolate, raspberry and hazelnut cake (below) without the hazelnuts and Lindt chocolates from our guests.

Baked Salmon with Potatoes, Leek, Capsicum and Tomatoes

For 4 people

Yes, it turned out sideways again

Ingredients
3 large salmon fillets, cut in half vertically

4 potatoes sliced

half a leek, sliced finely

1 yellow capsicum, sliced finely

2 tomatoes, sliced finely

1 lemon, sliced

salt

pepper

(would be nice if you have Masterfood's lemon pepper seasoning)

Method
1. Par-boil the potatoes for 5mins.
2. Cover the bottom of the baking dish with 1-2 tablespoons of olive oil. Layer potatoes on top.

3. Cook leeks and capsicum in a pan until soft. Layer this onto the potatoes and season.

4. When this has cooled down, place the salmon on top and sprinkle season.

5. Place tomatoes around the fish and lemon slices on the fish.

6. Bake in a 180c oven for approx 20mins (depending on the thickness and type of fish).

Fig and Baby Spinach Salad

Serves 2

Ingredients
1 bunch baby spinach
2 fresh and ripe figs
Fetta cheese (to taste)
1 handful Walnuts (toasted)
Olive oil
Balsamic vinegar

1. Chop the walnuts into quarters and toast in a pan. Remove from pan when walnuts become golden.

2. Quarter the figs.

3. Arrange in a serving bowl the spinach and figs. Scatter the fetta and walnuts. Dress with a drizzle of olive oil and balsamic vinegar.

Pumpkin, Fetta and Pear Salad

Ingredients
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar

1. Pre-heat a 180 degree oven.

2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.

3. Quarter and thinly slice the pear.

4. Cut the fetta into 1cm cubes.

5. Slice the pumpkin flesh off the skin.

6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.