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Tuesday, 21 October 2014

Salmon Two Ways

This is the third post for Fish is the Dish, with the first being Smoked Mackerel Two Ways, and the second being Trout Two ways.  This week it's the turn of the salmon, which is one fish I will buy if I had to buy any (other than a tin of tuna or some pre battered cod).

My favourite way to cook a fillet of salmon is to bake it with a crust on. This can be made with nuts, breadcrumbs and cheese, but I went for a crunchy coconut crust, spiced up with some chilli. The second version was a simple fried salmon fillet, served in a ciabatta with salad and a yogurt dressing. Both dishes were really quick and simple to cook - fast food doesn't have to be unhealthy.

Salmon with chilli & lemon coconut crust

Salmon with chilli & lemon coconut crust - serves 2

2 salmon fillets
4 tbsp shredded coconut
4 tbsp Mayonnaise
1 tsp chilli flakes
zest of 1 lemon
2 tbsp chopped fresh coriander

  • Lay the salmon fillets in a lightly oiled baking dish, skin side down
  • Mix the coconut, mayonnaise, chilli flakes, lemon zest and coriander together
  • Spread over the salmon fillets
  • Bake in a preheated 180C oven for 15 minutes
so simple but so tasty. I am converted and could eat this every day of the week!

Simple Salmon Ciabatta Burger

Simple Salmon Ciabatta Burger - serves 2

olive oil
2 salmon fillets
handful fresh parsley, chopped
2 spring onions, thinly sliced
4 tbsp Natural Greek Yogurt
salt & pepper
2 square Ciabattas
  • Heat a little olive oil in a pan
  • Lay the salmon in the pan, skin side down
  • Fry for 4-5 minutes 
  • Season the salmon with salt & pepper before turning it over & frying again for approx 4 minutes, until cooked through
  • Mix the the parsley with the onion & yogurt & season
  • Slice the ciabatta
  • Add some lettuce leaves to the bottom half of the ciabatta
  • Lay on the salmon and top with the yogurt & top half of ciabatta
Serve as it is for lunch, or with a side of fries for a main meal

this post has been commissioned by Fish is The Dish

Kitchen Style - Pretty, Modern or Cool?

Our kitchen is currently undergoing a facelift, although it's on hold a little at the moment whilst we wait for some electrics to be done, and I'm loving the transformation already. It's much brighter and gives the feeling of being larger too, despite having more wall cupboards, which I thought may make it feel smaller. More wall cupboards also means having more space for small appliances and kitchen gadgets, as well as nick nacks and cookware. I took a little trip out last night and picked up some new roasting dishes, a wire basket and a wooden box - totally random items which I don't need but I couldn't possibly live without!

One area of the kitchen that I don't particularly like is the area next to the fridge, where our boring bin resides. It's tall, slim and functional, but it's just a touch on the dull side. Kitchen bins don't have to be this way though, and they can form a stylish statement in your room, just look at some of these Brabantia bins.

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Pretty in pink

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Modern shiny

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cool white kitchen

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Thursday, 16 October 2014

Salted Caramel Chocolate Tarts with Pretzel Crust

If you didn't know already, this week is Chocolate Week, which of course means that it's ok to eat chocolate all week, so why not celebrate with this rich chocolate tart, which has a sweet and salty pretzel base, topped with salted caramel and an indulgent chocolate topping.

Salted Caramel Chocolate Tarts with Pretzel Crust

I made these when family came up for the day (including our giggly grandson), to follow a meal of chicken Korma, rice, naan bread and chutney. It was a lovely sweet end to the spicy meal, and the tarts went down well with chocolate ice cream - can you ever have too much chocolate?

playing trains

Quite honestly I could've eaten a bowl of ice cream with the pretzel base all over it, as it was just so good. I love that sweet and salty combination and the roasted pretzel base didn't disappoint.

Salted Caramel Chocolate Tarts with Pretzel Crust Salted Caramel Chocolate Tarts with Pretzel Crust

They were a little crumbly and could probably have done with being left a little longer in the fridge, but we couldn't wait a moment longer! You can find this recipe, along with more, on the Great british Chefs website.

This recipe was commissioned by Great British Chefs

Trout Two Ways

Last week I shared my smoked mackerel recipes for the start of our October challenge to eat more oily fish. The mackerel was a complete success and I have been converted. This week we have tried trout, which I felt a little daunted by as I would actually have to cook it, unlike the smoked mackerel.

I bought some ready prepared trout (minus the head and guts), and I simply stuffed them and baked them. It was so quick and easy, and tasted absolutely lovely and made me wonder why I have never eaten it before! The husband and two out of three children loved it too - surprise, surprise teenager Sam (who refused to eat the mackerel because of the smell) also refused to try the trout.

Trout with Cream Cheese & Basil - serves 2

2 prepared small trout
150g cream cheese
handful of basil, chopped
salt & pepper
  • Mix the cream cheese & basil together
  • Season with salt & pepper
  • Smear inside the trout
  • Wrap the trout tightly in foil
  • Place into an ovenproof dish & bake in a preheated 180C oven for 15-20 minutes
Trout with Cream Cheese & Basil

Trout with Red Pesto - serves 2

2 prepared small trout
4-6 tbsp Red pesto
  • Smear the pesto inside the trout
  • Wrap the trout tightly in foil
  • Place into an ovenproof dish & bake in a preheated 180C oven for 15-20 minutes
Trout with Red Pesto

You can find more trout recipes on Fish is The Dish here.

this post has been commissioned by Fish is The Dish


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