This is another delicious and easy recipe from my dear friend Tom.
2 wild salmon fillets
1/3 cup raw cashew nuts
juice and zest of 1/2 lemon
a large handful of cilantro
2 tablespoons of olive oil
salt and pepper
Organize the oven so that the cooking shelf is at the lowest level. Put a baking tray in the oven and pre-heat to 500F.
If the salmon has skin, score it lightly with a sharp knife. Season the salmon fillets with salt and pepper.
For the pesto, put all the other ingredients in a pestle and mortar and bash them together. Add chili and salt to your taste.
When the oven reaches 500F, remove the baking tray and put the salmon skin side down onto the hot tray. Put the salmon into the oven and immediately lower the temperature to 275F. Cook for 10-12 minutes depending on the size of the fillet.
Serve with pesto ontop of the fillet.
This dish goes well with green beans, and mashed turnips.
Optional herbs such as teaspoon chopped fresh rosemary, sage or oregano
A tablespoon of olive oil
For the topping
1 onion chopped
2-4 cloves of garlic crushed
1 tablespoon tomato puree
2 tomatoes chopped
Salt and black pepper
Mozzarella or parmesan cheese
Pre-heat the oven to 325F. Mix together the crust ingredients in a bowl. Line a baking tray with parchment paper and grease it with some olive oil. Spread out the pizza crust mixture to about 8 inches in diameter and about ¼ inch thick. Bake in the oven for about 10 minutes.
Meanwhile sauté the onions and garlic for about 10 minutes until they are soft, add tomato puree and cook for a few more minutes before adding the chopped tomatoes. Cook for another 5 minutes to soften up the tomatoes.
Then assemble the pizza with the tomato sauce, cheese as desired, and any other toppings of your choice.
1 cup of plain yoghurt
2 cups of rolled oats
2 teaspoons of baking powder
2 tablespoons of sesame seeds
½ cup of desiccated coconut
¼ teaspoon of cinnamon
½ cup of dried fruits of your choice – raisins, dates, dried apricots etc., chopped if needed
2 tablespoons of sunflower seeds or other seeds (optional)
2 tablespoons of almond oil (or other vegetable oil)
Preheat the oven to 350F. Mix everything together in a bowl. Spoon out the cookies onto a baking sheet lined with parchment paper. Bake for 20 minutes.
These cookies have no added sugar, and they are very tasty.
This recipe makes a hummus-like sauce, dip, sandwich filler, garlicky delight.
1lb of roasted beets, peeled
½ cup of walnuts
1 tablespoon of cumin seeds
1 clove of garlic
Juice of 1 lemon
1 tablespoon of sesame seeds
salt and black pepper to taste
Splash of extra virgin olive oil
Toast the walnuts in the oven at 350F for 8 or 9 minutes. In a pestle and mortar, bash up the cumin and sesame seeds. Then add the garlic and crush it together with the ground cumin and sesame. Put it into a blender with the cooked beets, splash of olive oil, juice of the lemon, salt and pepper, and toasted walnuts. Blend it all together.
Serve it on the side with salads, or with some pita bread to dip into it. The purple finished product looks beautiful and tastes incredible – Enjoy!