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Yoghurt and Mint Salad Dressing

Yoghurt and Mint Dressing (enough for a salad dressing for 6-8 people)

Ingredients

1 shallot finely diced

Juice of 1 small lemon (about 2 tablespoons)

2 tablespoons white wine vinegar

2 tablespoons of chopped mint

2 tablespoons of chopped parsely

2chopped spring onions

1 cup full-fat plain yoghurt

2 crushed garlic cloves

1/4 cup of extra virgin olive oil

Salt and black pepper to taste

Method

This is super easy to make, mix everything together and it’s done! Keep in the refrigerator for up to a week and use as needed

This dressing is delicious over a green salad, with endives, sliced radishes and fresh fennel.

Jubus Crackers

These delicious crackers will sustain you for hours. They are tasty packed with seedy goodness. This quantity makes around 12 crackers.

Ingredients

1 cup rolled oats

3/4 cup of pumpkin seeds

1/2 cup of sesame

1/3 cup of sunflower seeds

3 tablespoons of poppy seeds

3 tablespoons of chia seeds

3 tablespoons whole wheat flour

1 teaspoon of salt

4 tablespoons of olive oil

3/4 cup of water (at room temperature)

Method

Pre-heat the oven to 375F

Mix the seeds, flour and salt together in a bowl. Add the oil and the water.  Mix together and leave for 10 minutes.

Press into the cookie cutter
Press into the cookie cutter

Line 2 baking trays with greaseproof paper or a silicon mat.

Using a cookie cutter and spatula, press enough mixture to make ¼ inch thick flattened cracker.

Repeat until all the mixture is used.

Repeat the process
Repeat the process

Cook for 15-20 minutes then carefully turn over the cracker to cook the other side for another 15- 20 minutes.

Once cool these sustaining crackers are good with butter and cheese, or just by themselves. Enjoy!

Salmon with Cilantro and Pesto (for 2)

This is another delicious and easy recipe from my dear friend Tom.

Ingredients

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

chili flakes

salt and pepper

Method

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.

Enjoy!