Salmon fillet with greens and boiled eggs.

by | Nov 28, 2019 | Room in my Larder

room in my larder
roasted salmon fillet
with greens and boiled eggs. Serves 6.
Here’s something to get you into the mood for a healthier new year. Remember it’s not just about cutting things out but including things into your diet such as fibre and antioxidants. In this recipe it is all about the quality of the ingredients, fresh organic Salmon paired with Old Cotswold Legbar eggs and crisp fresh greens cooked only for a minute to help retain what’s good about them. It makes a great carb free meal in the evening if you have had carbs during the day. Feel even healthier by having a glass of sparkling mineral water with it.
room in my larder
roasted salmon fillet
with greens and boiled eggs. Serves 6.
Here’s something to get you into the mood for a healthier new year. Remember it’s not just about cutting things out but including things into your diet such as fibre and antioxidants. In this recipe it is all about the quality of the ingredients, fresh organic Salmon paired with Old Cotswold Legbar eggs and crisp fresh greens cooked only for a minute to help retain what’s good about them. It makes a great carb free meal in the evening if you have had barbs during the day. Feel even healthier by having a glass of sparkling mineral water with it.
INGREDIENTS
1k of fresh salmon fillet skin on
9 blue shell eggs
1 packet of tender stem broccoli
1 packet of mange tout
1 small bag of spinach
1 packet of large watercress
1 small bunch of flat leaf parsley
1 bottle of low calorie salad dressing
Maldon sea salt
EQUIPMENT
Roasting tray
1 medium size pan
1 mixing bowl
Parchment paper
Iced water bath
Spider or slotted spoon
USEFUL INFO
Pre heat oven to 180oC
Cooking time up to 30 minutes
Preparation time 15 minutes
Course – a healthy lunch or evening meal option for the new year new you…
METHOD
Put a piece of parchment paper on your baking tray and lay the salmon skin side down on that. Season with Maldon sea salt and roast in the oven for about 30 minutes, this can differ depending on the thickness of the salmon.

Whilst the salmon is roasting cook the green vegetables for about 1 minute each, remove and plunge into iced water to stop the cooking process, drain and set aside.

With10 minutes roasting time left on the salmon put the eggs carefully into the vegetable water and boil for 6 minutes. Remove and carefully take the shells off under the cold running tap to stop the heat burning your finger tips.

Wash the spinach and watercress and spin dry or use a paper towel. Toss with the greens and dress with the salad dressing.

Slice the eggs in half revealing what should be a soft and runny glowing orange egg yolk. To assemble simply put the dressed greens in your salad bowl, place 3 egg halves around and using a spoon pull the flecks of salmon away from the skin and drop into the salad.

Serve with a lovely refreshing glass of naturally carbonated spring water.

Happy New Year! .

lemon drizzle

lemon drizzle

by | Apr 20, 2019 | Room in my Larder

Lemon drizzle loaf serves 8

ingredients

250ml double cream
225g caster sugar
225g organic self raising flour ( I use duchy)
4 medium eggs
1 large lemon
50g icing sugar

METHOD

Start by beating the cream in the food mixer with the K beater on low until it starts to thicken and then turn up the speed until its over whipped. Keep your eyes on it as it will start sloshing around as the solids start to separate.
Take the solid lump out and squeeze as much liquid out as you can back into a jug reserving all the liquid.

Save a little butter to grease the loaf tin and put the rest of the freshly churned butter back into the mixing bowl with a pinch of sea salt, the flour, sugar and eggs. Put the flour in first so everything else sits on top. This is to weigh the flour down so when you turn your mixer on it doesn’t eject the flour out of the bowl all over your kitchen. Pulse the mixer a few times to make sure the flour doesn’t fly everywhere then turn on high to quickly bring together. If the batter is thick add some of the liquid you reserved from making your butter.

Grate the zest into the batter and fold in evenly.

Grease and line the loaf tin with parchment paper. Pour the batter in to the tin and flatten out with a spatula and bake for about 40 minutes or longer depending on how much of a crust you like.

While you’re waiting for the loaf to bake mix the lemon juice and icing sugar together and mix well to create a runny paste. Once your loaf is ready prick all over with the skewer and evenly drizzle the lemon sugar all over. You can do this whilst still in the tin or if your brave enough, take the hot loaf out of the tin and place on a cooling rack and drizzle all over allowing to drip down the sides creating a nice effect.

Serve with clotted cream and fresh blueberries.

mini english muffins

mini english muffins

by | Apr 20, 2019 | Room in my Larder

Ingredients

300g of ’00’ flour
6g yeast
6g malden sea salt
15g caster sugar
15g soft butter
1 egg
170ml milk
Rapeseed oil
15g semolina

Method

Place all of the ingredients in your mixing bowl making sure you keep the salt and the yeast separate to begin with. If using a food mixer use the dough hook and blend for 10 minutes on a medium speed occasionally checking to see that its not just spinning on the hook.

If not using a food mixer knead on a floured surface for 10 minutes.

Lightly grease a glass bowl and place the dough inside. Cover with cling film and leave for an hour to double in volume.

Tip the dough out onto a floured work surface and roll out to a thickness of 1 inch.

Dust 2 baking trays with polenta, cut out rounds with a 6cm cutter or which ever size you have. Place on the tray and leave to prove for 30 minutes covered with oiled cling film.

Heat up a heavy based pan on the stove on a medium heat and once ready start dry frying your muffins for about 5 or 6 minutes on each side.

Allow to cool, slice, toast and butter. Serve with bacon and eggs.

Lemon posset with blueberry jam and almond biscuit crumble

Lemon posset with blueberry jam and almond biscuit crumble

by | May 30, 2018 | Uncategorized

This is my absolute favourite dessert! It’s easy to make in no time at all and is really refreshing.

To make the blueberry jam

100g of blueberries
50g of caster sugar

add the above to a pan and cook on a medium heat until the fruit breaks down and it starts to look like jam. Put a small blob on a plate and put in the freezer for a short while, check it to see if it is thick. If not return pan to the heat for a while longer. This will become easier with practice.

For the set lemon cream you will need

600ml of double cream
150g of caster sugar
2 lemons

Bring the cream up to the boil then add the sugar, stirring well and simmer for about 3 minutes or until the sugar has completely dissolved. Take off the heat and squeeze the juice form 1 lemon and check the taste add more lemon if you like it lemony. Pour the mix evenly into 6 bowls, spoon in a heaped teaspoon of jam into the centre of the cream and set in the fridge for at least 5 hours.

to make the biscuit you will need

250g of unsalted butter
125g of caster sugar
1 egg yolk
200g of plain flour
100g of plain oats
50g of sliced almonds

Soften the butter overnight, beat the butter and sugar together in a mixing bowl with a wooden spoon until well combined. Beat the yolk in to the mix and toast the almond slices in the oven for a few minutes or in a pan on the stove. Cool and mix into dough. Then add in the flour, almonds and oats and mix with your hands to get a really good mix. Place some parchment paper on a baking tray and with a quarter of the mix just crumble lumps on to the tray. Roll up the left over dough into a long sausage shape in parchment paper. Put in the dough in the freezer for future use or after the dough has chilled for an hour slice into 1cm cookies and bake along with the crumble to enjoy with a nice cuppa.

Take the possets out of the fridge and top with the cooled biscuit crumble, fresh blueberries and black berries. Dust with icing sugar to serve. If you prefer you can omit the crumble from the topping and serve the mini cookies on the side.