Smoked Salmon & Avo Toast

Avo & Salmon Toast

This recipe is courtesy of my husband darranboyd.com

He has become a bit of an avo & salmon addict and this creation is yummy, easy to make and perfect as a late breakfast or lunch. Its pretty light and leave out the bread for a no-carb version. This recipe serves 2 people. Hope you enjoy

Ingredients

2 avos, halved
4 eggs
30g smoked salmon
fresh dill
salt and pepper to taste
4 slices of good quality bread

Method

Preheat the oven to 180 degrees celsius. Half the avo’s and remove the pips. Layer the inside of the avon where the pip was with a little bit of the smoked salmon. Crack all your eggs into a bowl making sure not to break the yolks. Carefully remove the yolks with either an egg shell or your hand and place inside the avo. Place more salmon onto, season with salt and pepper and garnish with some of the fresh dill. Bake in the oven for 8 – 9 minutes. The yolks should still be runny.

While the avon are baking drizzle the bread slices with a bit of olive oil and grill on a griddle pan until its nice and toasted. Serve together with the avo halves and enjoy.

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.

Ingredients

2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers

Method

Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi no. 2… The kale is a great edition as it adds a beautiful crunch and the flavour helps to balance out the richness of the sundried tomato pesto. Hope you enjoy

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Kale

200g fresh kale
olive oil to drizzle
salt for seasoning

Method

Preheat oven to 180 degrees Celcius. Tear and place kale leaves on a baking tray lined with baking paper. Drizzle over some olive oil and season with salt. Bake for 5 – 7 minutes or until the kale is nice and crispy. Set aside

Ingredients – Sundried Tomato Pesto

1 cup sundried tomatoes drained from the oil
1/3 cup pecan nuts
1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup parmesan cheese
1 red chilli
salt and pepper to taste

Method

Combine all the ingredients except for the olive oil in a food processor and process until find chopped. Now slowly add the olive oil while processing and continue to process until you get your desired consistency. Mix the gnocchi and sundries tomato pesto together until all the gnocchi is coated in the sauce. Serve with shaved parmesan and crispy kale.

Gnocchi with Sage Butter

Gnocchi with Sage Butter

Gnocchi is a great option for meatless Monday’s as it is very filling and you can add many many different sauces too it. I made two versions… One with sage butter and one with sundried tomato pesto. In all honesty, go mad with whatever sauce you like. Hope you enjoy.

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Sage Butter

50g butter
1 handful of fresh sage leaves
juice of 1/2 a lemon

Method

Melt the butter in a pan and once it starts to bubble add the sage leaves. The butter will let you know when it is nice and burnt as you will be able to smell the nutty flavour. Once the butter has browned add the lemon juice followed by the gnocchi and fry for a few minutes in order to coat the gnocchi in your beautiful butter sauce. Serve immediately with some shaved parmesan and enjoy.