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I made these beautiful, heart shaped hors d’œuvres for Valentines day and I thought I’d share the simple recipe with you because making heart shaped hors d’œuvres shouldn’t be reserved for one day of the year! The fussiest thing about this recipe is cutting out the heart shapes from the smoked salmon. But you needn’t fuss at all, just piece the smoked salmon on the rice and cut out easy rectangles using a sharp knife! I ended up using a knife along the outer edge of a heart-shaped cookie cutter and assembling the salmon on top of the cut rice. Want to make it even easier? You can also purchase ready-made wasabi mayo.

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Choose a heart-shaped cookie cutter that is one bite.

Smoked Salmon Sushi Hearts

Makes about 16 bite-sized hearts, but it will depend on size of your hearts

Ingredients:

  • 1 cup sushi rice, cooked to package directions
  • 1 tbsp seasoned rice vinegar
  • 100 g smoked salmon
  • 2 tbsp mayonnaise
  • 1 tsp wasabi paste, or to taste

Directions:

  1. Mix the rice vinegar into the hot rice and set aside to cool completely.
  2. Line a 25 cm or 10 inch square cake pan with plastic wrap overhanging two opposing sides. Press the cooled cooked rice evenly into the pan. Refrigerate for 30 minutes to set in shape.
  3. In the meantime, combine the mayonnaise and wasabi paste and mix throughly. Refrigerate.
  4. Take the plastic wrap overhanging sides and lift the rice out of the pan onto a cutting board. Remove plastic wrap.
  5. On another cutting board, take a slice of smoked salmon and press your heart shaped cookie cutter into it, if it doesn’t cut through completely, use a sharp knife to cleanly cut the heart shape using the cookie cutter as your guide. Repeat as many times as you have smoked salmon. Remember that you can piece together a large enough block of smoked salmon to cut more hearts out.
  6. Once you have exhausted the smoked salmon, cut as many hearts out from the rice as you have salmon hearts; you can also reuse the left over rice bits to make additional rice hearts. Assemble by placing the smoked salmon heart directly on top of the rice heart, lining up as best you can.
  7. Dot a single dot of the wasabi mayo in the centre of the heart. Serve immediately, or refrigerate covered with plastic wrap so that the rice doesn’t dry out.
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The wasabi mayo is a lovely bit of heat

Directions for Rectangles:

  1. Mix the rice vinegar into the hot rice and set aside to cool completely.
  2. Line a 25 cm or 10 inch square cake pan with plastic wrap overhanging two opposing sides. Press the cooled cooked rice evenly into the pan. Refrigerate for 30 minutes to set in shape.
  3. In the meantime, combine the mayonnaise and wasabi paste and mix throughly.
  4. Take individual sheets of smoked salmon and piece it on top of the rice while still in the pan, overlapping slightly so that there aren’t any holes. Refrigerate until ready to serve.
  5. Take the plastic wrap overhanging sides and lift the rice out of the pan onto a cutting board. Remove plastic wrap.
  6. Using a ruler or straight edge, cut even rectangles and dot each one with the wasabi mayo (you may need additional wasabi mayo for this)
Or take the easy route and cut out little rectangles instead of hearts!

My friend Susan made these for a pot luck dinner we had in November last year. I liked them so much I knew I had to make them sometime!

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The little hearts are very festive, but you needn’t reserve them for Valentine’s Day.

The nutrition is based on 2 hearts per serving.

The nutrition is based on 2 hearts per serving.

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Today is my dear Mother’s birthday; were she alive, she would have been 78 years young!

Happy Birthday Mom, I miss you.

Happy Birthday Mom (21 in this photo), I miss you.

Several years ago we dined at Diego, a lovely Mexican restaurant in the MGM Hotel in Las Vegas and I had a wonderful Ceviche that I have not been able to forget. It was an unusual combination of coconut milk and lime juice that just hit my taste buds perfectly. I adore ceviche and order it whenever I see it on a good restaurant’s menu and have not had the pleasure of these flavours together in one since. So, I thought I’d take a stab at it and create an opportunity to use one of my pearls in the process! Clever, don’t you think?

I’ve made ceviche before, the non-cheater kind but I wanted to put this together quickly for an hors d’œuvres recently and I didn’t feel like waiting for the acid to ‘cook’ the shrimp so I came up with this ‘cheater’ version. You can make the ceviche the old fashioned way, but this really worked out well!

I would have liked to add cubed avocado to this dish but sadly forgot to put it on my shopping list! I’ll remember next time, this is a very quick and tasty recipe.

It’s also rather coincidental in this cyber world how we all post about similar things so I can’t go without mentioning my dear Australian Blogging friend Lorraine who just last week posted this gorgeous recipe about real ceviche. Great minds think alike…please don’t finish the last part of this saying, it kinda bursts my bubble!

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It’s just as tasty and doesn’t take long to make.

Cheater Shrimp Ceviche

Makes ~200 mL Ceviche (slightly more than 3/4 cup), or 8 single serve Chinese Spoons

Ingredients:

  • 1 tbsp coconut milk powder
  • 1 tsp fresh ginger, grated finely
  • 1 tbsp rosa’s lime cordial
  • 2 tbsp lime juice
  • 80 g cooked cocktail shrimp, chopped
  • 3-4  slices of English Cucumber (0.5 cm or 1/4″ thick) cubed
  • 1 celery rib, cubed
  • 1/4 cup avocado, cubed
  • 1 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped
  • 1 tsp smoked paprika pearls

Directions:

  1. Combine the coconut milk powder, finely grated ginger, lime cordial and lime juice in a measuring cup and blend until smooth with a stick blender.
  2. Combine the chopped shrimp, cubed English cucumber, avocado (if I had some) and celery with the cilantro and green onion, toss with the coconut milk dressing to coat evenly.
  3. Serve immediately garnished with the smoked paprika pearls.
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A refreshing combination of flavours.

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On Monday you may have noticed two posts went live at the same time; it wasn’t supposed to happen, but it did! Doesn’t matter how many times I checked it! Sigh.
Happy New Year dear readers. I hope you enjoyed bringing in 2014 with gusto and good eats! We entertained long time friends over a quiet trivia-filled evening. We served Tapas style food in the living room in front of our ever-so-quickly drying out Christmas tree and wood fire in the fireplace. This was the menu:
Roasted Red Pepper & Feta Roll-ups
• Lobster Tails with Drawn Garlic Butter
Smoked Salmon Mousse in Cucumber Cups
• California “Sushi” Slice (recipe below)
• Cheese Plate, Cranberry Sauce, Chestnut, Mushrooms & Cognac Pâté
• Fruit plate of grapes, strawberries and chocolate.

In early December we hosted a pot luck dinner party with our Trivial Pursuit Cottage friends. The three couples brought various components for a delicious meal and we thoroughly enjoyed everything; there was a delightful butternut squash soup, our contribution of the Guinness Stew with butter biscuits and last but not least, an enormous and decadent baked raspberry cheesecake! It was totally delicious and gluttonous. The hors d’œuvres was a beautifully presented smoke salmon sushi square with wasabi mayo and capers which really made me want to recreate it for New Years Eve. Because I’m already using smoked salmon for another tapa, I decided to reinvent it. It’s easy to assemble and the presentation has a lot of bang for the buck, and it tastes lovely too!

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The small amount of wasabi really packs a punch in the mayo.

California Sushi Slice

Ingredients:

  • 1 cup uncooked sushi rice
  • 1 tbsp rice wine vinegar
  • 1 sheet roasted sushi seaweed
  • 1 avocado (very ripe) (~160 g give or take)
  • 1 tsp lemon juice
  • 110 g Flake Style Surimi (crab flavoured pollack) roughly 1/2 package
  • thinly sliced English cucumbers (use a mandolin to get thin even slices, mine worked out to 5 slices and I had cucumber left over)
  • 1 tsp wasabi (or to taste)
  • 1/4 cup Mayo
  • 2 tbsp toasted white and black sesame seeds

Directions:

  1. Line an 8″ x 8″ (20cm x 20cm) square baking pan with plastic wrap so that two opposing sides come up over the sides of the pan a bit (to be used as handles to lift out of the pan).
  2. Cook the sushi rice according to directions. Add 1 tbsp seasoned rice wine vinegar and mix well. Allow to cool and then press an even layer of cooked sushi rice into the bottom.
  3. Sprinkle evenly with the sesame seeds.
  4. In a small bowl, add the ripe avocado and I tsp lemon juice (to prevent browning) and mash with a fork. To the mashed avocado add roughly torn surimi and mix well (you don’t want huge chunks, but smallish bite-sized bits) and spread this onto the seaweed layer evenly.
  5. Cut the seaweed into strips about 2.5 cm (1 inch) wide then pile the strips into a neat pile and cut into smallish strips (I did this because it can be difficult to bite cleanly into it) and spread an even layer over the rice.
  6. Top with the thinly sliced cucumber and refrigerate covered with plastic wrap until firm.
  7. Meanwhile mix the wasabi and mayo well, set aside (add to a small plastic squeeze bottle). Arrange the sliced cucs on a couple of folded sheets of paper towel to dry them a bit (~5 minutes).
  8. Once the squares are firm, remove from fridge, lift out of the pan using the plastic wrap and slice into even slices or squares. Remove plastic wrap and plate. Dot with wasabi mayo and serve immediately. Refrigerate leftovers, may be kept one day before rice hardens too much or made one day in advance.
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The little bits of seaweed make it easier to eat than if it was a sheet.

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Would you care for one?

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Allow me to digress dear readers; it was the late 1980’s and we were all newlyweds, excited to begin our lives in our new homes. Part of this excitement was the possibility of entertaining, and yes I do mean all grown up, playing house! I moved directly from my parents home into our marriage home so the thought of entertaining in our new house was exhilerating! We routinely rotated dinner parties so each of the new home-makers could enjoy the entertaining aspect of our new lives.

This dip has the perfect combination of flavours

This dip has the perfect combination of flavours

Fast forward to a couple of weeks ago, I assisted for a Christmas magazine shoot (for 2014) and there was a seafood dip recipe that I had to make. It contained copious amounts of expensive seafood (to be honest, I don’t know anyone who would be willing to spend that kind of money on a dip! $20 lobster, $45 canned lump crab and $10 shrimp, granted you only needed 3oz of each to make that dip) but it reminded me of a delicious warm crab that one of our friends made in the late 80’s! I remember asking her for a copy of the recipe which she clipped out of the Toronto Star (our local newspaper).

We were absolutely smitten the first time we tried the original warm crab dip. The dip has crab meat, cream cheese, onion, dill and horseradish, the combination is fantastic! So when I brought home some leftover crab meat I knew I wanted to make it for the 2013 entertaining season. Imagine my HORROR when I looked for the photocopied recipe and all I could find is this corner:

This is the only part of the recipe I could find!

This is the only part of the recipe I could find!

In total panic, I posted a plea on Facebook to all my friends to see if someone else had this wonderful recipe, but sadly I was out of luck. Thank you, by the way for your wonderful suggestions — you definitely had my mouth watering but I was on a mission for my particular recipe. So I put on my recipe developer hat and got to work trying to replicate this recipe from two decades ago and by George, I think I got it! I’ve used the decadent Jumbo Lump Crab meat because it’s what I had, but plain ordinary canned crabmeat works equally well, you just don’t get the giant lumps but the flavour is the same. I’m posting the recipe in the measurements I developed but you can half it easily. I like to freeze these types of baked dips in plastic lined smallish ramekins so that if I have unexpected company I can easily unwrap the plastic and pop it frozen into the specific ramekin and bake. If you bake the dip frozen, make sure to allow extra time to defrost while baking.

Warm Crab Dip

The almonds give it extra texture

The almonds give it extra texture

Makes about 1 1/2 cups dip

Ingredients:

  • 3/4 c Extra Smooth Ricotta Cheese
  • 1/2 cup Cream Cheese, room temperature
  • 1 tsp dill (dried is fine)
  • 2 tsp horseradish (the original recipe called for horseradish cream, but I never had horseradish cream on hand)
  • 2 tbsp red onion or shallot, finely chopped
  • 2 tbsp milk
  • 1/2 tsp salt
  • 150 g crab meat (canned is perfectly fine here). It’s about 1/2 cup, or one can give or take. 
  • 1/4 c sliced almonds

Directions:

  1. Combine the ricotta, cream cheese, dill, horseradish, red onion and milk and mix well.
  2. Fold in the crab meat; if using lump make sure you leave some chunks but it’s not entirely necessary, I just prefer the way it looks.
  3. Season with salt.
  4. If you are making this for the future, line three half-cup ramekins with plastic wrap (like this).
  5. Divide the mixed dip into the three ramekins pressing into the ramekin so it will retain the shape. Try not to have too many folds so that the plastic comes off easily. Carefully twist the plastic wrap to seal. Place the ramekins in the freezer. Once the dip has frozen to the ramekin shape, remove the frozen dip and  label it and return the shaped dip to the freezer until needed. Put your ramekins away.
  6. About 30-40 minutes before serving, pre-heat the oven to 375° F. Remove plastic wrap from the frozen dip and pop the shaped dip into the original ramekin you used to freeze it. Place on a cookie sheet (it may boil over depending on how full your ramekin was) and bake for 30-40 minutes or until dip is bubbling in the centre.
  7. Remove the baked dip and sprinkle with almonds. Return to the oven and broil for a couple of minutes until the almonds are toasted. Serve with crostini, crackers or even sliced cucumbers.

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October is slipping through our fingers very quickly. Socially, we are already booking into November which never ceases to amaze me. Blogs are filling the virtual world with comforting fall recipes, halloween decorations and stories. My dear friend Kelly (a fellow Canadian who recently moved to California , the delightful writer and creative genius of Inspired Edibles) made a comment on my last spooky story about a haunted house tour in London she participated in several years ago and that reminded me of my own haunting experience in the UK. So I would like to continue with the Spooky Story series on my humble blog (to be honest, I had no idea I had so many of them!) Please pardon the photos in this post of our trip to the UK, they were before digital cameras and I simply took an iPhone photo of them for this post!

It was about 4 years into our marriage and JT and I were vacationing in the UK; we rented a car and drove from  town to town from the south-west to the south-east culminating our adventure in London for a few days (as a side note: we saw the Queen Mother speed along in her Rolls Royce while we were walking to Buckingham Palace). We specifically chose to stay in old mansions and guest houses on this trip, it was not only budget friendly but it also was much more fun than the large international hotels.

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Bibury Court Hotel

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This was high fashion in 1990! Well, at least my hair was high.

One such town was Bibury which is a quaint little picturesque town in the heart of the Cotswolds. We stayed at a very large, very old manor house Bibury Court Hotel, incidentally the same manor house that JT and his dear Mom stayed in several years earlier. “The hotel is found on the edge of the famous village of Bibury, once described by William Morris as ‘the most beautiful village in England” taken verbatim from their website!

On these holidays, one of the things JT really loves to do is visit old castles and there were plenty of them in England; of course his favourite part of the castle was always the dungeon! As you can well imagine, my young self was not thrilled at such prospects, but as a good young wife, I accompanied him through many a dungeon throughout England and each one gave me the willies — some worse than others.

After our visit to Warwick Castle, I was particularly spooked. Not sure why, but as soon as I entered the very ghoulish dungeon I had an uneasy feeling and some very cold air wafted over me (of course, dungeons are cold and damp so that wasn’t entirely unusual).  The uneasy feeling was so overwhelming that I was unable to spend more than a second in the dungeon and we had to cut our time short. We retreated to our lovely manor house on the edge of town.

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This was the creepiest room by far in the dungeon.

We rented a lovely room which was pleasantly decorated and reasonably spacious for the time. But the view was something to be desired, particularly by someone who was recently spooked by dungeon spirits; our room over looked the grave yard (cue scary music). JT was nice enough to see if there was another room facing a different direction but sadly they were fully booked so we were stuck. I said it didn’t bother me, but you know it did.

We had a lovely dinner in the converted restaurant coach house and an after dinner drink in the quaint little bar tucked in beneath the grand old staircase in the manor house. And then it was time to retire. I tried not to think of the old cemetery, but it weighed heavily on my mind.

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That was the window that the wind and ghosts were pouring in from. The grave yard was directly outside.

Eventually, I drifted off to sleep but it wasn’t a restful sleep. As I lay curled up on the comfy bed, snuggled under the generous duvet, the large windows facing the grave yard at the foot of the bed flung themselves open and the curtains wafted menacingly in the cold fall winds sending a chill throughout the room. But it wasn’t just wind blowing in; there were ghosts…lots of them. Apparently that is the moment I jumped out of bed and screamed to shut the windows. Of course, the windows were not open and nor were there cold winds nor ghosts blowing in. Occasionally, when I am stressed I talk in my sleep and the only way to console me is to agree and remedy, however ridiculous it may be. JT learned this lesson with the bed spiders (sorry Chgo John, that’s a whole other story). So JT simply got up and pretended to whisk out the ghosts,  close the windows and lock them down tight, explaining what he was doing along the way.  That seemed to be good enough for  me and I was able to continue my sleep with the consolation that the grave yard and ghosts were on the other side of the locked windows. The next morning, JT took quite the delight in telling me the story but I had no recollection!

I’m sure it was the heavy, meat laden meal I had that night which no doubt contributed to my restless night; had I chosen something lighter, such as vegetarian Paella, I may not have had such vivid dreams of ghosts and grave yards!

I have documented several paella recipes on my blog (please see here, and here)

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A traditional Paella Pan is essential to make this authentic dish

Seafood Paella with Salmon Chorizo

Original recipe from Matiz La Bomba Paella Rice on back of bag. This particular bag of rice was a beautiful gift from our biscotti neighbour, wasn’t that thoughtful? This was only the second time I made this dish the authentic way on top of the stove. Nothing was even remotely over cooked!

Serves 4-6

Ingredients:

  • 1/2 c dry white wine
  • 1 tsp saffron
  • approximately 650 g of seafood, I used Shrimp, Bay Scallops, Salmon and Cod
  • 1 Salmon Chorizo (for recipe, please click here)
  • 4 cups vegetable or fish broth, warmed
  • 1/2 vidalia onion, chopped
  • 1 red pepper, chopped
  • 1 cup diced tomatoes (I used unsalted)
  • 3 large cloves garlic, minced finely
  • 1/4 c green peas
  • 1/4 c sweet corn
  • 3/4 cup of La Bomba Pealla Rice
  • 2 tbsp EVOO

Directions:

  1. About 1 hour to 1 day prior tocooking the Paella, add the saffron to the white wine and refrigerate.
  2. In a Paella Pan, on medium heat, add 2 tbsp EVOO and sweat the onions until translucent, about 5 minutes.
  3. Add the chopped red pepper and cook for 3-4 minutes. Add the garlic, diced tomatoes  and white wine saffron mix and simmer for another 5 minutes. This is the Sofrito.
  4. Add La Bomba rice and stir until the rice is thoroughly covered with the Sofrito.
  5. Slowly add the broth to the paella, moving the rice around gently until it is evenly distributed throughout the pan. The instructions indicate not to stir the rice after this point.
  6. After about 10 minutes of simmering, add your selection of seafood into the mixture, evenly distributing and gently burying it within the rice. After 15 minutes, add the peas and corn and cook for another 10 minutes.
  7. Once the broth has been completely absorbed, remove from heat and cover with a lid or aluminum foil and allow to sit for 10 minutes.
  8. Serve in the Paella pan garnished with lemon and lime wedges (which I forgot!).
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The rice is short grain and soaks up the vegetable stock like a risotto rice would, making a deliciously creamy dish;jl

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Our neighbours were kind enough to bring us back authentic Paella rice called La Bomba.

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I even used Saffron from Morocco! The dish was perfect in every way.

I thought you might enjoy some photos from the Thanksgiving weekend in Muskoka:

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Unfortunately, the colours were just past their prime.

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Some of the golden colours were still quite beautiful.

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The scenery made for a beautiful drive.

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A few leaves still hanging on for dear life!

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Sunrise from the boat house at my brother’s place

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The setting sun still produces an incredible effect in the sky.

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We usually have a lot of fishermen at the lake because apparently it is a good fishing lake. The past couple of years someone has caught something big in our bay and word got out, so we usually have a couple of fishing boats trolling our bay for fish every weekend. As you can well imagine I am not fond of this activity particularly when it infringes my privacy. The lake at the cottage is spring fed, which means that it’s reasonably cold for most of the summer, in fact it’s usually August by the time I feel it’s warm enough for a refreshing dip! Over these same last few years, it  seems that every time I dip into the water, smallish fish surround my legs; it wouldn’t be bad but these little devils actually try to bite my legs! They’ve obviously heard about the good fishing in the lake and have launched a protest in the form of attacking my defenseless legs! Since I don’t like to fish (obviously, they haven’t heard!) but I do like to eat fish (well, maybe they have a point!) I usually get my fish from our fish monger or the grocery store.

Recently we had some friends for dinner who are vegetarian (the fish-eating kind) and I wanted to make a fish based Paella; I’ve made this dish before but found it a bit lacking without the use of chorizo so I was thinking…what if I made chorizo from fish using similar spices? The texture isn’t the same, but it did add the punch from the spices that I was looking for. It worked out so well, that I will use this method for other  ‘sausages’ in the future.

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A delightful combination of cod, bay scallops, shrimp and salmon chorizo

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I am participating again in Our Growing Edge Monthly blogging event; I’ve participated before because I had made the Indonesian Thousand Layer Cake which was pretty out there for me, but since then, I can’t say that I’ve made anything quite so awesome, until now.

Salmon Chorizo

makes three ‘sausages’ about 10 cm long each

Ingredients:

  • 120 g drained canned salmon, skinless and boneless
  • 1 tsp smoked paprika
  • 1 tsp sweet Hungarian paprika
  • 1/8 tsp cayenne pepper
  • 2 tbsp panko (Japanese breadcrumbs)
  • 1 egg, beaten
  • Saran wrap or thick plastic wrap made for cooking (not microwave as they may contain small holes)
  • 3 tbsp canola oil

Directions:

  1. In a small food processor, add all the ingredients except the plastic wrap and canola oil and process until it is well mixed.
  2. Lay out one piece of plastic wrap about 30 cm x 30 cm (12″ x 12″). Pipe a length of the mixture into the centre of the plastic wrap and fold over one side and smooth out so that it’s taught to the salmon mixture. Now roll the ‘sausage’ up on the plastic wrap.
  3. Take each end of the wrap and roll the ends until it is very tightly wound, tie a knot in each end. Repeat until you have rolled all of the ‘sausages’.
  4. In a medium-sized saucepan, heat about 10 cm (3″) of water until it is almost boiling. Add each ‘sausage’ to the simmering water and cook for about 10 minutes (you don’t want to boil the water, just simmer).
  5. Remove the sausages from the water and drain. Allow to cool completely in the wrap and when cool remove the wrap. The ‘sausage’ should maintain its shape well. Slice into 1 cm (1/2″) thick slices.
  6. In a large frying pan, heat the canola oil and fry each side of the ‘sausage’ until desired colour is achieved. Now you are ready to use you salmon chorizo in your recipe.
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The egg is the binder in this sausage

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The sausage stands up very well in the paella

 

 

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The egg yolk acts as part of the dressing on this tasty salad

This post was written and photographed entirely on my iPhone 4S sitting on the deck at the cottage. Apps used for photos are: PS (Photoshop) Express and Art Studio Lite.

We’ve been enjoying our time at the cottage but sadly the lazy days of summer are quickly coming to an end so we’re savouring every bite minute. Many of you have suggested that I write a cookbook/manual about the cottage and I’m going to seriously consider it. Thank you for being so very complimentary, I am very touched by your kind words and voices of encouragement.
Cottage life to me means taking the time that is normally not available in the city; take things low and slow. It’s been incredibly hot up north and humid! This morning it was 20C (68F) at 8am, projected humidity throughout the day is 97% which makes the 20C feel like 27C (81F)! Now that’s a scorcher for sure. Our little cottage is a heat sink powered by the low and slow moving sun on the horizon with inside temperatures in excess of 32C (90F) so I’ve been focussing on easy, lighter summer meals some with grilling instead of roasting. Yesterday’s lunch was a reinvention of a delightful salad I’ve enjoyed many times at a local place where I used to work. What’s incredibly delicious is the poached egg with a runny yolk on top which, when broken into flows all over the salad making a warm, creamy and delicious dressing. It’s not really a recipe as such, but mere suggestions; I urge you to try this wonderful dish at the earliest opportunity. Don’t be fooled by its simplicity – it will impress your taste buds for sure.

Poached Egg Smoked Salmon, Endive, Roasted Sweet Potato on Baby Arugula and Baby Kale Salad:

Serves 2

Ingredients:

  • 2 eggs
  • 2 handfuls each of baby arugula and baby kale
  • 2 large or 4 small endive
  • 100 g smoked salmon
  • 1 sweet potato
  • juice of half a lemon
  • 1/2 tsp chopped dill
  • 2 tbsp EVOO
  • 1 tsp Dijon Mustard
  • 2 tbsp capers
  • Salt and Pepper to taste

Directions:

  1. Peel and cube the sweet potato into about 2.5 cm or 1″ cubes and roast on the BBQ (or oven) with a 1 tbsp of olive oil until soft.
  2. Add a handful of the greens to each bowl. Slice endive and divide into each bowl.
  3. Add about 50 g of the smoked salmon to each bowl.
  4. In a small measuring cup, add the juice of half a lemon, 1 tbsp olive oil, the Dijon mustard and dill and mix well, drizzle onto the greens.
  5. Poach two eggs so that the yolks remain runny. Add one egg to each bowl and divide the warm roasted sweet potato between each bowl.
  6. Add the capers and season to taste. Serve immediately.
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There is something extraordinary about a poached egg with a runny yolk.

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