Seared salmon with Cashew and Lemon Pesto

The official recipe (from the Tradfford Metro Newspaper) which officially "serves 2" is as follows:

for Pesto: 150 gr cashew nuts; 1 whole clove of garlic [or more - preferably more!]; 100 g Parmesan; 2 Tbls olive oil; juice of half a lemon [i.e. 1 Tbl from a bottle];

for Salmon: 1 Tbl olive oil; 2 x 200 gr salmon fillets, skinned and boned [duh! that's what a fillet is!].

Put cashews and garlic on a tray and roast in a hot oven (180ºC) for 6 minutes until lightly coloured*. Leave to cool. [smells lovely]

In a food processor, blend nuts, garlic, parmesan and lemon juice [recipe forgets to add the lemon juice at this point], slowly adding olive oil to form a paste.

In hot olive oil, sear both sides of the salmon fillet.

When ready to serve, place the pesto on top and grill under a hot grill ['broiler"] for about two minutes, until cheese has melted. Serve on a bed of beef tomatoes, roasted baby tomatoes and mixed leaves, adding an extra squeeze of lemon, if desired.

What the recipe fails to mention is the fact that 150gr cashews and half a wedge of parmesan cheese is enough for six people! Just bear this in mind.

It is very nice! A nice dry white wine on the side and... voilà!

Bon appétit!

p.s.. Julie: if you do this with pine nuts, you don't have to stand over them and watch them burn! They don't need to colour - just warm up to release the aroma/taste.

Carrot pumpkin soup

I think I promised to post this recipe about 2 years ago. Here it is, finally. It looks like a lot of work but it isn't, and it is also really good, so definitely worth making. Experiment a bit with proportions - it needs to be a very flavorful, 'kruidig' soup with a sweet aftertaste, so if it is bland when you taste it, add more spices (esp cumin, cinnamon, lemon...) and honey till it is good. And it is really good.

carrots
pumpkin
onions
garlic
mustard seed (or mustard)
koenjit (turmeric)
ginger powder
cayenne powder
cumin
cinnamon
lemon juice
vegetable stock cube
honey
salt/pepper
laurel leaf and cardemon seeds, crushed, in (closed) tea strainer or in a small tea cloth satchel

glaze onions, garlic, spices in olive oil
add pumkin, carrot plus water and stock and cook for approx. 30 mins
remove tea egg (or satchel of spices)
puree the soup, add water to make it thinner
add yoghurt, honey and lemon juice to taste
take off fire (beware of curdling)
taste, add more spices if necessary
can add fresh herbs for garnish (eg. coriander or flat parsley)

Beetroot curry for beetroot haters

I get beets all the time in my vegetable subscription, but I really don't like them. Now, finally, I have found something to do with them other than give them to a neighbor. This is the only way I actually like beets - 'cause you can't taste 'em!!

Cuts beets into small cubes. Chop and onion and fry in oil till translucent. Add beets and grated (or powdered) ginger. Add lemon juice, orange juice, cardemom seeds (if you happen to have them - if not, doesn't matter), cloves (powdered or +/- 3 dried), coriander, cinnamon, salt. Let this simmer for about 10 mins. Then add coconut milk (santen, no idea what this is in English, but I guess coconut milk will do too), chopped nuts (pref. 'paranoten' but peanuts are good too), and a handful of raisins. If necessary add more orange juice or water to prevent sticking/drying out. Cook for another 15 mins. Is good with rice, or cut potatoes in small cubes, boil, and add about 2 mins before curry is done.

Your house will smell like a lovely Indian restaurant for 2 days after this! =)