1093. Salmon En Croute

This salmon baked in a crusty pastry is a fancy way of serving something so simple. I used a giant one kilo fillet to serve 6 to 8 people, but it is just as easy to replicate to made individually sized portions. A simple spinach sauce of sorts is slathered over the fillet before being wrapped like a gift with the pastry and sent off to the oven. Continue reading “1093. Salmon En Croute”

1092. Grilled Courgette, Mint, and Feta Salad

To me, this salad screams Summer, slow days, and gatherings over the grill for delicious light meals. The actual ingredients can be counted on one hand: courgettes, chilli, mint, and feta cheese. The dressing is a splash of olive oil and a squirt of lemon juice: the perfect sauce for any salad. Continue reading “1092. Grilled Courgette, Mint, and Feta Salad”

1091. Raspberry Banana and Lime Charlotte

This is a banana pudding dessert like you’ve never had before. Finely grated zest and juice of lime give an unexpected twist to the sweetness of the banana cream, which is all the more enhanced by the raspberry puree. Truth be told, the banana mousse can be served simply on a slice of vanilla pound cake and drizzled with the raspberry puree within minutes, but this beautiful presentation needs to be made a couple of hours in advance. Continue reading “1091. Raspberry Banana and Lime Charlotte”

1084. Cheesy Chicken Pasta Bake

Calling this dish a pasta bake is somewhat of a misnomer. Sure, the instructions say to pour the pasta in an oven-safe dish, cover with (more) grated cheese, and broil, but in fact this pasta is closer to a one pot, stove top, cheesy wonder. If you wanted to, you could totally skip the broil in the oven step. Continue reading “1084. Cheesy Chicken Pasta Bake”