Sashimi with mango salad



This is the best way yo enjoy asian flavors. Salt, sweet, sour and spicy. I can eat this every day all day!

Sashimi
Fresh "sushi friendly" salmon cut into strips
Lime juice
Sesame seeds lightly pan roasted


Salad:
Mando
Fresh coriander
Sugar snap peas
Avocado
1/2 chilli

Dressing
Fresh coriander
1/2 lime juice
3 tbl soy
1 tsp fish sauce ( if you like)
Grated ginger
Clove garlic
1/2 chilli
Brown sugar to taste

The key is the balance of spice, salt, sweet and sour. Use the dressing on the salad and as dipping ponzu sauce.

Hummingbird's rasberry cheesecake brownie



Brownie ingredients:

200g dark chocolate, roughly chopped
200g butter
250g icing sugar
3 eggs
110g plain flour

Cheesecake ingredients:

400g cream cheese
150g icing sugar
½ teaspoon vanilla extract
2 eggs
cream topping
300 ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate
33 x 23 x 5-cm baking tray, lined with greaseproof paper

Preheat the oven to 170°C
Brownie

Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.

For the cheesecake:

Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife.
Bake in the preheated oven for 30?40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping:

Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
Turn the brownie out onto a board and turn the right way up.
Spread the topping evenly over the brownie and decorate with more raspberries.

I got this recipe from the hummingbird cook book

Fish taco

This fish taco is awesome and healthy too! got it from this blog: http://www.thelondoner.me/?m=1

For the fish-
4 small filets of white fish, cut into inch wide strips or cubes.
1 handful of coriander
2 cloves garlic
1 lime (juiced)
Olive oil
1 large pinch of rock salt

Finely chop the coriander and garlic. mix with oil salt and lime and pore over the fish. Leave for 10 minutes or more.

For the guacamole-
1 avocado
1/4 red onion chopped
1/2 lime (juiced)
1/2 chilli finely chopped
1 big pinch of rock salt

Mix it all with a fork.


For the sauce
1/2 tub creme fraiche
3 tsp spicy mango chutney
Taste to see if you need more or less of one component.

Fry fish on medium heat.
Serve on tortillas a with some crunchy veggies and salad of your choice. I used baby spinach and grated carrot and cabbage for crunch.



My food blog

This is where I'll publish all my food recipes for myself to keep track of and to share with my friends. 

Enjoy

Les mer i arkivet » March 2013 » January 2013
valand

valand

26, Stavanger

Food blog for me to keep track of all my recipes and to share with friends. Enjoy

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