Thursday, 21 March 2013

Baked salmon with tomato crust

6 tomatoes
handful fresh herbs coriander,parsley or basil,chopped
2 tbsp golden beadcrumbs
20g parmesan cheese
4 salmon fillets
to serve,600g boiled new potatoes and 320g steamed spring greens

Preheat oven to 190c/fan 180c/gas 5.Lightly grease a baking tray.Chop the tomatoes into small pieces and put into a bowl.Add the herbs,breadcrumbs and parmesan,and mix everything together.Put the salmon skin side down on the baking tray.Spoon the tomato mixture over the top of the fish and roast for about 15 mins or until fish is cooked.Serve with the potatoes and spring greens.

Watercress and feta tart

115g unsalted butter
225g plain flour
1 med egg yolk
1-2 tbsp water
3 med eggs
250ml semi skimmed milk
75g watercress
100g spinach leaves
large handful each of fresh mint and coriander
100g Greek feta cheese,crumbled
15g hard cheese,grated
2 handfuls pine nuts

Preheat the oven to 180c/fan 170c/gas 4.To make the pastry,rub the butter into the flour to make fine breadcrumbs,add the egg yolk and water and bring together.Roll out the pastry and use to line a 25cm round tart tin,prick the base with a fork and chill for 10 mins.Cover with foil and baking beans and place on a hot baking tray and bake blind for 10 mins.Remove the foil and beans and bake for a futher 5 mins.Meanwhile,beat the eggs and milk in a bowl.Chop watercress,spinach,mint and coriander.Add to the bowl.Pour the mixture into the tart,scatter over both cheesees and  pine nuts.Bake for 25 mins until golden.

Easter chocolate torte

200g dark chocolate
100g unsalted butter
100g light soft brown sugar
2tsp vanilla extract
150g ground almonds
4 med eggs,separated
cocoa powder and chocolate mini eggs,to decorate

Preheat oven to 160c/fan 150c/gas 3.Lightly grease and base line a 20cm spring form cake tin.
Break the chocolate into a bowl and melt over gently simmering water.Leave to cool slightly.
Meanwhile,in a large bowl beat together the butter,sugar and vanilla.Add he ground almonds and
egg yolks and beat together.Add the melted chocolate and keep stirring until mixed together.In another
bowl,whisk the egg whites until stiff and carefully fold into the chocolate mixture until everything is mixed
together.Spoon into the tin and bake for 25 mins until mixture is cooked and set-it will still be slightly gooey.
Leave to cool.Lightly dust with cocoa powder and decorate the top with your mini eggs.