For that special occasion add some sparkling wine….
4 large oranges
2 cups of cranberry juice
1 lime
Juice the oranges & lime. Pop into a jug over crushed ice and simply pour in the cranberry juice and stir to combine.
2 eggs
1/2 cup of milk
4 thick slices of thick white bread, brioche, or panettone
1 tbls of butter
2 handfuls of fresh berries
1. Whisk the eggs together with the milk.
2. Place the bread in a shallow dish
3. Pour the mixture over the top and allow it to soak right thru, turn it
over to ensure.
4. Heat a large non stick pan and melt the butter, add the bread and cook
for about 1 min until golden then turn over and cook for about another min.
5. Transfer to plates and top with any kind of fresh berries you have, strawberries,
raspberries, blueberries etc….
Or make a berry sauce
2 cups of mixed berries
¼ cup icing sugar
1 tablespoon of lemon juice
Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer…
3 large potatoes
2 tbls butter melted
2 teasp of chopped dill
Salt n black pepper
Olive oil for cooking
To Serve
8 slices of smoked salmon
Mustard dressing
Few sprigs of dill to garnish
1. Preheat oven to 130c. Grate the peeled potatoes and wring out any excess
liquid in a clean tea towel.
2. Transfer to a bowl with the melted butter, salt pepper and chopped dill.
3. To cook heat a tablespoon of olive oil in a non stick pan - spoon 1 ½
tbls of potato mixture onto the pan and fry until golden brown about 3 mins
each side, drain on kitchen paper and transfer to the oven to keep warm.
2 teasp Dijon mustard
2 teasp of sugar
½ teasp salt
1 teasp chopped dill
1 tbls white wine vinegar
¼ cup of light olive oil
Whisk or blend the mustard, salt, sugar, dill & white wine vinegar until sugar has dissolved then whisk in the oil in a thin stream.
Pop 2 potato cakes onto each plate, drape the salmon over the top of each
cake and drizzle with your dressing…. Garnish with a sprig of fresh dill..
Great for Brunch, Lunch maybe with some salad leaves
8 handfuls of mushrooms use a variety
2 cloves of garlic bashed
1 teasp of balsamic vinegar
1 tbls chopped flat leaf parsley
2 tbls butter
1tbls of olive oil
Salt and freshly ground black pepper
4 thick slices of bread
4 tbls of shaved Parmesan
1. Heat the butter in a non stick pan and add the garlic cook for 30 secs
then add the mushrooms, salt and pepper & 1 tbls of water.
2. Cover and cook for about 8/10 mins, remove the lid and add the balsamic
& parsley and cook for a further 5 mins or until all the liquid has been
absorbed.
3. Brush the bread on both sides with olive oil, grill or bake until golden.
Place a piece of bread on each plate and top with mushrooms, shaved Parmesan
and a little flat leaf parsley.
This dish is also great for Brunch, a summer Lunch maybe with some salad leaves or as a starter for dinner…
Options: Pop some chopped cooked bacon, ham or even Italian sausage.
Previous week's recipes..
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