These apple pie muffins with a salted caramel centre are just a little bit indulgent and extra delicious. Imagine your favourite apple pie – tart apples, spiced to perfection with cinnamon, clove and nutmeg – served with sweet, sticky salted caramel. You may well need to […]
One-pan meals ready in under an hour are the saviour of the busy working week. Fast, flavour-packed and easy to clean up. With this collection of 15 dinners that are quick, delicious and most importantly made in just one-pan we’ve got your next 3 weeks Monday-Friday menu sorted! Life’s about […]
Its never too early to start planning the menu for your Christmas drinks. These wonderfully simple shortbread-like cheese biscuits make the ultimate canapé when topped with your favourite flavour combinations. Or they’re delicious just on their own!
I adore canapés. Tiny little bite size flavour bombs. And these little cheese biscuits make the ultimate base for just about any savoury flavour combination you can think of. I topped mine with beetroot relish, blue cheese and fresh pear. And an amazingly simple smoked salmon and dill mousse. And my favourite – balsamic onion jam and feta.
A couple of years ago I hosted a High Tea at home for some of my favourite ladies (you know who you are, and don’t you think its time for another one?!!). We each prepared a couple of plates of delectable finger food and dusted off the good china for a truly delightful afternoon. The idea for these little cheese morsels came from my sisters mother-in-law.
She brought a plate of these and they were hands down the dish of the day. Her recipe was perfect for a civilised High Tea, but I wanted to pep it up a bit to make this canapé. I added herbs and cayenne pepper and upped the cheese ratio. The result was these amazing little biscuits that really stand up to the strongly flavoured toppings. And they are perfect with a glass of bubbles!
These little canapés are so lovely and easy to make. I like to make them a day ahead because I find the cheese flavour is stronger when they’re not fresh from the oven. Then its just a matter of choosing your topping and your platter is ready. Do try my easy smoked salmon and dill mousse, its so quick and so delicious. And the balsamic onion jam is a real winner!
This recipe has been featured in ’15 gorgeous party appetisers’ on The Kitchen Addiction.
Rating 5.0 from 1 reviews
- 80g butter, softened
- 200g grated cheese
- 1 tbsp parmesan powder
- ¼ tsp salt
- freshly ground black pepper
- ¼ tsp cayenne pepper
- ½ tsp dried rosemary
- ½ tsp dried parsley
- ½ tsp dried thyme
- 200g flour
- 2-3 tbsp milk
- Preheat the oven to 190C Bake. Line a baking tray with greaseproof or parchment paper.
- In a large bowl, beat the butter with a wooden spoon until pale and fluffy.
- Add the grated cheese, parmesan, salt and pepper to taste and beat well to combine.
- Spinkle over the cayenne pepper and herbs, sift on the flour.
- Bring the mixture together to form a soft dough. If it is too dry and crumbly, add the milk, 1 tbsp at a time until the mixture forms a ball.
- Lay a sheet of greaseproof or parchment paper onto a work surface and roll the dough out to approximately ½ cm thickness.
- Cut the dough into 1 inch squares, or the shape and size of your choice.
- Carefully transfer to the prepared baking sheet and bake for 15 minutes or until lightly golden.
- Remove from the oven and cool on a wire rack.
- Once cool top with your favourite flavours for the ultimate canapé, or store in an airtight container.
If you love apple pie with custard you’ll love this delectable baked custard tart with spiced apple. Buttery pastry, creamy rich custard and tart apples with just a hint of spice. The whole family will fall for this divine dessert. Each weekend after gymnastics class, […]
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Roasted salmon with a crisp herb crust, fennel, potatoes and kale makes for a flavour packed mid week meal. Its fast to put together and cooked all in one pan in under an hour so there’s minimal clean up. What more could you want?!
One-pan meals are mid-week life-savers. They require little preparation and once they’re in the oven are low-fuss, giving you time to tend to the evening chores. They’re equally good for entertaining because you can do most of the prep ahead of time. Theres little time required in the kitchen once they’re cooking leaving you free to relax with your guests. My one-pan chorizo chicken is a regular feature on our dining table. This one-pan roasted salmon will be too. Herb-crusted salmon, perfectly crisp potatoes, soft roasted fennel and crunchy kale. Its a really delicious meal.
If you follow me on Facebook you’ll know that this past week I’ve been very distracted. *Shameless plug: if you don’t follow me on Facebook, I’d love to see you over there. You can find The Fare Sage here.* Anyway, I was desperately trying to win a competition by a New Zealand salmon producer for a years worth of salmon. Yep, a whole years worth of salmon! By now you’ll know of my salmon addiction. I simply can’t get enough. And the addition has spread to my children as well. If there was ever a competition made for me and my family, it was this one.
I entered my sushi bowls recipe. They’re a delicious and easy recipe that is just perfect with fresh salmon. Luckily for me this great little recipe was chosen as a finalist, along with three others. I began imaging what I’d do when I won a years worth of salmon. I had visions of Scrooge McDuck diving into his pit of gold coins and treasures, except I would be diving into a giant pile of salmon. Ahhh, salmon.
Sadly, it wasn’t to be. My sushi bowls ran a good race, but when it came to the public vote they were no match for a lovely sounding pesto and smoked salmon zucchini noodle dish. Alas, no salmon diving for me. But all the salmon talk and day-dreaming got me very much in a salmon mood. When visiting the fish-monger for some other fish, I was mesmerised by their whole fillets of baby salmon. I could just see one working beautifully in this roasted salmon dish. A 500g piece was the perfect size for dinner for four. And there was just enough left over for salmon on toast for breakfast in the morning.
The delicate fish is stayed beautifully soft and moist during roasting because it was well protected by the herb crust. I left the skin on and that also helped keep the fish from drying out. While the roasted salmon looks spectacular served whole like this, it can be difficult to find at times so this dish would work equally well with individual portions of salmon, or even trout.
The bright and crisp herb crust balances perfectly with the beautifully soft salmon, and the crisp kale and slightly tart fennel cut through the richness of the fish. Brough to life with just a little lemon juice right at the end, this one-pan roasted salmon is a bit of a show-stopper. I may not have won a years worth of salmon but I think this dish almost makes up for it!
- 600g new season or gourmet potatoes
- 1 tbsp flour
- 1 tsp fennel seeds
- ½ tsp smoked paprika
- ¼ tsp salt
- freshly ground black pepper
- 8 cloves garlic
- 1 tbsp avocado oil
- 250g fennel bulb
- 500g salmon, skin on
- 4 tbsp couscous
- ½ cup fresh coriander
- ¼ cup fresh dill
- 1 clove garlic
- zest and juice of half a lemon
- 1 tbsp avocado oil
- salt and pepper to taste
- Preheat the oven to 170C Fan Bake. Line a large roasting tray or shallow baking dish with foil, then two layers of parchment or greaseproof paper.
- To prepare the potatoes, place the flour, fennel seeds, smoked paprika, salt and pepper into a large plastic bag and shake gently to combine.
- Cut the potatoes in half or into approx 1 inch pieces. Place in the bag with the flour and give it a good shake to coat the potatoes with the flour mix.
- Lay the potatoes in a single layer onto the prepare baking sheet. Place the garlic cloves around the tray (there is no need to peel them). Drizzle with avocado oil and roast for 20 minutes.
- After 20 minutes, remove the potatoes from the oven. Slice the fennel bulb into large pieces approximately the same size as the potatoes, and add to the pan with the potatoes. Toss to coat in the oil. Return the pan to the oven for 10 minutes.
- While the potatoes and fennel are roasting, prepare the salmon. Carefully remove any pin bones and trim if necessary. Place the couscous, coriander, dill, garlic, lemon zest and juice into a small food processor or spice grinder. Drizzle over the oil and blend for 30 seconds until the herbs and garlic are finely chopped. Season well. Press some of the mixture between your fingers - if it is still crumbly, add a little more oil and blend again. Press the mixture onto the flesh side of the salmon using your fingers.
- Once the fennel has been in the oven for 10 minutes, remove the pan from the oven again. Stir the fennel and potatoes and spread them apart to make space for the salmon. Carefully lay the salmon onto the tray and return to the oven for 5 minutes.
- Break apart the kale leaves and drizzle with the oil. Sprinkle with salt and fennel seeds and add to the pan in the oven. Roast for a further 5-7 minutes until the kale is lightly browned and the salmon is cooked through.
- Remove from the oven and squeeze lemon juice from two of the lemon wedges over the whole dish. Garnish with the remaining wedges and serve immediately, straight to the table.
I’ve shared this recipe over at Saucy Saturdays – come and check it out!
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Creme brûlée. Silky smooth and sweet baked custard with a thin and crunchy caramelised sugar top. Here this classic dessert is given a little twist with the gentle infusion of woody rosemary in the cream and in the sugar crust. Ah, creme brûlée. One of the […]
A warm and inviting fruit salad, sweetened with maple syrup, vanilla and just a hint of cinnamon and star anise. Topped with maple cinnamon cream, this delightfully simple fruit salad is a great end to any meal. Enjoy it around a roaring fire in winter months, or under the stars with the perfect dessert wine after a summer barbecue.
This wonderful easy recipe started life in my mid-teens as a warm winter fruit salad. Back then I made it as a way to enjoy as many tamarillo as possible during the winter months when these delicious fruit are readily available. Tamarillo are another one of those fruits, like my beloved feijoa (see my fruit loaf recipe) that us Kiwi kids grow up devouring. My kids adore them. But it wasn’t until my eldest came home from daycare saying that one of her little friends thought her lunchbox was “weird” that I realised how exotic these little red gems might be.
The tamarillo, or tree tomato, is a fruit that only makes an appearance on our shelves from March to October. They’re an interesting little morsel. Red is the most common variety, though they are available in yellow and gold as well. I love the red ones. They have a blushed yellow flesh when first cut, and are full of hard little seeds that are encased in a dark red ‘gel’. A bit like beetroot they have a tendency to turn everything they touch a lovely shade of red, as they do in this warm fruit salad. Their flavour is sweet and tart and a little bit musky.
In its original version, I would make this warm fruit salad with the all important tamarillo, as well as apple, pear and citrus segments sweetened with soft brown sugar. The modern version of this salad uses any fruit readily available, sweetened with maple syrup and is spiked with spices and sweet vanilla. Its still my favourite way to enjoy tamarillo but if you can’t come by them, any fruit that is delicious poached will be lovely in this simple salad.
These days seasons are largely irrelevant when it comes to most fruit, if you know where to look. We’re just into the last month of winter here in New Zealand but I was able to get the typically summer fruit of fresh peaches, nectarines and even cherries for this salad. It was like a little taste of summer. To further add to the illusion, the sun actually shone for a few hours the day I made this. The cherries in particular were delicious and made me wistful for Christmas time.
This warm fruit salad makes a great end to any meal. Being warm its a delightful winter dessert. And the gorgeous red colour means it looks very festive. Its just begging for a shot of white rum or brandy and to be added to the Christmas (or mid-winter Christmas) menu. Likewise, because its really just fruit and a little cream, its a lovely light and gently sweet ending during summer barbecue season.
- Preheat the oven to 180C Bake.
- Using a vegetable peeler, peel the skin from the tamarillo and slice them into ½ cm rounds. Alternatively, if the tamarillo are soft and difficult to peel, cut them in half and scoop out the flesh. Discard the skin.
- Slice the peach and nectarine in half and remove the stones. Cut into slices or cubes.
- Cut the cherries in half and remove the stones.
- Remove the skin from the pineapple and cut into slices a similar size to the peach and nectarine.
- Place all the fruit in an ovenproof casserole dish. Drizzle over the maple syrup and add the cinnamon stick and star anise. Scrape the seeds from the vanilla pod and add to the fruit.
- Pour over the rum or brandy if using. Stir gently to combine.
- Cover with foil and bake in the oven for 15-20 minutes until the fruit is just soft and warmed through.
- While the fruit is in the oven, pour the cream into a bowl. Drizzle over the maple syrup and sprinkle on the ground cinnamon. Whisk or beat until soft peaks form. Check the taste and stir in more syrup and ground cinnamon if desired.
- Remove the fruit salad from the oven. Pull out the cinnamon stick and star anise and discard. Stir the salad gently. Either serve directly to the table in the casserole dish or spoon into individual serving bowls, dividing any residual fruit syrup between the servings. Serve the cream on the side for your guests to use as they wish.
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