brunch galette

nothing beats a late, lazy morning with amazing food! some days three meals are just too much for my stomach so i love a good brunch. and really, brunch is a mixture of breakfast & lunch, so anything goes.
this is my take of an eggs Benedict at lunch time and it is absolutely delicious! if you are not the smoked trout / salmon type then replace the fish with prosciutto, bacon or parma ham.
it seems like there is a lot going on here but this dish is actually so simple and really doesn’t take up a great majority of your time.
serve the galette with my creamy hollandaise. it will just not be the same without it.
* the galette in the photo is for two. i have adjusted the recipe to feed six.

ingredients | serves 6 | easy
1 roll puff pastry, thawed
300g mini asparagus (or size of choice)
100g smooth cream cheese, at room temperature
300g/400g smoked trout ribbons / smoked salmon
1 egg, beaten
2 spring onion, sliced at an angle
black pepper
salt
6 eggs
parmesan shavings, for garnish
fresh chives, for garnish
1 recipe hollandaise sauce (in my post dated 17 February 2021)

how to do it
preheat the oven to 180 degrees C.
place the ready rolled sheet of puff pastry on a greased oven tray. using a sharp knife, make cuts in the pastry, about 1cm from the side, to form a border. take care to not cut all the way through the pastry.
dock the pastry with a fork in the centre as well as in the border.
coat the centre of the pastry with the cream cheese. now lay the asparagus (which has been cut to fit the pastry) down on the cream cheese. season lightly with salt & black pepper and brush the border of the pastry with the beaten egg.
bake for about 20 – 25 minutes, until the pastry is golden and beautifully flaky. meanwhile, bring a small pot of water to the boil. gently lower the eggs into the water and cook for five minutes for soft boiled. pour the water off the eggs and top with cold water to stop the cooking process.
make the hollandaise sauce.
carefully remove the pan from the oven.
top the asparagus with the trout or salmon ribbons. gently place the eggs between the fish ribbons and cut it open using a sharp knife.
garnish the galette with the sliced spring onion, chopped chives and parmesan shavings.
place the galette in the middle of the table and serve with the hollandaise sauce.

from my kitchen to yours, with love x








tuna cakes

the fish cake. now this is a dish that will make a lengthy debate as everyone has their own recipe or version of ‘the fish cake.’ wether it is their own recipe, a passed down family recipe or a recipe that was cooked by the butler, it seems to be one of the most talked about, shared recipes out there.
this version is as simple as it is delicious and what i love about it is that the main ingredient comes from a can.
i served the tuna cakes for lunch with a sweet soya dressing (shop bought) and an asian like slaw.
this is another great, budget friendly meal that is ready in no time.

ingredients | serves 2 – 4 | easy
2x tinned tuna, liquid drained
1/2 small onion, very finely chopped
2cm fresh ginger, grated
1/2tsp finely chopped or grated fresh garlic
handful fresh cilantro, chopped
handful fresh parsley, chopped
1tbs fish sauce
2tsp fresh lemon juice
zest of 1 lemon
1/4c finely grated parmesan
1/2c fine breadcrumbs + more to dust cakes
2 eggs

how to do it
drain the tuna without pressing down too much. (that will dry it out completely.) place all of the ingredients into a large mixing bowl.
using your hands, mix the ingredients together until well combined. do not over mix.
portion the mixture into even sized patties. roll lightly in the fine breadcrumbs.
coat the bottom of a large skillet with oil and heat to medium. carefully place the patties into the oil, frying the patties in batches, until golden on each side.
remove and place on kitchen towel paper to remove excess oil.

serve with sweet soya sauce, a mixture of mayo & wasabi or a fish sauce vinaigrette.


prawn mac & cheese

i think there is big debate in the food industry about changing or personalising old favourites and traditional recipes. i, however, find this completely acceptable. i mean, how else do we find inspiration and new ideas?
macaroni & cheese is something i grew up with. wether my mother made a simple version of really only macaroni and a cheese sauce straight from the pan into our plates or a baked version with strips of fatty bacon nestled between the macaroni and very cheesy cheese sauce, it was a common dish in our home. it comes as no surprise that i, too, have my own versions of this very traditional, tasty dish.
this version is a rich, saucy, meaty, cheesy heaven. you can bake it in the oven to grill the cheese it was topped with or dish it straight from the pan simply topped with some parmesan shavings. either way, it is delicious!!

300g rigatoni pasta, cooked according to packet instructions
70g butter
30g flour
2 fat garlic cloves, peeled and chopped or grated
1/2 small onion, finely chopped or grated
2tsp paprika (not smoked)
2 pinches saffron threads
100g cheddar, grated
100g ricotta
50g parmesan, grated
350ml milk
100ml cream
1/2c fish stock
zest of 1/2 lemon
1/2tsp dijon mustard
1tbs worcestershire sauce
1tbs tomato puree
bunch fresh chives, chopped
bunch fresh dill, chopped
basil, leaves only
1tbs brown sugar
1/2tsp salt
1/2tsp black pepper
pinch chilli flakes
500g prawns (cleaned, uncooked & shelled)

how to do it
cook the pasta in salted, boiling water until al dente. drain and lightly oil. set aside.
bring the milk, cream & saffron to a light simmer. add the prawns and poach for about 5 minutes. remove prawns and set aside to cool. reserve the milk for the sauce.
melt the butter in a deep, oven proof skillet. add the onion and garlic and sauté until translucent taking care not to burn the garlic. stir in the paprika, tomato paste & brown sugar and cook for two minutes while stirring.
stir in the fish stock and mix until thick and smooth.
slowly pour in the milk & cream mixture while stirring or lightly whisking. simmer, while stirring, until thick and creamy. stir through the worcesterchire sauce, mustard, lemon zest, cheeses & a pinch of chilli flakes.
taste now and season.
roughly chop the cooled prawns and add it to the sauce together with the pasta.
stir through the dill and chives.
top with desired amount of grated cheese. (i used about 80g)
bake in the preheated oven for approximately 20 minutes until bubbly.
garnish with shaved parmesan and fresh basil leaves.

serve with a green salad.

from my kitchen to yours, with love x





salmon with herb & nut basmati

like mash, i can eat rice with almost anything. basmati being my favourite.
this dish is so easy and quick and the flavour will blow you away! spending time with the family after a long day at work is really what it is about. so why spend hours in the kitchen when you can whip up something so wholesome and delicious in almost no time at all?
i happened to have salmon on hand but any white flesh fish or trout will be just as tasty. i served this dish with a lemon beurre blanc sauce, which is made up of onion, white wine, cream & chilled butter blocks.

ingredients | serves 4
4 pieces salmon or white flesh fillets
2tbs olive oil
2tbs butter
1c basmati rice
1 1/2c fish stock
1/2c dry white wine
1/3 onion, finely chopped
2 garlic cloves, finely chopped
1/3c frozen peas
1/4c fresh coriander, finely chopped
1/3c fresh dill, finely chopped
pinch saffron or 1tsp turmeric
1/4tsp ground cumin
1/2tsp salt
1/2c chopped & toasted cashew nuts
1/2tsp black pepper
1 lime, juice only
1/4c fresh chives, roughly chopped

heat oil & butter in a medium size pot. saute onion & garlic until soft and translucent. add the spices, salt, wine & fish stock and bring to the boil. add the rice, bring down to a simmer, cover and cook for about 10 minutes. add the peas, cover and cook for a further 5 minutes or until the rice have absorbed the juices. in a dry pan on medium heat, toast the chopped cashews taking care not to burn it. stir through the fresh coriander, dill & cashew nuts. drizzle the lime juice over the rice.
spoon out into a dish and garnish with the chopped chives.

for the salmon –
rub both sides of the fillets with a little olive oil and sprinkle with salt & pepper. heat a pan and place the fillets skin side up into the pan. cook for about 4 minutes. flip over and cook for a further 3 minutes.

from my kitchen to yours, with love x


Butter & apricot glazed snoek

Being South-African, we love a “braai,” commonly known as a BBQ. And a ‘snoek braai’ is a very normal summers day spoil. Freshly caught and bought, this flavourful fish is so versatile and a very common name in every South-African household. Snoek is very important to commercial fisheries and is also a popular game fish.
The butter & apricot glaze is a childhood memory, very vivid in my memory bank and gives this dish incredible flavour and taste.
I served it with a grilled pineapple salad, fresh crusty bread, salted butter & extra apricot jam on the side.
It was a delicious lunch and I was left with enough leftover fish for another tasty dish the following day…

Ingredients (Serves 6)
1 Snoek side
120g Butter
80g Apricot jam
3 Garlic cloves, chopped
2 Tsp fresh ginger, chopped
Juice of 1 lemon
Pinch salt
Grind of black pepper
Few sprigs fresh parsley, chopped

How to do it
Melt the butter & apricot jam together. Add the garlic, ginger, lemon juice, salt & pepper & mix well. Cool for a few minutes and stir through the chopped parsley. Set aside.
Lay the fish down on a large piece of tin foil. Brush the butter mixture over the fish, only using half of the mixture.
Place the fish, on the foil, skin side down onto the grid and close the clasp. Cook for 12 minutes. Turn and cook flesh side down for about 5 minutes. During cooking time, brush the fish with the remaining apricot & butter glaze.
At the end of the cooking time, remove the foil and crisp up the skin for about 2 minutes.
Remove from the grid, transfer onto a fish board and enjoy!

Please see my next post for the grilled pineapple salad, which is a great side to not only fish but also prawns and most certainly pork!

From my kitchen to yours, with love x