nutella croissants

Puff pastry is one of those ingredients that i always have in my freezer. The store bought kind is perfect and fairly inexpensive. This buttery, flaky pastry is perfect for almost any sweet or savoury dish, from pies to galettes, pinwheels and tarts, there are so many options!
Breakfast is an important part of my day and I like to keep it interesting. These little croissants are so simple to make and can be made the night before and simply popped into the oven the next morning.
This may not be the healthiest of breakfast options but it sure is tasty and the kids will love it!! Everything in moderation, of course.

Ingredients | serves 4 | easy
2 rolls puff pastry, thawed
Nutella spread (almost 1 cup)
1 Egg, beaten
1T milk

Method
Preheat the oven to 180 degrees C. Grease a baking tray with cooking spray.
Lightly flour the work surface and spread out the pastry. Roll the pastry out to ensure it is flat, smooth & even.
Using a sharp knife or pizza cutter, cut the pastry into three large rectangles. Then cut each rectangle into two long triangles. Each pastry sheet should give you 6 triangles.
Place a spoonful of Nutella on the widest end of the triangle and then spread it along the pastry, leaving a small border untouched.
Beginning at the wide end of the triangle, gently roll the pastry into a croissant shape,
Carefully place the croissants onto the baking tray and lightly tuck in the edges, forming the shape of a “U”.

Repeat this with the second sheet of pastry.
Beat the egg and milk together and lightly brush the top of the croissants.
Place the tray into the oven and bake for 25-30 minutes, until the pastry is beautifully golden and crisp.
Serve warm.

From my kitchen to yours, with love x



salmon gravlax & citrus salad

Gravlax, traditionally Nordic, is a dish consisting of salmon that is cured by using sugar, salt & dill. It is served with bread or boiled potatoes and a dill & mustard sauce.
There are, however, many different gravlax recipes, personalised through taste and preference. Pernod is another great ingredient to use when curing salmon. It adds a beautiful, mild aniseed flavour to the fish very similar to that of fennel.
The recipe is easy and the process and time well worth it.
The quality of the salmon is really important here so get your hands on the best you can find from a trusted fishmonger. This is a starter portion. For a main meal simply double up the recipe.

ingredients | serves 4 | easy (starter portion for four)
600g salmon fillet, skin on
1C coarse salt
1C granulated sugar
1/2C fresh dill
1 large cucumber
3T coarse salt
1/2C cream cheese, room temperature
2T lemon juice
1/2t black pepper
3-4 oranges, sliced and skin removed
fresh chives, garnish
fresh dill, garnish
1t white sesame seeds (optional)
1t black sesame seeds (optional)

how to do it
Lay the salmon fillet skin side down in a large dish. Mix the sugar, salt & dill together and spoon this out onto the salmon. Cover the fillet well with the salt & sugar mixture.
Wrap the dish tightly with clingfilm and place into the refrigerator overnight.
Peel the cucumber with a julienne peeler, discarding the centre. Place the cucumber strips into a sieve over a bowl and strew with the two tablespoons of coarse salt. Leave to stand for about one hour. (This will remove excess moisture from the cucumber.)
Rinse the cucumber well under running water and dry on paper towel.
Mix the cream cheese, black pepper & lemon juice in a bowl. Add the cucumber ribbons and mix gently until well combined.
Slice the oranges into rounds and remove the skin with a sharp knife.
Remove the salmon from the fridge and rinse well under cold running water. Pat the fillet dry with towel paper and lay it flat on a work surface.
Slice the fillet into thin strips, against the grain.
Arrange the citrus onto a large plate. Place the gravlax on top and serve with the cucumber & cream cheese mixture.
Garnish the dish with the fresh herbs and sesame seeds.

From my kitchen to yours, with love x




lamb casserole with mustard dumplings

I love a slow cooked meat stew packed with vegetables, taste & earthiness and a lot of love. The secret to any good stew or casserole is time, patience and attention.
I had a fair amount of cooked leg of lamb in my freezer, which was perfect for this dish. The meat cooked slowly at a low heat in a thick beef & wine broth with a mixture of carrots, leeks & celery.
Good substitutes for the leg of lamb are lamb shoulder, stewing beef, lamb neck and even brisket.
The dumplings make the perfect accompaniment here, soaking up all that wonderful flavour and bringing that extra little something to an already perfect meal.

ingredients | serves 6 | easy
900g cooked leg of lamb (or any other cut, raw)
3T olive oil
3T butter
350ml good red wine
1 large onion, chopped
5 garlic cloves, sliced
3 carrots, sliced diagonally or 200g baby carrots
3 celery ribs, sliced diagonally
2 large leeks, halved and sliced
3T tomato puree
3T all purpose flour
3T worcester sauce
6 sprigs thyme
2T brown sugar
500ml chicken or lamb stock
1t salt
1t black pepper

dumplings
150g self raising flour
130g plain / Greek yogurt
1.5T english or dijon mustard (or a mixture)
handful parsley, finely chopped
handful chives, finely chopped
1/2t salt
1/2t black pepper

Preheat the oven to 160 degrees Celsius. Slice the cooked lamb to the desired size and set aside.
Alternatively, if using uncooked meat, cut it into the desired size. Heat oil in a large skillet and brown the meat all over. Remove and set aside.
Heat the olive oil & butter in a large skillet. Fry the onion until glossy. Add the carrots, celery & leeks and cook for about 5 minutes, stirring occasionally. Add the tomato puree, stir and cook for two minutes.
Now add the flour and stir through. Deglaze the skillet with the red wine and cook the mixture for about two minutes, while stirring. Tip the meat back into the skillet and stir to mix.
Add the worcester sauce, thyme, garlic, salt, pepper & brown sugar. Stir.
Pour the stock into the pot and bring the mixture to the boil.
Turn the heat down, cover with a tight fitting lid and carefully place the skillet into the preheated oven for two hours.

Meanwhile, make the dumplings.
Mix all the ingredient together to make a wet dough. Roll the dough into equal sized balls and set aside.

Carefully remove the casserole from the oven. Place the dumplings on top of the meat mixture and cover with the lid. Place the skillet back into the oven and cook for a further 20 – 25 minutes.

Garnish the dish with fresh parsley or chives or thyme leaves and serve with a side or couscous or rice.

From my kitchen to yours, with love x




easy roast chicken & rice one pot meal

Very similar to my chicken & orzo dish, this meal is a great, easy go-to that can be enjoyed any night of the week. In my home, it was the perfect end to all of the Easter celebrations.
I love one pot meals for its simplicity and no mess, no fuss kind of attitude really. And honestly, after cooking up another wonderful meal, i don’t want to spend hours doing a clean up.
I roasted a whole chicken and portioned it while the rice was cooking in al of its delectable juices. You can, however, use chicken pieces if you prefer, which will reduce the cooking time.
Basmati is my preferred grain and adds beautiful aromatic flavour here. And since it cooks so quickly i can have my meal on the table sooner rather than later.

ingredients | serves 6 | easy
1 whole chicken
3T olive oil
2T butter + 3T extra
3 celery ribs, sliced diagonally
3 carrots, peeled & sliced diagonally
4 garlic cloves, sliced
1 large onion, chopped
zest of 1 lemon & lemon quartered
1.5C dry white wine
1.5C chicken stock
bunch fresh thyme, leaves only
1tsp fine salt
1tsp black pepper
bunch parsley, chopped
bunch chives, chopped
1C basmati rice

how to do it
Preheat the oven to 165 degrees Celsius. 145 degrees with a fan.
Heat the oil & 2 tablespoons butter in a large skillet with tight fitting lid.
Sauté the onion until translucent. Add the carrots & celery and cook for five minutes. Place the chicken in the skillet, breast side down, and brown for five minutes. Remove the chicken and deglaze the pan with the white wine. Cook the wine until reduced by half. Add the garlic, lemon zest & thyme and stir through. Put the quartered lemon into the cavity of the chicken and place the chicken back into the skillet, breast side up (browned side facing upwards). Pour the stock into the skillet and bring it to the boil.
Turn the heat down and place the skillet into the oven, without the lid. Cook the chicken for two hours.
Carefully remove the skillet from the oven. Remove the chicken from the skillet and set it aside.
Pour the rice into the vegetable mixture, add the remaining 3 tablespoons butter and bring it to a gentle simmer. Cover with a tight fitting lid and cook for about 12 minutes until the rice is just cooked.
The rice will soak up most of the juices.
While the rice cooks, portion the chicken.
Place the chicken pieces on top of the cooked rice, cover with a lid and gently cook for four more minutes, so as to heat the chicken and finish cooking the rice.
Garnish with the chopped parsley & chives and serve immediately.

From my kitchen to yours, with love x