18 Jan, 2012
Happy New Year Everyone! January has a lot going for it, I feel. When better to shake off a few dusty routines and habits than after a few weeks of glorious indulgence. I have always liked a fresh start – bring on the resolutions. Never mind if they fizzle or fade, a positive intention is still a wonderful thing. So much as I delight in the fairy lights and tinsel, I always feel happy to pack them away, dust off the cobwebs of the old year and move forward. And a delicious healthy regime is a great way to start – here are some of my favourite vitamin rich foods to celebrate the New Year.
I like to add a few sprigs of mint to my green tea. And a beautiful mug makes it even nicer – this one is a hand made Christmas gift by our talented (eldest) girl! And to go with the tea, how about a few nuts and seeds, dried berries and some squares of inky dark chocolate?
Hmm, what else? A dish of simply steamed Scottish salmon, with a little lemon and pepper. But surely this is still indulgence isn’t it? Especially with a drizzle of this magnificent, jewel green pistachio oil. I bought this bottle in France a few weeks ago. Such a rich, deep roasted nutty flavour.
A few slices of beetroot – more colour, more vibrancy, more flavour…
So that’s the view from my kitchen worktop this week.
As for other new plans and projects this year, well I have been busy and have made a good start. My new studio in the garden – a lovely Scandinavian log cabin – is all built and ready. I’m still working on the finishing touches, a bit of painting and organising all my props and stuff. Of those there are lots – it’s quite a task! I’ll make some photos of the studio in a week or so and post them soon.
What plans do you have for the New year? Drop me a comment if you like – I’d love to hear!
Pascale
Oh – I forgot the avocado! x
in Beetroot, Chocolate, Fish, Green tea, Lemons, New Year, Nuts, Salmon, balance, health, nutrition, resolutions, winter | Comments (7)
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01 Jul, 2010
Perhaps for the first time since we moved to England, it feels like we are having a proper summer. At least the longest spell of sunny days in a row. So many flowers are sprinkled though the fields and grasses, the evenings are long and warm, and the farm shops bursting with lovely produce and salad leaves. All inspiration to prepare simple, delicate cool dishes. We have had quite a lot of these fresh pea shoots around recently. Dainty little greens that have a subtle fragrance – or essence – of fresh peas. I thought these shoots would provide a lovely balance to the smoked salmon, so I set about pairing them up.
Lemon is so evocative of sunshine and has a gorgeous uplifting aroma. I think the juice can be a bit harsh with a lightly smoked salmon so I decided to make a dressing simply of oil infused with the the lemon zest along with some crushed black pepper. And added few capers for a touch of sharpness and contrast.
This is such a simple dish, but so delicious and elegant. As with most things in life, it’s the quality of what you put into it that makes it good. Fresh ingredients and minimum fuss – perfect! I served myself this dish for lunch with some buttered slices of brown bread and an icy glass of water. White wine would have been lovely, but I still had the school run ahead of me!
I’ve put together a recipe which follows, although it’s hardly needed. This salad is really more of an association!
Smoked salmon and pea shoot salad
For two servings
3 tablespoons of good, light salad oil. I use rapeseed oil for this.
zest of half a lemon
half a teaspoon of crushed black peppercorns
200 g of smoked salmon. I prefer a very lightly smoked salmon, but that’s down to what you like best.
100g of pea shoots. Look for these in farm shops or the salad section of fancy supermarkets. Or best of all, grow your own!
2 small teaspoons of capers
What to do:
Add the zest and pepper to the oil and allow to infuse for a while. These are strong flavours and don’t need long, maybe 10 minutes. In the meantime, divide the smoked salmon between two pretty plates. In a bowl, very lightly toss the pea shoots with some of the flavoured oil and then divide the greens between the plates. Sprinkle over the capers. Finally drizzle the oil together with bits of zest and pepper around the plates in an artistic fashion!
in Growing Food, Salad, Salmon, food, harmony, seasons, summer | Comments (17)
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