Watermelon berry
What an interesting
looking fruit, and indeed tasted very mildly of watermelon!
Red salmon in coconut
sauce
1. Sweat red onion and
ginger until soft, add button mushroom slices with a big pinch of salt and
pepper, stir-fry until soft. Add water and coconut milk to reach a thick
consistency, season with soya sauce.
2. Add salmon, cut
into 2 inches pieces, poach for 1 minute, turn over and switch off flame. Serve
in a minute.
Parsnip sweet potato
soup
Root vegetables can
store longer and so is good to have when travelling in campervan, sometimes it
is not easy to get supply.
1. Sweat red onion and
ginger slices, add diced parsnip and sweet potato, stir-fry until corners
slightly brown.
2. Add a tin of tomato,
in chunks, 100gm of coconut milk, season with salt, pepper and soya sauce.
Salad with peanut
butter dressing
When a jar of peanut
butter is reaching the bottom and becomes very thick, use it to make a simple
salad dressing. Add a little hot water to soften remaining peanut butter, mix
in lemon juice, salt and pepper to taste.
Smoke salmon
Salt filet of salmon
with 10% of it own weight of half salt and half sugar for a day, smoke in
covered barbeque with wet wood chip.
Bacon and salmon bake
Wrap salmon filet with slices of bacon, bake at high heat until salmon is just cooked and bacon is golden.
Coconut Cake
1. Mix 200gm of flour
with 200gm of shredded coconut, 1 sachet of baking powder, 80gm sugar and a
pinch of salt,.
2. Mix 2 eggs with
180gm of coconut milk, fold in flour coconut mixture.
3. Bake in lined
shallow tin at 180˚ C until golden, around 30 minutes.
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