Crispy Skin Salmon with a Radish and Parmesan Salad

Spring Dinner Idea

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Ingredients 

As we always say, try and opt for as much organic produce as possible!

2 Salmon fillets

2-3 Radish heads plus leaves

Parmesan (we use Organic Dairy Farmers parmesan)

3 Parsnips (make sure they are small, if you can only find large parsnips then you only need one)

2 Carrots (medium)

Fresh Parsley (a few stems plus leaves)

Extra Virgin Olive Oil (2 tbsp)

Coconut Oil (1 tsp)

Pepper

Himalayan Salt

*We also added some ByronBay sauerkraut. The Tasmanian seaweed flavour goes quite well with this dish!


Method

Preheat the oven to 180 d/c

Meanwhile, wash your vegetables thoroughly. Slice through the parsnips and carrots length ways. We did this by slicing the parsnips in half, then in quarters. We had small parsnips therefore our long pieces were relatively fine

Repeat with the carrots. If your carrots are rather long, chop in half horizontally first then slice down length ways

On a tray, place your vegetables and 1 tbsp of olive oil, pepper, and salt and give them a good mix. Place them in the oven for around 25 minutes (this will vary depending on how thick your vegetables pieces are)

Wash your radish, then cut off the leaves. Finely chop the leaves with the parsley creating a green salad. Then slice through your radish making fine circles. Grab a peeler, and peel fine strips off the parmesan. Once you have these three components done, you can gently mix them all together in a small bowl with the remainder of olive oil

Check on the parsnip and carrots, if you can easily place a knife through them you know they’re nearly done. This gives you the all clear to start your salmon. On a fry pan add one teaspoon of coconut oil and wait until pan is hot. Then place your salmon fillets with skin side down. Salmon generally takes around 5 minutes on each side. However this will depend on the thickness of your salmon and how cooked you prefer it

Once ready, take out the vegetables from the oven, and place on two plates or on a sharing board. Repeat this with your radish salad

Bring the salmons to the table and voila you have yourself a nourishing meal to share with your loved one! (or ones)


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Spring Salad Series #6

Olive Oil Spelt Penne with Sautéed Greens 


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Who doesn’t love pasta? (no one…)

Spelt pasta teamed with organic greens and olive oil go perfectly together. This dish is super simple and takes only a few minutes to prepare, ideal for a mid week lunch or dinner

* Due to our gluten intolerance we tend to opt for spelt or buckwheat pasta as our bellies can tolerate these grains a lot better


Ingredients

Organic Spelt Penne (enough to serve two)

One small organic broccoli head

Three large organic leaves of silver beet

Half a cup of frozen organic garden peas

One tablespoon of extra virgin olive oil

Pepper (to taste)

Himalayan salt (to taste)

Fresh organic parsley (to garnish)

One heaped teaspoon of nutritional yeast


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Method

Put on a put of water with some himalayan salt and bring to a boil

Once boiling add the pasta, we usually cook our pasta for around 10 minutes however this will vary on the type of pasta and how cooked you like your pasta to be. We prefer it more on the al dente side!

Meanwhile, break the broccoli head and finely chop the silver beet leaves. In a large wok add these vegetables and the garden peas with a dash of water. Sauté for around 3 minutes, our until the frozen peas are no longer frozen

Once the pasta is ready, drain out the water and put the pasta back into the pot. Add the olive oil, pepper, salt and nutritional yeast and mix all together. Then you can add the vegetables and give it another good mix

Separate into two bowls and top with parsley. It really is as easy as that kids! A simple, satisfying and beautiful dish that can be enjoyed at any time of the day

Now were off to enjoy this spring sunshine, Ciao!

Spring Salad Series #5

SPRING SALAD SERIES

Roasted Vegetables and Poached Chicken on a bed of herbs and Kamala Olives

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This salad is pretty simple but it incorporates basically all of our favourite foods so we’re pretty excited to share it with you guys! Who doesn’t love garlic-y roasted veggies, tender poached chicken, herbs, avocado, olives and olive oil?! We absolutely love all of these ingredients and make a version of this salad often at home. Grilled salmon or finely sliced lamb backstrap or even a nice eye fillet steak goes wonderfully.

It’s one of our staple dishes so make it with love and enjoy with close friends and family

Ingredients Opt for organic ingredients if possible

– 2 small to medium potatoes

– 1 fennel bulb

– 2 to 4 carrots

– 1 beetroot

– 1 leek

– 3 cups of finely chopped herbs and greens of choice. We used parsley, fennel leaves, rosemary, chives and spinach 

– 10 pitted Kamala Olives

– 2 organic chicken breasts

– Half an avocado

– 2 tbsp of Olive oil (the the dressing and for the roasting)

– 2 tbsp Apple cider vinegar

– 1 teaspoon of cumin

– Himalayan salt

– Pepper

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Method

1. Set your oven to about 175 degrees Celsius.

2. Cup on all your root veggies into generous sized chunks. Scatter onto an oven tray and drizzle with olive oil, himalayan salt, pepper and cumin. We also added a few  rosemary sprigs, a few a couple of cloves of garlic (leave the outer skin on) and some thyme from the garden.

3. Once oven is ready, place your veggies in. They will take about half an hour to get nicely roasted and golden. Thats you’re prep for your roasted veggies done, now you can work on your greens. You really can use any herbs that you may have on hand for this salad. We have heaps of parsley, chives, fennel leaves, spinach and rosemary so we roughly cut them all up and scattered them onto two plates.

4. As your veggies are roasting, bring a saucepan of water to the boil. As you are waiting for the water to boil, slice your two chicken breasts into about 2 centimetre pieces. You should be able to cut about 4 to 5 pieces per breast.

5. When the water is boiling, add your chicken. The pieces will be readily poached when they sort of start to float to the top. Around 5 to 10 minutes (its a bit of a guessing game to be honest! so keep checking them – you don’t want to ‘over poach’ them as that will make them dry and chewy!)

6. Your veggies and chicken should be done around the same time. Distribute the veggies evenly onto the two plates (with the already made greens) and top with your nicely poached chicken.

7. Now for the finishing touches. Add around 5 olives to each plate, plus a quarter of an avocado. We like to create an ‘avo slide’ by finely slicing the avocado and melding it into the shape of a ‘slide’ Refer to the photos

8. We keep our salad dressings simple with just olive oil, apple cider vinegar, himalayan salt and pepper.

9. Eat

M + S xx

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Spring Salad Series No# 4

Spring Salad Series

Shaved Beetroot and Shredded Chicken Salad with Quinoa and Spiced Cumin Yoghurt. 

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Recently we’ve been experiencing a croissant craving. Now, we don’t usually get immense food cravings as we eat a pretty balanced diet, incorporating all food groups and tune into what our bodies need on a daily basis. For some reason however, we’ve been really wanting to indulge in the buttery-ness and crispness of a freshly baked croissant. We’re thinking it’s the fact that we leave for europe in two months time (omg!) in combination with our desire to visit our favourite bakery in Melbourne – Tivoli Road Bakery. Literally the best bakery. We absolutely love everything about it. Mmm their smoked trout on rye is to die for. As well as their fruit toast (apparently, we’re yet to try it)

So last night we decided that this morning we’d make the long over due visit to our favourite bakery and indulge in the buttery-ness and crispness of their famous croissants.

Best Decision Ever.

After our delicious breakfast we stopped by the markets and bought some fresh deli sicilian olives, goats feta and organic grass fed lamb straps (for dinner tonight!)

With the beetroots, chicken and quinoa that we already had in the fridge, we put together this fun, italian inspired spring salad. To go with our french inspired breakfast of course. 

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Ingredients (Serves two as a main dish)

-3 small beetroots

– 6 leaves of rainbow chard

-1 cup of pre cooked quinoa (we make big batched and leave in the fridge)

– Half a punnet of strawberries

-1 chicken breast (poached and then shredded with a fork)

– 10 sicilian olives

– 2 – 3 tablespoons of full fat greek yoghurt

– 1 teaspoon of cumin (can use less if you find cumin too strong)

-1 teaspoon of tahini

– A few leaves of flat parsley

-Himalayan salt and pepper to taste

-1 teaspoon of Extra Virgin Olive Oil

Method

  1. Pre-heat the oven to 175 degrees celsius. Whilst you’re waiting for the oven to warm up, leave the beetroots whole and cover them with aluminium foil. Finely chop your rainbow chard and layer evenly on two plates.

2. When the oven is ready, place the beetroots on the middle rack and bake for about half an hour.

3. As the beetroots are in the oven, heat up a saucepan of water on the stove with a tad of salt and bring to the boil. As you’re waiting for the water, you can prep your chicken by dicing up the breast into generous sized pieces. (You can also poach the chicken whole, however this will take you more time)

4. When the water is boiling, pop in your chicken. It will take about 6-8 minutes to poach (depending on the size of your pieces). It is important to keep a close eye on it as you don’t want it to over cook!

5. As the beetroots are in the oven and the chicken is poaching, heat up your quinoa on the stove (ours was pre-cooked so we just had to quickly re-heat) and start to prep your yoghurt. Grab a small bowl and scoop in two to three tablespoons of full fat yoghurt. Add your cumin, tahini and pepper and mix together. Set aside. You can also slice your strawberries either in halves or quarters.

6. The chicken should be ready by now so remove from the stove and drain. Poached chicken should be extremely tender so shredding with a fork should be relatively easy. Basically just ‘stroke’ the pieces with your fork so they almost rip apart. (Sorry that’s a little hard to explain). Set the chicken aside on a plate

7. Remove the beetroots from the oven and test whether you can insert a knife through the middle. If you can they are ready to be finely shaved with either a sharp nice or a large grater. Finely shave the beetroot and place half onto of the rainbow chard that you have already placed on the plates.

8. Evenly distribute the quinoa onto the two plates, alternating with beetroot, shredded chicken, sicilian olives and strawberries. You’re basically layering your ingredients.

9. Now top with a dollop of your yoghurt that you set aside just moments ago and garnish with himalayan salt, pepper and parsley. You can also drizzle with some olive oil if you wish!

10. EAT

We hope you enjoy it! Please let us know what you think!

Oh and also, head over to Tivoli Road Bakery in Melbourne and indulge in one of their croissants.

M + S xx

Spring Salad Series #3

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It’s the middle of the week which means it’s Spring Salad time!

After a morning spent watching the french news, eating a version of our famous breaky boards and swimming laps at our local pool, we came home and made a ‘Herb Salad Party’. We call this a party as we literally added so many herbs from our garden! Well only parsley and mint were actually invited…

Anyway, in went these herb babies with the rest of our ingredients and the end result tasted like sunshine and gardens.

So good, so spring.

Oh and we leave for Europe in 10 weeks and we are so damn excited. 

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Ingredients 

Serves two hungry twins after a swim

-1 small organic avocado

– 1 cup of peas

– 1 cup of cooked quinoa (we cook up a big batch at the beginning of the week and store in the fridge for quick and easy lunches)

– 2 cups of shredded spinach

– 1/2 a cup of finely chopped mint (and a few extra whole leaves for garnishing)

– 1/2 a cup of finely chopped parsely

– 1 can of organic sustainably caught mackerel in olive oil

– 1/3 cup of fresh blueberries

– Himalayan Salt to taste

– Pepper to taste

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Method

1. Heat up the quinoa and peas either in a saucepan with a dash of water or in a microwave if you’re short for time. Again, as mentioned in the ingredients – we pre-cook our quinoa.

2. As the quinoa is heating up, start finely chopping your spinach, mint and parsley. Also, slice your avocado into small cubes.

3. Add the greens and the avocado to the warm quinoa and pea mix. Thoroughly mix with your hands and evenly distribute onto two plates.

4. Now for the toppings! Add half the can of mackerel to each dish and drizzle the oil evenly between the two. Finish with topping with the freshest and plumpest blueberries you can find!

5. Garnish with the last couple of mint leaves and a tad of pepper and himalayan salt.

All done, ready to gobble up.

 

 

Spring Salad Series #2

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We’re off to Europe in exactly 10 weeks. It’s no secret that we are completely, 100% obsessed with everything to do with the European culture. The fresh food, old buildings, their train systems, cute bakeries, red wine (lots of red wine), the coop (only a few people would understand this), friendly people and most importantly our family in Neuchatel, Switzerland.

Our love for Europe has come to a stage where we are trying to set up camp over there, permanently. This means a lot of research, visas, Italian passports, what do we do with our clothes?! how much money do we need? etc. It has been quite a headache. But so worth it.

Amongst this research, we have been taking our time in the kitchen, cooking and creating beautiful recipes to share with the world. As we have started our Spring Salad Series, this week we had to come up with salad number 2! Feeling a bit sluggish today, we opted for a lighter salad, bringing us back to our European summers.

Hope you enjoy this meal! Make sure to share it with family and close friends, no one likes eating alone.


Fennel, Celery, Rocket and Sardine Salad with black Sesame

Organic Ingredients

Serves two

Half a fennel

One celery stalk

Two handfuls of rocket

Two small oranges (we picked these from our garden)

One can of sardines in olive oil

One teaspoon of black sesame seeds

Few sprigs of fresh parsley

Two teaspoons of extra virgin olive oil

Himalayan salt (to taste)

Pepper (to taste)


Method

 Quite simple, no need for the stove or any other appliances

– Wash fennel and celery thoroughly

– Roughly (julienne) slice the celery and fennel

– Prepare two plates, and place one handful of rocket on each. Then top with the fennel and celery

-Peel the two oranges, and slice into thin circles (we’re not too sure how to explain this but we’re sure you will understand what we mean..). Place oranges onto the plates

– Divide the can of sardines in half and top onto the salads

– Sprinkle with black sesame, EVOO, pepper and salt. Oh and don’t forget the parsley!

– Serve with fresh dark bread (we had ours with some wholemeal organic spelt crackers)

– Bon Appetit!

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Spring Salad Series #1

Sautéed Greens with crispy skin Salmon. 

Spring is all about spending time with family and friends on weekends, cooking and eating in the garden. It’s about frolicking amongst the freshly blossomed flowers and drinking rose in the sunshine. It’s also the perfect time to prep yourself for summer. By this we mean, starting to cook with lighter, fresher and more vibrant foods.

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How wonderful is spring?

We definitely love it so we thought what a better way of celebrating then introducing a new spring salad every week to share with you all. Salads make up about 2 to 3 of our meals everyday, so you know, we kind of know how to make a bloody good one. 

This recipe is a staple in our diet as we make it on a regular basis. Salmon is one of our favourite foods, and who doesn’t love green veggies?  Oh and cheese is also a winner.

Make this salad and enjoy it with your family outside in the sunshine. We would absolutely love to hear any feedback from you so please don’t be a stranger!

Ingredients 

*Try to opt for organic vegetables if possible. Spring is for detoxing the system so reducing your chemical intake is ideal. 

– 1 broccoli head (and stem)

– 2 handfuls of brussel sprouts

– 1 cup of frozen peas

– 1 leek

– 1 zucchini (ribbons)

– 1/2 an avocado

– 2 Atlantic Salmon fillets with the skin on

– 2 slices of cheddar cheese (optional)

– 1 table spoon of apple cider vinegar

– 1 Lemon

– 1-2 teaspoons of olive oil

– 1 teaspoon of coconut oil

– Pepper and salt to taste

Method

1. Thoroughly wash all vegetables before roughly chopping. Chop all vegetables except the zucchini as you will need to use a peeler to obtain the ‘ribbon effect’.

2. Once vegetables are prepared, heat your coconut oil in a wok and sauté the leek until slightly brown and tender. Meanwhile, squeeze half of your lemon onto the salmon with a pinch of salt and pepper.

3. Once leek is ready, add the remaining vegetables with a dash of water and apple cider vinegar (sauté for a maximum of five minutes as green vegetables should not be cooked for too long as they loose their nutritional value)

4. As your vegetables are cooking, heat up a another pan with some coconut oil for your salmon fillets. Salmon should take about 4 minutes each side depending on how you like it.

5. Once the fish and vegetables are cooked, distribute the greens onto two plates. Top with the salmon, avocado and the cheddar.

6. Finally, a dash of olive oil, some pepper, a tad of apple cider vinegar and parsley (if you have it) will top this dish off perfectly.