Sunday Lunch - Celeriac + Salmon

Monday, July 29, 2013

I just love this time of the year, the days become cooler and the food I long for is warm and nourishing. Inspiration comes from what’s growing in my garden because I am a firm believer in eating in season. This is all I knew when growing up, I thought nothing of being asked to go and pick the broccoli, cauliflower or cabbage for supper while my mother continued cooking. It was so fresh still living, a short walk back to the kitchen and in no time we were sitting down to a delicious nutritious meal.

The cold weather in winter produces such a wonderful array of delicious vegetables, I have difficulty sometimes in deciding what I want to cook. I love my green vegetables and eat them with every meal which includes breakfast, yes breakfast why not.

The celeriac also known as celery root, is a clear favourite of mine. I was introduced to this wonderfully versatile vegetable while living in Brussels . There they use it both cooked and raw. I ate it raw for the first time and I was hooked. I discovered that you could buy it fresh, frozen and prepared as a winter salad. My friend Brigitte would make celeriac remoulade a clear french favourite and it soon became mine. It’s so easy to make and an incredibly refreshing change to the cooked vegetables that I usually prefer to eat when it’s cold.

Celeriac Remoulade

1 medium celeriac 
4 tbsp mayonnaise 
2 tbsp Dijon mustard 
2 tbsp sour cream 
1 tbsp flat leaf parsley

Peel celeriac and cut into a fine julienne using a mandolin or special peeler. Place in a bowl immediately and toss with the juice of half a lemon. Mix together mayonnaise, Dijon mustard, sour cream and flat leaf parsley. Season with salt and pepper, then fold into the shredded celeriac. 

If you have problems with eggs I also make it with, 2 tbsp Dijon mustard, 3 tbsp of sour cream. If dairy is a problem then you can use 2 tbsp dijon mustard, drizzle olive oil to taste and the juice of half a lemon, to a mayonnaise consistency, not too thick not to thin.

Baked Salmon

4 salmon steaks
1 lemon
2 tbsp olive oil
salt and pepper
sprigs of dill

Preheat oven to 200 c. Lightly grease an oven tray. Place salmon skin side down, drizzle with olive oil. Cut the lemon into medium slices, then cut them in half. Place 2 pieces of lemon on each salmon steak. Season with salt and pepper.

Place in middle of oven for 25 to 30 minutes depending on the thickness of the fish. To serve place a mound of celeriac in the middle of a plate, then place salmon steak on top. Garnish with dill. Serve immediately.

Thanks for Popping In

Wednesday, July 17, 2013

For a long time I resisted all things technical, that is I wouldn’t use the computer unless I absolutely needed to. Sending or just replying to a text message was torture, I avoided it at all costs. I was proud of being old fashioned. I would say, “I like to make a phone call, you know, speak to someone instead of texting,” to avoid having to use technology.

Being ill for so long spending a lot of time bedridden, you begin to feel isolated. This went on for a long time. You begin to lose touch. My primary focus was finding out what was wrong with me and getting better. You don’t feel like communicating just being on your own.

Then one day a dear friend suggested the ipad would be something I might like as I’m very visual. She knew of my magazine and book addiction and the library I had built to house them. She introduced me to blogging, actually just one blog. I came home and immediately went online. I had no idea how long I was on there for, it only dawned on me when I noticed it had got dark. I was hooked! When did all this happen, I asked myself. Where have I been? I always heard people say, “check it out on my blog” I didn’t know what they were talking about and had always been too embarrassed to ask. A whole new world was opening up to me.

Now I have my health back and feeling more myself, I am constantly being asked how I overcame my illness. I had lost 20 kgs. My friends are amazed at my recovery and say I look better than ever. I can tell you I’ve never felt better in my entire life. I’m more than happy to share how I live my life and the positive impact all this has had on my family's over all health and well being.

Now I know what a blog is, I am here. I'm so happy you popped in!

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