If you were looking for innovative flavors and textures in your everyday cooking, Eating Well Everyday
If, however, you were hoping to find out why the author created the book as he did, you will be sadly disappointed. Peter Gordon has decided not to provide any sort of introduction to the book or any sort of description at all.
The recipes included are a surprising collection of unique flavor pairings. Unusual combinations like Curried Pumpkin, Lentil And Tomato Soup make me want to create it right now, even though I am not a huge soup fan.
Recipe chapters include:
- Breakfast And Brunch
- Soups
- Pasta, Rice And Noodles
- Light Meals And Salads
- Dinner
- Sides And Condiments
- Tea Trolley And Desserts
Each recipe includes a short yet sweet introduction from the author and excellently detailed directions. The recipes are very easy to follow.
While the recipes are not difficult to create, do not mistake this for an easy, quick-to-make recipe collection. There is a fair amount of time and prep needed for their creation but the results would be worth the effort.
As these recipes seem to have been built more for flavor than nutritional value, it isn’t surprising there isn’t any nutritional information provided. Other than the ingredients and directions, the only other information is how many servings it creates.
Not all of the recipes in the book have pictures, but those that have pictures have been beautifully photographed.
Overall this is an excellent book for somebody who wants to create gourmet like food, without the gourmet. For the included recipe I have chosen Hot-Smoked Salmon Cakes With Dill Mustard Dressing. Enjoy!
Hot-Smoked Salmon Cakes With Dill Mustard Dressing
Ingredients
- 500 g potatoes boiling, peeled and quartered
- 1 red onion peeled and thinly sliced
- salt
- pepper freshly ground black
- 3 tablespoons grain mustard
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 3 tablespoon dill roughly chopped
- 4 tablespoons Flour self-rising (plus extra for dusting the fish cakes)
- 250 g hot-smoked salmon skin and bones removed
- 1 handful parsley roughly chopped
- vegetable oil for cooking (or butter and oil together)
- rocket or watercraft
- 1 lemon cut into quarters, to garnish
Instructions
- Put the potatoes and half the sliced onion in a pot and cover with cold water. Season with salt and pepper and gently boil until the potatoes are cooked.
- While the potatoes are cooking, mix the mustard, sugar, vinegar, and dill together and put to one side.
- Drain the potatoes well. Making sure as much moisture as possible is drained off. Return to the pot and mash, then mix in the flour.
- Flake the salmon and add this, along with the remaining sliced onion and the parsley, and mix it all together. Taste for seasoning and adjust if necessary.
- Once cool enough to handle, divide into eight and roll into balls. Flatten into barrel-shapes then dust generously with more flour.
- Heat up a pan and add 5 mm oil or a mixture of butter and oil.
- Add as many fish cakes as will fit comfortably into the pan and cook until golden.
- Gently flip them over and cook on the other side until heated through. It may be easier to color them in the pan then cook on a baking paper-mind tray in an oven set at 120°C until warmed through (5-8 minutes, depending on their size).
- To serve, set the fishcakes on warmed plates and garnish with the rocket or watercress and lemon, then drizzle with the dill mustard dressing and serve with lemon wedges.
Notes
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