Salmon & Avocado Towers#EatTheWorld

This appetizer is easy to make, pretty show-stopping, delicious and good for a quick lunch too. Avocado is rich with vitamin C, vitamin E, and potassium. This is one of the all-time most popular special occasion dish which is so easy to do and it will impress your guests!

Makes 3 Towers
Ingredients
½ Lemon Zest
1 Tablespoon Finely Chopped Wild Garlic
Salt & Black Pepper Seasoning - to taste
1 Large Fillet Salmon

For The Avocado Mixture
1 Small Cucumber - finely diced
1 Spring Onion - only green part - finely chopped
1 Clove Garlic - finely minced
¼ Teaspoon Red Chilly Flakes
A Juice and Zest Of One Lemon
1 Large Avocado - mashed
Salt & Black Pepper - to taste
1 Tablespoon Chopped Dill
Microgreens or Coriander Leaves - To Garnish

Method

In a pan add a cup of water, salt, 1 tablespoon finely chopped wild garlic, lemon zest bring this to a boil, add in the salmon fillet and poach it for 2 minutes, turning the side and again poach it for 2 minutes. Let this cool and fish out the salmon pat it dry the salmon . Shred the salmon into small pieces. Keep aside.

Mash the avocado. Put mashed avocado in a bowl and mix in lemon juice, red chilly flakes, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place 6-8cm ring moulds onto small serving plates.
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens or coriander leaves and a sprinkle of salt and pepper.

Labels: Eat The World, International Cuisine, Appetizer, Salmon, amuse Bouche, Seafood/Fish, Denmark 

Join us as we Eat the World!!!

Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Frikadeller (Danish Meatballs) 

Culinary Cam: Stegt Flæsk Med Persillesov 

Kitchen Frau: Aebleskiver (Danish Pancake Balls) 

A Day in the Life on the Farm: Poached Halibut in Orange Lemon Sauce over Braised Lettuce Sugarlovespices: Pandekager (classic, thin Danish Pancakes) 

Sneha’s Recipe: Salmon & Avocado Towers

Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method 
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 

Culinary Cam: Halva with Fiori di Sicilia 

Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce 

A Day in the Life on the Farm: Corned Beef and Cabbage Hash 

Jolene’s Recipe Journal: Spicy Hashbrown Waffles 

Blogghetti: Grilled Hawaiian Ham Skewers 

Palatable Pastime: Batter Fried Halloumi Cheese 

Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 

Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 

Magical Ingredients: Hummus Herb paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

Spicy Beef Mince Beer Chilli#SundayFunday

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients 
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika 

½ Teaspoon Herbs de Provence 
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed 

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two. 

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.  

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma, Sunday Funday

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

Asparagus Pesto#SundayFunday

Green, hearty, healthy, Asparagus Pesto, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing and delicious in every way.

Ingredients
200 Grams Asparagus -  cut into 1″ pieces
1 Bunch Fresh Basil Leaves
2 Tablespoons Pinenuts
1 Jalapeno Pepper
4 Cloves Garlic
½ Cup Olive Oil
Salt & Pepper to taste
1 Tablespoon Parmesan Cheese

Method 

Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.
Put all the ingredients in a food processor and blitz together till it’s nearly smooth.

You can refrigerate it or freeze it for future use. 

Labels: Asparagus, Pesto Sauce, International Cuisine, Healthy, Sunday Funday, Keto

You can check the other Asparagus recipes 

• Asparagus and Herbed Ricotta Tart from A Day in the Life on the Farm
• Roasted Asparagus with Tangerine Gastrique from Palatable Pastime
• Asparagus Pesto from Sneha’s Recipe
• Quick Pickled Asparagus from Culinary Cam
• Asparagus with Lemon, Mint, and Red Peppers from Karen’s Kitchen Stories
• Asparagus Soup from Amy's Cooking Adventures
• Prosciutto-wrapped Asparagus with Garlicky Baked Brie from Food Lust People Love

2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients
2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour

For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.

In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough

In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.

Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 

Cut small circles from the dough using a bowl or a cookie cutter. 

Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 

Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.

Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.

In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 

Cool them on wire rack. 

Enjoy when warm!! 

Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

• 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
• Dark Chocolate Chunk Baileys Scones  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Banger Skillet from Culinary Cam
• Irish Cream French Toast Casserole from A Day in the Life on the Farm
• Irish Mushroom Toast from Palatable Pastime
• Irish Potato Cakes  from Karen's Kitchen Stories
• Green Eggs & Ham Bake from Amy's Cooking Adventures

Chocolate Fudge Sauce Star Bread#BreadBakers

Made from homemade chocolate fudge sauce this star bread is simple & super delicious . Layers of fluffy dough separated and twisted so gorgeous and a perfect breakfast bread for Christmas or Easter or any other day you want to enjoy something chocolaty. This bread is super simple to make even though it looks intense. This is a rich dough, it will take a little extra time to rise.

Ingredients
For the Dough
1 Large Egg
57 Grams Butter
150 Ml Milk
3 Tablespoons Sugar
½ Teaspoon Salt
310 Grams All Purpose Flour -
10 Grams Corn flour
1½ Teaspoons Instant Yeast
For The Homemade Chocolate Fudge Sauce
26 Grams Butter - cut into cubes
1½ Tablespoons Light Corn Syrup
90 to 100 Grams Unsweetened Dark Chocolate - chopped
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1 Cup Heavy Cream
A Pinch Salt
1 Teaspoons Vanilla Extract

Method
First Let's Make the Chocolate Fudge Sauce
Melt butter over medium heat in a large saucepan and swirl it around in the pan to the coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream, salt and continue to cook over medium flame till the mixture comes to a boil.
Using a candy thermometer, boil gently for 4 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat. Pour sauce into a Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on the counter, then chill till it reaches a spreadable consistency.
For The Dough

Heat the milk and butter till warm, add the sugar stir till it melts. To this add the yeast and egg, cover and keep aside till the yeast froths.
In a large bowl add all the flour and salt, mix it well. Then slowly add the milk mixture and with a dough whisk start kneading the dough adding little milk at a time to make a soft smooth dough. 

Place the dough into a oiled bowl, cover and let is rise till double in volume. Then take the dough and on a lightly floured surface, knead it well. Then roll out dough and cut into four even sized balls. Cover the ball with a wrap, let rest 10-15 minutes.

To Assemble
Divide the dough into 4 equal pieces.

Roll each dough ball out into a thin 10" circle. To get the same diameter circle take a plate and cut each circle accordingly.

Roll out the remaining circles and cover them with a damp cloth as you are working.

Place the first circle on a tray line with parchment paper or silicone mat.

Top with chocolate fudge sauce then layer the other three circles and filling on top.( leaving the top circle bare).

Put a 2 or 3 inch bowl in the center

Then using a pizza cutter or knife, cut the circle stack creating into 4 equal strips

Each strip then cut into another 4 strips.

Like that we should have 16 equal strips that are still connected in the center.

Using both hands pick up two strips and twist them from each other two or three times then press the ends together firmly.
Repeat that until you end up with eight of twisted strips.
Transfer the star bread to a baking tray and cover with plastic wrap and let it rest 15 min. Preheat the oven 190°C.

Brush the star bread with beaten egg and pour a little bit granulated sugar on top.

Bake for about 20-30 min until golden brown.

Remove from the oven and cool for about 10 minutes. Dust with confectioners sugar on top(optional).

So Chocolaty... yum...mmm . Serve warm. Enjoy!!

Labels: Bread Bakers, Chocolate, Fudge Sauce, Christmas Bread, Egg, International Cuisine, Homemade, Sauce

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Chocolate Chip Breadsticks from Karen's Kitchen Stories
• Chocolate Chocolate Chip Mini Loaves from Food Lust People Love 
• Chocolate Crepes from A Day in the Life on the Farm
• Chocolate Fudge Sauce Star Bread from Sneha's Recipe
• Chocolate Protein Oat Banana Waffles from Cook with Renu
• Chocolate Swirl Buns from Passion Kneaded
• Double Chocolate Chip Bread from Palatable Pastime
• Lemon and Ginger Scented White Chocolate Sourdough from A Messy Kitchen
• Milk and Chocolate Rolls from Magical Ingredients
• Triple Chocolate Sourdough Bread from Zesty South Indian Kitchen