Tag Archives: Watercress

Dancing In The Middle Of The Room

On the Threshold of Eternity

On the Threshold of Eternity (Photo credit: Wikipedia)

Brothers (The Black Keys album)

Brothers (The Black Keys album) (Photo credit: Wikipedia)

In the past ten years I have been firmly behind the door when it comes to good music.  In the middle of a bad depressive illness anything that provoked an emotional response was definitely most unwelcome and music was a huge factor.

Recently, however, as life has become enjoyable and I have acquired an iphone, I have been attempting to make up for lost time (and spending a fortune in the process).  My latest ‘find’ is The Black Keys, who are just so sublime I can’t begin to tell you.  I have just downloaded ‘Brothers’ which is one of the best albums I’ve ever heard.  I was disappointed to find out online that I missed their UK tour dates because I would have lived on bread and butter for three weeks to go and see them.

Another recent discovery is the Alabama Shakes who are equally fantastic – I was dancing in the kitchen the other night, whilst cooking myself a rather nice supper – steak, rocket and watercress salad, wine – and I realised that life is sometimes rather grand and,  in thinking that,  it is now a definite given that I am recovered, if somewhat broke.  Music, as well as steak, is the food of love.

 

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Another Nigel Slater Success

I just had to share this, even though I only posted yesterday. It’s one of the most fantastic salad dressings I’ve ever had and it’s so simple to make.

With all credit to Nigel Slater, this is it.

Tarragon vinegar or white wine vinegar – 1 tbsp
Dijon mustard – 1 tsp
One egg yolk
Olive oil – 100 ml
Grated Parmesan – 3 tbsps
Lemon juice – 2 tsps
Thick slices white bread – 2
Olive oil for frying bread
One medium fennel bulb
4 large handfuls salad leaves – rocket, watercress
Parmesan shavings

For the dressing, whisk vinegar, mustard, egg yolk, olive oil and a grind each of salt and black pepper. Beat in the grated Parmesan, stir in lemon juice and put aside.
Cut the bread into squares and fry until golden. Mix salad leaves together with the fennel, add dressing and croutons and top with parmesan shavings.

I added finely sliced wet garlic and chopped chives to my salad. Also, having just bought some very good bacon, next time, I’m going to smoke a couple of rashers over hickory chips, cut it into cubes and add that as well. Bliss.

  • Toast (lacer.wordpress.com)

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Stunningly Simple Smoked Salmon with Tomato, Beetroot and Watercress Salad

Smoked salmon, watercress, crème fraîche, hors...

Image via Wikipedia

Just had an amazing lunch made for me by my cousin Joe.  It was perfect, and would do just as well for a light supper.  The preparation and cooking is so easy, and hardly time consuming.  Here’s what to do –

Ingredients (to serve 2)

Smoked salmon fillets, 1 per person.

2 medium sized tomatoes

2 beetroot, cooked, peeled

1 bag of watercress, washed.

For the dressing

Small pot of créme fraîche

2-3 teaspoons of horseradish sauce

To Make

Lightly grease a large piece of aluminium foil, (dull side).  Place salmon fillets on it, dot with butter, and fold foil into a parcel, tightly sealing edges and allowing a little space inside for air to circulate.  Place in a preheated oven at 200°C and bake for 20 minutes.

Meanwhile, prepare salad.  Divide watercress between two dinner plates/shallow bowls.  Slice tomatoes and beetroot and place on top.  Make the dressing by mixing together half a small pot of créme fraîche with 2-3 teaspoons of horseradish sauce, (or to taste).

When the salmon is done, place on top of the salad and spoon as much of the dressing over as you would like.

Enjoy!  This would be lovely with a bottle of chilled white wine.

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