Grayfish and Gravadlax Pumpernickel

Ingredients

180 g crayfish tails
1 tbsp light mayonnaise
1 tbsp light cream cheese
1 tsp Dijon mustard
zest and juice of 1 lemon, plus extra for serving
1/2 a small bunch of dill, finely chopped, plus extra for serving
sea salt and black pepper
1 beetroot, cooked and finely chopped
4 thin slices of pumpernickel or rye (from a small, fresh loaf)
4 slices (100 g) of gravadlax or smoked salmon

Method

  1. Drain the crayfish tails if necessary and pop into a small mixing bowl.
  2. In a separate small bowl, mix the mayonnaise, cream cheese, mustard, lemon, dill and seasoning.
  3. Add to the crayfish along with the beetroot and mix well.
  4. Top the bread slices with the mixture, then lay a slice of gravadlax or smoked salmon over each.
  5. Squeeze over a little lemon juice, scatter over a bit more dill and finish with some freshly ground black pepper.

Makes 2 servings.

Source: Skinny Weeks and Weekend Feasts


Today’s Comic

Lobster Pancakes

Ingredients

Pancake Batter

4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup milk
1 tablespoon melted butter, or vegetable oil

Filling

1 cooked lobster (about 1-1/2 lb) or 1 lb canned lobster meat
1 oz butter
1 teaspoon paprika pepper
1 cup béchamel sauce
1 teaspoon tomato puree
2 tablespoons double cream

Sauce

4 oz button mushrooms
1/2 oz butter
1 shallot (finely chopped)
1 onion
2 tablespoons brandy, or dry sherry
1/2 cup double cream
salt and pepper
1 tablespoon grated Parmesan cheese

Method

  1. Prepare batter, leave to stand in a cool place for 30 minutes.
  2. Slice the lobster meat from the tail and claws, scoop all the soft meat from the head, or drain canned lobster.
  3. Melt the butter in a pan, add paprika and cook for 1 minute. Put in the tail and claw meat. Set pan aside.
  4. Add béchamel sauce, tomato puree and the creamy meat from the head or canned lobster meatto the pan, and simmer for 2-3 minutes.
  5. Draw pan aside and stir in the cream, taste for seasoning. Keep lobster mixture warm.
  6. Preheat oven at 350°F.
  7. Fry pancakes thinly. Put a tablespoon of lobster mixture on each pancake, fold them up into triangles and put in a well-buttered ovenproof serving dish in pre-set oven to keep hot.
  8. Wash and trim the mushrooms. Slice them finely.
  9. Grate onion into a bowl. Press with a spoon, drain and reserve juice.
  10. Melt butter in a pan. Add the shallot and onion juice and cook for 2-3 minutes until shallot is soft but not coloured.
  11. Add the mushrooms, increase the heat and cook briskly for 1 minute.
  12. Pour on the brandy or sherry, and cream, season to taste. Boil rapidly for 1 minute.
  13. Pour the sauce over the pancakes, dust with Parmesan cheese and glaze under the grill. Serve at once.

Makes 4 to 6 servings.

Source: Cooking with Eggs


Today’s Comic

Banana Buckwheat Pancakes

Ingredients

3/4 cup buckwheat flour
3/4 cup white spelt flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup mashed banana (about 3 bananas)
1 egg
1/4 cup maple syrup, plus extra to serve
3/4 cup milk
unsalted butter, to grease the pan
store-bought vanilla bean yoghurt, to serve
extra banana, sliced, to serve

Method

  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine.
  2. Add the banana, egg, maple syrup and milk and whisk until smooth.
  3. Heat a little of the butter in a non-stick frying pan over medium heat. Add 1/3 cup of the batter to the pan and cook for 2-3 minutes each side or until golden. Set aside and keep warm.
  4. Repeat with the butter and remaining batter.
  5. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve.

Makes 4 servings.

Source: A Fresher Approach to Eating


Today’s Comic

Turkish Egg Tartines

Ingredients

1 tbsp olive oil
1 tbsp lemon juice
1/2 cup lightly packed arugula
1/2 cup fresh cilantro or fresh parsley
1/4 cup fresh mint
1 tbsp fresh dill (optional)
pinch each salt and pepper
4 thick slices pumpernickel bread, toasted
8 soft-poached large eggs

Yogurt Sauce

1/2 cup grated English cucumber
1/2 tsp salt
1 cup 2% Greek yogurt
2 cloves garlic, minced
2 tbsp chopped fresh dill

Paprika Butter

2 tbsp unsalted butter
1-1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp ground cumin

Method

  1. Make yogurt sauce: mix cucumber with salt and let stand for 10 minutes. Wrap in clean tea towel and then squeeze to remove excess liquid.
  2. In small bowl, stir together cucumber, yogurt, garlic and dill.
  3. Make paprika butter: In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until melted, about 45 seconds.
  4. In bowl, whisk oil with lemon juice. Add arugula, cilantro, mint and dill (if using). Toss to coat. Sprinkle with salt and pepper. Set aside.
  5. Spread each slice of toast with yogurt sauce. Top each with 2 poached eggs. Drizzle with warm paprika butter. Top with herb mixture and serve.

Makes 4 servings.

Source: Mediterranean Flavours


Today’s Comic

Toasted Zucchini Tomato Frittata Sandwiches

Ingredients

4 eggs
salt and pepper to taste
1 tbsp canola oil
1 medium size zucchini, thinly sliced
2 Roma tomatoes, chopped
1 clove garlic, minced
2 tbsp fresh oregano,chopped
8 slices crusty Italian bread
4 tbsp commercial tomato pesto
2 or 3 handfuls of baby kale or arugula

Method

  1. In a medium bowl, whisk eggs, salt and pepper. Set aside.
  2. Pour canola oil into a large non-stick frying pan. Place over medium-high heat. Add zucchini and sauté for about 2-3 minutes.
  3. Add tomatoes, garlic and oregano. Continue to cook 1-2 minutes longer.
  4. Spread vegetables out in the pan to an even layer. Pour egg mixture over top of vegetables. Reduce heat to low and cook about 2 minutes. Cover pan and cook about 5 minutes, until top of egg mixture has set. For a browned top, place frittata under broiler for 1-2 minutes.
  5. Slide frittata onto a large plate and cut into 8 wedges.
  6. Toast bread. Place 4 pieces of toast onto a cutting board. Spread each one with approximately 1 tbsp tomato pesto. Arrange 2 frittata wedges over each piece of toast. Top with arugula. Place 4 remaining pieces of toast over sandwich bottoms and serve immediately.

Makes 4 servings.

Source: Manitoba Egg Farmers


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