Smoked Salmon Roulade with Caper and Dill Dressing

This was given to me by a girlfriend who loves to make this when she has a dinner party as it will serve up to eight people as an entree. If having four guests, it will do for a main course. It only takes about 15 minutes to make and another 20 minutes of cooking time, so you can be making the dressing while it cooks. When folding egg whites into mixture make sure you do it very lightly as you want to avoid loss of air as this will toughen your roulade. This recipe not only tastes great, it also looks beautiful, sliced up on a lovely white rectangle serving plate.

INGREDIENTS:

60 g butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
3/4 cup grated parmesan cheese
1 1/2 tablespoons finely chopped dill
200 g smoked salmon

Preheat oven to very hot, 220C. Lightly great and line a 26 x 32 cm swill roll pan. Melt butter in a saucepan on medium heat. Add flour and cook, stirring for approx 1 minute. Gradually blend in the milk, about 1/2 at a time and stir until smooth. Stir continually until it boils and thickens. Simmer for approx 3 minutes then transfer mixture to a large bowl and stir in the egg yolks, parmesan cheese and 2 teaspoons dill. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the egg mixture then pour into the prepared pan. Bake for 10 - 12 minutes until golden brown and roulade springs back when lightly touched. Turn roulade out immediately onto a baking paper-lined soft clean tea towel. Remove paper lining and roll up from the long side with the tea towel. Cool for 5 minutes then unrol, cover with salmon and sprinkle with 1 teaspoon dill. Roll up without the tea towel and serve with the caper and dill dressing.

DRESSING:

200 g creme fraiche (can use light sour cream instead)
2 tablespoons baby capers
1 tablespoon finely grated lemon ring
remaining dill
sea salt and cracked black pepper to taste

In a small bowl, combine creme fraiche, capers, rind and remaining dill. Season to taste.

Thai Sweet Potato Soup

I often make this recipe when we want something simple for tea but also very tasty. I love this recipe and I am sure that once you have tried it yourself, you will also enjoy making it. It is such an easy recipe and I always keep most of the ingredients in my pantry on stand by so I can always just whip it up whenever friends drop in for lunch.
You can also use butternut pumpkin instead of sweet potato or half of each for a delicious variation.

INGREDIENTS:

1 tablespoon peanut oil
1 large brown onion - finely chopped
2 cloves garlic - finely chopped (can use bottled crushed garlic)
1/4 teaspoon finely grated fresh ginger (can use bottled)
1.2 kg sweet potato
5 cups chicken stock and/or water
400 mls lite coconut cream (can use lite coconut milk)
2 tablespoons splenda (sugar substitute)
2 teaspoons fish sauce (optional)
juice of 1 lime (can use bottled)
sea salt and black pepper to taste
1/3 bunch fresh coriander - leaves removed and roughly chopped (can use 1 teaspoon of dried instead)

METHOD:

Heat oil in a large pan. Add onion and garlic and cook for 2 - 3 minutes or until tender but not coloured. Peel and cut sweet potato into pieces and add to pan with chicken stock and ginger . Bring to the boil. Reduce heat and simmer, uncovered until sweet potato is soft. Place potato and liquid into large food processor and process until pureed. You may need to do this in several lots as your liquid should never go more that 3.4 up side of processor bowl. Return to a clean pan and add the coconut milk, splenda, fish sauce, lime juice, salt and pepper to soup. Bring to boil, reduce heat and simmer until heated through. Add coriander, stir until well combined and serve immediately.

Cornflake Potato Recipe

This was given to me by a friend who lives in Seattle and says it is an american all time favourite recipe, especially if you want some "comfort food". I have to say, that after tasting this way of doing potatoes, I was hooked on it. I have to warn you that it is definitely not for people watching their weight and it is extremely moorish. My friend always serves this with fish or chicken but I think you could have it by itself on a cold winters night.

INGREDIENTS:

1 1/2 - 2 cups of corn flakes - lightly crushed
1/4 cup melted butter
1 bag of hashbrowns
1 small container of sour cream - can use light
1 can of cream of mushroom soup (or use cream of chicken for alternative)
1 tablespoon of packaged onion soup mix (not cup a soup)
2 cups of shredded cheddar cheese

METHOD:

Mix the hashbrowns, sour cream, cream of mushroom soup, onion soup and cheese together and place in a 9 x 12 dish. Pour the melted butter over the corn flakes and then sprinkle this on top of the hashbrown mixture. Bake for 1 hour at approx 180 - 200 C or until the hashbrowns are cooked.