25 Apr 2010


A very quick and tasty stir fry, with just a few simple ingredients, and dinner was served in just over 30 minutes.

Serves: 4

2 tablespoons sweet chilli sauce, 3 tablespoons teriyaki sauce, 1 teaspoon grated ginger, juice of half a lime, 4 salmon fillets, 1 tablespoon sesame seeds, 1 tablespoon sunflower oil, 380g pack stir fry vegetables, 300g noodles, ½ teaspoon sesame oil.

1. Heat the oven to 180°C/160°C Fan/Gas 4.
2. Mix the Encona sweet chilli sauce, lime juice, ginger and teriyaki sauce together, brush over the top and sides of the salmon then put on a lined baking sheet. Sprinkle over the sesame seeds and cook for approximately 15 to 20 minutes.
3. Heat the sunflower oil in a wok, stir fry the veg until tender. Sprinkle the sesame oil over the cooked noodles and add to the stir fry veg.
4. Divide the stir fry veg and noodle mix between four dishes and top with the cooked salmon.

I have been sent a variety of Encona Sauces and I am now really looking forward to trying them. The sauces are suitable for marinading, adding to a variety of cooked dishes or as dips.

Thank you to Encona and Lauren.

15 Apr 2010


The only thing I could rustle up for the blog this week is a chicken, bacon, avocado and lettuce number, but nonetheless, it is totally delicious. I almost forgot, I made the cheeseburger too.

If you have any teenagers at home this holiday, point them in the direction of the kitchen, and ask them to have fun making these instead of heading for the burger bar!

Absolutely no skill required for this and it's extremely filling too. Simply take a Taste The Difference Ciabiatta from Sainsbury's (if possible) and bake. Cook some streaky bacon on a griddle pan until crispy. Bash out a skinless chicken fillet and cook on a griddle pan - after it's cooked squeeze over some lemon juice and a few grindings of black pepper, cover with foil.

Take the cooked ciabiatta, split open and spread both sides with mayonnaise, place your chicken on top, layer with the bacon, sliced tomatoes, slices of avocado and top with crispy cos lettuce - then a dollop of mango chutney and a grinding of black pepper.

In the photograph there is no evidence of the bacon, mayonnaise or the mango chutney, I think they were all camera shy!


My recipe came from the BBC GoodFood website and is a real favourite of mine. I use a beefburger press gadget I bought years ago and it makes perfect burgers every time.

Spread mayonnaise on both the cut sides of the burger buns, put a piece of crispy lettuce on the base, top with the burger, slices of tomato and red onion and just because I love it, a dollop of mango chutney. Mmmm delicious.

2 Apr 2010


A Slice of Cherry Pie is hosting her annual Easter Cake Bake Challenge and this is my entry.

The cake is flavoured with lemon zest and lemon juice and then topped with lemon flavoured and tinted icing. The inspiration for the all lemon cake came from the pretty miniature spring flowers in my garden.

I decided not to crystallize the flowers but to just brush and wash them under a running tap. Shake off any excess water and leave to dry on kitchen towel. Cut the stems to the required length and wire the stems of the flowers.

Here are my cakes from the previous Easter Cake Bake challenges.

Happy Easter.