A European Feast of YUMMINESS: Bruschetta and Baked Salmon with a Mustard Creme Sauce

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Good Evening all,

Well i should have posted this recipe on Sunday a couple of weeks ago during our Eurovision hangovers, but it took me longer than i thought to get over the beards, booing and breasts… (Really Poland..? REALLY?) BUT I PROMISED I WOULD BRING YOU A RECIPE AND FINALLY IT IS HERE! For those who know me well, i consider myself a foodie and a secret chef. I’m actually not that skilled a cook, but somehow seem to have possessed my Dad’s knack for putting a meal together. So I thought it was about time I start sharing the foodie love and put some very simple and massively yummy recipes on my blog. And so without much ado, i introduce my FIRST EVER MEAL for your enjoyment!

I wanted to keep things European for my Eurovision feast and so took some inspiration from Italy for my starter and tried to keep it more Scandinavian for the main course (in honour of the Danish hosts of Eurovision). It took me all of 20 mins to prep and barely any cooking time, so if you’re new to cooking HAVE A GO! You’ll really impress your friends/family/partner/cat and they won’t have a clue that you are actually a secret chef like me! So let us begin…

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BRUSCHETTA

For a quick, easy and massively delicious starter, my Bruschetta recipe is definitely the way to go (Sorry Pizza Express!)

You will need (for two people):

  • A ciabatta loaf
  • 1 red onion
  • Half a punnet of Baby Plum tomatoes
  • 2 tbsp of Balsamic Vinegar
  • 2 tbsp of Pesto
  • Salt and Pepper

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  1. Start by setting your grill to a medium heat, and begin by slicing your ciabatta into 2cm thick slices.
  2. Slice your baby plum tomatoes in half and roughly chop your red onion.
  3. Place your slices of ciabatta on the grill to toast slightly.
  4. Mix your tomatoes and red onion with the balsamic vinegar.
  5. Once the ciabatta is slightly toasted, present on your plate topped with tomato and onion mixture. Top with a small dollop of bruschetta and season with salt and pepper.
  6. Scoff with italian GUSTO!

And now for the main attraction…

BAKED SALMON WITH A MUSTARD CREME SAUCE

And here’s what you’re gonna need for two of you:

  • 2 fillets of Salmon
  • Wholegrain Mustard
  • Two heaped tbsp of creme fraiche
  • Pickled red cabbage
  • 5/6 medium sized potatoes (peeled and chopped into quarters)
  • 1 lemon
  • Knob of butter
  • 2 tbsp Milk

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  1. Set your oven to 180 degrees celsius.
  2. Grease some foil with Olive Oil, place your salmon within the centre dressed with lemon slices, and create a parcel. Meanwhile, place your peeled, chopped potatoes into some boiling salted water.
  3. Whilst the salmon and potatoes cook, place your wholegrain mustard and creme fraiche in a pan on a low heat, and slowly melt to create a thick creamy sauce.
  4. Mash your potatoes with milk and butter and (if you’re feeling fancy) place in a cylindrical mold on the plate. Pack tightly and top with pickled red cabbage. Remove from mold. (Your pickled cabbage will be quite sharp so use as much as you feel you can handle!)
  5. Place your foil-baked salmon on the plate and top with your mustard cream sauce.
  6. SIMPLES. Enjoy my little chickens!

I hope this inspires at least ONE person to get chef-fy this coming bank holiday – Who doesn’t want to impress with this easy dinner for a lazy summer weekend? Please feel free to send me your comments on the recipe and share your pictures.

Lots of summer love,

Koko xx

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