Cakes · Dinner

Dinner For Two

Himself, that is my Mr. Simply Homemade, has been on holidays for two weeks, so after lots of family time, we decided a couple of hours to ourselves and a nice dinner was in order before he donned the uniform & headed back to work today.
So on Saturday night, with the kids engrossed in Harry Potter,  we cooked & dined in our kitchen!
This is what we had:
Pesto Salmon Rolls
~~~*~~~
Pan Fried Steak
Served with Dauphinoise Potatoes, Sautéed Mushrooms & Onions,
Garlic Butter
~~~*~~~
Lemon, Ginger & Passion fruit
Cheesecake
~~~*~~~




Pesto Salmon Rolls
These were a sort of bung everything in a saucepan and hope it works sort of dish, making sure to write everything down as I went along, because if they were nice, they would be made again. Lucky for me they were delicious!
Ingredients – Serves 4
 2 Salmon Fillets, cooked and flaked
25g Butter
1 Tablespoon Sunflower Oil
1-2 Onions, finely chopped
1-2 Cloves Garlic, crushed
2 Tsp Pesto*
200ml Pouring Cream
Squeeze of Lemon Juice
Salt & Pepper
4 Sheets Filo Pastry, doubled over
1 Beaten egg
*I wanted the Pesto taste to be quite subtle, however if you would like it stronger, simply add more pesto.
Method
* Pre heat the oven to 200C
* Melt the butter with the oil, add the onion & garlic, and cook slowly until softened
* Add the pesto and mix it thoroughly
*Stir in the cream, followed by the salmon & a squeeze of lemon juice. Season with salt & pepper and taste the sauce. Adjust your seasoning to your liking.
* Bring the sauce to the boil and allow the cream to reduce so that you have a nice thick sauce.
* Lay your filo pastry out on a work surface, double it over and brush the edges with beaten egg.
* Divide the sauce between the four pastry sheets, placing it approximately 1 ½ cm’s from the bottom edge. Fold up the bottom edge and bring in the two side edges and roll into a spring roll shape.
* Glaze with the remaining beaten egg and bake in centre of the oven for 15-20 minutes.
Dauphinoise Potatoes

I don’t follow a recipe as such for Dauphinoise Potatoes, I simply peel enough potatoes for the number of people I’m cooking for, in this instance I used two, then I thinly sliced them and arranged them with thinly sliced garlic in a shallow dish and poured on enough cream so as they were just covered. I cooked them in a 200C oven for approximately 20 minutes, then sprinkled some grate mozzarella over the top and baked for a further 10 minutes.

 

Lemon, Ginger & Passion fruit
Cheesecake
I was at a cooking demo a while back, hosted by Edward Hayden, he made this cheesecake and I have to say it was the nicest, lightest cheesecake I ever tasted and I have been waiting for the perfect opportunity to re create it, and when better than when wanting to treat a loved one. The recipe is from Edward’s book ‘Food to Love’
Ingredients
12oz/350g Ginger nut Biscuits
5oz/150g Melted Butter
8oz/225g Cream Cheese
1 Pint/600ml Pouring Cream
1 135g Packet Lemon Jelly
3 Tablespoons Water
7oz/200g Lemon Curd
2 Passion Fruit, seeds for garnishing
6floz/175ml Whipped Cream, to garnish
Method
 
Place a 9inch/23cm spring form tin ring onto a large serving platter
Break the biscuits into fine crumbs by placing in a food processor or bashing in a freezer bag with a rolling pin
Melt the butter and stir in the biscuit crumbs, press into the base of the serving platter in an even layer and allow to chill
Meanwhile place 3 tablespoons of water in a bowl with the jelly and heat slowly in the microwave until the jelly has melted
Place the cream cheese and 3oz of the lemon curd into a large food mixer and whisk well
Add in the pouring cream and whisk for a moment or two until still quite loose in consistency
Finally fold in the melted jelly and continue to whisk by hand for another twenty seconds or thereabout
The mixture should still be in the semi-whipped state at this time.
Pour the mixture on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably over night or all day if required at night time
Remove the ring from around the side of the cheesecake, spread with the whipped cream and drizzle the remaining 4oz/110g Lemon Curd over the top in a haphazard fashion and scatter with the passion fruit seeds.
All in all we had a delicious meal and Mr. Simply Homemade is now wondering when we’ll have an occasion to justify the deliciously indulgent cheesecake again……….mmm our anniversary is in a few weeks, perhaps the cheesecake will make an appearance then!
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