Nigella Lawson’s Delicious Salmon and Avocado Salad

We are big fans of Nigella Lawson. And we're excited that she is visiting Sydney!

In Celebration of Nigella’s Sydney Visit, 2016

We are big fans of Nigella Lawson. We love her always-delicious-recipes and casual way of cooking, enjoy her particular style and admire her resilience.

And I’ve gotta say that the Monday Morning Cooking Club gals are pretty bloody excited to see Nigella Lawson at a Business Chicks breakfast this Friday morning.

We have a connection with Nigella – she saw our first book in a shop window in Bondi when she was in Sydney in 2011 and ordered her copy online. I was the very excited person who completed her order!

She then wrote a great Kitchen Witter post about our book, and was later kind enough to endorse the soft cover version of Monday Morning Cooking Club – the food, the stories, the sisterhood in 2013: “Just seeing it in the shop window made me feel comforted; having the book at home is pure cosy joy

So, in celebration of Nigella’s 2016 visit to Sydney, we decided to cook one of her recipes from her most recent book ‘Simply Nigella’. This lovely book was one of our top 10 cookbooks for 2015.

Monday Morning Cooking Club - Nigella Lawson book

We’re all feeling healthy (post festive season and all) and chose her Salmon, Avocado, Watercress and Pumpkin Seed Salad. What I love about this recipe is that Nigella shares an excellent way to poach salmon fillets and the salad is simply great (and SO healthy) on its own but also makes a good base if you want to add to it (some of us just can’t live without carbs and onions in a salad). I love it as it is and my family would enjoy the addition of brown rice, pickled onions and roasted pumpkin wedges.

We followed her recipe exactly, except that I couldn’t find any watercress where I am at the moment so I substituted baby rocket and spinach leaves. I also used activated organic 2die4 live foods pepitas (pumpkin seeds) which are particularly crunchy and well flavoured (and very dark in colour). Yum. And thanks Nigella for your wonderful recipes!

Nigella Lawson - Monday Morning Cooking Club salmon salad

 

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This is going to be a difficult Pesach.
Once again.
It is hard to celebrate freedom if we are not all free, and as long as there are 59 hostages - our brothers and sisters - still held against their will IN HELL in Gaza, we are not free.

We will still do our best to enjoy this time. We need to acknowledge and celebrate that the Jewish community has survived thousands of years of the greatest existential challenges and not only are we still here but we are strong, resilient and THRIVING. As is Israel!

If you just don’t feel like cooking much this year, especially after the Seders, I get it. 

But here’s something that will take you less than 15 minutes to prep, cook and get on the plate.

In Danny’s (husband) family they call it ‘matzo egg’ but it has morphed into ‘matzo brei’ over the decades. It is the one thing Danny can cook well, in fact he is the one who taught me how to make it.

(To pimp it up, sprinkle with feta and chopped chives.)

MATZO ‘egg’ BREI

4 pieces matzo
water
2 eggs
60 ml (1/4 cup) milk
1/2 teaspoon salt 
1 tablespoon butter

to serve
sour cream and salt
or cinnamon sugar

Break the matzo into 2 cm pieces and place in a bowl. Cover with tap water and soak for 5 minutes. Drain and squeeze out the excess water. In a medium bowl, beat the eggs with the milk and salt. Add the matzo and stir to combine. 

Heat a medium frying pan pan over high heat, add the butter. When melted and sizzling, add the matzo mixture to the pan.

Reduce the heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around in the pan. Let it set again for a minute and repeat until it is cooked through.

Serves 2 (in my family) - 4 (in most families)

#pesach2025 #pesachrecipes #passover #jewishcooking not#chocolatecake
#easycooking #easypassoverrecipes
...

193 12

Thumbprint Jam Bickies for Pesach

60 g potato starch
60 g fine matzo meal
40 g caster sugar
30 g almond meal
80 g unsalted butter, at room temperature
zest of ½ small lemon
1 egg yolk

tart apricot jam

Whisk the potato starch, matzo meal, sugar, almond meal and lemon zest together in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the egg yolk and mix until a dough is formed. This can be done in the food processor.

You will need a lined baking tray.
Divide the dough into three, and then each piece into eight.
Gently roll each piece into a smooth ball and place them on the prepared tray.
Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
Spoon in a little jam into each indentation.
Bake for 15 minutes at 180C or until golden on the base.
Makes 24 bickies.

These bickies are the most exciting Passover biscuits we have seen in a long time - because they don’t taste like Passover biscuits! The recipe has an interesting story.

Eve Graf was the wife of the first rabbi of the Cardiff Reform Synagogue in Wales. She was born in Berlin, Germany, in 1918, and was brought up by her widowed mother. Eve met and married Rabbi Graf in Berlin when she was only 19, and as newlyweds they were forced to flee from their home with his parents. Rabbi Graf was outspoken against the Nazi regime and after Kristallnacht it was no longer safe for them. In the spring of 1939, they were sponsored for immigration to Britain. They ended up in the Welsh capital, Cardiff, to set up the newly formed reform community; it is still the only one in Wales.
In the early 1950s, as the first Rebbetzin, Eve Graf encouraged the many refugee members of the newly founded community to enliven the synagogue’s social events with their baking skills - in those days the smell and taste of almonds and vanilla was incredibly luxurious. This is her recipe, originally published in our third book ‘It’s Always About the Food’

💙💙💙💙💙💙💙💙

#jewishfood #passover #pesach #passoverrecipes #pesachcookies #bestrecipes
...

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