If you have ever had trouble getting the skin on a fillet of
salmon nice and crispy, then this recipe is the one for you.
There’s no tips about achieving crispy skin, not this time
sorry, I’m basically abandoning that method altogether and encouraging you to
try something easier.
It’s so simple, but importantly tastes flipping amazing.
I love salmon, which is why I use it in this recipe but it
would also probably work well with any good fish if salmon doesn’t tantalise
You can change it up according to whatever you’ve got in the
fridge (within reason, let’s not get too crazy – leave the cheese alone),
although I would suggest that the ginger is a good staple to stick to if you
Mushrooms may sound like a strange addition, but trust me, it
works really well.
2 salmon fillets (skin-off or on)
Thumb-sized piece of ginger, grated or chopped finely
2-4 field mushrooms, sliced
Parsley or coriander, roughly chopped
Pre-heat the oven to 190C.
Grab an oven tray and line with two big pieces of alfoil,
one running horizontally and the other vertically (but the same size).
Place a piece of baking paper on top of the alfoil, running
This is your parcel, so you can do individual parcels using
the same method if you prefer.
Layer your spring onions, mushrooms and ginger on the baking
paper before gently laying the salmon fillets on top.
Drizzle with the sesame oil and soy sauce, before topping
with lemon and herbs.
Wrap your parcels up, loosely but ensuring there aren’t any
Bake for 25-35 minutes depending on the size of your fillets
and your cooking preferences.
Serve with stir fried vegetables.
There is something extremely satisfying about cooking with
an ingredient you’ve just harvested from your own vegetable garden.
In this household, just being able to harvest anything
before the middle lad gets to it first is worthy of celebration.
So what better way to celebrate the first Everyday Baker
beetroot harvest than to make a cake?!
Well, cupcakes to be precise and by “harvest” I’m being a
little generous but there was enough for this recipe so that’s the main thing.
These puppies are like the healthy (ish) version of a red
velvet cupcake, without the horrid red food colouring that turns my lads into a
mob of raving lunatics – I don’t need that in my life, it’s crazy enough here
on a good day thank you very much.
Shout out to one of my favourite food blogs for this base
recipe, The Nutritionist and the Chef.
The wonderfully earthy flavour of the beetroot pairs very
well with almond or hazelnut meal, and the icing is not too sweet, but sweet
enough that the lads loved it.
The next crop of veggies have now been planted with
excitement, but personally I’ll be very surprised if we manage to pick any
strawberries from a plant that’s already had to be replanted five times.
Chocolate Beetroot Cupcakes
1 cup olive oil or melted butter
200g almond or hazelnut meal
1 ½ teaspoons baking powder
1 cup of cream or full fat yoghurt
To cook the beetroots, steam for about half an hour or until
tender when pricked with a knife.
Wash under cold water and just rub the skin off with your
hands, before mashing or blending until you get a rough puree.
Set beetroot aside and pre-heat oven to 180C. Line a cupcake
tray with cases.
In a separate bowl, whisk the eggs, sugar and oil or butter
Add the cooked beetroot, the chocolate and the vanilla to
the egg mixture and stir until combined.
Sift in the cocoa and add, with the almond meal, baking
powder and salt, folding gently until all mixed through.
Spoon the mixture into the cupcake cases and bake for about
25-30 minutes or until the spring to the touch.
Allow to cool before icing.
To make the icing, whip the cream to soft peaks and add the
icing sugar and cream cheese, beating until combined.
Spread over cupcakes and if you desire, grate a little extra
chocolate on top.