Gaspacho with smoked salmon surprise

GASPACHO WITH SMOKED SALMON SURPRISE

• Ingredients:
•  
• 200g/7 Oz. smoked salmon
• 1 Lb/500 g. ripe plum tomatoes
•        English cucumber
•        Red Bell peppers
• Salt
• ½ Clove garlic (optional)
• ½ Slice of white bread (Rosemary bread) lightly toasted
• 2 Tablespoons red wine Vinegar
• Tabasco Sauce (Prefer Cholula)
• 1 Tablespoon Olive oil
• 4 leaves of Fresh basil
• 4 oz.  Approximately 3 slice of roasted red pepper.
•  
• Instructions:
•  
• 1.      Cut the smoked salmon into very small dice and shape into a golf size ball then refrigerate.
• 2.      Peel the cucumber and cut it half.  Scoop out the seeds if using regular cucumbers.  Using a wide peeler.  Cut ½ cucumbers into ribbons.   Put in a bowl, sprinkle with salt and leave for 10 minutes.  After 10 minutes rinse under cold running water, drain and place out on paper towels to dry.
•  
• 3.      For the Gazpacho. 
• Use a food processor or blender.  Add the other 1/2 of cucumber, tomatoes, 1 red bell pepper, roasted pepper, bread, and vinegar, salt to taste.  Blend to a smooth consistency.  Add Tabasco (Cholula sauce).  Add olive oil at the end before serving.  Cover and chill for about 30 minutes.
• To serve, simply line the inside of a small ladle with the cucumber slices, arranging them so they are slightly overlapping.  Press the golf size ball of salmon into the ladle and cover with the overlapping slices.  It should look like a wrapped package.  Place each package in the center of a bowl.  Then carefully pour the gazpacho around the cucumber/salmon ball.  Top with basil and serve immediately.

Vegetable Terrine, a sophisticated way to eat your veggies

VEGETABLE TERRINE

1             Lb. carrots, rough chopped
               (Optional) This recipe can be made with only 2 layers as shown here)

1             Tbs. chopped ginger

1             Lb.  celery root

1             Lb. Broccoli

Sunflower oil for greasing the pan

3             Eggs

2             Lb. Loaf tin terrine

Cook the carrots and fresh root ginger in boiling salted water for 10-15 minutes until just tender.  Cook the celery root in salted boiling water for 8-10 minutes until almost tender, then add the broccoli florets and cook for 1 minute longer.

Drain all the vegetables separately.  Lightly oil the loaf tin and line the bottom with greaseproof paper.

Puree the broccoli, 1 egg and salt and pepper to taste in a food processor until smooth.  Pour the mixture into the loaf tin and level the surface with a palette knife.

Puree the celery root, 1 egg and season with salt and pepper in the food processor until smooth.  Spread over the broccoli mixture.

Puree the carrots, ginger then add 1 egg, and season with salt and pepper to taste in the food processor until smooth.  Spread over the celery root.

Oil a piece of foil and tightly cover the tin.  Put the tin into a roasting pan and pour boiling water around the loaf pan filling the water halfway up to the side of the tin.  Cook in a preheated oven at 350 degrees for about one hour or until firm.

Remove from oven and leave to cool in the loaf pan.  Chill for at least three hours in the refrigerator.  Turn the terrine, and cut slices to serve.

Recipe Courtesy of

Martha Greenwald

Martha's Good Nature

Moochie's Cup Cake

MOOCHIE’S CUP CAKE

CUP CAKES

2 1/3 Cups all Purpose flour

1 Tbs. baking powder

¾ Tsp. salt

1 ½ Cups white sugar

2  eggs

 1 ½ Whole milk

2 Sticks unsalted butter

 For Cup cakes:

Combine flour, baking powder and sugar, whisk all ingredient.  In a separate bowl, combine milk, vanilla extract, and eggs.   Using a stand up mixer, with paddle attachment, combine dry ingredients at low speed.  Then add the milk, vanilla extract and eggs.  Mix for about two minutes until dough is smooth.

Frosting:

2   Sticks butter

4   ounces (1/2 package cream cheese)

2   cups powdered sugar.

2 Tbs. Lemon Juice

1  Tsp. Vanilla Extract

¼ Cup blackberries

¼  white sugar

1/4 Whole milk

Combine ¼ sugar, blackberries or raspberries and milk.  Use a blender or Ninja.  This mix will be used to color the frosting. 

Using the paddle and a stand up mixer combine butter, cream cheese, vanilla and sugar until smooth.

For a light pink color, combine 1 teaspoon and frosting.  Mix with a spoon until you get the desired colored, bright pink and soft pink.

Set oven to 325 degrees.

Mix all dried ingredients.  Using a paddle attachment – Add softened butter.  Then add eggs, milk and vanilla extract .   Mix at low speed for about 2 minutes.  Bake for about 20 minutes.  Let the cup cakes cool at room temperature.  Then decorate each cup cake.  They can be served at room temperature or you can refrigerate for up to a week.

LEMON SCENTED SALMON TARTARE

LEMON SCENTED SALMON TARTARE

Incgredients:

½  Fresh salmon fillet from the belly

1 tablespoon lemon cut into strips without the white part

1 tablespoon Tabasco – Try Cholula is great

1 lemon

2 Tablespoons olive oil

2 Tablespoons finely chopped parsley.

Salt & Pepper. 

Mix all the ingredients and refrigerate for at least 15 minutes.  Serve with a cucumber salad or in an ice cream cone as an appetizer.

Terrace Party with Grand Views

Terrace Party:

Guest enjoyed a beautiful sunset and drinks outside on the terrace. The Furniture was moved out the terrace and guest enjoyed a lounge setting while admiring the view.   Use LED candles to entertain outdoors and create a warm ambiance.

Think outside the box when entertaining and don't be afraid to try something  different .

Setting up for a successful Sunday Brunch

For an easy Sunday brunch I like to include at least three different fish items. They can be smoked salmon, poached salmon and white fish or shrimp cocktail.  Always include a good choice of vegetables and salads.  I love tomato-mozzarella salad with pesto sauce.  It is something you can prepare at the last minute as it only takes minutes to slice the tomatoes and mozzarella.  Include at least three types of cheeses, breads, bagels,etc.  Something your guest will enjoy preparing for themselves.  Have all the condiments in front or in the center of the tray so your guest don't have to ask you for cream cheese for example.
I also like to include a nice artichoke and roasted pepper salad at the buffet table to add a splash of color.  A brunch is an easy way to entertain friends and family.  Serve Champagne and mimosas with Sunday brunch to add a touch of elegance to your event.
Enjoy it!!
Courtesy of
Martha Greenwald
www.marthagreenwaldevents.com

Salmon Poached in Wine for an Easy Sunday brunch

SALMON POACHED IN WHITE WINE FOR AN EASY SUNDAY BRUNCH

1 FILLET OF SALMON

1 CUP WHITE WINE, GOOD WINE

SALT & PEPPER

1 TABLESPOON DILL

4 LEMONS (DEPENDING ON THE SIZE OF THE FILLET)

2 TABLESPOONS BUTTER

Instructions:

Pre-heat oven to 450 degrees.

Butter a shallow pan, season with salt and pepper then add the salmon filet to the pan.  Season the salmon dill, salt & pepper and top with small pieces of butter.  Add the white wine to the pan and cover with aluminum foil.    Bake in the middle rack for about 15 minutes.  Let stand at room temperature, but no more than 1 hour.  Refrigerate after 1 hour or when it is completely cool.

Serve cold with a yogurt dill dressing.

Enjoy it.

Recipe Courtesy of

Martha Greenwald

Martha’s Good Nature