All posts tagged: smoked salmon

Freestyler in the Kitchen: Throw-together recipe #1

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Hey guys, I have a confession… Even though this blog is FULL of recipes, I am NOT a good recipe follower. I use recipes as inspiration – a starting point to leap from and aside from recipe testing, I seldom stick to the script. I like to make things up as I go along, eyeballing quantities, changing it up with whatever ingredients I happen to have. I season to taste or mood. I am not the kind of girl to cook an exact dish twice. What’s your cooking style? So, when I took Fisher & Paykel’s online quiz WHAT’S YOUR COOKING STYLE? I wasn’t surprised that I was branded the Freestyler. Freestylers have mastered the basics and enjoy pushing the boundaries, putting together flavours and textures that complement each other. They also enjoy going “off-piste”. I shall wear the Freestyler badge with honour. The quiz was designed to help you get the most out of your time in the kitchen and results in eight distinct personalities. Understanding your style can help you to choose ingredients, …

Smoked Salmon and Cucumber Ribbons

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This simple recipe makes a light lunch or summery starter. I used the Peri Peri flavoured hot smoked salmon because the yogurt sauce is nice contrast for the chili kick but you can use regular hot smoked salmon if chili flavoured salmon is unavailable. The chili salmon was actually milder than I anticipated. Smoked Salmon and Cucumber Ribbons Serves two Ingredients 150 grams hot smoked salmon (peri peri flavour) Half a cucumber A handful of fresh mint 1/2 cup Greek yogurt 1 clove garlic 1 tablespoon capers 1 tablespoon black olives, sliced Preparation Using a vegetable peeler, peel the cucumber into ribbons. Aim for a small strip of skin on each piece (for aesthetic purposes). Arrange the ribbons on two plates. Finely grate the garlic (I use a Microplane zester), chop the mint and mix into the yogurt. Dot the yogurt sauce on top of the cucumber ribbons. Break up the smoked salmon into smaller pieces and add to the plate followed by capers and black olives. Season with salt and pepper to your liking. Enjoy! …

Smoked salmon sushi bowl

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A bowl of yum For those who don’t know what a sushi bowl is, it’s just a bunch of chopped sushi and salad ingredients served on a bowl of rice. You have a mouthful of this, a mouthful of that and in the end, it pretty much tastes like sushi in your mouth. This recipe is great for either lunch and dinner. I should know, I’ve eaten this for lunch and dinner this week. Thanks to Sealord, I’ve got a summer prize pack to give away. The pack includes a Sealord chilly bag, a stainless steel lunch box, a picnic blanket and Sealord’s Manuka Hot Smoked Salmon vouchers. To enter, fill in the form at the bottom of the giveaway post here. Sealord recently won the Supreme Award at the New Zealand Food Awards for their Manuka Hot Smoked Salmon. The flavours in their Manuka Hot Smoked Salmon range: Natural, Peri Peri (bird’s eye chili) and Tuscan. Au Natural I usually buy unflavoured smoked salmon. I find it to be more versatile and I enjoy adding my own flavourings …

Sealord Hot Smoked Salmon: Summer Prize Pack Giveaway – COMPETITION CLOSED

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I love a giveaway and this one coincides with Bunny Eats Design reaching 300,000 hits. Yikes! I remember how excited I was when this blog reached 1000 visits, then 10,000 visits. Thanks to Sealord, I have got a summer prize pack to give away. The pack includes a Sealord chilly bag, a stainless steel lunch box, a picnic blanket and vouchers for Sealord’s Manuka Hot Smoked Salmon. Thinking back on the wonderful pre-summer weather we had last weekend, I’m envious of the winner of this prize pack.

Make Onigiri

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This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Louise from Crumbs and Corkscrews is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. Yesterday, I re-watched the movie Spirited Away at Silo Cinema. Silo Cinema is a free, weekly open-air-cinema in downtown Auckland at Silo Park. Right on the water’s edge looking across the harbour bridge, with the moon in view, movies are projected onto a big unused silo. Aucklanders bring blankets, snacks, tipple, friends or family for a cheap night out. Magic. I’m a huge fan of Hayao Miyazaki/Studio Ghibli (pronounced jee-blee or ji-bu-ri). His animations are rich in imagination, characters, colour and often sumptuous food scenes. Watching Spirited Away  reminded me once again why I put onigiri on my foodie bucket list. Onigiri or rice balls are portable, cheap, filling and can be thought of as Japanese soul food. Unlike sushi, which are made by highly trained sushi chefs, rice …

Smoked Salmon and Urenika

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If you like colourful, accessible food, this one is for you. This recipes shows off the lovely purple Urenika potato but you can substitute any good quality potato and the flavours will be the similar. Coloured potatoes contrast beautifully with smoked salmon and lemon so if you can, opt for colour potatoes. The deep purple Urenika or Maori potato is precious here in New Zealand. They are pretty boring looking the outside, and their secret is within. The small knobbly spuds can be found at most farmers markets but are absent from supermarket chains and as there is no mass farming of these potatoes. It’s as shame as they are quite beautiful to look at and taste earthy. I guess their rarity makes them more special. I’ve heard these potatoes can be quite easy to grow. In any case, at the end of summer, I poked a few sprouting potatoes into a planter box. The tomatoes were finished so I figured I had nothing to lose. A plant that looked liked nightshade sprouted up and …

Make Risotto

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I go weak in the knees for smoked salmon risotto. If it’s on the menu at a restaurant, it is what I’m going to order. Still, I always did feel a little naive paying $20 for a rice dish. After I ordered some Aoraki Hot Smoked Salmon from Naturally Organic, I figured it was finally time to attempt risotto. I used the stainless steel sauté pan that Mum gave me and it was perfect for the job. You need something with decent sides but also plenty room for the rice to absorb liquid in. While it might be possible to use a skillet, you would have to be extra careful while stirring. In hindsight, I could have added a little more stock at the end. While the rice was cooked, it absorbed even more liquid on standing. Some sources say to stop just before the rice is cooked. Once upon a time, you could only get cold smoked salmon but now you can find both in equal abundance. I prefer hot smoked salmon but I …

Salad for Super Skin

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With my skin still in the wars and a list of things NOT to eat, I decided to eat foods I should include. Most of the stuff I read about eczema is about stuff to avoid, but finding foods to eat is much more fun. I really enjoy cooking from a list of superfoods that I keep stored in my memory and more so when they’re delicious superfoods. There are a few foods out there that are good for your skin. These include salmon, avocado, olive oil and pinenuts (in pesto) which are all in this recipe. With half a bag left of orzo, I made this delicious salad for super skin. For those not on a restricted diet, some halved cherry tomatoes would be a lovely addition. Add some parsley too and hey look! You got yourself a red and green festive looking dish just in time for Christmas. Is this health food? Maybe. Does it work on eczema and other skin problems? I don’t know. Would I eat it regardless? Yes. Orzo Salad with smoked …