Cooing over (chocolate) crepes and sumptuous salmon salad
Hot smoked salmon salad with quinoa and lemon dressing
1 small packet butter or cos lettuce
½ cup quinoa, cooked for about 20 minutes
250g hot smoked salmon or smoked salmon, broken into pieces or strips
1 packet asparagus, blanched and cut into pieces
½ English cucumber, ribboned
3-4 spring onions, sliced on the diagonal
1 avocado, fanned
⅓ cup hazelnuts or other nuts toasted and coarsely chopped
onion sprinkles or toasted desiccated coconut
Arrange the lettuce on a platter. Sprinkle the quinoa over the lettuce. Arrange the remaining ingredients in sections on top of the quinoa and lettuce except for the hazelnuts. Sprinkle those on just before serving.
Spoon over dressing just before serving.
½ cup olive oil
2 Tbsp lemon rind
⅓ cup lemon juice
3 Tbsp Italian parsley, chopped
½ tsp minced garlic
salt and pepper
Whisk all ingredients together. Set aside until ready to use.
Chocolate Pesach crepe slices
¼ cup coconut flour – process the desiccated coconut until it’s fine
¾ cup potato flour or starch
2 tsp baking powder
1 cup water or milk
2 Tbsp sunflower oil or coconut oil
4 jumbo eggs
pinch of salt
Whisk or blend everything together until smooth.
Heat a frying pan and spray with non-stick spray or rub with coconut oil.
Pour some batter into the pan when very hot, and make very thin crepes.
Makes about 10.
250g dark chocolate, melted
1 Tbsp oil
Elite pareve chocolate spread
Lay the crepes on a board – about four to six at a time.
Melt the chocolate, and add the oil. Then spread over the crepes. Roll them up.
Cut them into 2cm slices and place cut side up in an oiled ovenproof dish. Sprinkle with cinnamon sugar and bake for about 10 minutes in a preheated 160 degrees centigrade oven. Remove from the oven and sprinkle with icing sugar before serving. Serve warm.
Crepes can be made up to two days before and refrigerated.
Makes 8-10 crepes.