Friday, 11 March 2011

Feeling Peaches or Oranges?


Seville - under her sweet orange trees, dotting along the roadside, some words were shared with me – to  this day they are as clear as the sun that shone – though more vivid still is the delicate citrus smell that heightened my feelings from warm to peachy pink inside. Place and time melted into a happy moment, one to cherish, and as I rang my Dad to share the good news – his response, “this is heaven on earth!” All felt well with the world.

Peach has always been a favourite colour, soft and soothing, it transforms stark to gentle and turns a cold room into a welcoming hub of warmth. Peach on a plate? Hmm - for me the ultimate peach coloured food is Salmon - it is up there with my favourites, nesting on a bed of sweet tomato and mascarpone, with ribbons of carrots and a few shreds of basil, Hooplala! Happy days.

Mascarpone melts into a dream of a sauce!
The other day I was cooking, and on this day I felt an impulse to experiment, sometimes I like to simply follow a recipe, though most days, I love to tweak and follow my senses, for me that is the easiest way to cook and the most pleasurable. Rules are important, yes, though it’s the creative instinct that makes cooking an artful and dreamy experience.

The balmy beauty of Seville is long ago now, happily tucked into the quilt of splendid remembrance. Life is full of such moments and I welcome new ones everyday. Salmon is nourishing to the very crest of a wave. This recipe is as simple as it is delicious.
Swimming with nutrients, it will give you an array of health benefits - your skin, mind and glossy hair  will all celebrate - carrots  are in season right now and these alone have a wealth of goodness. Apparently those who eat carrots regularly,  improve the appearance of their complexion - a healthy glow awaits - moderation is the key here! Too many and you may look like you've been tangoed!

Special tip - Take time to try something new when you next cook, whether it be a different ingredient or a new way of cooking something, enjoy making  fresh inspired choices, how will you know whether they'll work if you don’t try!

Sometimes when cooking happy pictures appear! What is this!!??
Love to you in Lent, whether or not you’ve given anything up or are doing something special – or have no idea what I’m talking about – a happy day to you. Thank you for reading my blog.

“Life is full of beauty. Notice it. Notice the bumblebee, the small child, and the smiling faces. Smell the rain, and feel the wind. Live your life to the fullest potential and fight for your dreams.”

Ashley Smith

Love,

Sinead AKA @FeelingFood  !!

xxx

Spring Salmon for a life of Peach!

SERVES 4
Ooh lovely!

Salmon fillets 4
Dijon mustard 2tbsp
Honey 2 tsp
Olive oil a drizzle
Seasoning
Garlic cloves 3 crushed
Carrots, shaved into ribbons with a potato peeler
Passatta, 300ml
Mascarpone 2 tbsp
Gnocchi, 300g cook to pack instructions
Seasonal leaves with a few slithers of lemon to serve


PRE-HEAT oven to gas 6, 200’.
PLACE fillets on a light greased piece of foil on a baking tray.
MIX Dijon mustard and honey, season generously.
BRUSH over fillets and cook in the centre of an oven for 15-20 minutes depending on the size of your fillets.
HEAT a drizzle of oil in a pan and fry the bashed garlic for a couple of minutes, until lightly golden.
STIR in carrots and Passatta.
SPOON in mascarpone and simmer on a very low heat for ten minutes, stirring occasionally.
BOIL the gnocchi according to pack instructions and drain.
SPOON gorgeous tomato sauce into four bowls, dividing Gnocchi equally.
LOVING place salmon fillets on top gloriously!
SPRINKLE over leaves and tear over some basil.
WOO HOO!

Your appetite will enjoy surfing this wave of goodness!

Bon Appétit!

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