Tuesday, April 25, 2017

Salmon Wraps

It’s been quite a while since I have been away from bloggerland…a little busy with our relocation (btw we have relocated from Dubai to Sydney) and still trying to settle down. Feeling blessed with the change as we are now closer to greenery and nature after the desert sands for so many years.
Kids are settling down fine and are happy with their school and it has been an awesome Easter break …with trekking to some of the most beautiful mountains around New South Wales .
In between trying to settle down and being lazy just wanted to try out these salmon(salmon being our favourite) wraps and take the kids out for a picnic. The kids and I loved the taste so maybe this will be in the menu for the kids lunch atleast once a week. Happy me...this makes life easier :)

Dedicating this post to my fish lover friend!!

Ingredients:(the best part of this recipe is there are really no measurements you have to follow

Oyster sauce
Wholemeal/White Wraps(whichever you prefer)
Any of your favourite salad ingredients.(I used spinach, rocket, red and green leaves)
Peri Peri Mayonnaise( I managed to pick up a spicy one this time)
Mustard sauce
BBQ sauce

I just fried the salmon in oyster sauce.

I used the wholemeal wraps and spread the Mayonnaise(but the kids find it a little to spicy so I just spread in half the wrap to reduce the spiciness and as usual Diya tells me " you are a crazy mom") and filled up the wrap with vegetables(since the kids don't really like them when they see them...so a wrap conceals the amount you stuff :) Placed the salmon on top and added the mustard and BBQ sauce.
Then folding the wrap bottom up and on both sides and it was ready to be eaten!!
And the kids wait patiently as I try to take the never ending shots (getting the wrap took me less time that getting a shot :) )...still not to happy with the shot though...
And Diya settles down with her favourite book and says "this is heaven"!! What better compliment can I receive?
Hope to see you soon again. Have a great day!! Cheers!!

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Wednesday, September 14, 2016

Salmon with Lemon and Herb Sauce.

This is a simple and easy recipe and loved by my kids :)


3 salmon fillets
3 cloves (big) garlic crushed
4 tbsp Peri Peri Lemon and Herb Sauce (Nando’s Peri Peri Sauce)
2 tbsp Soy sauce
Salt to taste
½ tsp sugar
2 tbsp olive oil
1/2 medium onion sliced
A few pieces of Red, yellow, green bell pepper cubed
Fresh coriander to garnish

Rinse the salmon fillets and pat dry thoroughly.

Mix the crushed garlic, herb and lemon sauce, soy sauce and salt together in a bowl and marinade the fish with this mixture. I left it overnight.

Heat 1 tbsp oil in a skillet over medium/high heat.

Gently lay the marinated salmon into the hot oil and cook until the both sides are golden brown   ( 5 to 7 mins on each side).

Heat remaining oil and add the sliced onions with half tsp of sugar to caramelize the onions. Add the bell peppers and saute with soy sauce and peri peri sauce and transfer to a plate and serve along with the salmon garnished with fresh chopped coriander.

Tuesday, August 30, 2016

Honey Ginger Mackerel


1 big Mackerel cleaned and slit.
1/2 tsp whole black peppercorns crushed (but you can use it as per your taste or how spicy you want it to be)
2” ginger sliced
2 big cloves of garlic
1tsp lemon juice and the zest of 1 lemon
1 tbs Olive oil
1 tsp Sesame oil
Honey 1 tsp (I added two as my kids like it sweet )
Salt to taste


Mix the crushed peppercorns, garlic, sliced ginger, honey, lemon juice and zest, olive and sesame oil and salt together in a bowl and marinade the fish with this mixture. I left it overnight.

I used an electric griddle plate preheated. Grill the Mackerel at about 100 degrees for a half an hour on both sides each till the Mackerel is cooked through.

A simple salad of red, yellow, green bell pepper, cucumber, carrot, sprouts, coriander leaves and watercress dressed in lemon juice and salt to go with the Honey Mackerel.


Sunday, June 19, 2016

Potato with Apple Coleslaw

Apple                                    1/2 cup Julienned
Carrot                                    1/4 cup Julienned
Cabbage                               1/4 cup Julienned
Vinegar                                  2 tsp
Mayonnaise                           4 tbsp
Honey                                    2 tsp
Sesame seed                        1 tsp
Salt                                        to taste
Medium potatoes                   2
Sausage                                1/2 cup cut
Frozen peas                          1/4 cup
Frozen corns                         1/4 cup
Red, Orange Bell pepper       1 tbsp  Julienned
Black Olives                           1 tbsp                   
Coriander leaves                    chopped
Mozzarella cheese                  2 tbsp
Fresh ground peppercorns     1 tsp

Apple Coleslaw

In a bowl mix the julienned apple, carrot and cabbage, vinegar, mayonnaise, honey, sesame seed, coriander leaves, salt and keep aside.

In two bowls I added water and poured the frozen peas and corn separately and set the microwave on high for 8 mins and they were done. It could take more or less depending on the amount.

I guess everyone would bake the potatoes first but me being lazy as usual with no patience I just washed the potatoes well using a vegetable brush. Dried the potatoes with a paper towel and pierced them with the fork in a couple of places and used the microwave to boil them with their skin. I used two medium potatoes as I was preparing this for the kids. It took me about 6 mins.

While the potatoes are still hot cut them potatoes lengthwise from the middle with a knife but not separating them.

With a spoon just scoop the inside of the potato(but leaving it inside the potato) and mix 2 tsp of mozzarella cheese into the potato and mix well till you get the consistency of chewing gum.

Add the apple coleslaw, then top it up with the corn, peas, sausages, bell peppers, olives and coriander.
(The amount for the ingredients could differ as your preference like mine always does depending on my mood!!)

You can complement it with sliced cucumber, carrot and chopped coriander.

Serve it hot and since it was all healthy I though a little bit of chips could do no harm ;)

Cheers and have a great day ahead!!

Monday, April 25, 2016

Spiced Cumin Mackerel with Potato


For all my fish loving friends!!


1 big Mackerel cleaned and slit.
1 tsp whole black peppercorns (but you can use it as per your taste or how spicy you want it to be)
2 tsp roasted cumin.
½ “cinnamon
2 cloves
½ tsp turmeric powder
5 big cloves of garlic
A handful of chopped coriander
Olive oil
Salt to taste

Cumin Potato
1 big potato boiled and cubed
½ tsp cumin
¼ tsp turmeric
Salt to taste

Tomato paste
2 red onion sliced
2 tomatoes chopped
½ tsp sugar
Salt to taste

Red, yellow, orange, green bell pepper sliced
1tbsp chopped coriander

Wash the cleaned Mackerel and cut a few slits. Wipe it dry.

In a pestle I ground the cinnamon, cloves, peppercorns, and roasted cumin adding in the cloves of garlic last. Actually I like it a little coarse however if you like you can use a grinder to grind it to a fine powder.
Mix all the ingredients including the turmeric, salt and a handful of fresh chopped coriander with 2 tbsp of olive oil in a bowl and coat the Mackerel with the spice marinade  for a couple of hours.(I left it overnight )

I used an electric griddle preheated at 180 degrees. Grill the Mackerel bringing down the heat to about 100 degrees. Grilled for about 1/2 hour on both sides each till the Mackerel is cooked through.

Meanwhile heat oil in a pan and once it is hot temper it with the cumin seeds and once they splutter add the boiled cubed potatoes and the salt and turmeric and sauté it till golden brown. Keep it aside.

Heat oil in another pan and once it is hot add in the onion and the sugar and sauté till the onions turn transparent. Add in the chopped tomatoes and add salt to taste .Cook till the tomatoes turn mushy and you have a fine paste.

Transfer the Mackerel to a serving dish pour the tomato paste evenly over it. Place the cumin potato alongside the Mackerel and sprinkle fresh chopped coriander.

Slice bell peppers and place them on the serving plate and your Spiced Cumin Mackerel and potato is ready!!

This is a new found interest for me and still trying out presentation and photography...hoping it will get better with time :)