Teriyaki Salmon Bowl – serves 4

A quick, fresh and nourishing summer dinner. Apart from the sauce, this is kind of an assembly job rather than a recipe, and you can exchange the salmon for a protein of your choice. The salmon can be roasted in the oven or in an air fryer.

• 4 boneless salmon fillets (size up to you);
• 100ml teriyaki sauce or marinade;
• 1.5 medium cucumbers;
• 2 tbsp nigella (black onion) seeds (optional);
• half a small pack of coriander – leaves only (optional);
• jasmine or sticky rice, to serve.

For the sauce (quantities are approximate, adjust to your liking!) –

• 5 tbs dark soy sauce;
• 3 tbsp teriyaki sauce;
• 1 tbsp maple syrup;
• 2 tbsp mirin or rice vinegar;
• 1 tbsp fish sauce;
• 1-2 tbsp sweet chilli sauce;
• 4 tbsp just-boiled water;
• 1 tbsp sesame seeds

Method:

Pour the 100ml teriyaki marinade into a shallow dish just big enough to hold the salmon fillets. Place the salmon on top, flesh side down, and leave for 30 minutes.
If using the oven, preheat to 200°C/180°C Fan.
Partly peel the cucumbers so that you have alternate strips of skin and flesh. Halve lengthwise and scoop out the centres with a small teaspoon. Slice all four halves on the diagonal into medium-thick slices (around 3mm!) and place in a bowl, along with the coriander leaves, if using.
Mix all the sauce ingredients in another bowl and adjust the flavour to your taste.
Pour a third or so over the cucumber and mix well to combine.
Prepare and cook your rice.
Place the salmon flesh side up on a foil lined baking tray. Roast in the oven for 15 minutes* or until cooked, or cook in the air fryer as per manufacturer’s instructions.
Half way through, dab the salmon with any remaining marinade and sprinkle with the nigella seeds, if using.
When the salmon is cooked, remove the skin. Serve the salmon and rice hot, with the cool cucumber side and remaining sauce.

Strawberry Mousse Cheesecakes – makes 4

• 100g finely crushed digestives
• 3 tbsp butter, melted
• 450g Strawberries
• 100g caster sugar
• 300ml double cream
• 2 tablespoons Cointreau (optional)

Method:

Combine the digestives and the butter, and cover the base of 4 glasses. Refrigerate.
Reserve the four most photogenic strawberries. Top the remainder and blitz in a food processor with the sugar.
Take out two tablespoons of the purée for decoration, mix in the Cointreau if using, and set aside.
Whip the cream to the soft peaks stage, then fold in the remaining strawberry purée until the mixture is as even as you wish.
Spoon into the glasses. Top with the reserved purée and reserved strawberries, and chill in the fridge for a minimum of four hours.

Bon Appetit!

Ann’s previous recipes:

• June ’25 – Chicken Piccata / Quick Upside-down Fruit Tarts
• May ’25 – Brie and Roasted Vegetable Galette / Blueberry Cheesecake squares
• Apr ’25 – Wild Garlic Pesto / Hot Cross Bun & Butter Pudding
  
• Mar ’25 – Carrot & Coriander Soup / Feta & Beetroot Soda Bread
• Feb ’25 – Keema Curry / Salted Caramel & Chocolate Mousse
• Jan ’25 – Lentil and Mushroom Ragù / Quesadillas
• Dec ’24 – Prawn Linguine with Crispy Bacon / Mince Pie Strudels
  
• Nov ’24 – Bonfire Pizza Beans / Rocky Road
  
• Oct ’24: – Tarragon Chicken / Pear and Ginger Upside Down Cake 
  
• Sept ’24 – Fish Tacos with Mango Salsa / Guacomole
• Aug ’24 – Davesburgers / Summer Fruits Cake
  
• July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
• June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
• May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
  
• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #July #TeriyakiSalmonBowl #StrawberryMousseCheesecake #TheBroadPalate #Recipe #Summer #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

Chicken Piccata – serves 4

A fresh and zingy one-pan chicken dish, adapted from a recipe by chef Holly Nilsson. Serve with a carb of your choice and a seasonal green vegetable such as asparagus or French beans. 

• 4 skinless chicken breasts, about 175g each;
• 4 tablespoons plain flour, plus 1.5 tablespoons set aside;
• 1 teaspoon each of salt and ground black pepper;
• zest and juice of 1 lemon;
• 2 teaspoons sugar;
• 75g butter;
• 1 tablespoon olive oil;
• 450ml chicken stock using 2 cubes;
• 2 tablespoons capers (soak briefly in a little milk then drain);
• 2 tablespoons chopped fresh parsley.

Method:

Flatten each chicken breast by placing in between two sheets of greaseproof paper and gently bash with a rolling pin until about half an inch thick.
Mix the 4 tablespoons of flour, salt and pepper and tip onto a dinner plate.
In a large frying pan, gently melt the oil and half the butter then bring to a medium heat.
Dip each chicken breast in the flour and fry in batches for around 5 minutes per side until golden brown and cooked through.
Remove from the pan and set aside.
Add the remaining butter to the pan. Once melted, add the flour, stirring briskly into the butter, scraping up any brown bits, and cook for 2 minutes.
Gradually add the stock, whisking until smooth after each addition.
Add the lemon zest and juice, sugar, capers and half the parsley, and simmer for 5 minutes, stirring often.
Return the chicken to the pan, and simmer in the sauce for around 5 minutes or until heated through.
Stir in the remaining parsley, season with salt and pepper, and serve immediately.

Quick Upside-down Fruit Tarts – makes 6

More of an assembly job than a recipe, these have gone viral on the internet recently. You can use a wide variety of fruit – here I’ve used seasonal strawberries (nearly time for the amazing Forde Abbey ones to land in the village shop!). Children love making these as they can get creative with the fillings – pear and marzipan, raspberries and Nutella, etc.

• 1 sheet puff pastry;
• maple syrup;
• brown sugar,
• butter;
• 1 punnet strawberries or fruit of choice;
• Nutella or similar (optional)

Method:

Heat oven to 200°C (Fan 180°C).
Cover a large baking sheet with greaseproof paper. Cut the sheet of pastry into 6 even rectangles and set aside.
Roughly calculate where the centre of each piece of pastry will be on the greaseproof paper, then drizzle a little maple syrup in the imaginary centre of each square.
Sprinkle a small teaspoon of brown sugar on top.
Finally, place thick slices of strawberries on top, to form small rectangle shapes smaller than the pastry.
Dot with a little butter then cover each pile with a rectangle of pastry, like a blanket.
Press down and crimp the edges, brush with beaten egg, and cook in the oven for around 15 minutes or until golden brown.
When ready, remove from oven and leave to cool for 5 minutes before turning over with a wide spatula.
Serve with ice cream or cream.

Bon Appetit!

Ann’s previous recipes:

• May ’25 – Brie and Roasted Vegetable Galette / Blueberry Cheesecake squares
• Apr ’25 – Wild Garlic Pesto / Hot Cross Bun & Butter Pudding
  
• Mar ’25 – Carrot & Coriander Soup / Feta & Beetroot Soda Bread
• Feb ’25 – Keema Curry / Salted Caramel & Chocolate Mousse
• Jan ’25 – Lentil and Mushroom Ragù / Quesadillas
• Dec ’24 – Prawn Linguine with Crispy Bacon / Mince Pie Strudels
  
• Nov ’24 – Bonfire Pizza Beans / Rocky Road
  
• Oct ’24: – Tarragon Chicken / Pear and Ginger Upside Down Cake 
  
• Sept ’24 – Fish Tacos with Mango Salsa / Guacomole
• Aug ’24 – Davesburgers / Summer Fruits Cake
  
• July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
• June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
• May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
  
• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDo#BeKirset #Community #Village #June #ChickenPiccata #QuickUpsidedownFruitTarts #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

[Apologies for delay in publishing – Editor]

A rustic yet elegant roasted vegetable and brie galette, ideal for a light lunch with a green salad. Blueberries are in season, so here is a quick recipe for some more-ish blueberry cheesecake squares. Enjoy!

Brie and Roasted Vegetable Galette (serves 4-6)

PASTRY:

• 200g (7oz) plain flour;
• pinch of salt; 75g (3oz)
• white vegetable fat, chilled and cut into pieces ;
• 2 teaspoons fennel seeds (optional);
• 50g (2oz) Cheddar cheese, grated;
• 1 egg, beaten

FILLING:

• 1 red or white onion, sliced;
• 1 yellow and 1 red pepper, thickly sliced;
• 1 courgette, sliced;
• 8-10 cherry tomatoes;
• 1 tbsp olive oil ;
• 1tbsp balsamic vinegar;
• 140g (5oz) Brie, cut into chunks;
• 2 tsp sesame seeds or black onion (nigella) seeds

Method:

Preheat the oven to 200°C /fan 180°C /Gas Mark 6.
Scatter the vegetables onto a roasting pan with the dried mixed herbs, salt and pepper.
Drizzle with the olive oil and balsamic, and toss to mix.
Roast for 20 minutes then leave to cool.
For the pastry, put the flour and salt into a large bowl.
Rub in the vegetable fat until the mixture looks like crumbs (or use a food processor).
Stir in the Cheddar and fennel seeds (if using), then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.
Wrap in cling film and chill in the fridge for 10 minutes.
Roll out the pastry on a lightly floured surface into a roughly 30cm (12in) circle.
Transfer to a baking sheet (don’t worry if it overlaps the sheet at this stage).
Brush the border of the pastry with beaten egg.
Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge.
Arrange the Brie on top.
Fold the pastry edge over the outermost vegetables, overlapping and sealing the folds to make an open, free-form tart. Brush the pastry with beaten egg and sprinkle with the sesame/nigella seeds.
Bake for about 25 minutes, until the pastry is crisp and golden.
Serve warm or cold.

Blueberry Cheesecake squares (makes approx 9 depending on size of bars!)

The cream cheese-based topping and the spongy base magically swap places during cooking! 

BASE:

• 125g plain flour;
• 1 heaped teaspoon baking powder;
• 115g butter, softened;
• 150g caster sugar;
• 1 egg, lightly beaten;
• 1 teaspoon almond extract;
• 80ml milk;
• 275g blueberries;

TOPPING:

• 40g icing sugar;
• 85g cream cheese (at room temperature);
• 2 eggs, beaten;
• 1 teaspoon almond extract;
• a handful of flaked almonds

Method:

Preheat oven to 350F/175C Fan/Gas 4.
Grease a 9 inch square baking dish and line the bottom with greaseproof paper, bringing it up the sides for easy removal.
To make the base, place softened butter and sugar in a bowl and beat well.
Add egg, milk and almond extract and mix well.
Add the flour and baking powder, mixing well to combine.
Spread the mixture evenly over the bottom of the pan.
Scatter the blueberries over it as evenly as possible.
For the topping, beat the two eggs and cream cheese until smooth.
Stir in the icing sugar and almond extract and mix well to combine.
Spread over blueberries and scatter with the flaked almonds.
Bake in the centre of the oven for around 45 minutes, or until well browned firm to the touch.
Cool completely before cutting.

Bon Appetit!

Ann’s previous recipes:

• Apr ’25 – Wild Garlic Pesto / Hot Cross Bun & Butter Pudding
  
• Mar ’25 – Carrot & Coriander Soup / Feta & Beetroot Soda Bread
• Feb ’25 – Keema Curry / Salted Caramel & Chocolate Mousse
• Jan ’25 – Lentil and Mushroom Ragù / Quesadillas
• Dec ’24 – Prawn Linguine with Crispy Bacon / Mince Pie Strudels
  
• Nov ’24 – Bonfire Pizza Beans / Rocky Road
  
• Oct ’24: – Tarragon Chicken / Pear and Ginger Upside Down Cake 
  
• Sept ’24 – Fish Tacos with Mango Salsa / Guacomole
• Aug ’24 – Davesburgers / Summer Fruits Cake
  
• July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
• June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
• May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
  
• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #BrieandRoastedVegetableGalette #BlueberryCheesecakesquares #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe