Dinner for 2
Cheese, Nuts and Beet and Daikon Salsa
Warm Salmon and Grapefruit Salad with Asparagus
Triple Chocolate Brownie with Vanilla Bourbon Ice Cream
Warm Salmon and Grapefruit Salad with Asparagus
Triple Chocolate Brownie with Vanilla Bourbon Ice Cream
Just my husband and I tonight. To start I have some cheese and nuts and some beet and daikon salsa made from Vij's Elegant and Inspired Indian Cuisine cookbook.
I have just picked up a large box of grapefruit from a fundraiser for my nephew's rugby team. I have a couple of favourite ways to use grapefruit. One is for breakfast, broiled with honey vanilla and cardamon and the other is in this warm salad with salmon and snow peas.
I have been making this for a few years, starting in Australia using this recipe. I stick mostly to the recipe but it depends what I can find fresh. This time I used snow pea sprouts instead of tendrils. I have also used watercress, extra snow peas, and even rocket (arugula). It is a lovely refreshing and light dinner or lunch.
The triple chocolate brownie is from Chef Micheal Smith. These brownies are so decadent I rarely make them but when I do they never last long. I topped them off with President's Choice Black Label Madagascar Bourbon Vanilla Ice Cream. A light dinner ending with a rich decadent dessert. Good for a quiet night during the Christmas season.
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