I had to get up real early today as I had a 8.40am Blood appointment at the surgery in Whitstable, and I'm not used to rushing about in the morning.
We got there with plenty of time to spare and it seemed funny sitting in a empty waiting room you really feel like the need to whisper when talking.
I was called into the den of Dracula and the nurse completed the blood taking with ease, so off we went home to breakfast and a coffee.
I also walked the dog while I was in the mood as it was freezing in the wind-- and then it started snowing.
I went down to the Motorhome and gave it a sweep and polish through and made a note of what I will need to go away this weekend to Chichester.
Lunch was a Cashew Burger and salad.
The snow showers got worse so I dried the washing in the tumble drier and hung it in the airing cupboard.
We went for a walk again but it was just to cold in that wind as it bit our head off so couldnt wait to get back in doors.
Worked on the Computer until dinner time.
My Good Friend Bill has sent me Deliahs Vegetarian Cook Books a brill gift.
so today's dinner was
| Ingredients |
|---|
| 2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned |
| 1 rounded tablespoon finely grated Pecorino cheese (I used Chedder) |
| 2 level tablespoons fresh pesto sauce |
| Juice ½ lemon |
| 2 level tablespoons fresh breadcrumbs |
| Salt and freshly milled black pepper |
| Pre-heat the oven to gas mark 8, 450°F (230°C). |
| Equipment |
|---|
| You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), covered in foil and lightly oiled. |
Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.
Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon
just cooked and moist. Serve with steamed new potatoes and I stir fried an assortment of Vegetable's._This recipe is taken from How to Cook Book Two and The Delia Collection: Fish._
Well the snow has Iced up and it has become very dangerous outside so we will turn the heating up and snuggle in.
