Page 19 - Dainfern Precinct Living August Issue 2025

ESTAFOODERS
FOOD
THE CHEF SHARES THREE OF HER DELICIOUS RECIPES

CREAMY SPINACH STUFFED 1 red onion, chopped • 1 tub of cream cheese
SALMON 1 cup chopped cucumber • Handful of raspberries
Ingredients 1 tbsp grated fresh ginger • Baking paper
• 8 pieces of salmon fillets Handful fresh coriander, finely chopped
• 1 tub of cream cheese Method
• 1kg packet of spinach Dressing Combine cream cheese, caramel and
• A handful of chopped peppadews 3 tbsp lemon juice raspberries, gently mix in a bowl and set aside.
• 4 crushed garlic cloves 3 tbsp olive oil
• 15ml Aromat 1 clove garlic, minced Preheat the oven to 180° C. Line a Swiss
• 60ml butter Salt and pepper to taste Roll/flat pan with baking paper and lightly
grease it. Whisk the eggs, oil and castor
Method Method sugar until thick and pale. Sift the self-
Melt the butter, add garlic and stir for Heat a pan over medium heat and add raising flour into the egg mixture, and
a few minutes, then add spinach and the olive oil. Add the halloumi and fry on fold in gently with a metal spoon until
peppadews. Allow to cook for about 4 to 5 all sides until golden brown. Remove from everything is incorporated.
minutes. Add cream cheese, then season the heat.
with Aromat. Put aside to cool down. Pour the mixture into the pan and bake
In a salad bowl, gently mix the rice, onion, for 10 – 15 minutes or until the cake is
Place salmon on a flat surface. Season cucumber, ginger, coriander and fried firm (do not over-bake as this will lead to
both sides with salt and pepper. Cut a slit halloumi. Alternatively, place the halloumi cracking).
or a pocket about three quarters of the on top of the other ingredients.
way through. Fill the salmon “pockets” While the cake is baking, prepare a clean tea
with spinach mixture. Heat butter, then fry To make the dressing, mix all ingredients towel by sprinkling castor sugar onto the tea
salmon until golden brown for about 6 to until well combined. Pour over the salad towel. As soon as you remove the cake from
7 minutes or until cooked. and toss. the oven, invert the tin over the sugared tea
towel. Ease the cake out of the tin and remove
BROWN RICE AND HALLOUMI SWISS ROLL the baking paper. Roll up immediately.
SALAD Serves: 4 Ingredients Leave rolled cake in the towel to cool. Once
Ingredients • 3 eggs cake is completely cooled, unroll the cake
1 tbsp olive oil • 75g castor sugar and spread the cream cheese, caramel and
200g halloumi cheese, cut into strips or • 75g self-raising flour raspberry mixture. Roll up the cake again
cubes • 10ml vegetable oil (no need to use tea towel this time) Dust
2 cups cooked brown rice • 1 tin of caramel some castor sugar on top of the cake.

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Cornwall View • Issue 5 2016 19
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