1. Pat dry the salmon fillets with paper towels to remove excess moisture. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each salmon fillet in the flour mixture, shaking off any excess.
2. In a large skillet or frying pan, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and let it melt. Place the salmon fillets skin-side up in the pan and cook for about 3-4 minutes per side or until they develop a golden crust. Once cooked, remove the salmon from the pan and set them aside on a plate.
3. In the same pan, add the minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic becomes fragrant and the tomatoes slightly soften.
4. Lower the heat to medium and add the baby spinach to the pan. Cook for another 1-2 minutes until the spinach wilts.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken for about 2-3 minutes.
6. Add the remaining 2 tablespoons of butter to the sauce, stirring until it melts completely. Then, add the lemon juice and red pepper flakes (if using). Taste the sauce and adjust the seasoning with salt and pepper according to your preference.
7. Return the cooked salmon fillets to the pan, skin-side down. Spoon the Tuscan butter sauce over the salmon, ensuring it’s coated evenly.
8. Let the salmon simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld.
9. Once the salmon is fully cooked and the sauce has thickened to your desired consistency, remove the pan from the heat.
10. Serve the Tuscan Butter Salmon on individual plates or a serving platter. Garnish with chopped fresh parsley for a pop of color and added freshness.

Enjoy your delectable Tuscan Butter Salmon served with your favourite side dishes such as roasted vegetables, mashed potatoes, or a simple salad. This dish is sure to become a favourite among family and friends. Buon appetito!

 

 

1. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.
2. Add the chopped onion and garlic, sautéing them until they become translucent and fragrant.
3. Add the broccoli florets to the pot and stir them together with the onions and garlic.
4. Pour in the vegetable or chicken broth, making sure the broccoli is mostly covered. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cover the pot and let the soup simmer for about 15-20 minutes, or until the broccoli becomes tender.
6. Once the broccoli is cooked, you can use an immersion blender or regular blender to puree the soup until smooth. Be cautious when blending hot liquids – allow the mixture to cool slightly if using a regular blender and blend in batches if necessary.
7. Return the pureed soup to the pot (if using a regular blender) and stir in the milk or cream to add richness to the soup. Season with salt and pepper to taste.
8. Reheat the soup gently, but do not bring it to a boil after adding the milk or cream to prevent curdling.
9. Ladle the hot broccoli soup into bowls and top each serving with crunchy bread chunks, grated cheese, and a drizzle of olive oil for an extra touch of flavour.
10. Serve the soup hot and enjoy the delightful combination of creamy broccoli with bread chunks.

This wholesome and heartwarming Broccoli Soup with Crunchy Bread Toppings will make your winter dining experience truly special. Get ready to indulge in a bowl of pure comfort!

 

1. 1. Cut the halloumi cheese into bite-sized cubes or rectangular pieces, about 1/2-inch thick.
   2. In a shallow bowl, combine the all-purpose flour and paprika. Mix well.
   3. Heat vegetable oil in a frying pan or skillet over medium heat.
   4. Take each halloumi piece and coat it in the flour mixture, ensuring all sides are covered.
   5. Once the oil is hot, carefully place the coated halloumi pieces into the pan, making sure not to overcrowd the pan. Fry them in batches if needed.
   6. Cook the halloumi bites for about 1-2 minutes on each side or until they turn golden brown and crispy. Keep an eye on them to avoid overcooking.
   7. Once cooked, remove the fried halloumi bites from the pan and place them on a plate lined with paper towels to absorb any excess oil.
   8. Drizzle the warm fried halloumi bites with honey, ensuring each piece gets a touch of sweetness.
   9. Serve the Honey Fried Halloumi Bites hot, accompanied by fresh lemon wedges for squeezing over the cheese. Optionally, garnish with fresh herbs like thyme or mint for added flavor and presentation.
   10. Enjoy these delectable Honey Fried Halloumi Bites as a delicious appetizer or snack. The combination of crispy halloumi with the sweetness of honey is sure to delight your taste buds.
       Note: Halloumi cheese has a high melting point, which allows it to retain its shape and develop a crispy exterior when fried. Be cautious while frying as the cheese may splatter.Savor the delightful balance of flavors in these Honey Fried Halloumi Bites—a perfect blend of savory and sweet that will leave you craving more!

1. Preheat your oven to 175°C. Grease and flour a 22cm x 12cm loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand using a wooden spoon.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Add the blood orange zest and juice to the batter, stirring until evenly incorporated.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the centre comes out clean.
9. While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and blood orange juice until smooth and well combined.
10. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack placed over a baking sheet.
11. Drizzle the glaze over the warm cake, allowing it to soak in. Let the cake cool completely before slicing and serving.

1.     Preheat your grill or stovetop grill pan to medium-high heat. Make sure it’s hot before you start cooking.

2.     Take the beef eye fillet steaks out of the refrigerator and allow them to come to room temperature for about 20 minutes. This will ensure even cooking.

3.     While the steaks are resting, make small incisions in each steak with a sharp knife. Insert a whole clove of garlic and a small sprig of rosemary into each incision. This will infuse the steaks with wonderful flavours.

4.     Drizzle the steaks with olive oil and season them generously with salt and pepper on both sides.

5.     Place the steaks on the preheated grill or grill pan. Cook the steaks for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.

6.     Avoid flipping the steaks too frequently. Allow each side to develop a nice crust before flipping.

7.     Once the steaks are cooked to your desired level of doneness, remove them from the grill and transfer them to a cutting board. Let them rest for a few minutes to allow the juices to redistribute.

8.     After resting, slice the steaks across the grain into thick, juicy slices.

9.     Serve the Grass-Fed Beef Eye Fillet Steaks with Whole Cloves of Garlic and Rosemary alongside your favourite sides. They pair well with roasted vegetables, mashed potatoes, or a fresh salad.