Here is a salmon en croute recipe perfect for treating your loved one.

salmoncroute
SERVES 4

Ingredients

500g Salmon fillet, skinned and boned

2 happy eggs

1 pak choi

1 dessert spoon of ginger, grated

1 tsp garlic, grated

1 small bunch coriander

1 stick lemongrass

2 green Thai chillies

Zest & juice of 2 limes

50ml sesame oil

1 pack of ready-rolled puff pastry

Method:

This recipe has a hint of Thai flavours which makes it wonderfully tasty.

Firstly, lay the pastry on a buttered sheet of baking parchment and place it in the fridge.

Heat the sesame oil in a frying pan, whisk the eggs together, then add to the pan and cook to make a thin omelette. Put aside to cool (keep approx ¼ of an egg, to glaze the pastry).

Roughly chop the pak choi. Finely chop the coriander, lemongrass and chillies and mix with the grated garlic, ginger and lime zest.

To assemble

Take the pastry out of the fridge. Trim the omelette so that it is roughly the size of the salmon.

Place the omelette in the middle of the pastry, then cover the omelette with the pak choi, followed by the salmon. If the salmon tail is thin, fold it over on top of itself so that the salmon is roughly an equal thickness. Sprinkle the spice mixture over the salmon and a little of the lime juice.

Fold the pastry over the salmon making a neat parcel. Where it joins, use the egg wash to glue it together. Trim the excess so that you don’t have lumps of pastry (as they will not cook). If you have excess pastry you can cut-out some shapes and decorate the top before using the egg wash to glaze the pastry.

Place on a preheated baking sheet, in a preheated oven at 180°C for 30 minutes, or until the pastry is crisp and golden.

Serve hot with new potatoes.

For more recipes, please visit www.thehappyegg.co.uk

Will you be trying this salmon en croute recipe?

3 Little Buttons

Have you heard of the 5 ways to well being?

I think they fit in wonderfully with what Groovy Mums is all about.

They are …

1. Connect
2. Be active
3. Take notice
4. Keep learning
5. Give

You can read more about them here

groovinggrabbadge

I connected this week by spending quality time with my husband. It seems with various challenges we are currently facing, we had forgotten to take time out to socialise together even if just going for a walk.

I am looking into different forms of exercise that I can do at home. I have bought a new exercise DVD and am also going to try yoga.

I am taking notice by documenting my Reasons to be Cheerful every week. I find knowing I am going to write this post helps me notice all the positive things in my world.

In the fast moving world of blogging and social media, there is always more to learn. There are some fantastic “How to” Guides on BritMums so I am going to work through those and pick up some tips.

I am going to take my own advice from last week and check out volunteering opportunities that I can do. I have always benefited from being a volunteer before. In a roundabout way, it led to me meeting my husband.

I did something very groovy this week. I had to break out of my comfort zone. I felt the fear and did it anyway with amazing and confidence-building results. A groovy mum or two helped me believe in myself.

I went to see Frozen with the children at the weekend and felt this song had a certain resonance with Groovy Mums. See what you think of it and let me know.

http://www.youtube.com/watch?v=moSFlvxnbgk

“And the fears that once controlled me, can’t get to me at all
It’s time to see what I can do,
to test the limits and break through.
No right, no wrong, no rules for me.
I am free!”

Read more: Idina Menzel – (Disney’s Frozen) Let It Go Lyrics | MetroLyrics

Have a very groovy week.

If you are making steps to improve your life proactively in ways tiny or huge, please do leave a comment or blog about it and link up below.

Let’s get this Groovy Revolution started!

This sardine salad with roasted red peppers is rich in vitamins and minerals. Serve with warm crusty bread, a glass of wine and think of summer with every bite!

summerrecipe
Serves 4

Level of difficulty: Low

Preparation time: 60 minutes

Ingredients

8 red peppers (can also be green or yellow)

8 canned sardines (in oil)

Salt and black pepper, to taste

For the vinaigrette:

3 tbsp olive oil

1 tbsp sherry vinegar

1 small sweet onion, finely diced

1tbsp finely chopped parsley

Balsamic glaze to decorate

Preparation

1. Place the peppers on a baking tray at roast at 220°C for 20-30 minutes or until the skin in black. Cover with a clean wet cloth and allow them cool. Once the peppers are cool peel off the skin and remove seeds. Slice the peppers into strips.

2. To make the dressing: whisk the olive oil, vinegar, onion, salt, black pepper and parsley. Slice the sardines in half lengthways and remove bones.

3. To serve: arrange the peppers on a place, top with the sardines and then spoon over the dressing. Decorate the plate with balsamic glaze.

* Chef’s tip: For this easy recipe, it is important to use high quality ingredients such as virgin olive oil. For an extra special touch use a balsamic glaze to decorate the plate (available in most supermarkets).

I can’t quite believe my word of the week this time.

Does this image give you a clue?

breakthrough one

After months of stumbling on day by day trying to second guess the right moves to make, I sense we have seen a breakthrough.

A little easing of financial pressures.

The ability to relax together.

A step outside the comfort zone with confidence-building results.

I got a day to myself away from it all.

There is a sense of moving forward and the tide turning.

As the Queen song says “Breakthrough these barriers of pain. Breakthrough to the sunshine from the rain”.

I reflected on the word Breakthrough and realised that as in medicine, a breakthrough does not mean everything is fixed.

It is always an improvement and an important milestone.

My word of the week is Breakthrough and I am delighted that in the Queen song, the train is called the Miracle Express.

breakthrough two

I am putting in my cosmic order for a few miracles to head our way and soon.

Combine pasta with asparagus and Parma ham for an elegant dish. The grilled asparagus is lightly browned for a distinctive and divine flavour. It’s important that the butter is great quality as with so few extra ingredients it has nowhere to hide. Making your own pasta isn’t difficult and the difference in flavour is so impressive and absolutely worth it.

pasta

Serves 6

Ingredients

500g (1lb 2oz) 00 flour or strong white bread flour (plus extra for dusting)
1 tsp salt
4 eggs
Approximately 20 spears of asparagus
75g (3oz) Kerrygold butter, now softer
3 tbsp crème fraîche
8 large slices of Parma or Serrano ham, roughly cut into strips

Sea salt and freshly ground black pepper
Parmesan shavings, grated lemon zest and basil leaves, to garnish

Method

Add the flour and salt to a large bowl. In another bowl, whisk together 4 eggs, then add about two thirds of the egg into the flour and bring together to form a dough — you’ll really have to knead it to come together, adding more egg if necessary.
The dough should be pliable but not wet and sticky. Next, knead the pasta dough for about 5 minutes until it becomes smooth on the surface, then rest for 10 minutes.
Next roll it out. If you’re using a pasta machine you’ll need to roll it out first on the thickest setting, then through the machine again one setting thinner. Keep going until the pasta is about 1mm thick – — you should be able to read a newspaper headline through it when it’s rolled!
Alternatively you can use a good old rolling pin, and simply use a little flour to roll out the dough to the same 1mm thickness.
You now have pasta sheets, which you can cut in to strips about 1cm wide. Dust with a little flour to stop the ribbons sticking. Set aside.
Next prepare the asparagus, snap off the tough woody part at the bottom of each asparagus spear and discard.
Place a cast iron griddle pan on a high heat or alternatively light a barbecue and allow to get quite hot.
Spread half of the Kerrygold Softer butter over the asparagus spears, season with salt and pepper, then place on the barbecue or griddle pan. Cook, turning once for about 3-4 minutes on each side, until tender and lightly scorched.
Remove from the barbecue or grill, then cut each spear at an angle in to about 3 – 4 pieces. Toss in a bowl with the remaining butter.
To cook the pasta, place a large saucepan of salted water on a high heat and bring to the boil. Add the pasta ribbons and cook for about 2-4 minutes until just al dente. Drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan, off the heat.
Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper.
Serve in warmed bowls with a few shavings of Parmesan, grated lemon zest and a few basil leaves on top of each portion.

Cooks Tip: If asparagus is out of season use courgettes instead, thinly sliced lengthways.

This recipe was made using Kerrygold butter, now softer; for more delicious recipes visit www.facebook.com/KerrygoldUK

Do you like pasta with asparagus?