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Potato waffles with smoked salmon

I love potatoes and I love waffles - and I have no idea why I've never made potato waffles before. It's a delicious way of using leftover potatoes. To be honest, I didn't really have any leftover potatoes, but it was still worth making them.

Potato waffles are perfect for brunch. You can serve them with smoked salmon, yoghurt and chives. Surely, it's not the lightest bite you can imagine, but you have to eat something on those cold, rainy mornings, when you crave something hearty to cheer you up.

Recipe: Potato waffles with smoked salmon

Serves: 2
  • one cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tso ground nutmeg
  • a pinch of salt
  • one cup potato puree
  • one cup buttermilk
  • 85 ml melted butter or vegetable oil
  • 2 eggs
  • Sieve flour into a bowl, add baking powder, soda, nutmeg and salt. Combine.
  • Combine oil, whisked eggs, buttermilk and potato puree in another bowl.
  • Combine wet and dry ingredients and set the dough aside for 10 minutes.
  • In the meantime, preheat a waffle maker.
  • Cook each waffle for 3-4 minutes (or accordingly to the waffle maker manual).
  • Serve with smoked salmon ang yoghurt. Top with chopped chives and coarse black pepper.

steamed salmon with pak choi

It's quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi. Just writing the name of the dish down makes me feel so much healthier.

You can use any kind of steamer, but I really like the bamboo one.

Recipe: How to use a bamboo steamer?

  • Line the bottom of one tray with pak choi, cabbage or lettuce leaves - to prevent the salmon from sticking to the basket (you can also use parchment paper).
  • Place pak choi (or other vegetables you might want to cook) in a separate tray and place it on top of the first one. If you like your pak choi more crunchy, you can remove it from the steam first - this can be done easier if pak choi is in the top tray. Cover top layer with a lid.
  • Place the steamer in a pot or a wok with simmering water. Make sure that the bottom tray stays above the water line, so that the food will not be submerged - it's suppose to be steamed, not cooked. You might need to add some water if the pot starts to go dry.
  • You can enrich the flavour of the food by adding some broth, lemon juice, herbs or green tea leaves to the water. I added some dry white wine and a few drops of soy sauce.

Recipe: Steamed salmon with pak choi

Serves: 2
  • 300 g of salmon fillets
  • 2 pak choi, cut in halves
  • 3 tbsp. of soy sauce
  • juice of 1/2 lime
  • one garlic clove, sliced
  • 1/2 of red chili pepper, chopped
  • one tbsp. of chopped sprink onion + one tsp. for topping
  • a few sliced of lime
  • Combine all the ingredients of the sauce.
  • Spread sauce over the salmon, top with spring onion and lime slices.
  • Steam the salmon and pak choi. Salmon will need about 8-10 minutes, pak choi - 5-8 minutes.
  • Serve with remaining sauce.

sushi burrito

It's a bird. It's a plane. It's sushi. It's burrito. No, it's sushirrito!

My first encounter with sushi-burrito hybrid took place at San Francisco's Sushirrito. I have been a devoted worshiper of the geniously simple idea of serving sushi in Mexican burrito form ever since.

This version is rather basic, but when it comes to sushi burrito, no holds are barred. You can wrap rice and seaweed around fresh fish or tempura shrimp, but nothing stops you from substituting them with crunchy bacon, pulled pork, crispy chicken, juicy roast beef or slices of grilled eggplant.

Recipe: Toppings

  • 2 pieces of fresh salmon
  • cucumber
  • cream cheese
  • fresh cilantro
  • fresh spinach
  • wasabi
  • lemon juice
  • soy sauce
  • Cut salmon, thinly slice the cucumber.

Recipe: Sushi burrito

Serves: 4
  • one cup of sushi rice
  • 3 tbsp. of rice vinegar
  • one tbsp. of sugar
  • one tsp. of salt
  • 4 nori sheets
  • Rinse the rice a few times - until the water runs clear. Place the rice in a pot, add cold water, cover and set aside for about 20 minutes.
  • Bring to boil, decrease the heat and cook for 10-12 minutes. Keep covered for about 10 minutes.
  • To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
  • Transfer rice to a bowl, pour su over the rice and combine. Let cool.
  • Place nori on makisu (bamboo rolling mat) and spread rice over the surface of the nori.
  • Place toppings in one line close to the bottom of nori. Roll.
  • Wrap the rolls in a parchment paper, cut in halves and eat like burritos.