Salmon, Potato, and Fennel Salad

Serves 4

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Ingredients:

  • 6 baby (chat) potatoes, thinly sliced
  • 2 x 150g salmon fillets, pin-boned+
  • 2 Lebanese cucumbers, thinly sliced
  • 1 bulb baby fennel, thinly sliced
  • 1 x 250g cherry tomatoes, halved
  • 2 tablespoons malt vinegar
  • sea salt and cracked black pepper
  • lemon wedges, to serve

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Directions:

  1. Place a large saucepan half filled with water over high heat and bring to the boil. Line a steamer with non-stick baking paper. Arrange the potato slices in the base of the steamer, top with the salmon, place on top of the saucepan and cover with a tight-fitting lid. 
  2. Steam for 8–10 minutes or until the potato is tender and the salmon cooked through. 
  3. Flake the salmon and place in a dish with the potato, cucumber, fennel, tomato, vinegar, salt and pepper and toss to combine. 
  4. Serve with lemon wedges. 

Need help peeling a potato? Dawn Wells (from Gilligan’s Island) shows you how to successfully peel a potato. She is so cute! I know it’s a little cheesy but it’s entertaining =]

Potato-Apple Kugel

Serves 4 to 6

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Ingredients:

  • 3 Tbs. olive oil
  • 1/4 cup grated onion
  • 2 lb. baking potatoes, peeled and grated
  • 2 Granny Smith apples, peeled, cored and grated
  • 2 eggs, lightly beaten
  • 1 tsp. baking powder
  • Salt and freshly ground pepper, to taste
  • Sour cream for serving (optional)

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Directions:

  1. Preheat an oven to 375°F. Oil a shallow 9-inch round baking dish or pie dish with 1 tsp. of the olive oil.
  2. In a large bowl, combine the onion, potatoes, apples, eggs and 2 Tbs. of the oil and stir to mix. Sprinkle with the baking powder, season with salt and pepper, and mix thoroughly. Transfer the potato mixture to the prepared baking dish, spreading the mixture evenly. Drizzle with the remaining 2 tsp. oil. 
  3. Bake the kugel until the top and sides are golden brown, about 1 hour and 10 minutes. Serve hot or warm with sour cream on the side.

For colorfulacoustic :)

Sweet Potato Pie

Serves 8

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Ingredients:

  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

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Directions:

  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.