Salmon Heaven

If there's one thing you need to make this weekend it is this! The most beautiful smoked salmon pate that rivals even the most expensive versions but made for under £1. Genius. I can guarentee in 30 minutes time we'll be sitting on our patio with the neighbours munching away on a freshly made batch and a glass of pink champagne. Ahh Fridays.

The secret here is plenty of seasoning and using salmon trimmings. Sainsburys do a pack for 88p and that will last you portion after portion of pate.




Smoked Salmon Pate

255g/9oz smoked salmon
110g/4oz cream cheese
2 tbsp double cream
½ lemon, juice only
2 tbsp chopped fresh chives (plus some extra chives to sprinkle over the top)
pinch of sugar
salt and freshly ground pepper

Put everything in a food processor/blender and pulse until the consistency you like - I like mine creamy but with rough pieces of salmon in to avoid sloppy pate.

I keep mine in an airtight jar in the fridge and it keeps at least ten days. But I'd recommend eat the sooner the better.

The Thinnest Pastry

My first proper attempt at pate de sable Went brilliantly - if you discount that I didn't make enough so the cases look rather raggedy however I assure you they tasted as intended. Since my mother gave me the sacred bible of pastry by Michel Roux I have been working through the long list of pastries in an attempt to perfect them all. Pate de sable was excellent in making biscuits so I thought I'd give the recipe a try as rhubarb tarts. The fingertip rubbing of butter and sugar for about half an hour is pretty tiring and could make most people reach for the food mixer but it does work, the mixture was soft as flesh and produced light biscuit thin as paper bases which were great with summer deserts when a thick slab of pastry is too much with your pink champagne!

I'll update the recipe when I get home as it's in the book and wouldn't want you trying an inferior version!

Death by Pierogi

One one the many fabulous things about having so many polish people in our area is the superb pierogi you can buy at the polish supermarket. Going round to our neighbour Peters for pierogi almost killed us, we ate enough for an army - I actually thought I would die from overeating! But it's so easy to do - they are amazing and addictive!

Like a polish potato based ravioli, pierogi can be stuffed with almost anything but for the classic flavours meat or cheese are the best choices. Just beware - don't eat too many!

Chesse Pierogi

For the Dough

300g plain flour
2 Eggs
4-5 tbsp water

Chesse Filling

2 large Potatoes, boiled, peeled and mashed
200g cream cheese
1 bunch Spring onions, finely chopped
1 bunch Chives, finely chopped

Also
50g Butter (to serve)




Method

1. In a food processor mix the flour, eggs, a pinch of salt and the water to form a smooth dough.

2. Work the dough on a board until smooth and elastic.

3. Divide the dough in half and roll each half into a thin sheet on a floured board. Use a pasta machine if possible as it will save you a lot of hard work. The dough should be of a ravioli-like thickness. If it's a bit thicker though not to worry especially if you like your pierogi heavy!

4. Cut the dough into small rounds with a buscuit cutter or wine glass, about 8-10 cm in diameter.

5. To make the filling; mix together the mashed potato, cream cheese, spring onions and chives. Season well with salt and pepper.

6. Arrange a spoonful of the filling along one edge of a piece of dough, 3cm from the edge.

7. Dampen the edges with a little water. Fold over and press the edges of the circle firmly together to seal.

8. Repeat the process until all the ingredients are used up.

9. To cook, boil a large pan of water, and cook the pierogi as you would ravioli or gnocchi, covering the pan so that they will steam. When the pierogi rise to the top of the water, they are done.

10. To serve; serve in the traditional way with melted butter on top or alternatively, gently cook the pierogi in the butter until lightly browned, and then eat immediately.

Have it, love it!

I'm addicted to watching my new food god Valentine Warners new series of 'What to Eat Now'. The ' I find him attractive but don't know why' top chef shows you how to make the most of your veg garden and seasonal produce to make the most amazing meals! Egbert bough me his new spring to summer book 'What to Eat Now: More Please!' featuring this series recipes and it's like food porn. Buy it - especially if you want to eat seasonal, tasty and gourmet - who doesn't!

I Don't Care if it's Expensive...

...because it's pretty! I've wanted one of these fire hazards for a while now and I may be edging closer to justifying spending £30+ on a paper lamp. By Japanese designer kouichi okamoto this lamp is a fold out 'honeycomb' design which will actually work as a real lamp. Buy it here and you'll make me jealous!

Can 'o' Joy!

And I thought there was nothing better than the amazing ceramic milk jug of earlier this year, however I have just come across the delights of the porcelain can - the trend for making the disposable a lifelong object is well and truly under way.

I can only find them on American website 'abitare', if anyone spots a European supplier we're desperate for one! Buy your beautiful object here.