Salmon with Avocado and Green Bean Salad

I hope you've all well and truly recovered from Christmas. I was at my mum's place today helping her with making cookies and biscuits for our Orthodox christmas next week. So exhausted. Shall do a a post soon. 

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Summer and seafood... the perfect combination. Although I did make this dish sometime ago..... pre-summer, I'm definitely wanting to make this again. It's quick, healthy and easy.

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Recipe adapted from Bill Granger via SMH online 

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Ingredients

2 Lebanese cucumbers, peeled, cut into quarters lengthways and diced

1 avocado, peeled and diced 
1 punnet cherry tomatoes 
1 small green capsicum, diced (I didn't use) 
200g green beans, trimmed and cut into 2cm lengths 
1 small red onion, sliced 
3 tablespoon extra virgin olive oil, plus extra 
2 tablespoon lemon juice 
1 teaspoon soy sauce 
1/2 teaspoon white sugar 
1 red chilli, seeds removed and diced 
1 teaspoon finely grated ginger 
sea salt and black pepper 
4 x 150g salmon fillets, skin on 
Steamed rice, to serve

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Method

1. Place cucumber, avocado, tomatoes, capsicum, beans and onion in a bowl and set aside.

.2. Whisk 3 tablespoons of olive oil, lemon juice, soy sauce, sugar, chilli and ginger for the dressing. Add salt and pepper to taste. Pour dressing over the vegetables and toss together very gently. Place salad aside.

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3. Season salmon with salt and pepper. Heat extra oil in a large non-stick frying pan over a medium-high heat.

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4. Add salmon, skin side down, and cook for 3 minutes or until skin is crisp. Turn fish over and cook for 1 minute for rare. Leave on the heat a little longer for medium or well done.

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5. Serve salmon with a little rice and avocado and green bean salad. The salmon and the salad are filling so you may want to skip the rice. 

Merry Christmas!

Hope everyone is enjoying their Christmas day. I'm on holidays now for two weeks! Yay! Really needed a break. Last week was a crazy week a work. Trying to finalise everything before we close. Now to relax...

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Photos via They all Hate Us, We Heart It and Google Images

This and that...

I recently purchased the iphone 4s. I'm liking the camera. Thought it was time I make more use of instagram. It's been ages since I've downloaded it but I rarely use it. Thinking it's time to post some of my random shots I've taken recently. Now here goes. 
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Desserts from the lovely Ms G's. Desserts were definitely the highlight. This is the “Stoner’s Delight” doughnut ice cream with chocolate, rice bubbles, pretzel, peanut brittle, marshmallow and last but not least candied bacon... yummmmm.

Blood orange ice cream & granite, crushed Oreo’s, mascarpone mousse 

Pandan chiffon cake with strawberries and coconut sorbet

Cronulla Beach... on a proper summer day. Forgotten what that feels like.

Random vintage car show in front of Cronulla Beach

Family and I went for breakfast recently at Ripples. Time for some tourist snaps.

My mum's home made falafel (the best!)... we call it tamiya.

My mum's homemade hummus... looks like a cappuccino haha

Hopefully everyone is having a fab week. Thank God it's Friday tomorrow. xx

The Under $100 Christmas Gift Guide

Christmas is in 12 days! Can't believe how quick December has gone. Thought I would put together a Christmas gift guide. Bit late.... I know. There are some of us who are fortunate enough to celebrate Christmas bit later in the piece. I celebrate Christmas on 7 January (branch of Orthodox who follow the old Church calender). Yay I have more time!

Under $50 

$28 each via T2

Moonlight Cinema Voucher via Moonlight Cinema Online

Cosmetic Bag set via Witchery - $49.95

Fluro Skinny Belt via ASOS - $10.14

Necklace via Topshop - $30.92 AU

Ring via Topshop - $13.15 AU

Necklace via Topshop - $25.52 AU

Cinnamon & Coconut followed by Mojito Ice Salt City Candles via Scentiments - Such beautiful scented candles. I have the cucumber melon. Delicious. $34.95

Under $100

Carine Roitfield's new book Irreverent. This is definitely on my wish list. Love that woman! - $78 (RRP $149) via Fishpond

Christmas V8 Cake by Adriano Zumbo. Yes there is a Christmas version of it - $90 via Zumbo Online

Soda stream  - Who doesn't like fizz in their drink? $79.95 via The Good Guys

Sonia By Sonia Rykiel Silk Crepe Collar - This is so adorable. $52 AU via Netaporter

Marc by Marc Jacobs Python Print Umbrella -  $52 AU via Netaporter

Wrist Wrap via Sass and Bide - $90

Henry Holland for Le Specs via MyCatwalk - $90

Note: Please note that all prices from Netaporter and Topshop have been converted to the Australian dollar as at the time of this blog posting.

Dukkah Eggplant and Haloumi Stacks with Chickpeas

I'm a big fan of eggplant.... as you might recall here and here. I like them grilled, fried, baked or pickled. Then we have haloumi. I could munch away on that for breakfast, lunch and dinner. It's an amazing burst of rubbery goodness. This recipe combines some of my favourite ingredients. Such a great combination. I used pistacio dukkah here (store-bought). However, I do plan on making my own dukkah soon. 
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Recipe from Masterchef Magazine

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Ingredients (serves 4)

2 x 650g eggplants 

40g dukkah (I used about 60g worth)

1 tablespoon honey

125ml (1/2 cup) extra virgin olive oil

1 clove garlic

4 spring onions

2 x 180g packets haloumi

1 bunch mint

1 lemon

400g can chickpeas

100g grape tomatoes

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Method

1. Preheat grill to high. Meanwhile, line an oven tray with foil. Cut centre section of each eggplant into 4 x 1.5cm thick- slices. Reserve ends for another use. 
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2. Place dukkah, honey and 60ml (1/4 cup) oil in a bowl. Crush garlic over and stir to combine. Spoon mixture onto both sides of eggplant slices, spreading with the back of the spoon, then place on prepared tray. This is a tedious process but it's worth it. 
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2. Trim onions to 12cm lengths, halve lengthwise, then place on tray with eggplant. Place under grill. Cook, turning vegetables halfway, for 10 minutes. 
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3. Meanwhile, bring water in a kettle to the boil. Strip leaves from mint and place in a heatproof bowl. Reserve 2 tablespoon mint leaves to serve. Pour boiling water over mint to cover, drain, then refresh under cold running water. Transfer to the bowl of a food processor with remaining 60ml (1/4 cup) oil and squeeze lemon juice over. Process until mint is finely chopped. Transfer to a large bowl. Quarter tomatoes, rinse and drain chickpeas, then add to mint mixture. Season, then toss to combine.
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4. Heat a large frying pan over medium heat. Cut haloumi in half widthwise, then each piece in half horizontally. You will have 8 pieces. Cook for 2 minutes each side or until golden and warmed through.
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5. Place up the eggplant slices. Top with onion pieces and haloumi slices, then finish with eggplant. Scatter with chickpea salad and reserved mint to serve.

Chanel Paris-Bombay Métiers d'Art 2011/12

Okay. This is my kind of fashion show. Only at Chanel. Sitting at an amazing dinner table watching a fashion show. Can it get any better? Worth checking out the below video. Wow. 
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Note: Updated with new pics.

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Images via Chanel News, The Coveteur and Video via Chanel channel on Youtube