Mixed cress, zucchini and raw salmon salad

Hello everyone, last night I made this divine salad for dinner. I adore sashimi, so when I saw this recipe that uses it I just had to try it. It is from my Spring/Summer SOS book. It is light and summery, and best of all, you can whip it up in just a few minutes. Mind you, I was making some rocky road at the same time as I was making the salad, so made sure I was really concentrating when it came time to tip the sliced salmon into one of the bowls I was using! It shouldn't be difficult to find the sashimi - I bought mine from a suburban fish shop - but make sure you use sashimi quality salmon that is ultra-fresh. The fishmonger cut it fresh for me and it was beautiful.

Have a lovely week, love from Jane xxx

Mixed cress, zucchini and raw salmon salad
(Serves four as an entree or two as a main)

What you need:

• Four handfuls of mixed leaves, preferably a mix of watercress, curly cress and lamb's lettuce (you can usually buy these sorts of leaves at farmers markets; if you are relying on your local greengrocer then just use a mix of what you can find)
• 2 trimmed zucchini
• 500g sashimi quality salmon
• 1 1/2 tablespoons mirin
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon of any light oil you have to hand
• Juice of a quarter of a lime
• 2 tablespoons chopped chives

What you do:

1. Place the leaves in a serving bowl.
2. Using a vegetable peeler, slice thin strips from the zucchini and add to the leaves.
3. Thinly slice the salmon and add to the leaves.
4. Combine the remaining ingredients and mix well.
5. Pour the dressing over the salad, toss gently and serve immediately.

Zucchini and fetta mash

Hello everyone, it looks like another gorgeous autumn weekend in Sydney. I currently have a colleague working with me at the SCF who is from Minneapolis. Thankfully we have had fine weather the whole time he has been here. We are finding differences of opinion about the temperature though - while I am shivering away in the morning chill, he strolls about in short sleeved shirts exclaiming about how summery it feels! He did fly out of snow I guess...

I heard on the radio this morning that zucchinis are plentiful right now and it immediately brought to mind a lovely little dish I do from time to time which makes a perfect accompaniment to all sorts of things. It is so quick and easy and slightly unusual, but really yum. I hope you like it!

Have a fabulous week.

Love from Jane xx

Zucchini and fetta mash

Serves two

What you need:

• 2 medium zucchini
• Olive oil
• Sea salt and freshly ground pepper
• 70g fetta (there are so many different ones available, choose your favourite)
• A big pinch of allspice
• Juice of half a lemon

What you do:

1. Grate the zucchini on the largest holes of a metal grater.
2. Heat a non stick pan with a little olive oil and add half of the zucchini.
3. Cook gently without colouring for 2-3 minutes and season with salt and pepper.
4. Remove the cooked zucchini and repeat with the remaining half.
5. Return all of the zucchini to the pan and heat through.
6. Crumble in the fetta, add the allspice and toss in the pan until the fetta is almost melting but still in small pieces.
7. Drizzle with lemon juice and serve immediately.

Zucchini, feta and mint pie

Hello everyone,

It’s the end of another weekend. How do they fly by so quickly? I think we should have a third weekend day mandated that must be free from chores or work. A day just for fun.

I tried out a new chocolate cake recipe today and it was sensational. It’s really easy too, so I’ll give it to you in a few weeks time. But this week’s recipe is one of my favourites, a really good zucchini slice. It tastes delicious and freezes beautifully. I often make it on a Sunday afternoon and slice it up and freeze the portions. Great for work lunches if you have access to a microwave to heat it up. You could also slice it into dainty little squares and serve with toothpicks with drinks at a party. Keep that in mind for all the pre-Christmas parties!

Have a lovely week.

Love from Jane xx

Zucchini, feta and mint pie

Serves 6-8

What you need:

Polenta or breadcrumbs, to dust
700g (about 8) zucchini, coarsely grated (use the food processor)
5 eggs
½ cup olive oil
1 cup chopped chives (2 bunches is fine)
½ cup roughly chopped mint
220g feta, crumbled
150g freshly grated parmesan
1 cup self raising flour
10 cherry tomatoes, halved

What you do:

1.Preheat oven to 180C (or 160C fan forced). Butter a 5cm deep, 18cm square cake pan and line with baking paper. Butter paper and dust with polenta or breadcrumbs, then tap out excess.
2.Place grated zucchini in a colander, weigh down with a plate and drain for ten minutes.
3.Whisk eggs in a large bowl, then whisk in olive oil, chopped chives and mint.
4.Press down firmly on the plate over zucchini to squeeze out liquid, then stir zucchini into eggs. 5.Add most of the feta (reserve some for the top) and the parmesan, then season with salt and pepper. Add flour and mix until combined.
6.Spread batter into prepared pan and sprinkle with reserved feta. Gently press the cherry tomato halves, cut-side up, onto the surface.

7.Bake for 45-50 minutes until the top is springy when pressed and it looks set when you insert the point of a knife into the centre.
8.Cool in pan for 10-15 minutes, then invert the pan onto a chopping board or large plate. Peel away paper, then sit your serving platter on top and re-invert the pie onto it.

Serve warm or at room temperature.