Summer, apricots and salmon

We're in the last days of November and summer is unbashfully making its presence to the normally dreary and unpredictable Melbourne state. I confess, I'm not too particular to summer due to the sweltering heat that my body can't handle; my ease of tanning on right side of my body whilst driving leaving me with abnormal skin colour; people's body odour and the idea of me having to bare more skin that usual. But what I do love about summer are beaches at sunset, longer days, ice-cream, barbeques, Christmas in summer and FRUIT, glorious fruit!

apricots in all it glory..ahhh

Oh if there's any time fruit can taste better and make me a healthier person for including it in the recommended 3 fruit and 2 veg a day regime - it is during summer. I cried happy tears seeing all the mangoes, watermelon, apricots, strawberries, honeydew melons, peaches, nectarines, mangosteens and cherries (i could go on) in the market stalls. I have devoured half a watermelon in 2 days, and believe me kids this melon was huge and I’m talking huge like a 3 month old baby size.

Another thing I love about fruit is that it’s self-sufficient and there is no uneasy task of cooking, boiling, steaming, extracting, deveining, and filleting. In most cases the only effort required for the consumption of fruit is peeling, cutting and eating. Fruit taste best in its true raw form and as a bonus gives you essential vitamins and minerals you body needs.... ok I’ll stop there, as I’m starting to sound like a nutritionist and I far from it.

Last week I managed to bag me some luscious apricots and with that I managed to create a dish using the apricots in a salsa accompanied with avocado, cucumber served with pan-seared salmon cutlets. The apricots added a delightful sweetness to the dish and created interesting textures fusing with butteryness of avocado and crunchiness of cucumber.

INGREDIENTS
Salmon cutlet
Salt and pepper for seasoning
Olive oil

SALSA
1/2 cup of peeled & diced cucumber
1/2 cup of diced avocado
1 sml apricot, peeled and coarsely chopped

DRESSING
tbsp olive oil
squeeze of lemon
tsp apricot nectar

1. Season salmon cutlet with salt and pepper and rub olive oil. Set aside.
2. Combine olive oil, lemon & nectar in a bowl and whisk until infused. Then add the diced cucumber, avocado and apricot to the dressing and set aside.
3. Heat pan on High and let the pan heat up before placing cutlet leave for 2 minutes, (do not fiddle, poke or touch or your salmon while it searing or it will stick to the pan - trust me, I know). Then turn onto the other side for another 2 minutes.
4. Serve salmon with the salsa on top. Drizzle extra olive oil and cracked pepper (optional)

5 minute mushies

My love of food that can be cooked in a flash, stems from my uni days as an impoverished uni student whose staple diet consisted of 2-minute noodles and grilled cheese sandwiches. OK, maybe I lied, as I was not that impoverished, thanks to my parents who provided a roof over my head during those years. However working in jobs and receiving minimal wages sucked when going out to eat with a group of friends and scrapping for money in the corner of your bag to pay the bills...oh and I won't mention the embrassment when it came to splitting the bill - I even think one time someone pulled out a calculator!...I say no more.

I love food and dishes that can be whipped up in minutes and this is one of them. Mushrooms are one of my favs, second to potatoes. Like potatoes, they are versatile, delicious and have an amazing texture unlike any other foods. And quite frankly they are the only fungus on this earth I would eat.


INGREDIENTS
500g swiss brown mushrooms
2 cloves garlic finely chopped
Approx. tbsp of each - oyster sauce, fish sauce & kecap manis
1/2 cup coarsely chopped coriander (cilantro)
white onion sliced in thin wedges
vegetable oil for frying

Slice mushrooms in thick pieces about 1cm. And heat the wok with oil.
Throw in onions and garlic and let it cook off for a minute, then add the mushrooms and stir frequently. The mushrooms will absorb the oil and when it's slight brown add the oyster, fish and kecap manis sauces and stir so mushrooms are well coated.
After a minute or so throw in the coriander and stir for few seconds. Turn off the heat and serve it with some rice.

Make sure you don't overcook the mushrooms it will lose it's texture.

When I don't cook

This is what I do when I'm not blogging or taking pictures of food. I read about food and hence, my absence. The cookbooks above are bloody awesome and highly recommended. Australian chef, Kylie Kwong has some fantastic chinese recipes, I particularly liked her duck dish. And DONNA HAY...Oh she's an inspiration. A food stylist in her own right, she has some of the most lush and prestine shots and her presentation indicates what a true artist she is.

Salvating over the pages, I've come a cross a few golden nuggets for my next cooking ventures including, Ricotta baci, tiramasu, pies and lots of other goodies.... so until next time