Package of Love………Salmon En Croute

A few weeks ago I was watching a Gordon Ramsey cooking show where his daughter told the competitors that her favorite family meal made by her father Gordon was Salmon en Croute.

So I made a mental note to keep that idea in mind for a nice dinner with the hubby.

Tonights the night so…..

I started off by making the shortcrust pastry in my food processor :

  • 4oz plain flour
  • pinch of salt
  • 2oz butter, cubed
  • 3 tbsp cold water

Place flour, salt and cold butter cubed in the food processor, pulse till it looks like crumbles and then add the water whilst pulsing. Do not over knead. Wrap in cling film and place in fridge for at least 15 minutes.


Whilst the dough is chilling out, I got my salmon, took the skin off, hunted for hidden bones and then sliced it in half.


In a bowl I mixed 1/2 stick of butter with a handful of chopped basil and dill, a grating of lemon rind, salt and pepper until nice and creamy.


Then I placed both salmon pieces side by side and topped one of them with the herb butter mixture and the other one with a tablespoon of wholegrain mustard and then stacked them together leaving the herb butter and mustard in the middle.


I took out my dough and rolled it out into a rectangle, placed the salmon in the middle and wrapped it into a neat little parcel, cutting off the excess dough and sticking it together with egg wash.


Carefully turned the package upside down so that the seams are at the bottom and then lightly egg washed the entire package. Lightly scored it with a cross-hatch pattern and I had a little dough leftover so I cut out a cute heart to decorate my package of love.

Into the fridge it went for 15 minutes. In the meantime I got my oven heated to 400 deg F, and into the oven it went for aprox 25 minutes. While it was cooking I mashed my potatoes, made some minted peas and a delicious hollandaise sauce (check out this quick and easy blender recipe).

Out of the oven it came, I let it rest for 5 minutes or so while I plated the mashed potatoes and peas and then sliced it with a serrated knife.


The hubby ❤ made a comment that we should have the salmon made this way more often, which to me means it got a huge seal of approval :-).


Oh la la – Escargot pour dîner, mon amour

My hubby and I love Escargot and the only time we get to have it is when we are on vacation, on a cruise or out for dinner and today I decided to change that!

There is no reason why we can’t have it at home! Whenever we want to and at a lower cost of course :-)!

So I embarked on the assignment of making Escargot as an appetizer for my honey and I for tonight, which fits in perfectly with a farewell dinner as he embarks on yet another one of this travels.


I had to improvise as I do not own Escargot Dishes but thanks to my Uruguayan heritage, my mother had lovingly gifted me what we call a Provolera and that is what I used today! I will address how we use our Provolera in another blog as Provolone cheese deserves its own credit!


Ok back to the escargot, for it I used:

  • 1 stick of butter
  • 1/2 cup of chopped parsley
  • 1/2 cup of chopped garlic
  • salt and pepper
  • 1 can of snails (already cooked)
  • 1 french baguette


Whip the butter with the parsley, garlic, salt and pepper and place in the fridge for a few hours for the flavors to mix nicely.


Grab your Escargot dish or in this case your Provolera and place one snail in each dimple and top with a  1 or 2 loaded teaspoons of the butter mixture.


Pre-heat oven to 400 Deg F

Place Escargot in the oven for about 8 minutes or until butter is bubbling nicely and in addition I put the broiler on for a few minutes to give it a nice finish, you can also warm your bread at the same time so that its nice and crunchy.


Serve immediately with sliced french bread and enjoy this fingerlicking experience! Bon Appetite! And fingerlicking it was, as you can see it’s all gone!


Romantic home cooked Lemon Shrimp Scampi dinner with the hubby……..

Its that time again when my honey goes galivanting through the world, so decided to make a nice home cooked dinner before he is subjected to dry-dock food!


Prepared a lovely Lemon Shrimp Scampi which we had with some White Wine and Garlic Bread.

For the Marinade

6 garlic cloves grated
2 lemons, zested and juiced
3 tablespoons olive oil
1 teaspoon red pepper flakes
1 tsp salt and 1 tsp pepper

1 – 12oz bag of  shrimp (21 to 25), I used frozen ones
3/4 pound thin linguini
2 tablespoons butter
1 small bunch cilantro, leaves chopped

Mix the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and the shrimp. Leave to marinate.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of the pasta water.


Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add a 1/2 cup of the pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce.