Arianna

Salmon Roll-Ups Salmon roll-ups are made with biscuit dough salmon, relish, and an easy Creole style sauce. Ingredients: 2 cups biscuit mix 2/3 cup milk 1 can (16 ounces) salmon 2 tablespoons sweet pickle relish 2 tablespoons grated onion 2 tablespemon juice 1/2 teaspoon salt dash pepper, Creole Sauce: 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 to 2 tablespoons vegetable oi 1 can (8 ounces) tomato sauce2 tablespoons brown sugar salt and pepper, to taste.
Preparation: Combine biscuit mix and milk until just blended. On a lightly floured surface, roll dough out into a 9-inch square. Combine salmon relish, onion, lemon juice, 1/2 teaspoon salt and a dash of pepper. Spread evenly over biscuit dough. Roll up as for a jelly roll and sea edges tightly. If desired refrigerate until baking time Cut roll into 8 slices; place cut-side down on a greased baking sheet. Bake at 450° for 10 to 12 minutes Meanwhile, make Creole Sauce. In a saucepan heat the vegetable oil; add onion and bel pepper and cook until softened. Stir in tomato sauce and brown sugar, along with salt and pepper to taste. Simmer for 4 to 5 minutes.Serve Creole Sauce with the salmon roll-ups.

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus Add a little freshly grated Parmesan cheese for an extra touch Ingredients 1 lb asparagus spears (thick spears are best for roasting) 1-2 Tbsp olive oi 2 cloves garlic, minced Kosher Salt Freshly grated black pepper Lemon juice Method 1 the asparagus and discard 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Turkish bread
Ingredients 1 table spoon of yeast 1 1/2 cups warm water pinch of sugar 1 1/2 small spoon of salt 3 table spoons of oil 4 cups of flour. Melt yeast and pinch of sugar in warm water; let it rest for 10 minutes. When it’s frothy, stir it in salt, oil and flour (2 cups). Gradually add the left over flour mixing it well Squeeze 8-10 minutes or until it gets smooth and elastic Place the mixture in a greased bowl and let it rise until it doubles (1/2-1 hour.) Punch down and let rise again until it doubles. Punch down and divide into 1-4 pieces. Roll into a diamond shape and then roll up and pinch to seal to form long loaves. Place it on oiled cookie sheet. Slice the top of the dough with your knife 3 times diagonally down each loaf Brush with water and let rise until it doubles again (about 1 hour). Bake at 190 C for 30 minutes.

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.
Prep 20 mins.Cook 50 mins