A well balanced diet

The Happiness Initiative has been going fantastically well, and I think my constant smiling state has been pissing quite a few people off around the office. I'm sorry if I'm too perky in the morning, I'm sorry if I gush about how yummy my lemon and cucumber flavoured water is, I'm sorry cos I totally get it. I hate perky people! lol

4 days into THI and Alena and I are totally (I've also been using the word totally far too much) excited about trying the many different recipes we've found or just thrown together as a result of random stuff we have in the fridge.

Today, I'm going to share the recipe for Pistachio Baked Salmon fillets and Alena's Mango Salsa:

Pistachio Baked Salmon fillets

• 4 fresh salmon fillets
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• Ground pistachio (measurements relative)
• Salt and pepper to taste

1. Preheat the oven to 200C, and line a baking tray with foil
2. Line the salmon fillets skin side down on the tray, lightly season with salt and pepper (very sparse, ok?)
3. Spread dijon mustard over the top of the fillets, but also a light layer, then scatter ground pistachio to cover
4. Pour lemon juice over all fillets, and drizzle sparsely with olive oil (I think I used about 1 1/2 tbsp or less)
5. Then season once more with salt and pepper
6. Pop into the oven and bake for 20 - 25 minutes

Mango Salsa 
Recipe courtesy of Alena

• 2 yellow mangoes, diced
• 1/2 a large cucumber, diced
• 1 tsp chilli flakes
• Handful fresh coriander leaves

1. Mix all ingredients in a bowl

I would never have paired salmon with mango salsa, but I suppose you learn something new every day.

Also, my cousin came up from Borneo this week with her daughter, who celebrated her 2nd birthday yesterday. I baked her a wittle rainbow chocolate cake, and she put on a Snow White costume and proceeded to be cute and princessy about the house! I think I'm in love, guys, seriously, this little girl with her apple cheeks and tinkling laughter just stole my heart. Baking for children who totally love your cake is my new high. Warning: I'm gonna be that aunt with the cake to all my friends kids.

Love!

The Dark Ages

Imagine coming home from work one day to find that the wall in your kitchen has been knocked down, that the counters have been stripped, and the oven is covered in a fine layer of white cement dust. Imagine that the pantry is bare, the shelves gone, all your baking tins and mixers and your beloved daffodil yellow Kitchenaid Stand Mixer has been shoved unceremoniously under a tea cosy.

*sobs*

It's been dark days... dark days in my household. My name is Nabiya, and I have not baked, licked a spatula, cooled a cake, or iced a cookie in three weeks.

So I apologize, friends, for the silence on this blog. The picture of white chocolate & pecan cookies I posted previously is starting to get on my nerves, and yet, I'm dying to make another batch of that stuff!

I have, however, gotten around to cooking a bit at my aunt's place (where I stay on some weeknights). There's a particular recipe that I'm dying to share as it's so damned good, however, I didn't take great pictures of it. Please bear with me, and give the recipe a shot, and you'll thank me later.

Pistachio Crusted Salmon Steaks

• 4 salmon fillets
• 1 cup pistachios
• 2 tbsp whole cumin seeds
• 3 tbsp dijon mustard
• Salt & pepper to taste

1. Preheat the oven to 180C, line a baking tray with foil and drizzle with olive oil. Grind the cumin seeds and pistachios in a mortar and pestle until the pistachios are ground into small and medium pieces
2. Pop the salmon fillets on the tray, skin side down and season lightly with salt and pepper. Spread the dijon over the fillets evenly, then press the cumin and pistachio mixture in, sprinkle again with salt and pepper and a drizzle of olive oil
3. Bake in the oven for around 20-25 minutes, until the centre is barely translucent

Serve with rocket salad tossed lightly in balsamic, and maybe some steamed sweet potatoes to accompany. Might do this again tonight, actually... lets see if I can get some fresh salmon fillets.

xx Nabs