A low-fat supper dish, tasty bread and a fruit dessert for you to make
Wild Alaska Salmon & Courgette Bakes
1 x 213g can red or pink wild Alaska salmon
1/2 tsp olive oil
225g (8oz) cooked potatoes, sliced
2 spring onions, finely chopped
1 large courgette, grated
2 large eggs
150ml (1/4 pt) skimmed milk
4 tbsp finely grated Parmesan cheese
salt and freshly ground black pepper
Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones if desired, and break into large chunks.
Preheat the oven to 190ºC / 375ºF / Gas mark 5. Lightly grease a small baking dish (900ml / 11/2 pts) with the olive oil, or use 2 individual dishes.
Arrange the potato slices, spring onions, grated courgette and salmon chunks in the baking dish. Beat together the eggs, milk, reserved salmon liquid and Parmesan cheese. Season with salt and pepper and pour into the baking dish.
Bake for 20-25 minutes until puffed up and golden brown. Serve immediately with salad or vegetables.
St Clement’s Trifle
1 packet of trifle sponges
3 large oranges
2 small lemons
1/2 pint / 280 ml double cream
1/4 / 150 ml single cream
2 tbsp Fairtrade caster sugar
Cut each trifle sponge into 6 small squares. Place them in the bottom of a deep glass bowl.
Grate the rind from the oranges and lemons and squeeze the juice
Whip the creams together until thick, preferably with an electric whisk.
Pour the juices gradually into the cram, continuing to whisk, and add the rind and sugar. Keep whisking until the cream thickens again. It will take a little time.
Pour the thickened mixture over the sponge pieces. Cover the bowl and chill for at least 4 hours, preferably overnight.
Date Bread Twists
225g spelt flour
Half a level teaspoon salt
1x6g sachet easy-blend yeast
150 mls warm water
30 mls (2 tblsps) olive oil
6 large semi-dried dates, chopped
Preheat oven to 230ºC / Gas No 8.
Mix dry ingredients together in a large bowl.
Add warm water and oil and mix together with a wooden spoon to make a soft dough.
The dough should come away cleanly from the sides of the bowl – if too wet, add a little spelt flour; if too powdery, add a little more warm water.
Knead the dough on a floured surface for a full 10 minutes to strengthen the gluten and create a smooth springy dough.
Set aside in a warm place for 30 minutes to relax and rise.
Knock back by kneading then divide the dough into 6.
Roll out each section of dough into a ‘stick’, twist and lay on a greased tray.
Bake for approximately 8 minutes. They should be set and golden, and have a hollow sound when tapped on the underside.
Salmon and courgette bakes are featured in the Wild Alaska Seafood recipe book, produced by the Alaska Seafood Marketing Institute.
St Clement’s Trifle is featured in The Christian Aid Book of Simple Feasts, by Sarah Stancliffe. Canterbury Press ISBN 978 1 85311 836 4 £8.99. Recipes focus on inexpensive, plentiful ingredients in season for entertaining at home or at church.
Date Bread Twists are featured in A Good Book Cook Book, by Wendy Barrie. Scottish Bible Society ISBN 978 0 901518 55 2 £3. Recipes offer a Bible-based eating experience. Call 0131 347 9808 or visit ww.scottishbibles.com/acatalog/ for more details.