We’re all for balance here at ACHICA Living – the yin and yang, the contemporary and the classic, the snow and the sun. With that concept in mind, we’re loving these two great recipes – retox with Peggy Porchen’s devilish Teaspoon Chocolate Biscuits and detox with Gordon Ramsay’s angelic Glazed Salmon with Spinach and Radish Salad. Zen. Enjoy the recipes here…
Peggy Porschen’s Teaspoon Chocolate Biscuits
‘It’s all in the little details…a dainty chocolate biscuit spoon can add that special touch to a simple cup of tea,’ says Peggy Porschen.
Makes approximately 30 biscuits
200g unsalted butter, softened
200g caster sugar
Pinch of salt
1 medium egg
350g plain flour, sifted, plus extra for dusting
50g cocoa powder, sifted
Basic baking kit
Teaspoon cookie cutter (I use one from a teatime cookie cutter set)
Preheat the oven to 175°C/gas mark 3. Line a baking tray with greaseproof paper.
Place the butter, sugar and salt in a mixing bowl and cream together until smooth and creamy in texture.
Beat the egg lightly in another bowl and slowly add to the butter mixture while whisking until well incorporated.
Sift in the flour and cocoa powder and mix until the dough just comes together. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes or until the dough feels firm and cool.
Place the dough on a floured surface and knead briefly. Roll out the dough to a thickness of approximately 3–4mm. Using a teaspoon cookie cutter, cut out the spoon shapes and place them onto the prepared baking tray. Chill again for 30 minutes or until cool and firm.
Bake for 6 minutes or until the biscuits spring back to the touch. Once the biscuits are baked, let them rest for about 30 minutes outside of the oven.
Boutique Baking by Peggy Porschen (Quadrille). Photography by Georgia Glynn Smith.
Gordon Ramsay’s Glazed Salmon with Spinach and Radish salad
4 lightly smoked salmon fillets, 125—150g each
100g baby spinach leaves, washed and dried
8—10 radishes, washed, trimmed and finely sliced
3 tbsp honey
1 tbsp lemon juice
2 tbsp light soy sauce
1 tsp Dijon mustard
1/2 tsp grated fresh root ginger
1 tbsp grated fresh root ginger
3 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp sesame oil
2—3 tbsp tahini
Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers.
Place the fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with cling film and leave to marinate in the fridge for 30minutes to allow the flavours to permeate.
For the dressing, whisk together all the ingredients in a bowl and set aside.
Heat the oven to 230°C/Gas 8. Arrange the spinach leaves on individual plates and top with the radish slices.
Lift the salmon from the marinade and arrange on a lightly oiled baking tray. Cook in the oven for 4–6 minutes until medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.
Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve.
TIP If you’re preparing this salad for a packed lunch, allow the salmon to cool and pack the dressing and salad leaves inseparate containers. Assemble just before eating.
Find Quadrille Publishing books, including Gordon Ramsay’s Healthy Appetite, on promotion at ACHICA from Monday 21st January 2013.
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Emily Peck, Editor
View all posts by Emily Peck, Editor