Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate Lifestyle

Yesterday I bought salmon fillet from Tesco, I bought two pieces of salmon fillet, and I had cook one of salmon fillet, I just steam it and stir-fried some onion and purple cabbage. I want to cook it in different way of salmon, so let searching. Here I find a recipe called Salmon Roll. Let see below:

Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate Lifestyle
Recipe adapted from Expatriate Lifestyle

Serves approximately 8

INGREDIENTS

1 sliced fresh loaf of either white or brown bread

½ of a side of sliced smoked salmon

100g butter

Chopped parsley to decorate

METHOD

Cut the crusts off the bread. Use a rolling pin to flatten the bread slices slightly. Butter each piece and top with smoked salmon, leaving a small border around the edges. Then roll each piece of bread up lengthways like a Swiss roll. Cover the rolls with cling film and chill in refrigerator for about 30 minutes or longer. Before serving cut each piece of bread into approx 4 pieces, arrange on serving platter cut side uppermost and sprinkle with chopped parsley. These are perfect for an afternoon tea party or drinks party.

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Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread

Ingredients:

1 package rapid dry yeast (2 1/2 teaspoons)
1/2 cup warm water (115 degrees F)
1 tablespoon buckwheat honey
3/4 cup brown rice flour
3/4 cup almond meal/flour
1/2 cup millet flour
1/2 cup buckwheat flour
1/4 cup quinoa flakes
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1/4 cup olive oil
3 organic free-range eggs, beaten
1/3 to 1/2 cup warm water

Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey. Set aside to let the yeast get happy.

In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.

Make a well in the center and pour in the proofed yeast. Add the olive oil and eggs. Start beating it together. As you beat, add the 1/3 to 1/2 cup warm water a tablespoon at a time, until the batter is smooth, like a thick muffin batter. I used a half cup of warm water, but you may need less (or slightly more) depending upon humidity and altitude.

Scoop the bread dough into the prepared baking pan and smooth out the top. Sprinkle with quinoa flakes.

Place the pan in the center of the warmed oven and allow the loaf to rest and rise for 50 minutes.

Turn on the oven to 350 degrees F. Bake the loaf for 55 to 60 minutes, until crusty and browned. Remove from the pan and place the loaf on a wire rack to cool.

Delicious warm. Fabulous toasted.

Rise time: 1 hour Cook time: 1 hour

Yield: One 9-inch loaf

Read more: http://glutenfreegoddess.blogspot.com/2011/05/whole-grain-gluten-free-bread_17.html#ixzz1N6HQ9Wpw

Holy Mole Granola Crunch Bread Recipe

Holy Mole Granola Crunch Bread Recipe

Ingredients

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• ½ cup finely chopped walnuts
• ¼ cup crunchy granola cereal
• 2 tsp ground cinnamon
• 1 tsp chili powder
• 1 tbsp cocoa powder
• 1 tbsp turbinado sugar
• ¾ cup sugar
• 1 cup flour
• 1 cup 12-grain flour
• 1 tsp instant espresso powder
• ½ tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp ground flaxseed
• 3 tbsp hot water
• 1 cup buttermilk
• 1 tsp coffee extract
• 1 tsp vanilla extract
• 1/3 cup oil

How to make it

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• Preheat oven to 350F, grease a loaf pan.
• Mix together walnuts, granola, cinnamon, chili powder and cocoa powder in a small bowl. Set aside.
• Combine sugar, flours, espresso powder, baking powder, baking soda and salt in a medium bowl.
• In a large bowl, beat flaxseed with hot water. Let stand 10 minutes.
• Beat in the buttermilk, coffee extract, vanilla and oil.
• Add flour mixture and stir just until mixed. Do not overmix.
• Pour half of the batter into loaf pan.
• Sprinkle with the nut mixture (aim for a central "core" of filling) and top with remaining batter.
• Swirl mixtures together with a chopstick or knife.
• Bake for 40 to 50 minutes, cool in pan for about 20 minutes before turning out and cooling completely on a wire rack.