Salmon Patties

 Tasty with just vegetables

1 (14.75 oz) can salmon, drained and flaked
2 crusts as breadcrumbs
6 finely chopped spring onion
1 teaspoon parsley
2 Tbsp mayonnaise
1/2 stick celery finely chopped
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil, for frying

Directions:

In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, parsley, celery, mayonaise, egg, garlic powder, paprika, salt, and pepper. Mix until well combined.
Shape the mixture into patties of your desired size and thickness; place in fridge for a couple of hours to harden.
Heat olive oil in a skillet over medium heat.
Carefully place the salmon patties in the skillet and cook for 4–5 minutes on each side, or until golden brown and heated through.
Remove the patties from the skillet and drain on paper towels to remove excess oil.
Serve the salmon patties hot with your favorite side dishes or on a bun as a sandwich.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 280 kcal

Broccoli and Stilton Soup

 This was quite tasty - even though I don't like Stilton - made 1/2 for 2 of us

• 800 g (1.7 lb) Broccoli , Fresh or frozen
• 1 potato
• 1 stick celery
• 1 Onion, Peeled and chopped
• 2 Garlic cloves, Peeled and crushed
• 750 ml (3.25 cups) Stock
• 160 g (6 oz) Stilton cheese, Grated or crumbled
• Optional Milk to make more creamy

1.                 Wash and chop the broccoli into large chunks. Chop potato and celery, finely slice your onion and crush the garlic. (If you’re using frozen, simply put everything in the pan.)

2.                 Put the broccoli, potato, onions, garlic, stock and plenty of salt and pepper into a large saucepan.

3.                 Bring to the boil with the lid on and simmer for 15 minutes or until the vegetables are just cooked through.

4.                 Remove from the heat. Add the milk and Stilton and blend until smooth.

5.                 Heat through again before serving

Baked Balsamic Chicken

 Makes the chicken very tasty. Marinate for at least 2 hours or overnight.

4 chicken breasts or chicken tenders

Sauce:

• 1/2 cup (65 ml) balsamic vinegar
• 5 tbsp / 50 ml soy sauce, all purpose or light (not dark soy sauce)
• 1/2 cup (85 g / 65 ml) honey
• 1/4 cup (45g) brown sugar
• 2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)

Instructions

1.                 Mix together Sauce in a bowl. Place chicken in baking dish making sure the pan is big enough so the chicken is not squished up next to each other and pour over sauce. Marinate overnight or at least 2 hours.

2.                 Preheat oven to 180C/350F Gas 5.

3.                 Pour off most of sauce into saucepan. Bake 20 minutes. Turn chicken over, spoon over sauce and cook for further 10-20 minutes depending on size of chicken.

4.                 Heat sauce in pan till it has thickened (add cornflour if required). Stand for 5 minutes, then spoon Sauce over chicken and serve.