24 December 2006

Christmas Eve

Today I built the gingerbread house. For the first time ever, I actually made the dough, cut out and baked the parts too.

I'm not too happy with the result of the decoration, but it'll have to do.

Merry Christmas to all!

Also I did a salmon pie.


400 g smoked salmon
2 packets puff pastry
4 - 5 leeks
400 g spinach leaves
20 g butter
2 tbsp grape seed oil
400 ml creme fraiche
fresh mint, fresh thyme, fresh dill and black pepper

  1. Cut the leeks in 2 cm chunks.
  2. Melt the butter and oil together in a large casserole dish.
  3. Add the leek and fry it until it softens, then add the spinach and stir until it wilts.
  4. Add the herbs and take off the heat. Leave to cool.
  5. Stir in the creme fraiche.
  6. Lay out one of the puff pastry sheets on a baking tin. Layer the salmon on top of it, leaving 1 - 2 cm free along the edges. Spread the spinach mixture on top.
  7. Cover with the second puff pastry sheet and press in the edges. Make holes to allow steam out.
  8. Bake in the oven at 220 degrees C or gas mark 7 until the top puff pastry has puffed up and gone golden brown.
Do not use salt as the salmon tends to be quite salty.

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