Buckwheat Crepes with Smoked Salmon, Onions, Dill Cream and Crispy Capers

After I saw Girl in a Food Frenzy’s post on Crepes, I knew I had to make some.  I love Crepes.  I love them sweet, but I especially love them savoury.  What makes me love them even more, is their versatility.  And buckwheat?  Well, I love that too.  Yes, I am in a loving mood.

I don’t really know why I don’t make them more often, they are one of my daughter’s favorite things, and once you make all your Crepes, they keep really well in the fridge and you can re-heat them in a cinch.  I think I am going to have some for lunch, with cheese, sautéed onions and mushrooms.  And I have more ideas up my sleeve, but that is for another post folks!

So here’s what you’re going to need:

6 Crepes, Recipe (Courtesy of Girl in a Food Frenzy)

300 g Good quality smoked salmon

1 medium red onion, sliced

1 cup light cream

1 bunch dill, chopped

2 tbsp capers, drained

2-3 tbsp olive oil

Fresh Ground Pepper

Make the crepes, set aside.

In a small bowl, place the sliced onions and a teaspoon of salt.  Start “massaging” the onions with the salt until they start to sweat and soften.  Set aside.

Heat the cream with the dill, and add some fresh pepper.  Set aside.

In a small sauté pan, heat about 2 tbsp of oil, fry the capers until they start to pop and crisp up.  Make sure you are far away from the pan, because when they pop, you could burn yourself with the oil.  Strain, and set the capers aside.

When you are ready to serve, in a large non-stick frying pan, re-heat the crepes.   While they are still in the pan, add a little bit of the onions, and add a couple of slices of the smoked salmon.  Fold the crepe and place on a plate, drizzle with the dill cream, and top with the crispy capers.  Repeat with all the crepes.

From my kitchen to yours,

Carla

 

 

 

Yogurt and Parsley Pesto Lamb Kebabs with Feta, Watermelon and Dill Salad

When summer rolls around, your body just naturally craves lighter, fresher foods.  That means chilled soups, salads and grilled meats.  Of course, when I lived in the States and had a nice backyard, that would mean grilling and eating outside.  But I changed countries, and therefore living space, and now I am stuck with a tiny stove top grill and the closest I can get to outside dining is to open up all the windows and let that lovely noise of cars and traffic become the soundtrack to our dinner.  Sounds idyllic, right?

Well, to tell you the truth it isn’t that bad.  But I do miss having a backyard.  Or front yard.  Heck….a porch would do.  But, I don’t.  So, anyhow, my body still craves these types of food, and today I satisfied that craving.  I wanted to use up the Parsley Pesto that I made for the Nicoise Salad the other day.  But, I also wanted to take it down a notch, so I added some greek yogurt to have that wonderful creamy, cooling effect.  So I marinated the lamb in that, it smelled divine.  It really reminded me of green goddess dressings, but with a gorgeous garlicky smell.  And I had some watermelon in the fridge and leftover Feta from those Feta and Walnut Cheese Coins I made a while back.  I have seen in all these magazines the birth of the watermelon salad.  I’d never gotten along to try or make one, but tonight seemed the perfect night for it.  I thought some fresh dill from my garden, balcony would be perfect, although I admit I was a bit scared because I had never actually made it before, it could have turned out to be a disaster!  But it wasn’t thankfully!  The whole meal was really refreshing, healthy, and delicious.  I especially loved the salad.  Who knew watermelon, feta and dill could become best buds?

I pulled out my little cast iron grilly-thing, and made some skewers with the lamb, zucchini and onion.

I thought they looked really nice, all green!

So here’s what you’re going to need:

Serves 4

1.5 kilos of lamb leg, cut into cubes

1 Zucchini, sliced in half, then cubed

1 onion, sliced thickly

Parsley Pesto

1/2 cup greek yogurt

For the Salad:

1/4 of a small watermelon, cubed

1 small package of feta cheese, cubed

2 dill sprigs, chopped

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt and Pepper to taste.

Mix the parsley pesto with the yogurt, and marinate the lamb and vegetables for about an 1.  Pre heat your grill.  Thread onto skewers, and then place them on your grill.  I prefer my lamb a bit charred, you might like yours less, so mine took about 20 minutes…..I’m sorry I can’t give you more precise times, but that’s the fun of grilling right?

In the meantime, mix the watermelon, feta, dill with the lemon juice, oil, and seasonings.  Set aside until your kebabs are ready.

In the end, I think it was a pretty perfect meal!

From my kitchen to yours,

Carla