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Baked salmon & veg

Baked salmon & veg

Ingredients

• 900g new potatoes, cut into bite-size pieces
• 2tbsp finely chopped fresh basil or parsley
• 1tbsp olive oil
• 6 x 125g skinless salmon fillets
• 100g frozen soya beans
• 2 mixed peppers, sliced
• 150g sugar snap peas
• ½ red onion, chopped
• 320g broccoli florets, steamed, to serve
• Zest of 1–2 lemons, to garnish

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5. Cook the potatoes in a large pan of boiling water for 10 min, then drain and transfer to a large ovenproof dish. Add the herbs and olive oil and toss to coat the potatoes.
2. Put the salmon fillets on top of the herby potatoes, then bake in the oven for 10 min. Add the soya beans, pepper, sugar snap peas and red onion to the dish, then return to the oven for a further 15 min or until the potatoes are tender and the salmon is cooked through.
3. Transfer the salmon fillets to a plate and keep warm. Mix the steamed broccoli with the baked vegetables, then divide among 6 plates. Top each with a salmon fillet, then serve garnished with the lemon zest.

Jello dessert

Jello dessert 

Colourful and delicious, this jello dessert is a bit time consuming to make but very appealing to the eye. 

I suppose you could also call this stained glass window jello too, don't you think?


6 packages jello powder (3 oz packages/ 85g) (or whatever colours and flavours you want to use.
Boiling water
2 envelopes unflavoured gelatin ( 1/2 oz total or 14 g)
1 can sweetened condensed milk (10 to 14 oz)
If you can't find sweetened condensed milk, you can make your own.


Blend one cup of boiling water with one packet of jello powder in a small container and stir until powder is dissolved. Repeat for the other 5 colours of jello.
Place the 6 containers of jello in the refrigerator and chill until firmly set.

Unmold the jello by dipping the bottom of the container with the set jello in a larger container of hot water for a few seconds. Invert the container and gently pry the edges of the jello away from the sides of the container allowing air to get in between. The jello piece should come out easily, if it doesn't dip the container again.
Cut the jello into small cubes.
Sprinkle the jello cubes evenly into the bottom of a 13"x 9" pan.

In a bowl blend together 2 cups of boiling water and 2 envelopes of gelatin. Stir until dissolved.

Stir in the sweetened condensed milk and pour over the jello pieces.

Refrigerate the pan for several hours until chilled and set.
Cut into squares and serve :)