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Description
My dad has a penchant for op-shopping. Perhaps too much so. He's often picking up recipe books for me (almost always cake ones) that I can barely fit in my kitchen. What results is that, more often then not, I flick through them when he gives them to me, like the look of a few things and never remember to come back to it.

So, I set myself a challenge. Once a week I cook a recipe from a cook book I have until I have made it through my entire collection. My only rule is that I have to cook something I have never cooked before, or something I thought was too hard to try, or one of those recipes that I fell in love with but then forgot. I then blog my result, good, bad or ugly.

The first week came from "The Practical Encyclopedia of Potato and Rice" by Alex Barker, Sally Mansfield and Christine Ingham. The recipe is Salmon in Puff Pastry. It's a citrus rice dish, topped with salmon and baked inside a fish-shaped shell of puff pastry. The original recipe is to make one large one, but I opted for single serves instead.

More photos and the recipe are at my blog: [link]

Description
My dad has a penchant for op-shopping. Perhaps too much so. He's often picking up recipe books for me (almost always cake ones) that I can barely fit in my kitchen. What results is that, more often then not, I flick through them when he gives them to me, like the look of a few things and never remember to come back to it.

So, I set myself a challenge. Once a week I cook a recipe from a cook book I have until I have made it through my entire collection. My only rule is that I have to cook something I have never cooked before, or something I thought was too hard to try, or one of those recipes that I fell in love with but then forgot. I then blog my result, good, bad or ugly.

The first week came from "The Practical Encyclopedia of Potato and Rice" by Alex Barker, Sally Mansfield and Christine Ingham. The recipe is Salmon in Puff Pastry. It's a citrus rice dish, topped with salmon and baked inside a fish-shaped shell of puff pastry. The original recipe is to make one large one, but I opted for single serves instead.

More photos and the recipe are at my blog: [link]