Cheezels, do you like them? I used to love. Or, rather, I should write, I love them and will always love them.
I feel like someone who attends an addiction rehabilitation session. I will always love cheezels, but I must resist the temptation to eat them.
Making a simple salmon and avocado sandwich is so easy. Just check out the video.
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For Sunday lunch I enjoyed a chicken schnitzel burger with a lime avocado “butter”. When I say butter, I didn’t use any real butter but mainly avocado, some lime zest, lime juice and a little olive oil.
After a morning walk around Lake Ginninderra, I stopped off at Coles and bought a piece of chicken schnitzel, a bread roll and an avocado. I am always amused when I see the chicken schnitzel pieces in the display case of the delicatessen section. The crumbed pieces of chicken are shaped into a ‘romantic’ heart shape rather than a real heart shape. I think a real heart is so much more attractive. Especially if it’s beating. It would have been great if I could by a piece of crumbed chicken in the shape of a beating heart 😂
One of the nice things about Brazilian cuisine is their love of chicken hearts. I don’t like eating a lot of them, one or two is enough, but they make for a great addition to a barbecue lunch or dinner.
I chose a just ripe avocado. I prepared the avocado by dicing it, smashing it with a fork and then adding some lime zest, lime juice and olive oil. This makes for a very tangy and smooth “butter”.
I cooked the chicken by pan frying one side, flipping it over and then placing the frying pan with the chicken into a hot oven for 10 minutes. Once the chicken is cooked, I let it rest for five minutes.
The bread roll can be spread with the avocado and then the chicken laid on top. To the chicken, add some aioli and a couple of slices of pickled jalapeño pepper.
I really enjoyed this burger. If you don’t have a nearby Coles you may not be able to get a “heart”-shaped chicken schnitzel but so long as you can get some crumbed chook you’ll be okay.
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So on Saturday instead of picking up two pieces of salmon I bought one piece of salmon and one piece of pink ling. I’ve been conscious that the salmon is very expensive at about $32 per kilogram while the pink ling is about half that price. I’ve never had pink ling as far as I know so I was interested in trying it out.
I assumed it could be baked just like salmon so I gave it a go. To hedge my bets I also baked some Pialligo Estate artisan bacon, knowing if the fish wasn’t too good the bacon would save the dish.
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Well I don’t think I’ll place pink ling on my favourite list
I think I may need to cook it differently. It basically lacked taste/flavour. I needed to add some extra salt and pepper after my first bite.
I may need to crumb it or batter it or at least pan fry it.
I was expecting it to be firm and flaky but it was soft and mushy.
The bacon was delicious as was the avocado
It was an interesting experiment. Well worth doing. I won’t give up yet. I need to have a few more goes. At half the price of salmon I can afford to experiment a little with it.
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So a couple of weeks ago I wrote about what I called the Australian fluffernutter sammich. I mentioned how I got the idea from Jennifer who is the creator of Little Monster Girl. Jennifer is so kind and generous that she sent me some German Fluff. Well it’s American Fluff but it was imported into Germany. Check out the container, the writing is in German.
So tonight I made a fluffernutter sandwich in more or less the traditional sense. I didn’t have any white sandwich bread so I used some brioche raisin bread.
Combining German Fluff with peanut paste is fantastic.
I’m sorry the photograph is a little fluffy lol
The German Fluff fluffernutter sandwich tasted delicious and constituted a great dessert tonight. If I did have some white sandwich bread I reckon it would taste just as good. I wonder what it would be like if I toasted it or pan fried it in some butter. I may also add some nutella too 
Thank you Jennifer so much. I will be having more fluffernutter sandwiches this winter and I reckon the German Fluff will go well in hot chocolate.
In other news I enjoyed some salmon and wasabi for lunch and then some blue cheese and pâté for afternoon tea.
