MAPLE MUSTARD SALMON

MAPLE MUSTARD SALMON

4 salmon fillets
1/4 cup melted marg.
1/4 pure maple syrup
4 tsp dijon mustard
1 tsp soya sauce
Place salmon in 8 inch baking dish. Mix sauce ingredients together, pour over salmon and bake at 425 degrees for 12 minutes. Serve hot with extra sauce to put on top.


SAVOURY SWEET POTATO PANCAKES

3 medium potatoes, peeled
1 large sweet potato, peeled
3 eggs
1/4 cup all purpose flour
2 tsp baking powder
1/4 cup chopped fresh parsley (optional)
1 tsp celery salt
1 tsp salt
pinch of black pepper
1 small onion, thinly sliced
2 cups canola oil

Grate potatoes using the large holes on grater box or food processor. Squeeze as much liquid as you can from the grated potato and place on a paper towel- lined baking sheet. Cover with more paper towels and squeeze down. Whisk eggs with flour, baking powder, parsley, celery salt and salt in large bowl. Season with pepper. Stir in the potatoes and onions. Pour enough oil into large deep frying pan to measure 1/2 inch up the side of the pan. Over medium high heat pack potatoes mixture into a 1/4 cup dry measure. Carefully turn into the pan and flatten lightly using a fork. Repeat using 2 more pancakes in the pan. Do not crowd the pan. Fry until golden. 3 to 4 minutes per side. Remove to a paper lined plate. Repeat with the remaining mixture. Makes 18 pancakes.

Tip: Serve with a dollup of sour cream or greek yogurt.


BANANA CREAM PIE

1 frozen deep dish pie crust
1 1/2 cup 35% cream
1 tbsp sugar
1 tsp vanilla
1/3 cup dulce de leche ( if not available use condensed milk)
2 ripe bananas, thinly sliced
1/4 cup chocolate shavings

Preheat oven to 400 degrees. Bake pie crust in center of oven until golden. 8 to 10 minutes. Let cool for 5 minutes. Beat cream with sugar and vanilla in a medium sized bowl until firm peaks are formed when beater is lifted. Beat 2 to 3  minutes. Scrape 1/2 the cream into a small bowl and beat in the dulce de leche. Arrange 1 sliced banana on warm crust. Spread the dulce de leche cream on the banana, covering completely. Arranging the other banana slices on top. Spread the remaining whip cream over the bananas. Sprinkle with chocolate shavings. Refrigerate at least 1 hour before serving.

HAPPY EASTER