Tasmanian salmon & coriander pesto pie

Another pie you might be saying? Well yes indeed and why not. Rain and hail and plummeting temperatures today invite ideas for pies. And more importantly I am in Melbourne where I have an oven. When I am travelling I rarely have access to one.

This pie is delicious: Tasmanian salmon with coriander pesto (bought but you could make your own) as well as red capsicum and spring onion encased in crisp puff pastry. It serves two people. 

Ingredients

1/2 red capsicum

1 spring onion

2 heaped dsp coriander pesto

220 gr skinless Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Chop spring onion and red capsicum

Place one sheet of pastry in baking dish

Add salmon

Cover top of salmon with pesto

Arrange vegetables around salmon

Cover with second sheet of pastry

Roll edges to seal

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

Apple and apricot chia pudding

It was about time for some more chia pudding breakfasts. So what did I have around apart from the standard chia seeds and tahini?  I came up with some of my normal breakfast foods, namely apple with cinnamon, dried apricots and Greek style yoghurt. Delicious! 

Ingredients 

2 dessertspoons chia seeds
2 tsp tahini

1/2 apple

Cinnamon
2 dried apricots

Greek style yoghurt

Mode

Place the chia seeds in a bowl for an individual serving
Add the tahini and stir to combine well
Chop apple roughly and add

Sprinkle apple with cinnamon
Spoon on Greek style yoghurt to fill the bowl
Stir to combine, making sure the chia is not in a pocket
Top with chopped dried apricots
Place in the refrigerator overnight