I am losing count of the days.
My little princess is already 13 months old and every single day I am blown away seeing how fast and how much she learns as the time passes by. Small things. How now she manages to put the wooden donuts inside the pole they are meant to be piled on. How she does the sound “vroom vroom” when she plays with a car toy. How she hands over to me the things she finds on the floor instead of eating them straight away.
The biggest challenge right now is to learn how to walk, of course, and to see the satisfaction she gets when she manages to put together three steps in a row without falling on her bum has no prize.
Being a mom is a constant joy, but it is so tiring at the same time.
I am an ipersensitive introvert person, who, as all of those like me out there, needs a massive amount of self time and time off from people in general to recharge the batteries. With a toddler to take care of you never get time off, so my batteries are totally drained and I have to admit it, I struggle at times. Sometimes every little thing feels so overwhelming.
That is the main reason of the long absence, I had ups and downs and I tried to relax as much as I could having to deal with work, house chores a a partner and an hyperactive baby to take care of.
But today something happened that straight away gave me tons of energy and put me in the right mood to write on this space of mine.
I booked our Holidays!!
In less than a month we are going to be surrounded by family and a bunch of babysitters who are going to help us restore and recharge, sitting on the beach enjoying the sun, the smell of the sea and the peaceful atmosphere of Santa Maria Navarrese. Away from this moody, cloudy, humid English weather.
And that is why I am proposing here today a fuss free, pain free, heat free recipe, Smocked salmon rice rolls, perfect for the lazy ones, who want something quick and they can’t be bothered turning on the stove. I don’t have to say that you kind of need smocked salmon of good quality. Don’t be tempted to use trims because it will not be the same at all. Point for a mild one and not excessively salty, because this recipe has a salty sauce to go with and it would be too overpowering and unpleasant. They can be made in advance and stored in the fridge, just remember to cover the rolls with a wet towel, so the rice paper doesn’t get dry.
- 15 salad leaves
- 1 carrot (julienne)
- 1/3 cucumber (julienne)
- 1/2 red bell pepper (julienne)
- 1/2 red onion (julienne)
- 2 spring onions (julienne)
- 200 g salmon
- 15 rice paper
- fresh mint (2 leaves per roll)
- fresh coriander (few leaves each roll)
- 2 tbsp water
- 2 tbsp fish sauce
- 2 tbsp sugar
- juice of 1 lime
- 1/2 tsp chilli powder
- 1 grated garlic clove
- 10 peanuts finely chopped
- Mix water, fish sauce, sugar, lime, chilli, garlic and peanuts to make a sauce.
- Set on the side.
- Dip one rice paper in warm water until soft.
- Place it on a chopping board and fill it with mint, coriander, pepper, onions, carrots, cucumber, salad and salmon, placing the ingredients at the bottom edge of the paper, leaving some space free.
- Fold the bottom edge of the paper over the veggies.
- Fold both sides over the veggies and roll to close.
- Place on a plate join-side down.
- Cover with a damp towel while you prepare the rest of the rolls.