Niki’s Smoky Spanish Salmon

2016, Healthy, International, Savoury, Summer, Super Quick


Hola mis amigos!

Summer is well and truly here guys and what better way to celebrate than with my light and delicious smoky salmon? Sitting on a bed of lightly sautéed spring onions, this superfood dish is packed full of nutrients and flavours.

Spring onions help to reduce cholesterols levels whilst salmon is incredibly wonderful for inflammation, cardiovascular health and upping your vitamin d to name just a few benefits here. What’s great about this dish is that it’s also very quick to prepare and you don’t need to be by the stove for hours on end, no one wants that on a hot summer’s day!

To serve 2 you will need:


Prep time: 10 minutes

Cooking time: 15 minutes

Total Time: 30 minutes




2 tablespoons of grass-fed ghee, butter or organic coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of organic sweet and smoky paprika

2 wild Alaskan sock eye fillets (260g average)

1 tsp of ground coriander

1 tsp of ground cumin

A bunch of organic spring onions

1 small red, chilli deseeded and chopped (optional)

1 small lime, halved or quartered

2 small organic sweet potatoes, chopped into small cubes


From your kitchen: 


A whisk or fork

A medium sized mixing bowl

A teaspoon and tablespoon

A small frying pan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

A sharp knife

A chopping board

A serving plate



Step 1:

Slice your salmon fillets into 2 small portions, seasons with your spices and salt and set aside. Chop up your spring onions as finely as you would like them and season lightly with some Himalayan pink salt, this helps to soften them up for cooking.

Step 2:

Next, heat up your frying pan with your chosen oil over a medium-high heat. Throw in your chopped spring onions and toss in your oil for a couple of minutes or until they’re nice and golden. Place them onto your serving dish and sauté off your sweet potato cubes.

Step 3:

Cook your salmon fillets for a couple of minutes on either side and finish off by squeezing the juice of half a lime just before you wish to serve your fish. Buen apetito!

Happy baking!


Recipe Creator


Niki’s Ramen

Autumn, International,, Savoury, Super Quick, Winter

Niki’s Ramen nikibakescouk

Konnichiwa (こんにちは) my fellow readers and welcome to a new week!

So the days are getting shorter and those chilly nights are now upon us. How about a nice warm hug? Okay, well I can offer a hug but how about an all embracing toasty hug from the inside? My Ramen is super speedy yet packed with all the nutrients you need to keep you going through the day or equally delicious for dinner. The key here is versatility…


Traditionally, Ramen is a Japanese noodle soup that should consist of wheat noodles, soy sauce/miso and a fish or meat based broth with generous toppings such as sliced pork, green onions and even dried seaweed. Now, I did my own version based on what I had at hand but all means you can stick the traditional method. I simply cooked my speedy noodles and placed them in an already simmering pan of chicken stock and proceeded to swiftly add some shredded chicken, soy sauce, peas, red peppers, beansprouts and some minced garlic and ginger. I let the flavours all marry together for no more than ten minutes and served my dish with a generous garnish of spring onions and black and white sesame seeds.


I do hope you give this light yet satisfying dish a try, it lifts the spirits because you know it’s not only good for you but it is heating you up and making you feel all toasty inside and out. Who doesn’t want that?


Happy Baking!




Niki’s Sweet and Sour Chicken

International,, Savoury


Hello my readers!
So you’re hungry. You fancy some Chinese. You order sweet and sour. It arrives and you eat it all up…but there’s some residual sauce left over in the container. Don’t you ever notice how unnaturally thick and sticky it is once it’s cooled? Well, my spin on the takeaway favourite is not only delicious but all natural and additive free!
The dish literally takes 15 minutes to cook from wok/pan to table. For that delcious and authentic sauce you just need 2 tbsp of white wine vinegar, 2tbsp of ketchup (yes you read that right!), 1 tsp brown sugar, 1/2 cup of pineapple juice, 50ml of water and 1 tbsp of soy sauce. Mix all of these together on a medium-high heat for about 10 minutes until reduced and thickened.
In another pan, lightly brown some chicken together with green peppers, pineapple pieces, carrot slices and onion segments. Add some minced garlic and ginger and cook for a further 2-4 minutes. Lastly, add your sauce and stir for a final 2 minutes. Your healthy sweet and sour is now ready to devour!
chicken main
Happy Baking!