Smoked salmon pasta

Smoked salmon pasta

smoked salmon past

Smoked salmon pasta

This pasta dish is made with smoked salmon, spinach and cream cheese. A couple of spoonfuls of the pasta cooking liquid are added to the dish at the end to moisten it slightly. The dish is then served with freshly ground black pepper and grated parmesan cheese.

INGREDIENTS:
100g pasta per person
1/2 or 1 clove garlic, finely chopped
50g spinach per person, finely shredded
50g cream cheese per person
 zest and juice of 1/2 – 2 lemons
1/4 – 1 packet smoked salmon
handful of basil, roughly chopped
salt and pepper
olive oil

METHOD:
Cook the pasta in boiling, salted water.

Meanwhile, heat some oil in a large wok. Gently soften the garlic for a few minutes before adding the spinach to wilt. Add the cream cheese and mix well to combine, before adding the lemon zest and juice. Season with black pepper.

Drain the pasta, keeping back some of the cooking liquid.

Add the smoked salmon to the sauce along with the pasta and basil. Check the seasoning and add more salt and pepper if necessary. Stir in a couple of tablespoons of cooking liquid to slacken the pasta slightly.

Serve with grated parmesan cheese.    

Curried rice salad

INGREDIENTS:
1/3 cup rice per person
2 teaspoons curry powder
2 handfuls almonds, roughly chopped (or peanuts work well)
1 small can corn
2 or 3 dessertspoons mayonnaise
salt and pepper

METHOD:
Put the rice into a bowl and season with salt and pepper.
Heat a frying pan on a low heat with a trickle of olive oil. Gently fry the almonds until they are lightly toasted. It is important to take them off the heat before they are too brown as they will continue cooking once they are off the heat. Sprinkle the nuts over the rice.
Drain the corn and add to the rice and almonds.
Sprinkle over the curry powder and add the mayonnaise. Mix well. Taste for seasoning and serve.

Pumpkin risotto

This recipe can be made using leftovers from the spicy pumpkin recipe. We’ve made this twice – the first with leftovers using a butternut squash and the second time from scratch using a larger, different type of pumpkin which broke down more when it was cooked. Both recipes were delicious but the texture of this risotto was slightly gloopier.

Serves 4

INGREDIENTS:
1/2 butternut squash, roasted following the spicy pumpkin recipe for 30 minutes at 200ºC
1 medium onion, finely chopped
250g risotto rice
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 litre chicken stock
50ml dry white wine or fino sherry
60g finely grated parmesan
40g butter
1 tablespoon dried sage
olive oil, salt and pepper

Keep the chicken stock hot on a low heat.

Heat the oil in a casserole and gently fry the onion, celery and garlic for about 15 minutes until soft. Add the wine and stir well until it has been absorbed.

Turn the heat up and add the rice, stirring well to coat all the grains until they start to go translucent at the edges. Turn the heat down to a low simmer and add a ladleful of the stock. The important thing is to keep stirring the risotto and gradually add the stock a ladleful at a time and only add more when it has all been absorbed. Keep stirring and adding stock for about 15-20 minutes until the rice is cooked to your taste. Turn off the heat and stir in the parmesan cheese, butter and sage. Serve.

Pumpkin spinach cannelloni

Pumpkin spinach cannelloni

pumpkin spinach cannelloni

Pumpkin spinach cannelloni

This recipe for pumpkin spinach cannelloni was based one I found in “Economy Gastronomy“. I particularly like the method for the cheese sauce which was really easy to make. This made enough for 4 people but you can easily split the quantities if there are fewer people.

INGREDIENTS:
1kg pumpkin, peeled and cut into thin wedges
4 cloves garlic, crushed
200g cottage cheese
300g fresh spinach, washed
300g button mushrooms, sliced
12 sheets lasagne
100g cheese, grated
40g butter, melted
40g flour
1 teaspoon Dijon mustard
salt and pepper

METHOD:
If using pre-cooked lasagne, soak the sheets of lasagne in hot water for 15-20 minutes and then lay out on tea towel.

Heat the oven to 200ºC. Heat some oil in a frying pan and fry the pumpkin wedges on both sides until caramelised and brown. Put into the oven and roast until tender (about 30 minutes). Leave the pumpkin to cool.

Pour some oil into a large frying pan and gently fry the garlic before adding the mushrooms. Season with salt and pepper. Fry until soft and then add the spinach, seasoning again as necessary. Turn the heat right down and wilt the spinach. Drain into a colander to get rid of any excess liquid.

Mix the flour and butter together and heat the milk. Whisk in the flour/butter mixture into milk and season with salt and pepper. Add the cheese and mustard.

Mix the pumpkin and cottage cheese in a bowl and season well with salt and pepper. Put a couple of teaspoonfuls of the mixture on each sheet and roll up.

Layer the spinach and mushroom mixture on the bottom of the roasting tin. Put a row of cannelloni down the middle of the roasting tin on top of the spinach and pour over the cheese sauce.

Cook in the oven at 180ºC for 20-30 minutes until hot and golden on top. Finish off under the grill if necessary.

 

Vegetable Paella/Risotto/Rice dish

Paella cooking on a flame

INGREDIENTS (for 8):

1 large onion, chopped
4-5 cloves garlic, crushed
5-6 tomatoes, chopped
green peppers
mushrooms, sliced
packet frozen artichoke piece or baby artichokes
handful of green beans, chopped
aubergine, cubed
400g jar chick peas
chilli powder
cumin
500g rice
smoked salt
smoked paprika
1.5 litres vegetable stock
salt and pepper

Fry the onion in oil until soft and then add the green peppers, aubergines and mushrooms and fry for another 5 minutes. Stir in the garlic and then add the spices and the tomatoes. Reduce down then add the chick peas and artichokes.

Stir in the rice and then add the stock.

Cook until the rice is cooked.