Salmon with Grilled Asparagus topped with a Tarragon Hollandaise Sauce

 If you're having a dinner party, have little time but want to serve something impressive this is a great dish! This meal presents a most beautiful display. It's colourful, elegant, and best of all, the taste is wonderful! It's the sauce that truly makes this dish. Well, it usually is the sauce that pulls any meal together, but this sauce, in particular, is to die for! And wouldn't you know, the friends (including the birthday girl and photographer of these photos, Monique Napier) I made this for, raved about the cherry tomato garnish too! I have to admit I was very proud of that. The bright red and deep green makes the rest of the dish come to life, esthetically.

The Tarragon Hollandaise Sauce can be made first.
 What you need:
Hollandaise Sauce (Follow the link for the basic hollandaise sauce recipe.)
2 Tbsp fresh tarragon

Follow the steps for the hollandaise sauce, but add the tarragon at the end with the season.
Set aside while preparing the rest of the meal. This sauce can be made ahead up to 2 hours. (Keep it warm by leaving the bowl in the warm water of the 'bain marie')

For the Salmon, I used a tradtional method of cooking in a foil bag in the oven. Perhaps I should have taken photos to show you how to prepare the foil bag. But for those who do not know, I have found a good step by step instruction here.
What you need:
Foil
4 small salmon fillets
1 tbsp olive oil
1/4 cup
Seasoning of your choice (I just used salt and pepper this time, but a bit of parsley too would be nice)

Rub the olive oil all over the fish fillets then sprinkle with seasoning. Once the bag was made, but before folding the last seal, I pour about 1/4 cup of dry white wine into the bag with the fish. This is if you'd like the fish steamed rather than baked. I place the bag on a cookie sheet and cooked in for about 20-25 minutes at 375 degrees.

For the Grilled Asparagus, after trimming the asparagus, I simply tossed the asparagus in olive oil.
Place the asparagus, small bunches at a time (you want each spear, touching your hot grill pan). Turn them around once they start charring. This should only take about 5-10 minutes per bunch (depending on how thick the spears are). You'll know they're ready if you can easily get a fork through.
TIP: a fool proof method of trimming asapargus is just by using your hands. No knife needed! :) Hold the asparagus at each end and bend. It will break at the right spot. Check here for a more detailed explination, if you're new to trimming, or even cooking, asparagus.

To garnish I grilled some cherry tomatoes left on the vine. They were on the grilled for about 2-3 minutes. Just until they were charring and softened.

Trust me, you will feel pride when plating up this elegant dish!

Bon Apetit!

Smoked Salmon and Ricotta Croustades

These little beauties are great for 3 reasons;
1. They look great
2. They taste even better
3. So quick to make

If you're going to a dinner party, have a busy day beforehand, Croustades are your godsend!
You can fill them with any tasty combination you'd like. Let your imagination run wild

Tuna and Vegetable Fusilli

Sometimes less is more, especially when it comes to food. This dish would definitely fall under this category!

Marek had a visit with the dentist today, leaving him with a bit of man blues. He came home very hungry as he wasn't able to eat anything most of the day.

Anything with tuna makes Marek happy and considering this along with him not being able to eat anything too tough on his teeth, a simple and soft pasta dish without a 'swooshing in the mouth' sauce is an an ideal meal.

Look at the colours!! Who wouldn't want to dig in??

300g fusilli (or pasta shape of your choice)

1 1/2 yellow pepper (chopped in large chunks)

1 leek (sliced so-so thick)

1 1/2 large beef tomatoes (chopped in large chunks)

1 can of tuna

2 tbsp chilli oil

3 tbsp virgin olive oil

1/2 tbps paprika

1 tbsp dried parsley

2 tsp celery salt

2 tsp black pepper

(additional salt and pepper to taste if desired)

Ok, so it may look like there are quite a few ingredients but it's really minimal effort using several 'commonly in the cupboard' ingredients, trust me! :)

Instructions

- While cooking the pasta as per package instructions cook the leeks and yellow pepper with chilli for about 2 minutes then add the tuna, tomatoes, celery salt, black pepper, paprika and parsley. Cook for another couple minutes.

- Toss in the pasta and olive oil, and add extra seasoning if desired.

This is my entry for this week's Presto Pasta Night!

Paris and Cadou's Seafood Spaghetti

We go to Paris as often as possible for 2 reasons.... 1) It's is one of the best cities in the world. Who couldn't agree? It may be cliche but it really is a romantic city. The day to day life of a Parisian is so comfortable with that 'joie de vivre' feeling which melts into you while there. The cobbled stone streets, THE FOOD, flower pots hanging from windows, picnics in the park, THE FOOD, locals on their bicycles with the ever familiar french baguette sitting in the basket, oh! and did I mention THE FOOD?...the list goes on and on of all the stereotypes of Paris. They really do exist and are what make Paris so great.

2nd reason for visiting often - our closest friends live there! Golden!!


We went there this summer (yes, I should have posted this ages ago!) and, as usual, had a memorable time. We ate great food, laughed, rode bicycles through the city, listened to good music, ate great food (the food is always my favourite so deserves to be mentioned twice). On my list of 'must haves' in Paris - crepes and duck. Anyone who visits Paris must try at least these 2 things. You will find the most admirably cooked duck and the most ultimately satisfying crepes you could hope for.


One of the nights we spent in Paris we stayed in for dinner to enjoy a home cooked Seafood Spaghetti made by and Italian Brazilian living in Paris....let me think out loud for a second ~ .... At the dinner table?.....plenty of food and wine (this part is obvious), a Slovak national residing in London, a Canadian national with Colombian/Russian blood residing in Paris, a Canadian national with English blood residing in London, and a Brazilian national with Italian blood residing in Paris ~ ....I love the diverse cultural influence in my life!! The mixing of cultures in our world today is something not to be taken for granted.

I don't know exactly how this dish was made. I must get the recipe. It was delicious! The sauce was out of this world. I will let you, my readers, know if I am able to get the recipe, but for now just take a look. Yummm! The photo doesn't give it justice!

Je t'aime Paris!

Sauteed Parmesan Prawns

I served this delicious prawn dish along with traditional bruschetta which I posted just before this. It was a wonderful tasty and satisfying light meal.

I made this prawn dish up as I went along...the same way several of my meals are made....isn't cooking great!!

The prawns turned out to be a smash hit even though my main aim for the meal was the bruschetta. My boyfriend devoured it all with equal appreciation. He is so glad I have my inspiration back! And so am I!

This Prawn dish can be served as a starter or even as a main served with noodles such as fettuccine. Oh the versatility!!

To make the prawns:
- Score each raw prawn along the back, chopped some basil and crush some garlic.
- Cook prawns in a pan with garlic, butter, fresh basil and olive oil, turning over once until each prawn has just turned pink. Sprinkle with salt and pepper to taste. Remove from pan and set aside.
- Keeping the same pan warn pour in some white wine to deglaze the pan. Wait a couple minutes for the wine to reduce then add a few sprinkles of parmesan cheese. Turn the heat right down and toss the prawns back in the pan. Heat through for just a moment.

Tomato and Anchovy Linguini

This a very tasty pasta. Great for a light summer dinner and it is probably the simplest pasta I've made in a long time.

(Feed 2 people)

250g linguini

2 beef tomatoes - chopped

1 can (50g) anchovies - drained

3 garlic cloves - chopped

2 1/2 tbsp Olive oil

1/2 tsp sugar

pepper to taste

Instructions:

1/ Cook pasta as per instructions (make sure to add some salt to the water)

2/ In a pan cook garlic and anchovies with olive oil for a minute or so (do not allow garlic to brown). Add chopped tomatoes and sugar. Cook on medium heat until reduced to a sauce. Anchovies should be completely dissolved into the sauce. Add pepper to taste.

You could add some salt to the sauce if you feel the need but as anchovies are quite salty already you may not need to.

3/ Toss linguini in the pan with the sauce until all noodles are completely coated

I served with my homemade focaccia bread

This will be my entry for this week Presto Pasta Night round up, hosted this week by the founder herself, Ruth Daniels of Once Upon a Feast

Vietnamese fresh spring rolls

I've tried the fried spring rolls, now it's time for the healthier fresh ones! The fun thing about these is you don't necessarily have any cooking to do!

This is a great vegetarian dish or with seafood or chicken.


If you want vegetarian you could use tofu or just a your favourite vegetables.

I've made with prawns and chicken, but in this photo I've used only chicken.

It's a great dish for leftover chicken. I happen to have some cooked chicken from the deli which worked great for a speedy light meal before we went to the cinema. We had 2 each and it actually filled us up quite well. Traditionally, however, this would be a starter.

I didn't measure my ingredients, I judged by eye, so the following measurements are just a guideline.

(Serves 2-4 people)

4 rice wrappers (about 8.5 inch diameter)

75-100g fresh rice vermicelli noodles

100g cooked chicken (torn strips)

12 cooked prawns (peeled, no tails) - I didn't include in the ones in the photo as I didn't have any left on hand

1/2 carrot (thinly sliced strips - I used a peeler)

2 spring onions (chopped)

1/2 a red chili (chopped - seeds removed if you don't want too hot)

2 handfuls of fresh bean sprouts

Half handful of fresh cilantro

Half handful mix of fresh basil and mint

1 large lettuce leaf (chopped in large pieces)

Instructions:

- Have large diameter pie dish of warm-hot water ready for your rice wrappers

- Soak a rice wrapper in the warm-hot water for about 10-15 seconds, until it softens enough to work with, but do not over soften or it will rip too easily

- On a dry clean surface very gently place the softened rice wrapper flat in front of you

- Place bits of each ingredients an inch away from the edge (closest to you) of the wrapper. Leave about 2 inches of space from each side of the wrapper

(For nice looking wrap place filling ingredients in this order : lay lettuce first, then herbs, carrot, chili, spring onion, bean sprouts and rice noodles in a neat row over top of the lettuce, running lengthwise across the wrapper; place chicken on top or just in front of the vegetables; on the bottom 1/3 of the wrapper place 3 prawns in a horizontal row

- Start rolling from the side closest to you. Try to keep the rolling as tight as possible without tearing the wrapper. After rolling once pull in the 2 sides and continue rolling straight over the prawns. When finished you should be able to see the prawns nicely displayed through the wrapper

Cut each roll in half at an angle. Serve with peanut dipping sauce (I used satay sauce mixed with a bit of sesame oil and lime juice to loosen it up)

Enjoy the taste of health!

Fettucini Alfredo with Pan Fried Scallops and Prawns

My boyfriend has gone away for a week and whenever he's away I take the opportunity to eat as much seafood as I can since he's not a big fan. I know...crazy right? But shellfish is not commonly used in the cuisine of many Eastern European countries of course (many land locked countries). However! it's only a matter of time before I eventually convert him, heh heh!


This seafood indulgence has to be one of my favourites. Mix a creamy sauce, pasta and shell fish and I am in heaven!!
Another reason this is such a treat for me is because scallops cost and arm and a leg here in the UK. I think it might even be the first time I've had them since living here....over 5 years is way too long!

(FEEDS 2 PEOPLE)
200g fresh fettucini noodles
4 large fresh trimmed scallops
8 raw large king prawns (shelled and devained)
1 cup double cream
1 spring onion (chopped)
4 garlic cloves (crushed)
4-5 tbsp unsalted butter
2 tbsp olive oil
Couple pinches of nutmeg
1 cup parmesan shavings
Salt and pepper to taste

Instructions:
ALFREDO SAUCE
- Melt butter in a saucepan, add 1/4 of the crushed garlic and the spring onion. Saute for a minute on a low-medium heat, but be careful not to allow the garlic to burn. Keep strring.
- Pour in the double cream and allow to bubble slightly. Once starting to bubble turn down the heat and add the parmesan and nutmeg. Stir until cheese has metled. Stir in salt and pepper to taste. Cover and set aside

SHELLFISH & PASTA
- Cook pasta as per instructions (Tip: water boils faster if it's salted). When pasta is cooked drain but reserve a little bit of the pasta water

- Melt 3 tbsp butter with the remaining of the crushed garlic cloves
- Cut a semi deep slice down the back of each prawn (this will butterfly the prawns when they cook
- In a bowl mix the scallops and prawns with the melted garlic butter. Allow to sit for a few minutes
- Heat olive oil in a pan and add scallops. Cook for 4 minutes on each side.
- When scallops are about 2 minutes from being done add the prawns. Cook prawns until they are pink, turning them over as necessary

DISH UP
- Mix sauce with the pasta. If necessary, add some of the reserved pasta water to loosen the pasta and sauce a bit. Divide up onto 2 plates and top with scallops and prawns. Yummm!!!!

I am also sharing this dish with the week's round up of Presto Pasta Night, hosted by Kait of Pots and Plots. Check it out and I'm sure you won't be disappointed with all the lovely pasta dishes being shared.

'In a flash' Singapore Noodles

I know I'm always saying what a huge pasta lover I am but perhaps I'm just an all around noodle lover? Yup, I think so ;) Asian food has tones of different noodle dishes and I can get just as excited about these as I can Italian pastas.

I was watching another of my cooking shows (I'm obsessed! but hey, that's where us cooks get our inspirations from right?), the dish of focus was Singapore noodles. I fell in love with how quick and easy it was so had to try! The ingredients are quite basic and so simple to play with. I didn't write down all the ingredients that the TV show had mentioned, I just got the gist of the main stuff and then made up my own. So easy!

This is my entry to Presto Pasta Night, hosted this week by Marye of Baking Delights. Don't miss out as every week has so many delicious and innovative recipes!


(Feeds 2-3 people)
300g fresh rice noodles (although this time I used fine egg noodles as I had some on hand)
3 tbsp sesame oil
1 cup cooked prawns
1 cup cooked chicken breasts (shredded in large pieces)
3 spring onions
2 tsp lemon grass (chopped)
2 cloves garlic (finely chopped)
1 tsp ginger (finely chopped)
2 lrg handfuls of fresh beansprouts (about 200g)
1 carrot (finely sliced, julienne)
3 hot chilies (red or green. I had jarred green ones in my fridge)
½ red pepper (finely sliced, julienne)
2 small heads bok choi (chopped in large pieces)
1 ½ tbsp madras curry paste
¼ cup soy sauce


Instructions:
- In a hot wok with sesame oil throw in the ginger, lemon grass, garlic, onion, carrots, red pepper and chilies. Cook for about 5 minute, tossing every minute or so. Add bean sprouts, bok choi and soy sauce. Cook for a few more minutes until sprouts begin to soften, then add curry paste, chicken and prawns (if you don't have curry paste or would prefer, you can simply use dry spices such as 1 tsp tumeric, 1 tsp cumin or 1 tsp curry powder, but in this case I would add a couple tbsp of stock to the wok).
- Once all the above is combined toss in the noodles and cook for a further 1-2 minutes.
There you go! A tasty meal done in 20 minutes
Serve and enjoy!

Note: If your chicken is not already cooked (I had some deli bought cooked chicken breasts) simply cooked your chicken for about 3 minutes in the wok before your start adding the rest of the ingredients. Same goes for the prawns, although they take very little time to cook, so raw prawns would simply be added at the same time as the bean sprouts and bok choi (they must all be pink before eating)

Tasty Tasty Crab Pasta

I'm a lover of seafood! Especially shellfish. Mmmmm...yummy scallops, prawns, crab, the lot!..... Living in London can make this difficult because shellfish are all the most pricey. So having any of this for my meals is an extra super duper treat! What can I say? I can't help my expensive taste ;) 'tee hee'
I was brought up by the sea where we are spoiled for choice with affordable seafood of all kinds.


I realized recently that I haven't eaten crab lobster in ages! And how silly of me, canned crab is definitely affordable :) Does it have to be fresh to be good? Of course not. The canned crab tasted just as nice in the dish I made! Mmmmmm, Crab heaven! Or as my boyfriend would ironically say with his adorable accent 'CraP heaven' hahahaha...I don't think so!
His english is perfect but he really needs to work on his B's and P's. hahaha!


It's time for another Presto Pasta Night! I love reading the round-up every week. So many creative and delicious pasta dishes. Where will I ever find the time to try them all?
So this is my entry for the weeks Presto Pasta Night, which is being hosted this week by Ruth at Once Upon a Feast

This meal is so quick and easy to make. It will have to be one of my regulars from now on! How could I not have thought of it before!? I'm really happy about this one :)
This recipe was inspired by a really nice site I found called cdkitchen.com. I used the basic idea but adjusted a few measurements and added a few ingredients (lemon, chili, dill).

(Feeds 4 people)
350g fresh fusilli pasta
6 tbsp butter
4 cloves garlic
1 3/4 cup milk
1/2 cup parmesan
2 x can (170g each) crab meat (drained and slightly chopped)
1 tbsp lemon juice
3 tsp dried dill
1 tsp dried chili flakes
black pepper to taste

Instructions:
- Cook pasta as per instructions (adding salt to the water)
- In a pan saute garlic with butter. Do not allow the garlic to brown. Add milk, pepper and chili flakes. Heat until bubbling (about 3 min). Add parmesan, dill and lemon juice. Heat again for about 1-2 minute, allowing the sauce to thicken slightly, then stir in crab meat and heat for a further couple minutes.
- Stir pasta into the sauce in the pan

Any pasta would be fine with this dish however I find the fusilli noodle capture allot of the crab and saucy goodness between it's ridges :)


I sprinkled some chives on top as garnish. It also tastes nice with some extra parmesan sprinkled on top :)

Enjoy!

Smoked Salmon Quiche with a Kick!

This is my very first quiche! I know, this may seem strange to many of you as quiche is often one of the first things people make when learning to cook. Or is it?


I grew up eating quiche allot. My mum made quiche very often. Her pastry always done to perfection. I on the other hand have not yet mastered pastry making so for this recipe I've cheated a bit and used ready and rolled pastry. Don't hate me! ;)


The mix of these ingredients are however completely my own creation. It turned out to be a hit with the recipe guinea pig. Plenty of "mmmmmms" singing in my ears

1 packet of ready rolled pastry (I believe shortcrust is traditional but I had puff pastry on hand)
6 eggs (beaten)
1/2 cup single cream
1/2 cup sour cream
1 cup wild smoked salmon (shredded into little bit size pieces)
1 cup jalapeno cheddar
1 red pepper (chopped)
1 tbsp fresh chives (or dill of course! - I used chives because I had some leftover)
salt & pepper to taste

Instructions:
- Place pastry sheet over over proof shallow 9 inch pie dish and form to the bottom and sides. Cut off the edges that are draping over the sides of the dish. Cover pastry with baking paper and fill bottom of pie shell with uncooked beans (or pasta or lentils). This is to weigh down the shell and stop bubbles from forming while cooking.
Cook pie base in the over at 375F/Gas 5 for 10min. Remove beans and paper and bake in over again for another 10min
- Meanwhile combine all other ingredients together in a bowl well
- When pie shell comes out of the oven let it cool for about 5 min then fill egg mixture into the pie base
- Bake in the oven for 30min or until egg is firm and top is golden


The best thing about quiche is that it can be eaten for breakfast lunch or dinner! Also when it comes to the filling anything goes! Any of your favourite veggies, cheeses, seafoods can go nicely in a quiche. The quiche is your oyster....so to speak. ha!

Enjoy!

Eggs Benedict 'Smoked Salmon style'

I love brunch! I love the idea of having such a vast choice of breakfast and lunch dishes to eat as my first meal of the day since I'm not usually hungry until past the typical breakfast time. So when brunch time comes.....Oh yeah! look at this bright and beautiful dish! Who could resist?

Being Canadian many non-Canadians often automatically assumes my favourite breakfast or brunch dish is pancakes dripping with maple syrup (and I am used to this discussion since I'm living amongst the many colours of London people, ie people from all over). But hense pancakes and maple syrup is not my ultimate favourite (however now that I'm talking about I'd love to have that right now!....ok, so I can be a stereotypical Canadian it would seem :-)). Getting to my point....my favourite breakfast or brunch dish is actually Eggs Benedict! Not your typical kind though, I'm a huge lover of smoked salmon, not such a huge fan of ham, so switch 'em and it's yuuummmmy in my books! Got my hollandaise sauce recipe from my cooking bible 'Good Housekeeping Cookery Book'.

Here's what you need -

(Feeds 2 people)
Hollandaise Sauce:
3 tbsp white wine vinegar
4 black peppercorns
1 mace blade (I didn't have this on hand so left it out, no biggie)
1 bay leaf
1 thin slice of onion
2 egg yolks
75g (3oz) unsalted butter, at room temperature, cut into pieces
1 1/2 tbsp single cream
1/2 tbsp lemon
salt, black & white pepper to taste

2 english muffins
75g(3oz) fresh smoked salmon, in thin slices
4 eggs

Instructions:
- Make the hollandaise sauce just before serving and set aside

Hollandaise sauce:
- Put vinegar into a small pan with peppercorns, bay leaf, onion slice, mace. Bring
to a boil and reduce to just under 1 tbsp of liquid. Dip pan base into cold water to
stop further evaporation; set aside
- Put egg yolks into a heatproof bowl with 10g of butter and a pinch of salt. Beat
until well combined, then strain in the reduced vinegar
- Put the bowl over a pan of barely simmering water and whisk for 3-4 minutes until
mixture is pale and beginning to thicken
- Beat in the remaining butter, a piece at a time, until the mixture begins to
thicken again and well combined. Ensure each addition of butter is incorporated
before adding the next. Do not allow the mixture to overheat or the eggs will
scramble and split. Remove from heat
- Whisk in the cream. Season with salt and peppers, and add the lemon juice

-Poach the eggs gently for about 3 minutes or until the white is just set and the yolk still soft. Place eggs which are finished in a dish of warm water
-Meanwhile slice each english muffin in two and toast slightly. Lay smoked salmon then one egg on each muffin slice. Spoon the hollandaise sauce over top of the egg

Serve immediately for the most yumminess!

Pan Fried Plaice with a Lemon & Wine Sauce, Served with Onion & Artichoke Rice

Once again I have made a dish that did not turn out quite as planned but this time I think turned out even better! I got those wonderful "mmmm" and "aaahh" sounds a cook always loves to hear when someone is eating their dish.


I read a handful of recipes for a lemony sauce to go with our fish for dinner but didn't write anything down beforehand. I just made it up as I went along. I added a tad too much lemon so my recipe below has adjusted this for you.
And I've used plaice fish but of course you can use any white fleshy fish (ie, cod, halibut, sole...)

(Feeds 2 people)
RICE:
1 cup uncooked rice
2 cups vegetable stock
1/2 large onion (chopped)
1/2 cup artichoke antipasto, without oil (chopped)
1 tbsp oil from artichoke jar
1/4 tsp salt

FISH:
2 plaice fillets
flour
sprinkles of salt
2 tbsp butter
2 tbsp olive oil

SAUCE:
2 1/2 tbsp butter
1 tbsp flour
juice of 1/2 a lemon
1/4 cup dry white wine
1/2 cup milk
1/2 tsp ground black pepper
1/4 tsp salt
1 1/2 tsp dried mixed herbs
1/2 tsp garlic powder

INSTRUCTIONS:

RICE -
- Cook rice as per instructions, but instead of using water you will be using the vegetable stock
- While rice is cooking saute onion in the artichoke oil until starting to brown a tiny bit (but not burning). Then add artichoke to the onion and lower the heat
(If rice is not yet cooked you can start preparing your fish with the flour, as per the first step below)
- Once rice is cooked add to the onion and artichoke mix and stir in with salt
- Transfer rice back to the pot which you cooked rice in and cover to keep warm

FISH -
- Cover each fillet with flour on both side and sprinkle each side of the fillets with salt
- Since Plaice fillets can be quite wide I cooked 1 fillet at a time...
- Melt 1 tbsp butter and heat tbsp oil together in a pan. Place a fillet in the pan and cook on each side for approximately 3 minutes, or until golden and cooked through
- Take rice from the pot and make a bed of rice on 2 plates
- Place fillet over top of bed of rice and keep warm at low tempurature in the oven
- Repeat process with 2nd fish fillet (keep both warm in the oven while you make your sauce)
- Wipe the pan clean with a paper towel as you will use this same pan for your sauce

SAUCE:
- Melt butter with oil in the pan on a low to medium heat. Sprinkle in half the flour and whisk with a fork, then stir in half the wine. Wait for liquid to reduce slightly then added remaining flour and whisk with fork again
- Stir in milk, the remaining wine, the lemon juice, salt, pepper, garlic powder and herbs. Turn down heat and simmer until liquid has slightly reduced and sauce is smooth

- Take fish and rice out of the oven and spoon sauce over top of each dish


Yummy! Enjoy!

NOTE: From the ingredients and instructions of this meal it may seem time consuming but in fact it really isn't since many of the ingredients are repeated in each process. This meal took me about 30 minutes to prepare :)

Dilly Citrus Salmon Pasta

I had some dill leftover from a disastrous dish I made a couple days ago (which I won't even consider making any of you suffer by posting it), and what goes best with dill? Salmon of course!! And what am I an addict for? Pasta! Of course!
I had a can of salmon in the cupboard and I always have pasta available.
I needed to either make my own white sauce or buy some cream. I didn't have much time so cream it was (I bought some on my way home from work), however! I found an excellent soy replacement for single cream. It worked great and so much healthier! What more could you ask for? :)


This will be my entry for the weeks Presto Pasta Nights which is hosted by Noob Cook this week. It's just too delicious not to share on a larger scale!

This is what you'll need:
(Feeds 3-4 people)

1 can (213g) wild red salmon (remove skin and bones as much as possible)
1 tbsp butter
1/2 onion (chopped)
1 clove garlic (crushed)
1 cup soy cream (of course you can indulge and use normal single cream but this is much healthier!)
Juice of 1/2 a lemon
3 tbsp fresh dill
1/2 tsp celery salt
Salt & Pepper to taste
300g Farfalle pasta (bow shaped)

Instructions:
- Cook pasta as per instructions
- Spray pan with non-stick olive oil cooking spray. Saute onion in a pan with butter, then add garlic and turn down heat a bit so garlic doesn't turn brown. Cook for a further minute or so
- Put cooked pasta, salmon and soy cream in the pan with the onion mix and stir. Then stir in celery salt, lemon juice, dill, salt and pepper
- Turn up the heat slightly and heat through for a couple minutes (until sauce has thickened a bit)

My recipe guinea pig loved this dish. It was one of those meals that cause allot of "mmmmmm" noises while eating. A sound I think any cook loves to hear!

We really enjoy spicy foods and found this dish also tasted quite good with some Tabasco added (although on it's own is superb). Or perhaps next time I'll cook in a bit of chili pepper :)