Smoked Salmon Pasta

This is another recipe from a zaar member this is a real quick easy meal to make and tastes good too. I used tri colour tagliatelle to make this and used extra Parmesan cheese as I love Parmesan I also sprinkled extra over the top. If you want to see this recipe or others by this chef please click here.

Ingredients

1/4 Cup olive oil
1 Cup mushrooms, sliced
2 Shallots, sliced thinly
1 Garlic clove, minced
1 Pinch cayenne
1/3lb Smoked salmon, cut into 2-inch pieces
1/4 Cup white wine
1 Cup heavy cream
2 Tablespoons lemon juice
1 Tablespoon lemon zest, grated
3 Tablespoons capers, drained
1 Teaspoon parsley
1 lb Linguine or spaghetti
1/2 Cup Parmesan cheese, freshly grated
Salt and pepper


Method

1. Cook Pasta as directed. Drain.

2. Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.

3. Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.

4. Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.

5. Add capers, parsley, salt and pepper. Mix well.

6. Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmesan and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.

All photos taken by me unless otherwise stated.

Cheeseburger Pasta

This is a great quick and easy recipe to throw together it makes a great mid week meal and the kids love it, it is also very inexpensive and becuase there is not much work to do. You can make it when you get home from work wothout the fuss. All in all it takes about 30 minutes from start to finish with this one .

Ingredients

500g Ground beef
1 Medium onion, finely chopped
1 Can Tomato Soup (400g)
11/2 Cups water
1 Teaspoon garlic powder
1 Teaspoon dried parsley
1 Teaspoon dried oregano
1 Cup packed cheddar cheese
1/2 Cup gruyere
Extra gruyere and parmesan grated to top
3 Cups uncooked medium pasta shells

Method

1. Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.

2. Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.

3. Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing stirring until all the cheese has melted. Stir in pasta.

4. Transfer mixture to an oven proof dish, sprinkle with parmesan and gruyere cheese. Bake in a 180°c oven until top browns about 8 Min's.

All photos taken by me unless otherwise stated.

Fish with Mushroom Prosciutto Sauce and Asparagus with Lemon Herbed Spirals

I wouldn't usually do prosciutto, mushrooms and cream with fish, I would have thought it to be very strong a flavour for fish, that and I tend to do lighter sauces for fish. The first time I tried this recipe ( I can't remember where I saw it, but is has been changed several times over the years.) I couldn't believe how well it went together, my hubby thinks the sauce has a wonderful flavour, and paired with the pasta I think it works well.

Ingredients

2 Tablespoons olive oil
1 Teaspoon paprika
1 Teaspoon cracked black peppercorns
4 Firm fish fillets (I used halibut.)

Mushroom Prosciutto Sauce

1 Tablespoon olive oil
100g Prosciutto, thinly sliced (about 6 Slices)
1 Clove Garlic, crushed
1/2 Medium onion, diced
25-30g Butter
200g Mushrooms, sliced thinly (I used combination of Swiss brown and button.)
100ml Dry white wine
1/2-3/4 Teaspoon vegetable stock granules
11/2 Cups cream
pepper to taste


Method

1. Combine oil, paprika and peppercorns in a bowl, brush fish with oil mixture. Cook fish in pan until tender and flakes, serve with sauce and lemon herbed spirals.

Note: Fish only takes 8-10 Min's to cook so make sure you are close on the sauce and spirals so it all comes out ready to serve together (Pasta can be made first if desired and just reheated in microwave.)

Mushroom Prosciutto Sauce

1. Heat oil in a pan, cook prosciutto, onion and garlic until prosciutto is slightly browned.

2. Add mushrooms, cook until soft, add wine and stock, bring to the boil, add the cream and simmer for about 5 Min's until sauce thickens slightly.


Asparagus with Lemon Herbed Spirals

200g Pasta Spirals
1 Bunch Asparagus (allowing 4-5 spears per person.)
2 Tablespoons olive oil
1 Clove garlic, crushed
1/2 Medium onion, diced
11/2 Tablespoons lemon juice
1 Tablespoon fresh thyme leaves


Method

1. Add pasta to a pan of boiling water, boil uncovered until just tender, drain.

2. Cut asparagus spears about 5cm in length, Heat oil in a pan, add onion and garlic, cook stirring until onion is soft.

3. Add asparagus and juice, cook until tender. Add the thyme leaves and pasta, stir until heated through.


To Serve: Place fish on plate top with sauce and serve with pasta spirals on the side.


All photo's taken by me unless otherwise stated.