Archive for » March 9th, 2008«
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.
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 because 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. Return 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.
