Tag-Archive for » Quick and Easy «
This is a recipe I tagged to make, for one of my team mates, from a recipe swap I am involved in. It was a very easy recipe to make and tasted wonderful, I made as stated apart from adding some leftover roast chicken to the dish as well as the ham. It is a great recipe and I am sure the ingredients could be played around with to use up whatever you have in your fridge, both with regard to the veg used and also the meat. To read more reviews of this recipe or to see more photos pleas click here. Be sure to check out some more of her fab recipes whilst you are there.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Spiral shaped pasta (Fusilli)
40ml Oil
150g Mushrooms, sliced
6 Spring onions, chopped
1 Garlic clove, crushed (I added 3 cloves)
1 Red pepper, seeded and sliced
1 Red chili, finely chopped (add as few or as many seeds as you like)
250g Smoked ham, cut into strips (optional)
1 Bunch spinach, stalks removed, washed, drained and finely sliced
1 Chicken stock cube, dissolved in
100ml Water
1 (410 g) Can evaporated milk
1-2 Teasppons cornflour
10 ml Soy sauce
50g Parmesan cheese
Ground black pepper
Method
1. Cook pasta as directed on packet – drain and toss in a little oil. Set aside and keep warm.
2. Heat remainder of oil in a large saucepan.
3. Fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden.
4. Add spinach and stirfry for a minute.
5. Add chicken stock.
6. Mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining Evaporated Milk, and soy sauce.
7. Cook for two more minutes, stirring occasionally, until sauce thickens.
8. Add parmesan cheese and pepper to taste.
Serve immediately over hot pasta and sprinkle extra grated parmesan over if desired.
All photos taken by me unless otherwise stated.
This is a recipe I tagged to make for a recipe swap I am involved in.. It is one I never would have thought of, pairing salmon with a peanut butter sauce but it works really well. I prefer more heat to my sauce, so I added the hot sauce, but still found it lacking for our tastes so I also added some chili flakes along with some sweet chili and it was perfect for us. The chef of this recipe has some great recipes, so to view more photos and read more reviews of this particular recipe please click here but be sure to check out more of her recipes whilst you are there.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Peanut Butter Sauce
3 Scallions, finely chopped
1 1/2 Tablespoons fresh ginger, minced
1 Cup chunky peanut butter
3 Drops hot pepper sauce (optional)
3/4 Cup warm water
1/4 Cup soy sauce
1 1/2 Tablespoons sesame oil
Salmon
1 Tablespoon fresh ginger, minced
1/4 Cup soy sauce
1/2 Teaspoon hot pepper sauce (optional)
1/4 Cup orange juice
1 Tablespoon lemon juice, freshly squeezed
2 Scallions, finely chopped
2lbs Salmon fillets, about 1-in thick, cubed
Lime wedge (to garnish)
Method
Peanut Butter Sauce
1. In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth.
Salmon
1. Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it’s well coated.
2. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. (I threaded mine onto large metal skewers.)
3. Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through.
NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Serve hot with lime wedges and Peanut Butter Sauce.
All photos taken by me unless otherwise stated.
