Tag Archives: Leek

Salmon – the other pink meat….swimming in mushrooms

2 Aug

Well, you know what they say – A bad day of fishing is still better than a good day at the office! I wish I was out fishing instead of sitting at the office today or any day! I am sure there are a lot of folks that would agree with me on this one. As usual, the hubby asked me during the day what was for supper and “are we having something healthy again tonight?” What does that mean? Most nights we have healthy food. I suppose after last night’s curry, he feels we are on the health binge, a very tasty health binge may I add!

Tonight we are going on “operation fridge clean out binge”. Similar to many of you, I buy fresh vegetables and they seem to go off so easily! I bought a whole punnet of mushrooms for £1.50, 750g, not bad hey? Well, using most of them for tonight’s supper might be ;-p

That’s no problem, because I believe you can do a lot with mushrooms!! I also happen to know someone that will never insult mushrooms, as it is one of his favorite friends. I am sure all of you know by now how much the hubby appreciates the humble mushroom! Oh ye of little faith!

He could probably live off mushrooms if he had to! Not that I can say the same about salmon. He’s had enough of eating “pink” for some time I think. I did however give him an option that sounded quite “fishy” to him 😉  Tuna or Salmon? Don’t think there is a lot of thinking required to make that decision. Sorry guys, but we are moving into the whole “eat fish twice a week to be healthy” zone! ;-p Who reads these things anyway? I suppose I just did. Not that I believe it. This salmon we are eating was so cheap I won’t be surprised if it was farmed in the same tank as a goldfish! Enough of my gobble – lets get down to my recipe so that you can look forward to gobbling it up!

2 salmon fillets

2 handfuls of mushrooms roughly chopped

2 teaspoons of crushed garlic

Olive oil for frying

1/2  glass of dry white wine

1 teaspoon of chives fresh/dry

½ leek, roughly chopped

2 teaspoons of lemon juice

1 teaspoon of olive oil for the salmon

½ cup of cream / soya cream

Salt & pepper for seasoning

4 cups of baby spinach

2 pinches of nutmeg

2 teaspoons of lemon for your sauce

Preheat your oven to 220 degrees Celsius. Place your salmon on a baking tray and flavor with salt, pepper and drizzle the lemon juice and olive oil over the salmon. Now place in the oven for 15- 20 minutes or until the salmon is cooked on the outside and slightly pink on the inside.

While the salmon is in the oven, heat a frying pan and drizzle with some olive oil. Add the garlic and leeks. Fry for about 8 minutes. Now add your mushrooms and fry them until they become brown. Flavour with salt and pepper. Now, add your remaining two teaspoons of lemon juice.Ensure your pan is nice and hot and then add your white wine.

Mix through. Now add your chives and cream and mix through. Allow to simmer for 8 minutes. While this is simmering, place your spinach in a pan and season with salt and pepper and your nutmeg. Steam your spinach until it has wilted.

Remove your salmon from the oven. Place your mushrooms in the bottom of the plate with plenty of sauce.

Place your spinach on top of that and top it off with your salmon. Sprinkle some chives over your salmon and enjoy with baby potatoes, rice or some mashed potatoes. A healthy treat!


1st Date Pasta

3 Jun

yes, this sounds very funny, I know, but then again, I cant think of a time that I didn’t have a ridicilous title for my posts.I read about a girl today that has dyslexia and everyday she opens the dictionary and chooses a word. So I thought about my word for the past WEEK -Frustration: Frustration is a common emotional response to opposition. Related to anger and disappointment, it arises from the perceived resistance to the fulfillment of individual will. The greater the obstruction, and the greater the will, the more the frustration is likely to be.

Yes, this is me ( typing it all with one hand, which might even increase the frustration),feeling uesless. So you can imagine what it must be like for that man of mine. My mother always said to me, even if you start feeling sorry for yourself, think about everything that is wonderful. I have a lot of these happy-filled bubbles 🙂

So, as I was sitting outside on my deckchair (desperate housewife-style), I looked around at my beautiful flowers, listened to the birds singing, and just the normal sounds that I have become familiar with ( Siren of a ambulance every 5 minutes ;-p)I fell instantly blessed -smelling a scent of a flower that I remember from my first date with my hubby…… the mischievous face of the fierce lion cub entering my mind, which still makes me smile. 🙂

It was a hot day, filled with the scent of flowers and our date was in Stellenbosch, in the courtyard of a beautiful restaurant. I remember when I walked in as he was waiting for me, looking up, thinking what a beautiful man, and what a terrible mistake. There and then I knew I was in love already and he was flying back to another country and my heart will be broken forever,dramaqueen!! The other part of the story was that I already looked at the menu earlier that day and decided I was having the Salmon pasta with cream, feta and roasted tomatoes. Coincidently, the hubby put the same order in for himself, so this is how the scent of a flower brought me to the memory of our first date, more so, a very similar dish that I made and never blogged about. So clearly, you know by now that this recipe is dedicated to my lovely, ever so handsome, mischievous hubby, because I still love him more that words can dare to describe,every day.

1st Date Pasta

2 salmon steaks

2 handfulls of cherry tomatoes

juice of 1 lemon

4 pieces of bacon cut into medium sized pieces

1/2 leek chopped

1 cup frozen peas

1 block of feta cheese

handfull of fresh thyme

1 teaspoon garlic

250ml cream / soya cream


2 cups of rigatoni/penne pasta

handful of freshly grated parmesan

Place your salmon and cherry tomatoes on a baking tray. Drizzle the tomatoes with olive oil and grind over some black pepper and salt. Put in preheated oven of 200 degrees celcius. Cook the salmon for 15 minutes and roast the tomatoes for 20 minutes. While this is cooking, heat a pan on the stove and add your garlic to the pan and pour in some olive oil. Fry your leek until soft, but stil firm and add your bacon.Fry until the bacon is almost cooked and add your lemon juice,thyme and peas.

Start boiling water for your pasta and remember to put salt in the water. When your salmon is done, rougly break it into pieces and add to your bacon mixture. Now add your cream and feta roughly broken into pieces and simmer for 5 minutes. Taste and season with salt and black pepper. Lastly, add your cherry tomatoes and mix it through gently. When your pasta is done, toss it with your salmon sauce and sprinkle with parmesan, plenty of love and enjoy!

Red fiery chicken for a fiery lady…

10 Mar Red fiery chicken

You heard it!! Today, after we paid a reservation fee to put in an offer for the beautiful house we have our eye on, the landlord said it was too low. How greedy are these people? What if I deliver them some home made chocolate brownies? (Nadia daydreaming about delivering brownies and instantly recieving the keys to the house after the agents enjoyed a brownie!) Nope, no bribing here 😦

Then, after I recieved the bad news, add to this my “exciting” job for the day – phoning registars to confirm a client’s share certificates… all 22 of them, I started to conjure a little “fiery” recipe in my head for tonight’s dinner. Not to mention I still had to bake the cheesecake!

By the way.. while I am busy typing today’s blog, the cheesecake is baking in the oven, with the hubby laughing in the background for the “Mr T” add on tv! Yup, he loves that ad. Perfect housewife much? Wink wink!! So, this dish is a different take on butter chicken. It has a very mild flavour, with a little bite from the chilli – similar to my mood today ;-p However, it is the first time I thought of this and my man was the guinea pig! So if you make this dish, decide for yourself  🙂

7 Drumsticks

1 Leek, chopped

1 cup of ground almonds

1 chilli finely chopped

Basil oil / olive oil

2 bunches of fresh Coriander chopped

2 anchovies

1 tin of chopped tomatoes

1 tablespoon of tomato paste

2 teaspoons of garlic

1 teaspoon of cumin

1 handful of feta

1 tablespoon of cream / soya cream

Salt & black pepper

Served with rice and Zucchini ribbons

2 Zucchinis

1 teaspoon of butter

balsamic glaze

Heat a casserole dish and drizzle with your olive/basil oil. Add the garlic and chilli and fry for 2 minutes. Add your leeks and fry for 5 minutes. Now add your tomato paste,cumin and anchovies. Mix through and add your chicken and allow the chicken to brown slightly, but be careful for your garlic not to burn.  Add your ground almond and mix through. Now add your tin of tomatoes. Before throwing away your tin, half fill your can with water, mix around in the can so it catches the few juices still left in it and add to your casserole. Add half of your chopped coriander and mix through. Let it simmer for 40 minutes. Season with salt and pepper and add your cream and crumble in the feta. Remove from heat.

Now, as a topping, grate your zucchini. Take one teaspoon of butter and place in small frying pan and let it melt. Add your zucchini and fry for about 5 minutes. Slightly drizzle with balsamic glaze and mix through. Season with salt.

You can make jasmine rice to go with your dish ( I still do the cheat of the packet rice since I am not allowed to eat rice) Lazy!! I know. So, dishing up, use the rice as your base, place the chicken and sauce on top, sprinkle with some chopped coriander and top with your zucchini ribbons. Enjoy!!