Pasta with Salmon and Spinach

Are you eating fish regularly as recommended? Well, we try to but must admit that we don’t get as often as we would like. When we ask others, they say the same and also says that it is too expensive or they have trouble finding quick and easy recipes. This we are about to change with this 30 minute-guest-worthy pasta dish with spinach and salmon.

We will, in time, make many more easy dishes with fish and shellfish and you are very welcome to leave a comment with suggestions or link to great recipes 🙂 Hope that you will love the dish as much as we do!

 

Ingredients (2 servings)

2 pieces salmon

2 cups pasta

1/2 pound spinach

1 red chili, chopped

2 garlic cloves, minced

2 shallots, chopped

1/2 cup peas

3/4 cup cream

1/2 lemon, juice

1/8 cup parmesan, grated

Salt

Pepper

 

Clean the salmon in cold water and try it with paper towel. Season with salt and pepper and fry the skin side of the salmon on a dry pan until golden and crisp (4-5 minutes). Cover in tinfoil and bake in the oven at 350F for 15-20 minutes.

While baking the salmon you can make the rest of the dish. Cook the pasta as recommended on the package and let drip of in a colander.

Bring cream, lemon juice, garlic, chili and shallots to a boil and cook for 5-7 minutes at medium heat before adding the spinach. Cook until all the spinach has “collapsed” and season with salt and pepper. Then add the peas and the drained pasta. Stir to combine.

Take the salmon out of the oven after the recommended time. Remove the skin a pulled the meat into small pieces. Add the pulled salmon pieces to the pasta and spinach and stir gently to combine. If you stir to much you might ruin the salmon pieces and the dish will appear less delicious.

Arrange on a beautiful plate and sprinkle with grated parmesan cheese. Serve with a good piece of bread and a cold glass of white wine 🙂

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Bon Appétit!

Ingredients (2 servings)

2 pieces salmon

5 dl pasta

225 dl spinach

1 red chili, chopped

2 garlic cloves, minced

2 shallots, chopped

1.25 dl peas

2.25 dl cream

1/2 lemon, juice

0.3 dl parmesan, grated

Salt

Pepper

 

Boeuf Bourguignon with Mashed Potatoes

Boeuf Bourguignon is a traditional French recipe that originates from the Burgundy region. It is quite time consuming as the meat needs to prepared the day before, but we promise that it is all worth it 🙂

Normally we would make this dish in the late autumn or winter, as it is perfect for cold and dark evenings with a candle or two on the table (how romantic). But unfortunately we are having a very cold spring this year (we are still having freezing weather :-(), and decided to get warm and cozy while eating this fabulous dish. Actually we also made it to celebrate, that  I (Ann) have got my first scientific article accepted in an international journal – hooray for that 😀

Well, we hope that you will take time to make this fabulous dish, as it deserves to be made – and because you deserve to taste a great traditional French dish.

Ingredients (6 servings)

3 pounds stewing beef

20 slices bacon

1 bottle red wine

2 cups beef stock

1/5 cup cognac

5 large carrots, peeled

1/2 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

3-4 pounds potatoes

2 tbsp. butter

1/2 cup milk

Salt

Pepper

Clean the meat from fat and cut it into 2 x 2 inch cubes and marinate it in the red wine over night. When marinated, separate the the meat from the wine, but don’t throw out the wine. Dry the meat with some paper towel.

Cut shallots, carrots and celeriac into equally sized pieces. Clean the leek top carefully and tie it together with the parsley, thyme and bay leaves. The herbs are tied together, so they are easy to remove before serving.

Cut the bacon slices into pieces and fry it in a large thick bottomed pot. Remove the fried bacon but leave the melted fat in the pot. Brown the meat in the fat and remove it like you did with the bacon and sauté the onions and 2/3 of the carrot and celeriac cubes. When sautéed add the browned meat and the bacon and stir to combine before adding the cognac. Cook until the cognac is almost evaporated. Then sprinkle the flour on top of the dish and stir again to combine.

Add the beef stock, red wine and the herb bouquet and bring to a boil. Skim the scum off if necessary. Put a lid on the pot and let cook for 4-5 hours. If you use a cast iron pot, you can  put it in the oven at 270F instead.

While the meat and vegetables are cooking, you can prepare the rest. Peel the potatoes and cut them into cubes and place them in a pot. Cover with cold water.

Clean the mushrooms and cut them into half or quarter, depending on their size. Set both the potatoes and mushrooms a side until 30 minutes before the meat is finished.

Half an hour before you plan to serve this delicious dinner, you can begin to cook the potatoes. Let cook for approximately 20-25 minutes. Pour the water from the cooked potatoes and add butter and milk. Mash the potatoes gently and season with salt and pepper.

Add the remaining 1/3 carrots and celeriac to the stew approximately 10 minutes before serving and stir to combine.

While the potatoes cook you can roast the mushrooms on a hot pan. When roasted, add to the stew and stir to combine. Remove the herb bouquet and season the stew with salt and pepper and serve with the mashed potatoes.

Serve with a good red wine 🙂

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Bon Appétit!

Ingredients (6 servings)

1350 stewing beef

20 slices bacon

1 bottle red wine

5 dl beef stock

0.5 dl cognac

5 large carrots, peeled

0.5 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

1400-1800 g potatoes

2 tbsp. butter

1.25 dl milk

Salt

Pepper

Italian Pasta and Fish with Lemon Sauce

Are you having guest this upcoming weekend and want to serve a delicious home cooked meal, but don’t have the time and/or energy to spent hours in the kitchen? Well, then you have found the perfect recipe in this Italian pasta and fish with lemon sauce.

It takes less than 30 minutes to make and tastes absolutely fabulous 🙂

 

Ingredients (2 servings)

Haddock

2 haddock fillets

1 tbsp. flour

1 egg, beaten

3 tbsp. olive oil

2 tbsp. butter

Salt

Pepper

 

Pasta

1 tsp. thyme leaves

4 shallots

1/2 cup white wine

1/2 cup chicken stock

1/4 cup cream

1 lemon, juice and zest

1 zucchini

1/2 pound pasta

 

Clean the fish and dry it with some paper towel. Heat olive oil in a frying pan. While heating the oil, turn the fish in the flour and then in the beaten egg. Add the fish to the heated oil and fry for 3-4 minutes on each side or until it is golden brown. Set aside while making the sauce.

Cut the onions into thin slices and the zucchini into small cubes.

Melt the butter in a frying pan and add the thyme leaves and sliced onions. sauté for a few minutes before adding white wine, chicken stock, juice and zest from the lemon and cream. Stir to combine and cook for 5-8 minutes.

Meanwhile cook the pasta as  described on the package. Drain in a colander and set aside while finishing the sauce.

Add the fried fish and the zucchini cubes to the lemon sauce. Let cook for about 2-3 minutes before removing the fish again. Then add the drained cooked pasta to the sauce and stir to combine.

Arrange on a pretty plate and top with the fish.

Serve with some good Italian bread and a glass of cold white wine.

Image

Bon Appétit!

Ingredients (2 servings)

Haddock

2 haddock fillets

1 tbsp. flour

1 egg, beaten

3 tbsp. olive oil

2 tbsp. butter

Salt

Pepper

Pasta

1 tsp. thyme leaves

4 shallots

1.25 dl white wine

1.25 dl chicken stock

0.8 dl cup cream

1 lemon, juice and zest

1 zucchini

225 dl pasta

Coq au Vin Blanc

Coq au vin is French and means “rooster with wine”. It is a braise of rooster/chicken cooked with wine, bacon, mushrooms and garlic. Originally the dish was made with Burgundy, but recently the French people have begun to use local wines when they make it.

This version with white wine is great to serve on a cold and snowy day (like today), but just as good on a rainy summer day.

It takes approximately 20 hours to make the dish, but it is all worth it!

 

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

1 pound mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

1/8 cup cognac

2 1/2 cup good white wine

2 cups chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

3/4 cup cream

Salt

Pepper

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Cut the chicken into 6-8 pieces – thigh, drumsticks, and breast (cut each breast into two pieces if they are big). Season with salt and pepper. Set aside.

Chop the bacon roughly and fry in a cast iron pod until brown and crisp. Remove the bacon, but leave the melted fat. If necessary, add the olive oil and brown the meat on both sides. Remove the chicken and set it a side while making the sauce.

Add the butter and the shallots and roast until the onions begin to get transparent. Then add the mushrooms and roast for 5-6 minutes or until the mushroom liquid is gone. Add garlic and roast for a few more minutes.

Shift the flour into the vegetables and stir well. Add the cognac and stir until combined with the flour. Then add 1/3 cup of white wine at time and stir well between. Make sure that roux is thickening before adding more. When your have added approximately 2/3 of the wine, stop adding liquid and let cook for 4-5 minutes. Then add the rest of the wine and the chicken stock.

Bring to a boil before adding thyme, bay leaves, 2/3 of the fried bacon and the browned chicken. Let boil for a few minutes. Put a lid on the pod and let simmer in the oven (convection) at 270F for about an hour or until the meat is tender.

When cooked, remove the chicken from the pod and add the cream. Bring to boil on the stove. Let boil at medium heat for 10 -15 minutes or until the sauce has the right consistency (the consistency you like best). Season with salt and pepper.

Sprinkle the remaining fried bacon on top of the finished arrangement and serve with rice, a good french baguette and a glass of wine 🙂

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Bon Appétit!

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

450 g mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

0.3 dl cognac

6.25 dl good white wine

5 dl chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

1.8 dl cream

Salt

Pepper