Smoked Salmon Pasta with Chilli and Rocket

Refreshing summer pasta dish.

Servings

Ready In:

20 minutes cooking

Good For:

Mains

Inroduction

About this Recipe

By The Sirt Food Diet

We love this meal on a warm summer evening. The salmon, chilli and cherry tomatoes make a light, refreshing topping to the pasta dish.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 bird’s eye chillies, finely chopped
  • 150g  cherry tomatoes, halved
  • 100ml  white wine
  • 250-300g buckwheat pasta
  • 250g smoked salmon
  • 2 tbsp capers
  • juice 0f 1/2 lemon
  • 60g rocket
  • 10g parsley, chopped

Step by Step Instructions

Step 1

Heat 1 tsp of the oil in a frying pan over a medium heat. Add the onion, garlic and chilli and fry until soft but not coloured.

Step 2

Add the tomatoes and leave to cook for a minute or two. Add the white wine and bubble to reduce by half.

Step 3

Meanwhile, cook the pasta in boiling water with 1tsp of the oil for 8-10 minutes depending on how al dente you like it, then drain.

Step 4

Slice the salmon into strips and add to the pan off tomatoes along with the capers, lemon juice, rocket and parsley, mix well and serve immediately. Drizzle any remaining oil over the top.

More Recipes

Raspberry Jam Doughnut Muffins

Raspberry Jam Doughnut Muffins

Raspberry Jam Doughnut Muffins

I have been missing my regular chat and muffin with a friend. This is my homemade version of it. These are delicious, but are even better shared. 

Servings

10

Ready In:

35min

Good For:

Desserts

Inroduction

About this Recipe

By Yummy Mummy, BBC Good Food 

Each week I have an exercise class with a friend and afterwards we nip to the cafe and have a proper good chat with a hot chocolate/latte and a raspberry doughnut muffin at the Greenwich Picturehouse Cafe. We are both missing our chat and cake, so I made these today to cheer us up. This recipe is for you Maddie!

My son has declared them ‘delicious’! Nom nom.

Ingredients

  • 300g  plain flour
  • 2 tsp  baking powder
  • 150g  caster sugar
  • 50g butter (melted)
  • 225ml milk
  • 1 medium egg
  • 10 tsp raspberry jam

Step by Step Instructions

Step 1

Pre-heat oven at 200 C or 400 F. Mix together the flour, baking powder, caster sugar, butter, milk and egg.

Step 2

Spoon mixture into muffin/cupcake cases half way.

Step 3

Then add a teaspoon of jam into the centre of muffin/cupcake cases.

Step 4

Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).

Step 5

Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary). 

More Recipes

Get in Touch.

Banana And Oatmeal Chocolate Chip Cookies

Banana And Oatmeal Chocolate Chip Cookies

Banana And Oatmeal Chocolate Chip Cookies

A family favourite and a great way to use up those bananas

Servings

10

Ready In:

25min

Good For:

Snacks

Inroduction

About this Recipe

By Bigger Bolder Baking

This is one of my favourite recipes, simply three ingredients; old bananas, oats and chocolate chips. All cooked in 20 minutes. These are top on the list of snacks for my daughter, banana oaties she demands. There are plenty of versions of this recipe on the internet,the one I follow is from Bigger Bolder Baking

Ingredients

  • 1 3/4 cups rolled oats
  • 2 ripe large bananas
  • 3/4 cup chocolate chips (or any alternative)

Step by Step Instructions

More Recipes

Step 1

Preheat the oven to 180 C. Line a large cookie sheet with parchment paper.

Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.

Step 2

Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.

Step 3

Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.

Step 4

Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air tight container for up to 2 days. Enjoy!

Get in Touch.

Hoisin Duck, Mango & Wild Rice Bowls

Hoisin Duck, Mango & Wild Rice Bowls

Hoisin Duck Mango And Wild Rice Bowls

This is my new favourite duck dish, a slightly heathily version crispy duck wraps.

Servings

2

Ready In:

45min

Good For:

Mains

Inroduction

About this Recipe

By Waitrose

 When I saw this recipe card in Waitrose last year, I knew we had to make it. Crispy duck is so popular in our house, but saved for treats. This meal is much quicker and healthier than the fast food version coming in at 570 calories per portion. The addition of the mango and rocket is genius, making it refreshing. 

Nom nom….this has fast become one of our go to meals.

Ingredients

  • 120g white basmati and wild rice
  • 1 tsp toasted sesame oil
  • 340g gressingham duck breasts
  • 2 tbsp hoisin sauce
  • lime, juice only
  • handful roughly chopped coriander
  • 1/2 mango, cut into matchsticks
  • 2 salad onions, cut into matchsticks
  • 50g wild rocket leaves

Step by Step Instructions

Step 1

Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the fl esh for 1 minute. Pour off the excess fat regularly.

Step 2

Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck.

Step 3

Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck.

More Recipes

Get in Touch.

Get in Touch.