read, butter, parsley, lemon zest and garlic in a food processor
l over medium high heat and stir in sausage; cook
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
r a couple of minutes and then push the vegetables to
lt and the whole egg and knead until smooth then wrap and
ter. Bring to the boil and cook for 10 minutes,
Beat the eggs and milk together and gradually pour into the
Place salmon in a shallow saucepan. Cover with water and bring to
nd of cooking time and tips 1 min before
he ricotta, sour cream, capers and spring onions in a bowl
s cooled enough, taste and adjust the salt if necessary
rain. Allow to cool slightly and cut into large cubes.
il in a saucepan and saute onion and garlic until softened. Sprinkle
Cook pasta in boiling salted water according to package instructions.
Meanwhile, heat 1 tsp oil in a saucepan and cook tomatoes for 10 mins, stirring occasionally. Add ricotta cheese and sambal oelek. In a separate pan, heat butter and saute onions, leeks and carrots for 3 mins. Add salmon and saute for 4 mins. Gently add tomato sauce and season.
To finish, heat remaining oil in a frying pan and saute prawns for 4 mins. Drain pasta and toss with salmon sauce. Distribute between serving plates and top with prawns and Parmesan cheese.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.
Heat the oil in a frying pan and sear the salmon for 4 mins, turning carefully. Season, remove from the pan and cover with foil. Add the onion and saute until softened. Add the spinach and cook gently until wilted. Add the lemon zest and juice and season with salt and nutmeg. Stir in the cheese.
Meanwhile, heat the butter in a separate frying pan and saute the gnocchi for 8 mins, turning. Season with salt. Add to the spinach along with the salmon and toss gently.
Stir in dried tomatoes, peppers and basil. Cook for 1-2
Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.
eat. Add breadcrumbs, thyme and 2 cloves garlic. Fry until
ie dish.
Bring rice and 1 2/3 cups water