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Ingredients salmon
* 400g baby new potatoes
* 2 sweetcorn cobs
* 4 skinless salmon fillets
* 2 very large tomatoes , like beefsteak
dressing
* 2 tbsp red wine vinegar
* 2 tbsp extra-virgin olive oil
* 1 shallot , finely chopped
* 1 tbsp capers , finely chopped
* handful basil leaves
* Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little. * For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning. * Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.

Spaggetii – mushrooms, cream
Ingredients
* 400g spaghetti
* 6 rashers streaky bacon , cut into strips
* 250g pack chestnut or button mushroom , sliced
* 200g bag baby spinach
* 100g gorgonzola or creamy blue cheese , crumbled

1. Bring a large pan of water to the boil, then cook the spaghetti according to pack instructions. 2. Meanwhile, fry the bacon in a large frying pan for 5 mins, until starting to crisp. Tip in the mushrooms, then fry for 3 mins until cooked. Drain the pasta and tip into the frying pan along with the spinach and cheese. Toss everything together over a low heat until the spinach has wilted and the cheese melted.

Know how
Don't worry about peeling the outer skin on mushrooms as this holds much of the flavour and nutrients, but do brush away any dirt and treat them with care, as they will bruise easily. Before refrigerating remove any plastic packaging and cover with kitchen roll or store in a paper bag and use within a few days.

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Ingredients callaloni spinich
• 2 knobs of butter
olive oil
• 2 cloves of garlic, peeled and finely sliced
• a large handful of fresh marjoram or oregano, roughly chopped • ¼ of a nutmeg, grated
• 8 large handfuls of spinach, thoroughly washed
• a handful of fresh basil, stalks chopped, leaves ripped
• 2 x 400g tins of good-quality plum tomatoes, chopped
• sea salt and freshly ground black pepper
• a pinch of sugar
400g crumbly ricotta cheese
• 2 handfuls of freshly grated Parmesan cheese
• 16 cannelloni tubes
200g mozzarella, broken up

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
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awesome spinach and ricotta cannelloni
main courses | serves 4
This is such a wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!

Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up! Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you...
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