Annabel Karmel is at it again – another new book out this week, this one just made for me – ‘Top 100 Pasta Dishes‘.
What did we do in the UK before pasta arrived? You know, that ‘oh, it appears to be 5.30 and I’ve cooked no dinner’ moment – what do we do? Reach for the pasta.
So, I needed no arm twisting when we were asked to review the new book – I know Annabel Karmel can be trusted to have interesting recipes that are quick and easy, look pretty and above all can be used for the whole family. Full review coming on the main site shortly, but we have been given permission to give you a sneak recipe peek…
Fusilli with salmon in a light cheese sauce with spring vegetables
“This is a favourite recipe of mine; it’s a delicious combination of spring vegetables and tender chunks of salmon. It makes a delicious meal for adults as well. The sauce couldn’t be simpler – just stir together the ingredients and heat through.”
200g (7oz) fusilli
2 tbsp of light olive oil
1 onion, finely chopped
1 garlic clove, crushed
100g (3 ½ oz) orange pepper, cut into strips
100g (3 ½ oz) brocolli florets
1 medium courgette, slice and cut into semi-circles
250g (9oz) salmon fillets
200 ml (7floz) vegetable stock
150g (5 ½ oz) tomatoes, skinned, deseeded and cut into chunks
75g (3oz) parmesan cheese, grated salt and freshly ground black pepper
• Cook the fusilli according to the instructions on the packet.
• Heat the oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6-7 minutes until tender, stirring occasionally.
• Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3-4 minutes until cooked. Remove from pan, strain and set aside.
• Stir the crème fraiche and vegetable stock into the cooked vegetables and bring to a simmer. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the parmesan and season to taste.
• Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.
I’m afraid the picture isn’t mine – we had big bowls, not pretty pots, and it was scoffed far too quickly for me to manage to get a picture of it. But every last scrap was eaten, and next time I’ll be increasing the quantities as there were rather a lot of shouts of “Is there any more please?”.