Lifestyle
Smoked salmon Spoons
Smoked salmon Spoons
(Makes 18-24)
I think I also have a tendency to make up words instead of making up recipes… but you get what I’m on about. These look amazing. The spoons can be made way before and frozen. In fact, the cream cheese can also be blobbed before and kept in the fridge.
Ingredients
1 roll of puff pastry
1 beaten egg
¾ cup of sesame seeds
1 tub of cream cheese (not the blocks)
250g smoked salmon or smoked trout
Pea shoots (Freshfellas has checked ones)
Method
Lay the puff pastry out on a floured surface. Using a dessert spoon and a sharp paring knife cut out the spoon shapes – the spoon is the stencil. Place them on a lightly floured baking sheet. Brush with beaten egg, and sprinkle with sesame seeds. Bake in a 180-degree oven until puffed and golden. When ready to serve, garnish with a cream cheese top with a small smoked salmon rose and a pea shoot.
Penne with baby marrows and asparagus
Those who know me well will know where I got the inspiration for this dish. No more said! The baby marrows can be grated before Yom Kippur and kept in a basin wrapped up in paper towel. In the ideal world it is probably better to grate them just before using them.
Ingredients
1 packet penne
800g baby marrows grated
250g asparagus sliced into 3cm pieces
150g of unsalted butter
2 cloves of garlic
½ tsp chilli flakes
1 tsp salt
1 cup of grated parmesan
30g of basil leaves shredded
1 cup of reserved pasta water
Method
Melt the butter and then add the chopped garlic and gently sauté until soft. Then add the grated baby marrows, salt, and chilli flakes. Cook the marrows until all the liquid has been absorbed – about 10 minutes – and then add the chopped asparagus.
While the vegetables are cooking, boil the pasta until it is al dente. Drain but reserve a cup of the pasta water. Toss the pasta with the cooked vegetables, the shredded basil, and half the parmesan, gradually adding some of the pasta water until the sauce is creamy. Garnish with the remaining parmesan and a basil leaf.
