My Favorite Salmon Pasta

I cannot and I shouldn't been eating or drinking any milk, cream or cheese. It always ends up badly, very badly. Because I can't resist, I have my cheat day on Saturday, but only when evening is quiet and at home and I can let myself chill out.
Many years ago I've seen this recipe on TV and it became one of my favorite ever since. It's simple, fast in cooking and does not require any special sills or talents, but will amaze your friends and family. They will beg for more!

Creamy Salmon Pasta

for 2 persons

  1 pack (200g) smoked salmon

2tbsp capers

200 ml white dry wine

250 ml creme fresh

1-2 bunch of dill (I love it and always use as much as I can)

250g / half pack tagliatelle

1 tbsp rapeseed oil

blackpepper

• In a large pot heat salted water. Start cooking tagliatelle pasta when water boils. Cook it very al dente.
• Place capers in a cup and rinse gently with cold water, drain and chop sloppily. Heat large pan, pour the oil and fry capers for 1-2 minutes on medium heat (don't let it burn), pour the wine and reduce the heat. Let it cook slowly for around 10 minutes, until 30% of liquid evaporates.
• Chop dill. Put 1/3 of it to the wine with capers and leave it for a while. 
• Cut salmon in small pieces and leave it aside for a while.
• Now, the tricky part - shocking the cream. Pour 1 table spoon of hot mixture of wine, capers and dill to the cream and stir carefully and very thoroughly and pour into the pan, stir all the ingredients, add salmon and rest of dill, sir again and add cooked tagliatelle let it cook on very small heat for 4-5 minutes, but do not let it boil, as it destroy whole dish.
• Ladle the pasta with salmon and cream into plates and serve seasoned with freshly grounded pepper and parmesan cheese.
• Bon Appetite! 

Flavor of Summer

I love the seasonal food. Spring is full of green goodies, the best salads of young spinach, red radish and anything that announcing new life delivered by early sun. Summer brings strawberries, cherries and asparagus. All these remind me of my grannie standing in the kitchen, stirring in a huge pot exactly like a witch in Shakespearean play when making her magic. 

One of her extraordinary charms were asparagus soup. Asparagus is the royal vegetable, very sophisticated. It appears suddenly sometime in late May, stays with us until July and vanish for the rest of the year. I love white asparagus, thicker and harder than its green cousin, way more distinct in flavor and very fleshy. I’ve never seen any white in Ireland, but the green one was very present on the shelf in my local grocery shop. I took three packs and run home, dreaming of reproducing the flavor of my childhood.

Before you cook asparagus remember to break the end off of it, as it is very hard, “uncookable” and uneatable. It’s about 1 inch /2.5 cm. Don’t need the knife, simply keep the end in hand and break it off – it breaks exactly in the part where asparagus gets soft and tender.

Asparagus soup

3 packs green asparagus

2 bunches dill

0.5-0.7 kg baby potatoes

1.5l boiling vegetable broth

half glass unsweetened almond milk (or any veg milk)

half glass of inactive yeasts flakes

salt

fleshly grounded pepper

• .      Cut potatoes in small parts and put into boiling veg broth. Cook around 7 minutes on medium heat.
• .      Cut asparagus in small pieces 2.5cm/1 inch long and put to veg broth and potatoes. Add milk and inactive yeasts flakes. Cook for another 10 min.
• .      Chop dill and add into the soup. Season with pepper and salt (I like it bit spicy, but not too much. Don’t kill asparagus flavor!)
•     Share with Friends :)
•     Bon Appetite!!!