Whats your favourite recipe?

Answer 1

This is my current favourite. It just gives such a luxurious result from so few simple ingredients.

SMOKED SALMON TAGLIATELLE (TAGLIATELLE AL SALMONE AFFUMICATO)

Serves 2

INGREDIENTS

125g pack of smoked salmon pieces

2 cloves of garlic

1 onion

1 tablespoon of olive oil

1 tablespoon of flour

150ml carton of single cream

1 teaspoon of mixed herbs

At least 300ml of water  

¼ of a teaspoon of salt

200g of tagliatelle

Ground pepper to taste

METHOD

Cut the smoked salmon into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the onion and garlic. Cook for a couple of minutes until the onion has gone soft. Stir frequently to stop it sticking. Add the flour and stir until it has absorbed the oil and juices in the pan. Add the cream, herbs and smoked salmon. Stir and cook for about a minute until it has made a smooth sauce.

Put the water and salt into a saucepan on a medium heat. Bring to the boil. Add the pasta. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook. Stir frequently to stop it sticking.

Begin testing it about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or ‘al dente’, Italian for ‘to the teeth’) it is ready. If it is soft it is overcooked.  

Drain the pasta in a sieve or colander.

Always ‘take the pasta to the sauce’. Put the pasta in the pan with the sauce and stir together until thoroughly coated.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use crème fraîche instead of the cream.

The half cream, half green mixed tagliatelle (called ‘paglia e fieno’, or ‘straw and hay’) looks really good with this sauce.

TIPS

If you use enough water, add the pasta when the water is boiling, stir the pasta frequently and don’t wander off (‘Gli spaghetti amano la compagnia’, or ‘spaghetti loves company’) and don’t overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.  

Answer 2

Hello Miranda,

My favorite recipe is for white chocolate cheesecake. I'll share the link below!

Have a great day!

Genesee

Answer 3

chicken divan

2 (10-ounce) packages frozen broccoli, chopped

6 cups shredded chicken, cooked

2 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

1/2 cup soft bread crumbs

2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Answer 4

My boyfriend named it THAT ONE SALAD and its his all time favorite dinner on earth.

1 small head romaine

1 bunch fresh spinach

2 roma tomatoes

2 cups craisins (dried cranberries)

6 oz. crumbled bleu cheese

1 cup chopped walnuts (lightly toasted)

8 oz. white balsamic vinegar (near the regular balsamic in the vinegar section)

6 oz. olive oil

8 oz. chicken breast, grilled or poached

3-4 pitas

Garlic salt

Chop the lettuce, spinach, tomatoes, and toss ith walnuts and craisins.  Set aside.

Cook chicken and slice.  Set aside.

Make the dressing -- pulse 4 oz. olive oil and 8 oz. white balsamic vinegar in blender or food processor.  Put in fridge to chill.

Heat oven to 400 and brush pitas with olive oil & sprinkle with garlic salt.

Put in oven and cook until lightly brown and crisp.  About 8 mins.

Add chicken to salad and 1/2 the bleu cheese.  Pour dressing over whole salad and toss.

Pile salad up on pitas and serve with extra sprinkle of bleu cheese crumbles on top.  

*You might find you want more dressing.

Sub mozzarella cheese if you don't like bleu.

Answer 5

lasagne, with tortillas instead of sheets of lasagne- delicious