I thrive on inspiration from other blogs. Isn’t it great what the internet can provide us with?
Last week I found this recipe on a Swedish food blog I follow; Kryddburken [The Spice Jar] – a wonderful pasta recipe with a fabulous sauce made with spinach, peanuts, lemon, garlic and parmesan. It was utterly simple and tasted lovely. I think this will stick to my weekday repertoire.
I adapted the recipe a little (omitted pine nuts and halved it). You find my version below.
Pasta with spinach and peanut sauce, serves 2
Adapted from this recipe.
200 g pasta of your choice
100 g spinach, roughly chopped
50 g salted peanuts
200 ml half and half (half cream, half milk)
1/2 lemon, the juice
75 ml grated parmesan
1 small garlic clove, pressed
1 tsp chilli sauce
butter and oil for frying
salt and black pepper
Cook the pasta accordingly. Chop the nuts with a knife or in a food processor. Add the butter and oil to a frying pan on high heat. Add the spinach and nuts. Cook until the spinach has wilted and the water has dried away. Add the half and half, garlic and lemon juice and let the sauce thicken while stirring. Season.
Remove from the heat after about 5 minutes and stir in the parmesan. Serve with the pasta.
One day last week when we needed a quick supper I tried this marinaded beans recipe I found on the wonderful blog Smaskens.
To flavour beans this way is genius and the marinade was so so good. It didn’t take long to prepare either and turned out a perfect Monday supper paired with Toulouse sausages and some nice bread to soak up the juices with.
Marinaded butter beans, serves 2
Translated and adapted from this recipe.
1 tsp sweet smoked paprika
50 ml olive oil
1-2 garlic cloves, minced
1 tsp chilli flakes
1 shallot, finely chopped
400 g tinned butter beans, rinsed and drained
1 tbsp acacia honey
Warm the oil in a large pan. Add paprika, shallots, garlic and chilli flakes. Stir while the onion cooks without browning. Add the beans and heat them up. Pour into a bowl and leave to cool. Add parsley and honey just before serving.
Although I love cooking, I don’t particulary enjoy to cook for only myself. If I need to I want something that’s quick, but still enjoyable. There are other times when that type of cooking is required too. Like when Christopher is working late and not home until 10pm.
This dish is for such occasions. Apart from podding the beans it will only take the same amount of time as it does for the pasta to cook. In my case that was 12 minutes. And the result was summery and lovely.
Farfalle with smoked salmon, broad beans and chives, serves 2
250 g farfalle or other pasta
400 g fresh broad beans in their pods
150 g cold-smoked salmon
100 ml Philadelphia
juice from 1/2 lemon
Pod the beans. Cook the pasta. Fry the beans in butter until soft. Add some lemon juice, salt and pepper. Mix the Philadelphia with lemon juice, salt and pepper. Drain the pasta. Top with smoked salmon, beans and cut chives. Perhaps add some freshly ground black pepper and dig in.
The best way to get a nice dinner in exchange for little cooking is to use the oven. A few days ago I made this utterly simple traybake of chicken thighs, chorizo, new potatoes and celeriac. The chorizo is so full of flavour and transfers it to the chicken that all you need to add is olive oil, salt and pepper. We had some of the lovely slaw with it and homemade chilli mayo. You didn’t really need the mayo and I need to tune the recipe a bit more before I am proud of it. But you can have the recipe for the chicken and chorizo already now, as it is perfect as it is, so simple and all.
Chicken and chorizo with roasted new potatoes and celeriac, serves 2 + a lunch box
800 g chicken thighs
1/2 ring chorizo
300 g new potatoes
Line an oven tin with parchment paper. Add the potatoes whole, cut the celeriac in sticks and add them too. Sprinkle some lemon pepper and a drizzle of oil. Place the chicken thighs, skin side up, in another tin. Slice the chorizo and add it to the chicken. Add some olive oil, salt and pepper. Place both tins in the oven, 200 C for 45 mins- 1 hr.
After 15 minutes, turn the chicken pieces around, and after another 15 minutes, place them skin side up again.