Farfalle with smoked salmon, broad beans and chives

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

chives

salt

white pepper

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. 

Broadbean salad with eggs, bacon and parmesan

I had lived in the UK for two years when I heard about the Two Fat Ladies for the first time, via a Swedish food blog. Oh, the irony… I bought the DVD box straight away and although I love their cooking, the two ladies can be quite annoying to listen to at times.

But all is forgiven when trying their recipes. Like this broadbean salad. The original recipe had anchovies in it, which I substituted for the saltiness of the parmesan. This was a perfect lunch together with a creme fraiche based dressing (creme fraiche + mayo + Italian salad herbs) and a slice of bread.

Broadbean salad with eggs, bacon and parmesan, serves 1

200 ml fresh broadbeans, cooked

1 boiled egg (the way you prefer) cut into 4

3 slices streaky bacon, fried in pieces

olive oil

chopped parsley (or other herbs)

black pepper

parmesan

Mix beans, bacon, oil, parsley and black pepper. Plate and add eggs and parmesan.