January 18, 2024 / Lyn Jones / 0 Comments
Make dinner easy on yourself with this scrumptious salmon pasta
Serves 4
1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 lemon, zested, juiced
325g spaghetti, broken in half
1 cup frozen peas
1 punnet dill, sprigs picked
300g hot smoked salmon, skin removed, flaked – try using other fish with smoked paprika
60g baby spinach leaves
30cm non-stick frypan
1. Heat 1T oil in pan over medium heat. Add garlic & lemon zest. Cook for 1 minute til fragrant.
2. Add 3c water & the pasta and bring to boil. Reduce to low heat. Simmer, uncovered, for 10 mins, adding peas in the last 2 minutes – or until pasta is almost tender and water almost evaporated.
3. Add lemon juice, dill, salmon, spinach and remaining oil. Toss over low heat for 5 minutes or until heated through. Season with freshly ground black pepper.
October 6, 2023 / Lyn Jones / 0 Comments
Easy – A light Mediterranean Feast in a very fragrant, crispy summer strudel
with “honeyed” roasted vegetable layers and a loud crunch on every bite. 4-6 servings
2-3 medium eggplant – relatively thinly sliced
3-4 medium zucchini – ditto
3 bell peppers: yellow, red and orange – cut into 4
15-20 basil leaves: big, flat
6 thin phyllo sheets (or more)
80 ml olive oil (or for richness, butter)
2 Tabs oregano or thyme – dried
1-2 tsp dried mint
4T grated parmesan cheese (opt) or spread 2-3T nutritional yeast among the vege layers
1cl garlic, finely chopped (opt)
half tsp salt, freshly ground pepper
Preheat oven to 200 degrees C (not FF) and line with parchment paper.
Brush vegies with oil, season then bake half of them for 20 mins. – transfer to plate
then bake other half.
Stack roasted peppers together and cover with cling wrap. Wait 5 mins to sweat, then
remove skins.
Lower the oven temp to 190 degrees C (not FF) and line the now-cooled tray with clean parchment.
Take 3 sheets Phyllo, drizzle with olive oil (cover remaining with towel or cling).
Down the centre put eggplants, sprinkle with herbs and parmesan.
Top with a layer of zucchini, use a pinch of garlic and cover with basil leaves.
Fold one side of the phyllo over the vegies, add another eggplant layer, herbs & parmesan then roll up.
Take 3 new Phyllo sheets, moisten with olive oil and place the ready roll in the centre.
Cover roll with peppers (and parmesan) then basil then more vegies (and parmesan).
Turn the sides of the Phyllo inwards, brush edges with olive oil and fold them into an elongated roll. With a sharp knife, score 6-7 small vertical openings on the surface (without cutting through).
Brush with olive oil and sprinkle with water.
Bake in preheated oven 190 degrees C (not FF) for 30 mins. Phyllo roll should be golden and crunchy. Remove from oven and allow to cool 5-10 mins before cutting.
Serve hot or at room temperature, cutting along your incisions using a sharp or serrated knife.
Garnish with cherry tomatoes and basil leaves or a light roast pepper sauce.
NOTE: leftovers? Refrigerate then reheat in oven at 100-140 degrees C until well warmed
and re-crisp.