Happy almost weekend! 🙂 Recipe of the day is Salmon & Fennel Casserole – very aromatic and simple dish, ready in just a few minutes!
So I’ve got this old recipe book at home, I think it’s actually one of the first ones I bought, and I love the recipes in it. I don’t use it quite often but there are a few dishes that I’ve been making through the years which I really enjoy. This Salmon & Fennel Casserole is one of them. I don’t follow the recipe completely, I’ve changed a few things, but I copied the main idea. 🙂
It’s incredible what amazing recipes are out there, precisely in my old cook books. I haven’t got that many but the ones I’ve got are super cool with lots of delicious recipes. And to be honest I haven’t even tested half of them. But now I’m on a mission to revise these books and test some recipes I fancy. Hopefully they turn out good so I can share them here with you. 🙂
OK, the kids don’t like this though, I admit. I usually bake their salmon parcels separately with just a few mild spices. I’ve never expected them to like this recipe anyway. It’s a recipe for ‘grown-ups’. Why? Because of the strong and super aromatic flavours of dill, grainy mustard and fennel. The salmon is baked in this creamy mixture and then a few more goodies are added to the casserole – some boiled eggs and pastry squares. These last two ingredients really complete the meal and make it so much tastier.
Happy Tuesday guys! Today’s recipe is Tuna Pasta Casserole – very simple and yet delicious dish!
It uses a few basic ingredients which I’m sure most of you can find in the kitchen cupboard – tinned tuna, pasta, cheese. There’s also peppers & mushrooms and that’s pretty much it. I used whole wheat pasta, in case you wonder and topped the whole dish with some homemade buttery breadcrumbs with more cheese, of course. If wished, add some more Parmesan cheese when serving. Who wouldn’t like some extra cheese? I know I wouldn’t mind at all. 🙂
A quick tip – if you’d rather have an even creamier pasta dish go for double cream instead of the milk.
I have seen the original recipe in one of my cooking books but I’ve changed a few things so it’s not a complete copycat. 🙂 It’s more like a version of it, my version. 🙂
This Pasta dish is just perfect as a dinner during the week. It literally takes minutes to cook, say about 20 in the oven and about 10 on the hob, so in roughly half an hour you’ve got rich, comforting and absolutely delicious Tuna Pasta Casserole.
You might want to serve it with some extra greens to compensate the extra cheesy bit. I love having pasta with a side of fresh green salad with cherry tomato with a dash of extra virgin olive oil and seasoning. But this is me. My kids prefer steamed broccoli or green beans which I’m happy to make, of course. 🙂
I hope you guys like the recipe as much as we did. Stay tuned for more simple and very tasty meals that your family wold love coming very soon! I’m back to cooking Chicken Kiev with mash which I hope to put on the blog next week, if everything goes by plan. 🙂
Happy Friday guys! Today’s recipe is Pumpkin & Chicken Casserole – seriously delicious and comforting one pot meal, just add some freshly baked (lots of it!) bread to it and serve it hot for a tasty heart-warming meal! 🙂
Honestly, I had about half of a bread loaf with this casserole and if I didn’t stop myself I would probably have had the other half too. 🙂 This Pumpkin & Chicken Casserole is just screaming for a delicious bread to soak the tasty juices with. I don’t have such meals very often but now the weather has changed, I’m sure this will change too. I seriously need to improve my self-control skills and be able to stop after having a generous amount though. 🙂 But try to look through my point of view – you get home after a long and exhausting day, haven’t had any food all day, froze yourself off at the park and finally put the kids to bed and…see a pot with hot Pumpkin & Chicken Casserole and freshly baked bread! 🙂 How could you not eat half a loaf of bread with it. 🙂
Well, this was my story (or something like that) about what happened with the Pumpkin & Chicken casserole. Everyone really enjoyed it too! No leftovers and no bread left either. 🙂
So what’s in the casserole – Pumpkin, chicken, celery, Chorizo or any other red sausage and spices. As you can see – really simple, just a few ingredients but the taste is incredible. I can honestly say this has become one of our family’s favourite ‘Winter Warmer’ recipes, for sure.
Here’s how to make the Pumpkin & Chicken Casserole
3-4 chicken legs ( or you can get a whole chicken and cut it in 4)
1 small pumpkin, deseeded and cut into chunks
1 Chorizo/red sausage, sliced
2 celery stalks, chopped
1 chicken stock cube
1 onion, chopped
3 garlic cloves, crushed
3 bay leaves
4-5 black peppercorns
salt to taste
Preheat the oven to 180°C.
Heat a pan with some olive oil and cook the chicken for about 7-8 minutes on each side. Remove it from the pot and add the onion, garlic, celery, sausage, pumpkin and spices. Gently sweat for about 10 minutes.
Add the chicken stock and about a pint of water. Put back the chicken legs. Cover and cook for about 20 minutes. If necessary, add more water.
Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.
It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.
Here’s what you need for the Shrimp & Red Quinoa Casserole.
Shrimp & Red Quinoa Casserole
100g Pancetta, chopped
150g red quinoa
1/2 onion, chopped
1 carrot, chopped
1 red pepper, chopped
2 celery stalks, chopped
1tbsp Garam Masala
2 bay leaves
2tbsp olive oil
salt and pepper
sour cream to serve
fresh coriander to serve
Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
Remove from the hop and serve with some fresh coriander and some sour cream.
One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂
Tip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished.