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.
Here’s how to make the Salmon & Fennel Casserole
Salmon & Fennel Casserole
- 600-700g salmon fillet, cut into big chunks
- 2 fennel bulbs, sliced
- 4 boiled eggs, sliced
- 150g filo pastry
- 2tbsp whole grain mustard
- 150ml double cream
- 2tbsp fresh dill, chopped
- salt and pepper
- olive oil
- Preheat the oven to 200°C.
- Place the sliced fennel bulbs on a baking tray, drizzle with olive oil and season with salt.
- Bake in the oven for about 15 minutes.
- In a bowl, combine the mustard, double cream and dill. Pour over the fennel.
- Arrange the salmon chunks and put back in the oven for about 20 minutes.
- To make the filo pastry parcels, simply cut them into small squares and bake for about 7-8 minutes.
- Arrange the halved boiled eggs and the pastry parcels in the casserole and serve.
I hope you guys like this recipe and try it at home. Make sure to stay tuned for more quick, easy & tasty recipes coming soon. To do that, simply subscribe so you won’t miss a recipe! xx
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. 🙂
Here’s how to make the Tuna Pasta Casserole
- 2 tins of tuna, drained
- 1 garlic clove, crushed
- 5-6 chestnut mushrooms, sliced
- 1 green pepper, chopped
- 200g whole wheat pasta, cooked
- 200g mild Cheddar
- 200ml milk
- 3-4tbsp golden breadcrumbs
- salt and pepper
- a handful of fresh parsley, chopped
- olive oil
- Parmesan cheese for serving
- Preheat the oven to 200°C.
- Heat a casserole with some olive oil and gently sweat the garlic, pepper & mushrooms for 5 minutes.
- Pour in the milk and add the tuna, pasta and cheese for another 5 minutes. Season with salt and pepper.
- Remove from the hob, sprinkle fresh parsley, top up with breadcrumbs and more cheese and cook in the oven for about 20 minutes.
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
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
- 1tsp allspice
- 1tbsp paprika
- salt to taste
- olive oil
- 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.
- Place in the oven for an hour.
- Serve with freshly baked bread, if possible.
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty recipes coming very soon! Meanwhile, I hope you have an amazing weekend with lots of tasty food! xx