Creamy Bacon and Mushroom Pasta Sauce
Ingredients:
- 6-8 bacon rashers - fat and rind removed - cut into small pieces
- 12-16 button mushrooms - sliced thin
- 1/2 pint cream (300 ml)
- 1 large onion - finely chopped
- 6-8 crushed juniper berries
- salt and pepper to taste
Method:
To make this one as healthy as possible, place a small amount of olive oil in a frypan, add the bacon, onion and mushrooms and toss lightly until cooked. Add the cream and mix through. The cream should turn a brown color because of the mushrooms. Finally, add the crushed juniper berries, salt and pepper. (These berries, for those who are unfamiliar, are what gives gin its bitter taste.) Allow the sauce to simmer slowly for at least ten minutes, to allow time for the juniper berries to add their special flavor.
By now I hope you've put some pasta on to boil. If not, go do it! You can leave the sauce simmering for as long as it takes to cook the pasta, as long as you stir it occasionally. Well, that's it really. You shouldn't need to be told what to do with the pasta and the sauce and if you do, then how did you get this far!
As with most pasta dishes, some grated parmesan, romano or mature cheddar cheese goes well sprinkled on top.
This recipe has been reprinted with the kind permission of the Kalebergs from The National Chervil Board.
Salmon with Hazelnuts and Chervil
Ingredients:
- 2 to 3 lb salmon steaks or filets
- 1 cup chopped or whole hazelnuts
- 1 - 2 tbsp butter
- a big fistful of chervil
- salt and pepper
Instructions:
- Heat a frying pan on high heat. Toast the hazelnuts in the pan. Keep an eye on them so they don't burn. Remove them from the pan when they are nicely browned. If you used whole hazelnuts, chop them up.
- Lower the heat on the pan and let it cool to medium high. Add some butter and the salmon and cook until done. Season to taste with salt and pepper. This is usually 5 to 10 minutes on each side. Some people like their salmon rare, others like it well done. This will be a matter of taste.
- Remove the salmon onto a plate. Toss in the toasted, chopped hazelnuts and stir. Add a little more butter if you'd like. Chop the chervil coarsely, and toss it in with the nuts and cook until it wilts.
- Pour this mixture onto the salmon, adjust the seasoning with salt and pepper, and serve.
This recipe has been reprinted with the kind permission of the Horseradish Information Council.
Potato Salad with Horseradish and Cheddar
2 pounds small redskin potatoes
1 teaspoon salt
¾ cup sour cream
¼ cup mayonnaise
2 teaspoons prepared horseradish
½ cup sharp cheddar cheese, grated
½ cup thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled (¼ cup meat-free bacon bits may be substituted)
Salt & pepper to taste
In large pot, cover potatoes with water and add 1 teaspoon salt.
Bring to a boil, reduce heat and simmer until potatoes are tender when pierced with a sharp knife, 12 - 15 minutes.
Drain well.
Cut potatoes into ¾ inch chunks.
While potatoes are cooking, whisk together sour cream, mayonnaise and horseradish.
Season with salt and add warm potatoes, cheddar, scallions and gently fold to combine.
Serve warm or cold. Serves 4.
Spicy Sugarless Plum Pudding (for our diabetic readers)
2 cups mixed fruit
1 cup pitted and chopped prunes
½ cup shredded coconut
1 ½ cups plain flour
6 oz (170 g) unsalted butter (melted)
2 small eggs (lightly beaten)
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon ground ginger
Combine all the dry ingredients in a suitable size mixing bowl, then add the melted butter and eggs. Mix together well and allow to stand for about ten minutes. Place the mixture in a ball in the middle of a square of heavy cheesecloth and wrap and tie the cheesecloth around the pudding. Steam the pudding for about an hour.
Serve warm or cold with cream or custard. Serves 6-8.
Note: If you're not diabetic and you want to add sugar to ths recipe, you can. About half a cup should be plenty.