Salmon and dill spaghetti : Wk28/5

Serves 4 : Very easy : Quick

Ingredients
300gm spaghetti

1 small onion, thinly sliced
300 – 400gm skinless salmon steak fillets, cut in chunks
±18 – 24 small prawns, cleaned
2 cups fat free milk

3 Tblsp chopped fresh dill
1 Tblsp cornflour

Lemon zest to garnish

Method
Put the spaghetti on to cook in lightly salted boiling water.
Drain when al dente and keep warm.

Poach the onion, salmon and prawns in the milk until the fish flakes easily.
Remove the salmon and prawns from the milk.
Thicken the milk with the corn flour slackened with a little water.
Season with black pepper and the chopped dill.
Put the salmon and prawns back into the sauce and heat through.

Serve the fish over the spaghetti, garnished with grated lemon zest and a sprig of dill.
Accompany with a fresh, crisp salad.

Veg pasta : Wk 27/2

Serves 4 : Very easy : Quick

Ingredients
240gm pasta spirals
2 carrots, chopped
4 courgettes, chopped
2 cups broccoli florets
1 – 2 x 400gm tins chopped tomatoes

60gm strong cheese, grated

Method
Put the pasta on to cook in lightly salted boiling water (use a large saucepan).
Once the pasta is nearly al dente, tip in the carrots, courgettes and broccoli.
Continue to simmer for five minutes.

Drain the pasta and vegetables and return to the saucepan.
Tip in the tomatoes and stir well.
Place back on the stove top to heat through.

Serve with the grated cheese and a good grind of black pepper.