A simple solution

I believe in simple solutions.

Sometimes, when life takes on a tough roll, a night with a good friend and a bottle of wine is all I need.

And that's what I did the other night.

It was great. We talked and talked, laughed and comforted each other.

I strongly believe, that if we spent more time with friends and family, we'd need less medicine and therapy for depression and low self esteem. Seriously, I think my friends are the best medicine I have on hand. They make me feel valued, funny, important and loved. You can't beat that.

Pasta with Peas and Parmesan

Fuzz free pasta

Sometimes, when I get home from work, I'm so hungry I can't see straight.

In those times, it is really tempting to order a pizza or to take a huge dive into the stack of chocolate in the pantry. My stomack is literally screaming and there is no way in Hades I'm waiting for a sauce to thicken. Fire up the BBQ? Forget it!

In times like that, I usually go for my Pasta with Peas and Parmesan. This dish is good, easy, fool proof and ready in minutes. What else can you wish for?

1/2 to 2/3 pound of penne, farfalle or other short pasta

1 cup frozen peas.

Chopped parsley (- to suit your taste)

freshly grated parmesan

Cook pasta according to package. Drain.

De-freeze peas in a pot with warm water over moderate heat while the pasta cooks. Drain.

Dressing:

1/4 cup herb vinegar (I often use apple vinegar)

1/2 cup olive oil

3 to 5 cloves of garlic, smashed and finely chopped

juice of one lemon

a dash of salt

1 1/2 tablespoon dijon mustard

Mix all the ingredientd for the dressing.

Add the dressing to the pasta (- don't add everything all at once. The garlic can be pretty strong, especially if you use chinese garlic, so add a little, taste, then add some more and repeat tasting until you find the taste that suits your palate.)

Add the peas, and sprinkle parmesan and parsley on top!

Posh cod

Butter fried cod with foie gras

At a restaurant a few weeks ago I had butter fried cod with foie gras, and the combination was so good I had to try it at home.

(4 servings)

2 pounds fresh cod fillet, cut into four pieces

2 oz foie gras

1-2 tablespoon butter

four lemon wedges

salt to taste

Melt butter in a pan. Sprinkle salt on both sides of the cod filets. Fry fish on both sides, about 3-4 minutes on both sides. It is very important to NOT over fry the fish, because the meat will dry out.

Transfer fish fillets onto plate and put a slice of foie gras on top.

I served my cod with steamed sugar peas and spring onion, hasselbach potatoes and a veal sauce (made from veal stock).

Cod cannelloni

Fish and creamy cheese in soft pasta with a rich saffron sauce.

This dish became an instant favourite. It is easy to make, and it tastes rich and delicious.

(2 portions)

4 lasagna sheets

1 tablespoons butter

150 g (1/3 pound) cod or other white fish fillets

salt

freshly ground pepper

juice from 1/2 lemon

150 g (1/2 cup) ricotta cheese

1 egg, lightly beaten

1 teaspoon finely chopped flat leaf parsley

1 teaspoon finely chopped fresh chives

freshly ground nutmed

Saffron sauce

1 shallot, peeled and finely chopped

1 garlic clove, peeled and crushed

small pinch of saffron

150 ml (1/2 cup) single cream

Preheat oven to 180C / 350F

To make the filling, melt the butter in a pan and cook the fish on 3-4 minutes on each side. Season with pepper and lemon juice.

Transfer fish to a bowl, leaving the juices and butter in the pan.

Add ricotta cheese, parsley, chives and egg to the bowl. Add nutmeg and salt to taste.

Blanche lasagna plates in hot water.

Take out, let them drain in a colander and add a little oil to them so they don't stick together.

Put some filling down the centre of each pasta sheet. Roll into a tube. Arrange the cannelloni in a greased ovenproof dish.

To make the sauce, heat the remaining juices and butter in the pan. Add more butter if necessary. Fry the shallot and garlic for 3-4 minutes, but be careful so it doesn't burn.

Add saffron and cook for one minute. Pour in the cream, bring the sauce to a boil and let it cook for a few minutes until it thickens.

Pour the sauce over the cannelloni and cover with foil. Bake for about 20 minutes, until heated through.

Fish cakes - the ultimate comfort food

I love fish cakes!
I can have them for lunch and dinner (breakfast is too early for most foods, in my humbe opinion) , but too often, store bought fish cakes tastes too bland and - frankly - the texture is rubbery.

I prefer to make my own fish cakes. Real home made fish cakes, with a lot of taste.
These fish cakes are so good, they should be prescribes by doctors!

Broiled fish cakes with ginger and chili
(serves 4)

2 baking potatoes
Salt to taste
1 1/2 pounds fillet of cod
2 teaspoons peeled and minced ginger
1 fresh medium hot red chile, minced
2 tablespoons heavy cream
Freshly ground black pepper to taste

2 tablespoons canola oil
Lime wedges.

Boil potato in salted water to cover until it is tender but not mushy.
Meanwhile, place fish in a skillet. Add water to cover, salt the water, and bring to a boil. Turn down heat. Cover, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl.
When potato is done, peel it and mash it with the fish. Add heavy cream and seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 6 equal burger-shaped patties.

Preheat broiler, and set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side.
Serve hot, with lemon wedges.

The fish cakes before broiling.