At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...

I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)

Tuesday, 9 September 2014

Creamy smoked salmon pasta:)

I've been told by whoever I've cooked this for that this is of restaurant standard, and when I made it today I actually remembered, for once, to get the camera out and take some pics of it...I know that they aren't exactly restaurant standard (cameras and computers are definitely NOT my forte), but anyway...this special pasta dish is most definitely a top favourite in our house. And it's easy to see's creamy and indulgent, with the delicate flavours of the onions and chives complementing the distinctive smokiness of the salmon...and well, who's to say that this is of restaurant standard - it might even be better than that. Who needs to eat out when you can just as easily recreate delicious dishes such as this one in your very own kitchen? ;)

Creamy pasta with smoked salmon and chives (serves 2)

  • Bunch of fresh chives
  • 125 g smoked salmon
  • 1 small onion, chopped
  • 125 ml dry white wine
  • Salt and pepper
  • 200 g tagliatelle/linguine, or other ribbon pasta
  • 100 ml single/double cream
  • 40 g butter, diced
  • Grated zest and juice of 1 small lemon
  • 1 tbsp oil (vegetable/olive etc is grand. :)

  • Fill a large saucepan with water, add a good pinch of salt and put on the hob to bring to the boil.

  • Melt the butter very gently over a low heat in a big frying pan, then raise the heat to low-medium. Add the onion and fry gently for about 5 mins.

  • Snip the chives up with scissors into tiny little pieces. Cut the salmon into small strips.

  • Add the wine and simmer for about 2 minutes. Then add the cream, the lemon zest and juice, bring to a gentle simmer once more and then reduce the heat to low.

  • Place the linguine in the boiling water in the saucepan, add the 1 tbsp oil to prevent it sticking, bring to the boil and simmer for 9-11 minutes until cooked, stirring occasionally(or cook according to packet instructions).

  • After the linguine has been cooking for about 4 minutes, add the smoked salmon to the frying pan and raise the heat to low medium again to bring to a gentle simmer once more, then lower the heat again – don’t let it bubble too fiercely. Season with salt and pepper to taste.
  • Put a little cup in the sink and drain the linguine in a colander over the cup so some of the pasta water pours into it. Return the linguine to the pan and add about 1/3 of the cup of pasta water. Add the smoked salmon sauce and the cut chives. Place over a very low heat again and toss well so that the linguine is nicely coated in the sauce.

Serve warm perhaps with some garlic bread and a green salad, and lots of grated parmesan cheese for sprinkling. ;)

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