Garlicky Samphire Pasta

This is an interesting and slightly different pasta dish. Salty samphire, lots of garlic, yellow chilli, parsley, tomatoes and bread crumbs make a tasty and very flavoursome meal.

Ingredients: garlic, chilli, shallots, tomatoes, samphire, spinach, parsley.

From the larder: 200g tagliatelle or spaghetti, 40g breadcrumbs (1 slice of bread finely grated), 5 tbs olive oil, juice of ½ a lemon, salt and pepper, 2-3 big dollops of crème fraiche.

Instructions:

  • Bring a large pot of water to the boil for the pasta.
  • Finely slice the chilli and dice the garlic. Quarter the tomatoes and roughly chop the spinach.
  • Start cooking the pasta.
  • Heat a frying pan and dry fry the bread crumbs for 2-3 minutes until they are crispy but not burnt. Remove from the pan and set aside in a bowl.
  • Return the pan to the heat and add a glug of oil. Add the chilli, garlic and shallots and cook for 2-3 minutes.
  • Add the tomatoes, spinach and samphire and cook for a further 5 minutes.

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  • Stir in 2-3 dollops of crème fraiche, the breadcrumbs, a pinch of salt and squeeze in the juice of half a lemon.
  • When the pasta is al denté, drain and stir in a generous glug of olive oil and a pinch of salt and then combine with the sauce.
  • Serve with chopped parsley sprinkled on top.

Sweet Potato Rosti

This is a delicious and light mid-week meal: a yummy roasted sweet potato rosti is beautifully topped off with swiss chard, peas, mint and a poached egg.

Ingredients: Sweet potato, potatoes, swiss chard, peas and mint.

From the larder: 80-100g feta cheese, 3 eggs, oil, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • In a bowl, grate all the potatoes. Season with salt and pepper and mix in 1 egg.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan, spread out and push down gently so that it fills the pan. Cook for 4-5 minutes, check the underside and when browning, place the pan in the oven to roast for 15-20 minutes.frying rosti 600pxroasted rosti 600px
  • Meanwhile, chop the mint, chard and shell the peas. When the rösti is almost ready, in another frying pan, add a glug of oil and then sauté the greens, starting with the stems and peas for a minute followed by chard leaves. Sauté until stems soft and leaves wilted.DSC_0316
  • While the veggies are sautéing, poach 2 eggs.
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg, greens, mint leaves and crumbled feta piled on top.yellow background 600px