It feels odd not working on a Sunday again. When we returned from honeymoon at the end of October, I was straight back into working and every weekend was filled with a cupcake decorating workshop, either for children, adults or one-to-ones. As always they were a huge amount of fun, but come the end of December when I’d had 12 workshop’s pretty much back-to-back as and the rest of the week in the shop, I was shattered. Now it feels strange back at work but not on a Sunday!
Well this no working on a Sunday-malarky meant I could catch up with jobs around the house, namely tidying up after Ian. Seriously, I love my husband to bits but I wish he could just pick his clothes up off the floor and keep them in just one place, not every available surface.
After the housework, I really didn’t fancy creating a culinary masterpiece (deluded self-image of kitchen genius), so a fridge-raid was in order. Lurking away in there was a nearly finished pot of soured cream, half a shrivelling onion, the remains of the fresh dill and the last of the smoked salmon that was on offer in Waitrose over Christmas (this hadn’t been in the fridge since Christmas, we’d frozen it first, used it for something and there was a few slices left). We don’t tend to waste much food, we’ll eat it right until the point we actually think that it would be better used for penicillin. Chop the edges off and perfect; well except for mouldy bread; that’s about the only thing I can’t stomach. With the news this week that up to half the world’s food is wasted, I’m going to be even more vigilant and we’ll be using up all those half packets and languishing tins before we do a proper food shop again, with the exception of fresh fruit, vegetables and milk.
I always remember, back in my office-working days, one of our administrators would throw food away just because of the date on the packet. I must have rescued hundreds of cherry tomatoes, that she’d brought on a Monday and were on their way to the bin on the Wednesday. I tried to explain the difference between use by and best before dates, and that those tomatoes she was chucking away were still perfectly good; but alas she didn’t want to know. I must admit it made me absolutely livid, especially when she would moan about wasting money on food for her lunch!
Anyway, back to the fridge-raid! So I had soured cream, dill, onion and smoked salmon. I grabbed the nearly finished bag of frozen peas in the freezer, a couple of mushrooms and cupboard staple dried spaghetti (mental note – this year I will make fresh pasta), and set about my concoction.
I must say that it is a fairly basic recipe but it was a great way to use up the leftovers in the fridge, include a stable cupboard ingredient and get Sunday supper on the table in less than 15-20minutes. It also got Ian’s seal of approval, which is something that is hard to come by when I just throw bits and pieces together.
Smoked Salmon and Dill Spaghetti
This is a quick and simple pasta dish, using up fridge left overs. The smoked salmon could be replaced with bacon or chicken, substituting the dill for different fresh herbs.
- 100 g Smoked salmon - sliced into ribbons
- 60 g Frozen Garden Peas
- 60 g Broccoli - broken into small florets
- 120 g Dried Spaghetti
- 1/2 Onion - peeled and sliced
- 4 Mushrooms - cleaned and sliced
- 1 Garlic Clove - peeled and mashed
- 1 teaspoon Rapeseed Oil
- 3 tablespoons Soured Cream
- Fresh Dill - roughly chopped
- Ground Black pepper - to taste
- Cook the dried spaghetti, as per the packet instructions
- Heat the rapeseed oil in a large frying pan
- Add the mashed garlic
- Add the prepared mushrooms, onions, broccoli and peas and gently fry until softened
- Add the smoked salmon ribbons and heat through, gently stirring into the vegetables
- Stir in the soured cream, dill and black pepper
- Reduce the heat and allow the soured cream to heat through
- Drain the spaghetti and toss together the smoked salmon and vegetables
Are you making this recipe?
I love to see your creations so snap a photo and tag @crumbscorkscrews on Instagram with the hashtag #crumbscorkscrews and please give a star rating below ★
As I am enjoying getting back into the routine of blogging, I thought I would enter this post into two recipe challenges to keep me posting!
I included the last of the dill which I think lifted the taste of the cream from just being, well soured cream. I have decided to enter my fridge raid recipe into January’s Herbs on Saturday competition hosted by Bangers & Mash for Lavender and Lovage.
I’m also linking this post to a new blog event Credit Crunch Munch hosted by Helen at Fuss Free Flavours and Camilla at Fab Food For All. This is all about creating delicious food for less, sharing recipes which help you save money, including using up leftovers and the ends of those packets lurking in the cupboard.0