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Cover: Quick cuisine

Recipes with crème fraîche

09Jun 12

Mushroom lasagna with mozzarella and tomatoes

Mushroom lasagnaI´m a big fan of Italian cooking, but usually I don´t have time for more than throwing a handful of macaroni and some vegetables into a saucepan and letting them boil together. Last Friday night I thought I´d try a more elaborate pasta dish and found this recipe for mushroom lasagna with mozzarella and tomatoes to be easy enough even for a busy student like me.

Although the preparation does take some time, after that the lasagna makes itself in the oven while I bury my head in the books. Half an hour later, the dish is ready and you can have yourself a well-deserved treat!

What we need:

  • 300g dry fusilli pasta
  • 450g of sliced mushrooms (frozen or fresh)
  • 2 cloves of garlic
  • 1 large yellow onion
  • 1/2 a courgette
  • 400 grams of chopped tomatoes from a tin
  • 400 of crème fraîche
  • 400g of mozzarella
  • 2 tablespoons of olive oil
  • 1 tablespoon of sugar
  • a pinch of salt and pepper
  • a sprig of fresh basil (optional)

How we make it:

  1. Preheat the oven to 225 degrees.
  2. Meanwhile, boil the pasta, but not too much as it will later go in the oven as well.
  3. If you use frozen mushrooms, place them in a frying pan and fry until the liquid is gone. Place them on a plate for later use.
  4. Peel and chop the garlic, onion and courgettes.
  5. Fry them along with olive oil in a frying pan and then add the chopped tomatoes and the sugar. Let it boil for around 10 minutes.
  6. Heat the crème fraîche in a saucepan and take half of the mozzarella and place it in lumps in the crème fraîche. Let them melt together. Add the salt and pepper.
  7. Take an oven-safe form and put some of the tomato sauce in the bottom.
  8. Place a layer of the fusilli on top, covering the form.
  9. Now, alternate between the crème fraîche sauce, tomato sauce and fusilli pasta.
  10. On the top, place the rest of the crème fraîche sauce and add the rest of the mozzarella cheese.
  11. Place in the middle of the oven for 30 minutes.
  12. Remove from oven and sprinkle over the fresh basil.

Serves: 4
Time needed: 50 minutes (including oven time)
Level: easy – intermediate

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30May 12

Pasta with salmon, carrot and courgette

Pasta with salmon, carrot and courgette

This is a great dish for a lunchbox, so easy to make and still healthy and delicious. Pasta is so versatile that I, being a student, probably eat it several times a week. Good thing that nowadays you can buy the supposedly healthier versions made of spinach or other vegetables, or the wholemeal version.

It is not often that I use lime in my cooking, but lime and salmon is a great combination, and lime is a very tasty and healthy fruit. They are a great source of vitamin C, and historically they were used to treat scurvy among sailors and soldiers. And apparently, due to their vitamin C content and antioxidant properties, limes are also very good for your eyes, something that I try to keep in mind since I read a lot.

Lime juice can be stored for use at a later time if you place freshly squeezed lime juice in ice cube trays until frozen. A great way to use these little zesters in drinks or food! (Also try this prawn and courgette tagliatelli.)

Pasta dish with salmon and lime
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a great dish for a lunchbox, so easy to make and still healthy and delicious
Ingredients
  • 200g ravioli
  • 100ml crème fraiche
  • 175ml milk
  • ½ a courgette
  • ½ a carrot
  • 1 tablespoon pressed lime juice
  • 150g smoked salmon (steak)
  • 1 tablespoon of fresh dill
  • 1 pinch of pepper
  • ½ tablespoon of cornflour
Instructions
  1. Boil the ravioli according to instructions on the package.
  2. Fry the salmon steak in a frying pan in the oil. When ready, cut into small pieces.
  3. Wash and peel the courgette and carrot and cut them into small pieces.
  4. Pour the crème fraiche, milk, lime juice and cornflour into a saucepan and bring it to the boil while stirring the whole time.
  5. Add the courgette and carrot and let it all simmer for 5 minutes.
  6. Add the salmon pieces and the dill to the sauce.
  7. Add the pepper and more lime juice according to taste. Let it all simmer for 2 minutes.
  8. When the pasta is ready, add it to the saucepan and mix carefully.
  9. Serve immediately.

 

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21May 12

Baked potatoes with aubergine and salmon and mustard filling

Baked potato with aubergine and salmon and mustard fillingBaked potatoes are my favourites for Friday evenings because I just love the smell of potato that fills the room and the anticipation after it has been in the oven for a long hour. Also, you can be sure that it will be tasty with just about any topping. A baked potato with a savoury topping and a glass of white wine sets me in the mood for the weekend!

 

Here is a recipe that uses mustard and honey as base for a yoghurt sauce. I have also used aubergine and tomatoes, mainly because I hardly ever eat aubergine, but this recipe would work just as well with almost any vegetable. I use smoked salmon in the yoghurt sauce because I wanted to make it more “meaty,” but it can also be made as a vegetarian dish.

Baked potatoes, if small enough, also make for a great accompaniment to a meat dish. If you are a meat and potatoes person, try this recipe for lamb with crushed baked potatoes.

What we need:

  • 2 large baked potatoes
  • 100g smoked salmon (optional)
  • 1/2 aubergine
  • 2 tomatoes
  • 170g full fat yoghurt for cooking or crème fraîche
  • 1 tablespoon of olive oil
  • 1 clove of garlic
  • 1/2 of grainy French mustard
  • 1 tablespoon of sugar or slightly less honey

How to make it:
1. Preheat the oven to 250 degrees.
2. Wash the potatoes carefully and place them in the middle of the oven for 60 minutes.
3. Wash and peel the aubergine. Cut into small pieces and place in a frying pan in the olive oil.
4. Wash and chop the tomatoes into small pieces. Place in the frying pan. Let it all fry together until soft and mushy.
5. Take the yoghurt or crème fraîche and place in a bowl. Add the mustard and honey or sugar. Mix carefully. If you are using smoked salmon, cut it into the yoghurt sauce.
6. When the aubergine and tomato mixture is soft, press a clove of garlic into it and mix carefully.
7. When the potatoes are soft and ready, place on a plate and cut a cross in them. Place 2 tablespoons of the vegetable mixture in the potatoes and top it off with 2 tablespoons of the yoghurt /mustard mix.

Serves: 2
Time needed: 60 minutes (in oven)
Level: Easy

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25Apr 12

Tagliatelle with salmon

Tagliatelle with salmon

 

This dish of Tagliatelle with salmon, horseradish and dill is not only easy to make, it is also tasty and healthy. Horseradish is thought to have both antibiotic and anti-inflammatory effects and can help boost the immune system. And lo and behold, some say it even has aphrodisiacal properties.

The more I research the benefits of horseradish, the more I find. This ingredient is similar to mustard and is a cheap substitute for the Japanese wasabi used in sushi. It seems to be a superfood that not only adds punch to a dish, but also can help fight everything from the common cold and flu to urinary tract infections. In traditional folk medicine, it is thought to be one of the best treatments against sinus problems as it clears them when they are congested.

Forget chicken noodle soup – this is what I usually make when I am feeling a bit under the weather. Just a few weeks ago, I got caught in a rainstorm and had the sniffles for several days. This hearty recipe warmed my belly, and the next day I was feeling much better. Whether it was the horseradish, the hot creamy sauce that soothed my sore throat or the long nap I took afterwards, somehow this recipe got me feeling revived and much more energetic!

There are a number of products in which you can find horseradish; the basic prepared horseradish, cream-style prepared horseradish, specialty mustards, dips, spreads, relishes and dressings can all contain this flavourful ingredient.

Since I am a huge fan of pasta in all its varieties, I thought I´d try this dish with tagliatelle, a broad flat pasta. I hope you enjoy this dish!

What we need:

  • 150g dried tagliatelle
  • 200g of gravadlax (dry-cured salmon)
  • 200ml of light creme fraiche
  • 1/2 tablespoon of honey
  • 1 teaspoon of horseradish
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of fresh chopped dill

How to make it:

1. Boil the pasta according to instructions on the package.
2. Cut the salmon into a saucepan and add the crème fraiche, honey, lemon and horseradish. Bring to the boil and let it simmer for a few minutes.
4. Add the dill.
5. When the pasta is ready, drain it and add to the crème fraiche and salmon sauce.
6. Mix carefully and serve immediately.

Serves: 4
Time needed: 20 minutes
Level: easy

Note: I also recommend this baked salmon with red pesto, red peppers and tomatoes.

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28Mar 12

Courgette canapés with crayfish and avocado

Red boiled crayfishWhen I have friends over for drinks before going out on the weekend, I always try to serve them some nibbles of something nice like an appetizer or canapés. There are a wide variety of options, but adding a little bread for carbohydrates gives you energy and helps prepare your system for a fun time out with friends!

 

Here is a recipe for courgette canapés with crayfish and avocado which is quick and easy, and helps avoid the laborious effort of making a full dinner. Needless to say, as a student, I can’t really afford to treat my friends to dinner every time we meet, but these snacks fill us up surprisingly fast and help me look like a fantastic hostess in front of my guests.

However, small “tapas-style” finger foods are great because they don’t cost me a fortune. They are good in social environments since we have to pass the plates around and eat with our fingers while chatting, drinking, and on the really rowdy nights, singing.

Put these on the table together with some other hot and cold nibbles, and your friends will leave the house happy for sure!

What we need:

  • 1 large courgette
  • 340g of crayfish tails
  • 1 avocado
  • 200ml of grated cheddar cheese
  • 100ml of crème fraîche
  • 100ml of chopped dill
  • the juice and some finely grated peel of one lemon
  • 4 pinches of pepper

How we make it:

1. Wash and chop the courgette into slices around 1/2 centimetre thick, about 24.
2. Pour the crème fraîche in a bowl and add the crayfish tails (peel and wash if needed).
3. Peel and chop the avocado into small pieces. Add to the crème fraîche.
4. Grate the cheese and add to the mixture.
5. Grate some of the lemon peel and add to the mixture and the juice from the lemon.
6. Chop the dill and add to the mixture.
7. Add the pepper.
8. Mix everything carefully.
9. Place a tablespoon of the mixture on top of the corgette canapés and place them on a place.

Enjoy!

Serves: 4-6 (24 canapés)
Time needed: 20 minutes
Level: easy

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