If you can’t stand heat

Try su­per-fast meals which re­quire less time spent in the kitchen

Central and North Burnett Times - - EASY EATING - Shan­non New­ley shan­non.new­ley@south­bur­nett­times.com.au

AS MUCH as I love cook­ing, stand­ing in a hot kitchen is just not that ap­peal­ing at the mo­ment.

It’s just too warm to be slav­ing over a hot oven.

Dur­ing a re­cent cook-up for some work mates I stood in the heat filled kitchen with the sun beam­ing in through the win­dows think­ing ‘why on earth did a de­cide to make a dish that re­quired hav­ing the oven at 200 de­grees?’

Since then it’s only got­ten hot­ter so I have been throw­ing to­gether su­per-fast meals which re­quire min­i­mal amount of time spent in the kitchen and no in­ter­ac­tion with the oven.

This meal is one of those. Apart from cook­ing the pasta, ev­ery­thing else can be thrown in cold with just the resid­ual heat from the pasta to warm it through.

It’s also a bit of a one pot won­der that re­quires a lit­tle slic­ing and not much else to get it over the line.

If you are look­ing to beef it out a bit with some more in­gre­di­ents, add in some finely diced red onion and some green baby spinach leaves or rocket leaves.

If you are not s fan of sal­mon or you are feed­ing a few more mouths and are find­ing it a bit pricey, swap it out for tuna in olive oil – you might want to heat it through a lit­tle more though if you do.

And the best thing about this dish is that it works not only warm but as a cold side salad mak­ing it per­fect for th­ese steamy hot sum­mer nights.

Easy sal­mon and dill pasta

Serves 4


250g packet of penne pasta 120g packet smoked sal­mon Juice of one le­mon 2 ta­ble­spoons capers 2 ta­ble­spoons sour cream 1 ta­ble­spoons fresh dill Splash of ex­tra vir­gin olive oil


Cook pasta un­til al dente and drain.

Slice sal­mon into small pieces or strips.

Com­bine pasta, sal­mon, capers, le­mon juice, olive oil, dill and sour cream.

Serve warm or cold.

The best thing is that it works not only warm but as a cold side salad

Chef's tip

Re­place sal­mon for tuna if you


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