Well, actually, it’s aluminium foil. My search for time-saving tips from friends continues, and the latest suggestion comes from Bev, and revolves around lining things to avoid having to clean them. Good one.
|Nothing beats flowery drawers…
She puts a clean, neat bit of foil at the base of her oven to catch stuff, but that’s not where her lining habit ends. She uses wallpaper offcuts to line kitchen drawers and shelves, enjoys the effect and then recycles and replaces as necessary. No wiping and arduous grime removal required. And it goes underneath shoes by the door, too. This led me to Google wallpaper offcuts, and discover Farrow and Ball’s tips
for getting really involved with the stuff. I’m not sure I’ll get as far as the wallpaper headboard, but you never know…
OK. This one’s just as fast as Salmon Reykjavik, though less partyish – more your quick lunch/supper affair. It started out as a student dish, the only ingredients being pasta, ketchup and soy sauce. Thankfully, it’s come on a bit since then, though as a result, the washing-up’s more onerous…
Cooking/preparation time – 15 minutes
1 x 200g tin of tuna, drained (for vegetarian version replace with extra cheese or chopped Quorn chicken or ham slices)
3 tablespoonsful of frozen green beans or peas
2 tablespoonsful of frozen sweetcorn
250g cherry tomatoes, halved
A handful of green olives, sliced
1 tablespoonful of pesto
100g diced cheddar cheese (low-fat version works fine), mozzarella (low-fat or standard) also works well
- Boil a kettleful of water and pour into a saucepan
- Bring back to the boil over a medium heat
- Add the pasta to the boiling water
- Whilst the pasta is cooking, open the tuna can, and chop the tomatoes, olives and cheese
- Around five minutes in, add the frozen vegetables and bring back to the boil
- Once the pasta is cooked, according to taste/packet time, drain it and the vegetables, and return the pan to sit over a low heat
- Stirring constantly, add the pesto, tuna, tomatoes, olives and cheese, allowing the extra ingredients to warm through and the cheese to melt
Serve with green salad
I blogged previously about the need to unwind after work, ready to enjoy family and writing time. I realise trouble switching off is rivalled by cooking and cleaning when it comes to keeping one from what’s most important. (Anyone who knows me will be reading this post through narrowed eyes now, knowing that I’ve already given up on the cleaning…)
Anyway, with this in mind, I’ve decided to track down some time-saving tips from family and friends. I’m kicking off with a super-fast supper recipe, courtesy of Charlie. It’s party-ish enough to work for visitors, as well as family.
3 cloves of garlic
Olive oil, or whatever sort you have
2 good-sized salmon fillets or, for special occasions, 180g smoked salmon (amount can be varied according to taste/what’s available)
500g cherry tomatoes
2 dessertspoonsful of pesto
White wine – a glassful or so
450g spaghetti (if you’re hogs like we are…)
Parmesan/Grana Padano, and some rocket, to garnish.
(The method below was using a gas hob; for electric the timings might need to be varied)
- Put a kettleful of water on to boil.
- Chop onions into small pieces and crush garlic (or use the Very Lazy variety). Chop the salmon into smallish cubes – square inches if using smoked, slightly smaller if using standard. Cut cherry tomatoes in half if they’re large.
- Put the spaghetti on to cook, with a dash of olive oil in the water, then fry the onion and garlic in more of the oil. Shortly after this add the salmon, unless you’re using smoked.
- When there are around six minutes left on the pasta clock, add the cherry tomatoes and fry.
- When there are a couple of minutes left on the pasta, add the wine and pesto and simmer.
- If you’re using smoked salmon, add this with only a minute to go.
- Drain the spaghetti and dish onto plates. Divide the sauce between these and serve on top of the pasta. Garnish with Parmesan or Grana Padano, and rocket on the side.
*Probably salmon. The labelling was in Icelandic, so it’s hard to be certain. We have been using salmon ever since…