Brown Rice Tuna Cakes

Here's a perfect, healthy, budget lunchbox or picnic idea - enjoy!

Ingredients
1 1/2 cups cooked brown rice
3 eggs, lightly beaten
1 carrot, grated
1 zucchini, grated
1/2 brown onion, chopped finely
1/2 cup corn kernels
1/2 cup parmesan cheese
1/2 cup tuna, drained and broken up
1/2 cup milk
fresh or dried herbs, to taste

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Combine all ingredients in a bowl.

Spray a 12-hole muffin pan with oil, or 24-hole mini muffin pan (or you can even do one big one!)

Divide mixture between holes.  Bake for 20 minutes for mini size or 30 minutes for larger size, until set and golden brown.

Serve warm or cold.

Tuna Picnic Slice with Coriander Pesto

I've been pulling out my picnic set at every opportunity over the past month - it's just the perfect weather for it!  This tuna slice is perfect picnic food, and super versatile.  It's pretty simple on its own, but the pesto definitely takes it to the next level.  You can use any veges you like, or even bake it in muffin pans for individual serves.  A new picnic staple for our family!

Ingredients
375g tin tuna, drained, broken into small pieces
500g mixed vegetables, fresh or frozen, chopped
1 onion, chopped
2 eggs
1 tablespoon fresh herbs, chopped
3/4 cup plain flour
1/2 cup milk
1/2 cup grated tasty cheese
1/2 cup parmesan cheese

Pesto
1/2 bunch fresh coriander
1/2 cup pine nuts
1/2 cup parmesan cheese
1/4 cup light olive oil

Method
Preheat oven to 200 degrees celsius/180 fan-forced.

Steam vegetables and onion in a saucepan or in the microwave until tender.

In a separate bowl, whisk eggs, then add herbs, flour and milk.  Whisk until well combine and there are no lumps left.  Add tuna, vegetables and half of the cheese.

Spoon into a lightly greased round pie dish or muffin pan.  Top with remaining cheese.  Bake for 40 minutes (large) or 20 minutes (small) until golden brown.

Make pesto: processor all ingredients in a blender or food processor until it reaches desired consistency.

Serve warm or cold, dolloped with pesto.

Salmon & Ricotta Quiche

I threw this one together as I had a few leftovers and it was a fabulous result!  I made the shortcrust pastry with my friend's Thermomix, but you can easily make your own with a recipe like this - or buy it, of course.  I didn't blind bake mine, but you can if you wish.  It's suitable to freeze and would suit breakfast, lunch or dinner - how versatile!  You could also add other vegetables, like peas, pumpkin or sweet potato (make sure you get them from www.charliesfruitonline.com.au!) and they would be great in mini-form for a party or afternoon tea.  And it's worth making your own relish to go with - yum!

Ingredients
1 sheet shortcrust pastry
3 eggs
200g ricotta cheese
100g sour cream
1/4 cup milk
60g smoked salmon, chopped
1/2 cup corn kernels
2 teaspoons fresh or dried herbs, chopped

Method
Preheat oven to 200 degrees celsius (180 fan-forced).

Line a flan tin with pastry.

In a bowl, combine remaining ingredients.  Mix well (use a stick blender or similar if you wish, to combine the eggs, ricotta, sour cream and milk).

Pour into pastry.  Bake for about 30-40 minutes, until golden and set.

Serve warm or cold.  Delicious with beetroot, tomato or capsicum relish!

Teriyaki Salmon Pasta

This is so easy to throw together on a weeknight - it's so simple, healthy and delicious!  It uses just 4 ingredients, but I did use home-made marinade, which was leftover in the fridge from something else.  You can easily make your own using a recipe like this.  I would love to eat fresh salmon more often, but it's usually so expensive that I only get it as a treat.  But this recipe doesn't use much, so it won't break the bank, and because it's broken up, it really goes a long way.  Delicious!

Ingredients (serves 4)
200g salmon fillet
1/2 cup teriyaki marinade
200g dried fettuccine
1 head broccoli, chopped

Method
Put salmon in an oven-proof dish and coat with marinade.  Leave for at least 2 hours if possible (but it's ok if you don't have time!)

Preheat oven to 180 degrees.  Bake salmon, uncovered, for about 20 minutes or until cooked through.

Meantime, bring a large saucepan of water to the boil.  Add fettuccine and cook for about 10 minutes, until tender.  Add broccoli in the last 4 minutes of cooking.  Drain, then return to the saucepan.

Gently break up salmon and toss through the pasta and broccoli, along with any leftover marinade.

Season with salt and pepper and serve.

Mini Pizza

Hello Blog-land!  Hope everyone had a fabulous Christmas.  We had such a wonderful time filled with plenty of food and family - and most importantly, the kids had a blast!  I've had a few days break from the blog, but have lots of recipes up my sleeve to share with you.

First up, a fabulous holiday recipe.  Last night, I decided it was time the kids pulled their weight a bit, so they made their own dinner.  Yep, they're 1 and 2 years old, but they did it themselves!  Mini pizzas are great post-Christmas food as you can use up whatever leftovers you have in the fridge.  We had salami, cheese, mushroom paste (recipe to come - this stuff is delish!), mushrooms, tomatoes, herbs and beetroot relish (another recipe to come!).

The kids just loved building their own pizzas and it meant less work for me - bonus!

Here's the recipe - except I divided the dough in half, then divided the half into 4 pieces.  They only needed 10 minutes in the oven.  Enjoy!

Creamy Salmon Pasta

This is another one of those genius mummy moments I had - despite this meal being one threw together using some leftover salmon & cream cheese. You (and the kids) won't believe this delicious, creamy meal is so low in calories! It comes in at just 165 calories per serve - so hard to believe! That's using the slim pasta, but it's still low-cal if you use any old pasta. Fab for the whole family!  Plus hear Liam & Robbie's review below :-)

Ingredients
1/2 large cauliflower, chopped
125g low-fat cream cheese
Olive oil spray
1 red onion, chopped
1clove garlic, crushed
1 tablespoon whole grain mustard
100g smoked salmon
500g slim pasta (I used fettuccini) or 200g any standard pasta
1/2 broccoli, chopped

Method
Steam cauliflower then purée with a hand-held blender or food processor. Add cream cheese & combine.

Steam broccoli. Cook pasta if necessary.

Heat a frying pan over medium heat and spray with oil. Add onion & garlic and sauté until soft & brown. Add mustard and cook 1 minute.

Add smoked salmon & cauliflower mixture and stir. Add broccoli & pasta and stir to combine. Serve.

Smoked Cod Pie

I love a good fish pie, but usually they're very creamy, heavy and fatty.  This one is still creamy, but just uses skim milk and I love the variation of the sweet potato topping.  The original recipe (I adapted it from www.weighitup.com.au) serves 4, but mine filled 6 ramekins - and it was still a decent-sized serve, plus only 255 calories.  The flavour of the smoked cod really makes this dish - it's perfect for a Winter comfort food that's easy on the waistline!  (Plus, hear the Family Show Taste Test below - Liam doesn't eat seafood, but will this recipe convert him?!?!)

Ingredients (serves 6)
150g cauliflower, cut into small florets
150g broccoli, cut into small florets
2 cups skim milk
1 bay leaf
1 clove garlic
1 tsp dried oregano
500g smoked cod, cut into 4 pieces (available in seafood section of supermarkets)
2 tbs cornflour, blended with 2 tbs milk
300g sweet potato, grated

80g grated parmesan

Method
Steam cauliflower and broccoli in a saucepan or microwave.  Dran and set aside.

Combine 1 cup of water with milk, bay leaf, garlic and oregano in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 10 minutes.

Remove fish from pan and when cooled slightly, peel and discard the skin. Remove bay leaf from the milk.  Stir in the blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.

Add the flaked fish with cauliflower and broccoli to the sauce, stirring gently to combine. Spoon into ramekins.

To make the rosti topping, mix grated potato with parmesan and spread on top of each pie.  Place pies on an oven tray and bake on top shelf for about 30 minutes.

How did Liam & Robbie rate it?  Listen in to the Family Show Taste Test...

Thai Fish Burgers in Lettuce Cups

This little gem is taken from the Michelle Bridges "No Excuses Cookbook".  The adults in the house enjoyed it, but I have to say the kids weren't too impressed (thank goodness for baked beans!)  I loved the Thai flavours and the freshness of this recipe - and just 268 calories per serve!

Ingredients (serves 2)
400g white fish fillet, skin off, deboned and cut into chunks
100g green beans, finely chopped
1 1/2 tablespoons Thai red curry paste
2 spring onions, finely chopped
2 tablespoons coriander, finely chopped
1/2 teaspoon ground black pepper
cooking oil spray
6 small iceberg lettuce leaves, trimmed into cups
1/2 lebanese cucumber, shredded
2 tablespoons coriander sprigs
lime wedges, to serve

Method
Using the pulse button on your food processor, process the fish very gently until just broken up.  Transfer to a large bowl, add the beans, curry paste, spring onion, chopped coriander and pepper, and stir until well combined.

Lightly spray a non-stick frying pan with oil and heat on medium.  Drop quarter-cups of the fish mixture into the pan to form burger patties, pressing each down lightly with the back of a spatula.  Cook for 3-4 minutes each side until golden and cooked through.

Place the patties into the lettuce cups and top with the cucumber and coriander sprigs.  Serve with lime wedges.

Salmon & Pasta Pie

This is a tasty recipe from a book called "The low GI Family Cookbook".  It's similar to a previous recipe I shared, Pasta Cups, but with a few differences.  As you can see, this original recipe actually uses one big dish (hence why it's called a pie), but I was a bit pressed for time, so did them in muffin pans.  You can go either way, and as always, use whatever veges you have on hand.  This recipe serves 6 at 300 calories per serve.

Ingredients
Olive oil spray
150g penne pasta
120g bacon, fat removed, chopped
1/2 brown onion
400g can red or pink salmon, drained, skin removed and flaked
2 zucchinis, grated
3/4 cup (60g) reduced-fat cheddar cheese
4 eggs
1/2 cup self-raising flour
Salad leaves, to serve

Method
Preheat oven to 180 degrees.  Spray a 20cm springform pan with oil and line with non-stick baking paper.  Alternatively, use a silicon muffin pan.

Cook the pasta in a large saucepan of boiling water until al dente.  Drain well and set aside.

Meanwhile, cook the bacon and onion in a small non-stick frying pan over medium-high hear, stirring occasionally, for 2-3 minutes or until starting to brown.  Combine the the bacon & onion, pasta, salmon, zucchini and two-thirds of the cheese in a large bowl.

Use a fork to lightly whisk eggs.  Whisk in the flour.  Add to pasta mixture and use a large spoon or spatula to stir until combined.

Spoon the mixture into the prepared pan.  Sprinkle with remaining cheese and bake for 50 minutes (for a large pie) or 20-25 minutes (for individual pies).

Remove from oven and stand in pan for 5 minutes before transferring to a wire rack.

My favourite ginger and coconut fish

This is a super easy & delicious recipe from the CWA Classics cookbook.  It comes in right on 300 calories (including veges) and you can mix it up with whatever sides you like and any type of fish too.  A beautiful mix of flavours and very quick to whip up - this definitely passes my "Play School test" (that is, prepping the meal in the time it takes the kids to watch one episode of Play School! - is that bad?!?)  Enjoy :-)

Ingredients
4 x 200g white fish cutlets
salt and pepper
1 tablespoon vegetable oil
1 tablespoon finely grated fresh ginger
1 teaspoon medium curry powder
1 clove garlic, crushed
1 dessertspoon fish sauce
140ml light coconut milk
steamed vegetables, to serve

Method
Season the fish with salt and pepper.

Heat the oil in a large, deep, non-stick frying pan, add the ginger and curry powder, and keep stirring for a minute until fragrant.  Add the garlic and fish sauce, stir in the coconut milk, and add the fish in a single layer.  Cover and cook for about 10 minutes.

Serve fish on steamed vegetables, drizzled with the sauce.

Basa Fish Cakes

This is a Coles recipe courtesy of Curtis Stone.  What's great is that it's one of his "under $10" meals, and as a super added bonus, they worked out at under 300 calories as well! (but I did my own salad - I think his salad with the avocado would tip it over 300 calories, but not by too much - and another note, I just used a light spray of olive oil to cook them, rather than the vegetable oil in the recipe.)  I really enjoyed these and they were a big hit with the kids too!

Ingredients (Serves 4)

For the fish cakes
500g basa fillets
Zest of 1 lemon plus 2 tsp juice
2 tsp olive oil, for drizzling
1/2 small red onion, finely chopped
2 tbsp roughly chopped
fresh coriander
1 tbsp Coles Brand mayonnaise
1 egg, lightly beaten
1/2 tsp Masterfoods paprika
1/2 tsp Masterfoods cayenne pepper
1/2 cup Smart Buy dried breadcrumbs
Vegetable oil, for frying

For the salad
1 large tomato, cored and cut into thick slices
1/2 avocado, peeled and cut into wedges
80g four leaf lettuce mix
1 spring onion, thinly sliced
1 tbsp fresh mint leaves
1 tbsp olive oil
1 tbsp red wine vinegar

Method
Preheat oven to 180° C (160° C fan forced).

Place basa fillets on a baking tray lined with baking paper. Sprinkle with half the lemon zest and season with salt and pepper. Drizzle with olive oil and cook in the oven for 10-12 minutes, until opaque and just cooked through, depending on the thickness of the fillet. Remove from oven and cool.

In a large bowl, combine red onion, coriander, mayonnaise, egg, the remaining lemon zest and juice, paprika and cayenne pepper. Mix until well combined. Break the basa fillet into large flakes and add to the bowl. Add the breadcrumbs and season with salt and pepper. Mix gently until well combined.

Roll the mixture into 8 balls, press into 1 1/2 cm patties and place on a tray lined with baking paper. Cover and chill for at least one hour.

Heat enough oil to come up to 3mm in a large heavy based frying pan over high heat. Working in 2 batches, fry cakes for 4 minutes on each side, or until browned. Drain on paper towels and keep covered with foil while cooking the second batch.

For the salad, gently toss all ingredients in a large bowl and season with salt and pepper. Serve with the fish cakes and drizzle with any remaining dressing.

Baked Fish Fillets with Tomatoes

This is another delicious recipe sent in by a wonderful fellow mum in the kitchen, Gabrielle. It uses such basic ingredients, but the flavours were really "wow"! I worked it out to be just 160 calories for a serving of the fish (with the tomatoes), which still leaves plenty for salad or veges on the side. Simple, tasty, and definitely healthy - enjoy!

Ingredients (Serves 4)
250g Cherry Tomatoes
1 tablespoon shredded lemon zest
8 cloves garlic, bruised
1 1/2 tablespoons salted capers, rinsed well (optional)
Olive oil spray
4 x 120g firm white fish fillets, such as snapper
lemon juice
sea salt and cracked black pepper

Method
Preheat oven to 180C. Place the tomatoes, lemon zest, garlic and capers in a baking dish. Spray lightly with olive oil and bake for 20 minutes.

Add the fish fillets to the baking tray, spray with a little more oil and cook for a further 15-20 minutes or until golden and cooked through.

Drizzle with lemon juice and sprinkle with salt and pepper.

Serve fish with the tomatoes and a green salad or vegetables.

Chargrilled Vegetable and Smoked Salmon Terrine

This is a recipe I made (from www.taste.com.au) that we had for entree at our family Christmas.  I'd never made a terrine before (had only seen them done on Masterchef), so I was keen to try my own.  This was a real wow dish that everyone loved.  It was perfect as an entree - it was fresh and light and the flavours are just delicious.  There's quite a number of steps involved, but it was fairly easy to put together.  Next time you're out to impress for a special occasion, give it a go!

Ingredients
2 red capsicums
2 yellow capsicums
2 bunches asparagus, woody ends trimmed
Olive oil spray
2 medium sweet potatoes (kumara), peeled, thinly sliced
150g goats cheese, coarsely chopped (I used ricotta instead)
80ml (1/3 cup) pouring cream
1 tbs chopped fresh dill
200g Smoked Salmon Slices
2 tbs olive oil
1 tbs balsamic vinegar

Method
Preheat oven to 200ºC. Line a baking tray with foil. Place combined capsicums on the tray. Roast for 45 minutes or until skin is charred and blistered. Wrap capsicums in foil and set aside to cool (this helps lift the skin). Peel, halve and seed the capsicums.

Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the asparagus with oil. Cook on grill for 2-3 minutes or until bright green and tender crisp. Transfer to a plate. Spray sweet potato with oil. Cook on grill for 3 minutes each side or until tender and golden. Set aside to cool completely.

Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.

Line the base and 2 long sides of a 6cm-deep, 20 x 10cm loaf pan with plastic wrap, allowing the sides to overhang. Arrange smoked salmon, overlapping slightly, to completely cover the base and long sides. Top with half the sweet potato, overlapping slightly. Top with red capsicum. Spread goats cheese mixture over the capsicum. Place asparagus, side-by-side, on top. Top with yellow capsicum and remaining sweet potato. Fold over excess smoked salmon to partially enclose. Fold over plastic wrap to cover filling completely. Place a heavy object (such as 2 or 3 cans) on top to compress terrine. Place in the fridge overnight to chill.

Turn terrine onto a chopping board. Trim the ends and cut into slices. Divide among serving plates. Combine the oil and vinegar in a small bowl. Drizzle around the terrine.

Salmon and Mixed Vegetable Frittata

This recipe came from a food magazine, but I also spotted it on the Heart Foundation website - it's so easy to make, tastes great and is perfect for leftovers for breakfast or lunch the next day.  I added some broccoli to mine - it's a perfect recipe for using up whatever veges are in the fridge.

Ingredients
2 teaspoons canola oil
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
3 cups frozen vegetable mix
415g can red or pink salmon, drained, skin and bones removed, flaked
6 eggs
1/3 cup grated cheddar cheese
1/4 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh chives

Instructions
Heat oil in a 22cm (base) non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until softened

Increase heat to medium-high. Add capsicum and frozen veges. Cook, stirring occasionally, for 5 to 6 minutes or until just tender and heated through. Add salmon. Stir to combine.

Whisk eggs in a bowl. Add cheese, parsley and chives. Season with pepper. Stir to combine.

Preheat grill on medium-high. Pour egg mixture over salmon mixture. Lift and tilt pan to spread mixture. Reduce heat to low. Cook for 7 to 8 minutes or until almost set (mixture should be set underneath but surface still runny).

Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Serve.

Tuna, capsicum and pasta salad

Another summer salad favourite!

Ingredients:
250g pasta shells
100g green beans, trimmed and chopped
1 small red capsicum, sliced
1 spring onion, sliced
1 cucumber, diced
4 hard-boiled eggs, peeled and quartered
4 tomatoes, cut into eighths
375g tin tuna chunks, drained

Dressing:
1 tablespoon olive oil
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon sugar

Method:
Cook the pasta in a pot of boiling water for 10 minutes, or until tender, adding the beans in the last 2 minutes of cooking.  Drain and rinse under cold water.  Place in a large bowl with the capsicum and spring onion and mix well.  Add the cucumber, egg, tomato and tuna.

Combine all dressing ingredients in a jar and shake well.  Drizzle over salad and serve.

Tuna & Sweet Potato Cakes

I've made this meal twice in the past two weeks, as it's become a favourite of my 19-month-old girl.  With a squeeze of tomato sauce on top, she devours these pretty quickly!  Throw together a salad and it's a perfect healthy, tasty, easy weeknight meal.

Ingredients:
1 medium sweet potato, peeled and chopped
425g tin of  tuna chunks, drained
2 eggs
1/2 cup breadcrumbs
Olive oil

Method:
Cook the sweet potato in a saucepan or in the microwave for about 7-8 minutes, or until tender.  Transfer to a large bowl.

Mash the sweet potato then set aside to cool.  Add tuna, egg and breadcrumbs and stir until well combined (add some more breadcrumbs if mixture is too wet).  Divide into patties about 8cm.

Heat oil in a frying pan over medium-high heat and cook patties for about 3-4 minutes each side, or until browned (hubby sometimes cooks these on the BBQ too!) Serve with a mixed salad of whatever's in season, or in the fridge!

Sushi

Sushi is one of those foods that people often think is too hard to make at home - until you try it and realise how easy it actually is!  That was me a few years ago - but now it's one of the family favourites!  I love it because it's something a bit different, has heaps of varieties and is super healthy!  Sushi mats and ingredients are available in the Asian section at the supermarket.  Work out your favourite combinations and enjoy!

Ingredients:
1 cup sushi rice
2 tablespoons rice/white wine vinegar
150g protein filling - eg tuna, smoked salmon, teriyaki chicken/beef, prawns
Vegetable filling - eg cucumber, capsicum, avocado, sprouts, carrot, cut into strips
1 packet nori sheets
Soy sauce, sweet chilli sauce and pickled ginger, to serve

Method:
Cook rice according to packet.  Pour vinegar over and stir, then leave to cool until it can be handled.

Place a nori sheet, shiny side down, on sushi mat.  With wet hands, spread a portion of rice over the nori sheet, leaving a 2 centimetre border along the top edge.

Place fillings horizontally on the rice.  Use the mat to roll up the sheet firmly.

Sprinkle water on the top edge of the nori sheet to seal.

Repeat with remaining ingredients.  Put in the fridge to cool, then slice into pieces and serve.

Tuna Rice Bake

Today I have a special guest on the blog - the very person who taught me how to cook - my mum!

I have many memories of spending time with mum in the kitchen and she definitely instilled in me a love of home-made, nutritious and delicious food!  Thanks mum, over to you...

"This is the recipe I made when Hope came to sleep over recently.  I know that she's getting a nutritious meal with a variety of vegetables.  The original recipe doesn't have carrots, zucchini and peas - I vary the vegetables using mushrooms or corn.  Very yummy!"

Ingredients

2 cups brown rice, cooked

2 teaspoons butter

1 large onion

3 sticks of celery, chopped

2 carrots, diced

1 zucchini, diced

1 cup frozen peas

2 tblspn cornflour

2 cups milk

2 tspn mustard (or to taste)

425 g can tuna

Pepper and salt

2 eggs, slightly beaten

½ cup grated cheese

Method

Heat butter in a large frying pan or saucepan.  Add onion, celery and other vegetables and cook until softened.

Sprinkle in flour, stir a little, then remove from heat.  Gradually stir in milk and return to heat, stirring until boiling.  Add mustard, simmer one minute, then add tuna, pepper and salt and rice.

Cool the mixture slightly, then add eggs.

Grease a lasagne dish.  Add tuna mixture, then top with cheese.  Bake in moderate oven at 180ºC for 25-30 minutes.

Risoni Salad with Tuna and Sweet Potato

Another family favourite - easy, healthy and yummy.  The original recipe uses 200g halved grape tomatoes, but I substitute in the capsicum to accommodate a fussy husband - so use whichever you prefer (or both!)

Ingredients:
400g sweet potato, peeled, cut into 2cm pieces
Olive oil
1 cup dried risoni pasta
1 capsicum
425g can tuna, drained
75g baby rocket
1/4 cup French dressing

Method:
Preheat oven to 240 degrees or 220 fan-forced.  Line a baking tray with baking paper.  Put sweet potato on tray and drizzle with oil.  Bake for about 20 minutes until golden.  (I also roast the capsicum with the sweet potato, but if you use the grape tomatoes, just add them in fresh).

Meanwhile, cook pasta in a saucepan of boiling water for 10 minutes.  Drain.

Place pasta, potato, capsicum, tuna and rocket in a bowl.  Add dressing.  Toss to combine.  Serve.

Check out my fresh rocket from the garden!  So tasty!

Smoked Salmon Fettucini

Just add fettucini!

This is a super simple recipe that I threw together the other night because I had some leftover smoked salmon.  I don't often buy smoked salmon, mainly because it's so expensive, but I do really love the flavour, and how you don't need many other ingredients to make it a really tasty dish.  This is the basic recipe for the fettucini, but because I'm catering for a one-year-old, this time I actually used small macaroni and added some frozen veges into the mix.

Ingredients:
1 red onion, sliced
1 clove garlic, crushed
150g smoked salmon
300mL cream for cooking
2 tablespoons chopped parsley
250g fettucini

Method:
Cook fettucini in a saucepan of boiling water for 10 minutes, or until tender.  Strain.

Heat oil in frying pan over medium heat.  Add red onion and garlic and cook for a few minutes until softened.  Add cream, smoked salmon and parsley and cook for 2 minutes.  Combine with pasta and serve with a sprinkle of parmesan cheese.

Smoked Salmon Fettucini - the mum version!