Within the first month of living in the new flat, we hate to admit we’ve only properly cooked a handful of times, mostly due to being out and about and a lot of laziness on my part in ordering take always (oops). However, we’re back on the right track now and what a happy coincidence that some of the first meals we made ended up being all creamy dishes.
We also asked within our Twitter and Instagram platforms if you’d prefer individual recipe posts or “3 ways etc” – it was pretty much a tie across both, so we’ve decided to mix it all together and do both every now and then on top of our usual restaurant reviews and holiday posts.
This first of the creamy dishes was actually a happy accident – nothing too major but I’m not mad about the result. Originally I was meant to use crispy bacon but soon realised our bacon was no good, so I opted for the next best thing in the fridge – it took a little longer than planned but it all worked out in the end!
Creamy Sausage & Onion Pasta
- 400 g spagetti
- 1 tbsp olive oil
- 1 large white onion finely sliced
- 1 clove garlic finely sliced
- 200 g sausages cut into pieces
- 300 ml half-fat crème fraîche
- 1 handful parsley chopped
- Cook the pasta according to the instructions on the packet. Drain and return to the pan.
- Pre-heat the oven to 180, place the sausages in the oven and cook for 15 minutes. Cut into pieces when ready.
- Meanwhile, heat the olive oil in a pan, then add the onions and garlic. Cook over a medium heat for 8-10 minutes, then add the sausage pieces and continue cooking for 5 minutes until the onions are just starting to turn golden.
- Stir the onion and sausage mixture into the pan of cooked pasta. Add the crème fraîche and parsley, and mix to heat through.
- Season with freshly ground black pepper and serve.
Nothing beats a one-pot dish, where you can literally put everything in one pot and let it do it’s thing. But let me tell you, my calculations of rice is like pasta, a little too much than required but nothing an extra splash of water couldn’t fix.
Creamy Garlic Chicken & Rice
- 1 lb chicken breast cut into chunks
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 3 cloves garlic minced
- 3/4 cup long grain white rice
- 2 1/2 cups chicken broth
- 2 cups baby spinach
- 100 ml double cream
- Toss the chicken breast with garlic powder, salt, and pepper. Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds more.
- Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
- Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
- Remove lid and stir well. Stir in cream and serve.
This has got to be my favourite! We don’t have salmon often (not actually sure why) but when we do – oh my! It’s my definition of a balanced diet, all the goodness salmon has to offer with a dollop of Parmesan cheese 😉
Creamy Salmon with Spinach & Tomatoes
- 2 tbsp olive oil
- 2 skin-on salmon fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp butter
- 1.5 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 bag baby spinach
- 100 ml double cream
- 20 g parmesan cheese grated
- 1 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
- Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2 more minutes more; remove from skillet and set aside.
- Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute.
- Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
- Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
- Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer. Reduce heat to low and cook for 2 minutes.
- Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
- Remove from heat. Spoon sauce over each fillet and serve.
So that’s it for now, we’ll be sharing a lot more homemade dishes this year and over on our Instagram feed! Please do show some love and let us know what you’d like to see us make next!