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| Image by Sukaina Rajabali |
We are a few days away from going on our summer
holiday. I'm starting to pack things for the little ones, and am realizing that there is a new
member in our family this summer.. And even though Baby J sleeps most of the time, she
definitely has already stolen our hearts. Especially daddy's, I keep
catching Phiras staring at his little girl ever since she was born.. Bless!
I was wondering why I was so overly excited to get
away this summer, and then it hit me. The last time I had more than just a day
off was last August on a Tuscany trip with friends.. Over the Christmas holidays
I ended up working on the book, so no wonder I am craving a getaway this much..
I still count in school months, so this is
actually the end of the year and September the beginning of the next for me. I'm looking forward to regenerating over this summer break and spending some much needed quality time with my loved ones.. I want to live what I have been preaching in the book. Those important
moments with the most important people in your life, around the table over some
scrumptious food. Especially since my family and friends have been so incredibly understanding
and supportive, even though I haven't been the best of friend or daughter
lately. I was always busy doing something, and if I wasn't physically busy, my mind
would wander off as I had so much on my plate.. Not a good thing to be honest, and not the way I would like to spend time with my loves. So khalas, it's time to
switch off for a bit now.
Blogging has been one other thing I have been missing. I was not able to write as frequently as I would have liked to with everything going on. So I am truly looking forward to getting back to it a little more, as I really did miss my virtual family too.. Expect a few posts from the south of Spain coming your way over the summer :)
In the mean time, I will leave you with one recipe
that was meant to go in the book, but then I changed my mind and opted for
another. Creamy al dente salmon pasta.. Need I say more?
Much love,
D xx
Serves 4
prep & cook time: 25minutes
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1 shallot, finely chopped
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1 garlic clove, minced
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2 tbsp capers, chopped
·
3 twigs marjoram
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½ tsp black cracked pepper
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¼ cup fresh parsley, chopped
·
½ cup non alcoholic white wine
·
1 cup fish or vegetable stock
·
1 cup light cooking cream
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1 lb. fresh salmon, cut into large chunks
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1 pack (500g) of Fettuccine (or similar)
·
Salt to taste
1.
Heat a pan on medium-low heat and sauté the shallots in a little olive oil
until soft and translucent, about 5 minutes.
2.
Add the garlic, capers, marjoram twigs, black pepper, and half the
parsley. Cook for a few more minutes, then add the wine and reduce it by half.
3.
Add the hot stock and cream, and simmer for 10 minutes on low heat, just
until it slightly thickens.
4.
Add the salmon and cook for another 5 minutes or so, just until the salmon
is cooked through but not overcooked.
5.
In the mean time, cook the fettuccine al dente, as instructed on the pack.
6.
Add last seasonings to the cream sauce, toss with the drained pasta, then
sprinkle with the remaining parsley and a drizzle of olive oil before serving. Beautiful!
