Dalia's Kitchen: pasta

Expect the unexpected, two little teeth and my famous Spaghetti Al Limone...

Creamy salmon pasta and a long awaited summer break...

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

· 1 shallot, finely chopped

· 1 garlic clove, minced

· 2 tbsp capers, chopped

· 3 twigs marjoram

· ½ tsp black cracked pepper

· ¼ cup fresh parsley, chopped

· ½ cup non alcoholic white wine

· 1 cup fish or vegetable stock

· 1 cup light cooking cream

· 1 lb. fresh salmon, cut into large chunks

· 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!

Conchiglie Pasta with Sausage & Tender Broccoli

Image by Sukaina Rajabali

The excitement of launching the book and the raging hormones of the start of month 8 of pregnancy are like the wrong sauce with the wrong dish. Emotions and tantrums are all over the place these days..

I'm extremely joyful, then nervous, then frantic, then indecisive and then the whole thing starts all over again. But one thing is for sure.. I cannot wait to hold my little munchkins face, and a copy of that book ;)

I must apologize for the absence, and especially for the delayed Arabic posts on the blog, but there really is just that much I can do these days.. Add to that a husband who feels he has been neglected these past 4 months (I admit Phiras did mainly dine on cold dishes or leftovers from the book's shoot), and a son who now is demanding all of Mami's attention, life has been beautifully demanding of me these days. Hamdellah.

I also have been somewhat under a rock these past few months, not really having the time or energy to be out and about, and so I miss my friends terribly. I've made it a point to take it a tad slower these next few months and enjoy the last 2 months before munchkin #2 arrives, and the cookbook launches set off!

Very exciting stuff indeed. In the mean time I will leave you with gorgeous pasta full of yummy greens and flavoursome sausage..

Much love,

D xx

Serves 4

Prep & Cook Time: ~40 minutes

· 1 onion, finely chopped

· 2 garlic cloves, minced

· 2 tbsp. tomato paste

· ½ tsp. dried oregano

· 3 tbsp. fresh parsley, chopped

· 12 sausages of your choice, casings removed

Or 12 Lebanese sausages (Makanek), casings removed

· 2 cups chicken stock

· 1 cup cooking cream

· 3 cups tender broccoli, cut off stems

· 500g conchiglie pasta or similar

· Salt & cracked pepper to taste

· Parmesan to taste

· ¼ cup toasted pine nuts

In a pan, heat a generous amount of olive oil. Sauté the onions until translucent, add the garlic and cook until slightly golden.
Add tomato paste, oregano, half the parsley and cook for a minute before adding the sausages.
Break up the sausages into bite sized pieces, cooking them for a few minutes.
Add stock, cream and simmer on low heat for 30 minutes.
In the mean time cook the broccoli in boiling water for 2 - 3 minutes until tender but firm. Drain and set aside.
Cook the pasta as per instructions on the pack to al dente.
Once sauce is ready, check for seasoning and add a little Parmesan to taste. Add the cooked pasta then the broccoli and cook for 2 minutes to warm through.
Sprinkle with remaining parsley, pine nuts and serve with Parmesan on the side. Enjoy!

Veal & Onion Tortellini with Quick Crème Fraiche Sauce

As I see everyone's FB, BB and twitter statuses complaining about the rain in Dubai this eve, I just have a smirk on my face and feel like it's home.. Not surprising for someone who grew up in Paris I guess :)

I had a big food shoot today which I managed to pull off in very little time (yes, am a little proud of having whipped up 6 dishes in less than an hour :) And I also have a heavy work day ahead tomorrow, so I made myself a lovely, but quick tortellini dinner.. Phiras isn't much into pasta, but he's away on a business trip so I get to have my beloved pasta all by myself tonight.. And as much as I miss my better half, I get to do all these things I don't have the chance to when he's around.. Like watch Grey's Anatomy or CSI Las Vegas (yes, it may be a silly show, but I love cheesy, gory, murder filled series). So if you're reading this my love, I do miss you terribly, but sometimes a girl needs to be able to watch her TV!

Even though I do my own, fresh pasta sometimes, I do mostly buy store bought pasta cuz of lack of time I guess.. And even though I love fresh pasta, I also like the dry kind, or half cooked, they all taste a little different, and some fit better with certain sauces than others do in my opinion.. I got these tortellini from my neighborhood gourmet grocer Milk & Honey, they just opened on my side of town.. A lovely, lovely place I must say apart from their choice of bakes.. Pun intended :) :)

My dinner was literally ready in 7 minutes and is so simple yet perfect for a pasta fix.. And now it's time for CSI, my bowl of tortellini, and a whole load of me time..

Much love,

D x

Serves 2 (not so hungry people)

Easy. Prep & Cook Time: ~15 minutes

1 pack fresh tortellini (any stuffing will do)
½ cup of crème fraiche
¼ cup chicken stock (or less depending on stock)
2 tbsp grated parmesan
olive oil
lots of cracked pepper
salt to taste

Bring a pot of salted water to a boil, and cook the tortellini for about 5 minutes (refer to the pack for instructions depending on the brand).

Drain the pasta, and set aside as you quickly whip up the sauce. Heat a little olive oil and add the crème fraiche and hot stock.

Cook for another minute before adding the parmesan, then season to taste and finish by tossing the tortellini in the pan just to reheat. Drizzle with olive oil and serve immediately. Enjoy!

Older Posts

Expect the unexpected, two little teeth and my famous Spaghetti Al Limone...

Creamy salmon pasta and a long awaited summer break...

Conchiglie Pasta with Sausage & Tender Broccoli

Veal & Onion Tortellini with Quick Crème Fraiche Sauce

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