Carbonara is one of those meals that my husband adores, but being full of cream, (which I don’t like and it doesn’t like me), I never make it. Then I felt inspired. Somehow in the midst of sleep deprivation these idea pop into my head. It was a pile of spirallised courgettes and carrots that gave me the idea. I had prepared them ready for a stir fry but they started talking noodles to me, which led to carbonara. It may have been due to eating out and reading a pasta/pizza style menu the night before 😉
With a well stocked kitchen this was a literal doddle to make. It took 10 minutes from start to finish as I had the veggies prepped already. One of those meals you can prep ahead and then cook in a flash. Even better I had a little toddler helper who really enjoyed all the beating of the eggs, the stirring and big bonus, he ended up eating a fair bit of carrot as we cooked.
I used rice noodles because I fancied them and they are so quick to cook! You could of course use spaghetti. I didn’t add the parsley to this batch but it would make a great addition, as would bacon!
I’m on my quest to find ways to get oily fish into the family. Today I had a play around with making a rub for the fish, which myself and the hubby loved, the children found it a little spicy… which just meant the rub got scraped off their plates onto ours. Win Win. Next time I’ll put the rub on our portions and add some yoghurt to the kids ones 😉
What I love about these type of recipes is they can be prepared in advance and then it’s just a case of turning on the oven, putting it in and making sure you keep an eye on the clock. Try preparing this the night before and it will just take 40 minutes to cook in the oven the next evening. Maximum taste with minimal effort.
The other great thing about this recipe was the chunkiness of the veggies meant the baby was able to feed himself quite happily, leading to a whole load of mess but also happiness, and a bath.
Spicy Salmon Rub With Roasted Veggies
A prepare ahead meal that is packed with omega 3's and provides 2 portions of vegetables.
Put the garlic, garam masala, sunflower seeds and sesame seeds for the rub into a large pestle and mortar. Now have fun giving it a good bash.
When it is ground into a paste add in the coriander and continue to bash.
Add the soy sauce as needed to loosen it.
Now spread onto the salmon.
Peel the carrots and onions. Chop all the vegetables into chunks and place into a roasting dish. Toss in the oil and place the salmon on the top. It can all now be covered and go into the fridge until you are going to cook it.
To cook: heat the oven to Gas Mark 5. Remove the salmon from the dish, place the vegetables only into the oven to roast for 30 minutes.
Now add the salmon on top of the vegetables and cook for a further 10 minutes.
Whilst the salmon is cooking get the kettle on and cook up some noodles to go with it.
Today was one of those days when we were starting to distinctly lack in terms of vegetables in the house…. it took me a little while to get inspiration for what to make with green beans, baby sweetcorn and mushrooms. A flick through my handwritten recipe book came up trumps though…. I love having my own recipe book, it’s packed full of recipe ideas, tips, things I’ve tried, ideas from books, magazines and the TV, my own personal cookery Bible.
Here is my version of Vegetable Biryani, it went down so well with the family that toddler cleared her bowl before me and hubby (who was off our for a BBQ) couldn’t resist having some.