Salmon Pinwheels

I have found that I am not very good at blogging in summer – I am too busy enjoying my garden! So I was rather chuffed when this little recipe dropped into my inbox from the fabulous Michelle, who has guest-blogged for me before and who coined the wonderful phrase ‘fridge gravel‘. This is a true storecupboard recipe and I will be giving these pinwheels a try next time I need to make canapés at short notice  (yes, that does happen).

Thanks Michelle!  salmon pinwheels

This is something I do when I fancy something a little different – salmon pinwheels.

It is quite a simple dish. The omelettes are just one egg, a little salt and pepper and a pinch of tarragon beaten together and cooked gently in a small egg pan in a knob of butter.

Spread the egg out until it covers the base of the frying pan and cook until set on one side, flip over and cook on the other side for about one minute.

Slide out of the pan onto a chopping board to cool.

Once cold, spread the omelette with a mix of tinned pink salmon that has been mixed with a bit of mayo and apple cider vinegar.

You could use any filling you like – chopped cooked chicken and mayo, leftover minced beef etc.

Roll up the omelettes into a cigar shape and slice into bite sized pieces. Delicious!

Adding the tarragon to the omelette works really well with fish, but that could be subbed for other herbs.

Simples!

 

 

Spaghetti with tomatoes and poached eggs

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Cheap, quick, easy and yummy – four of
my favourite things!
This fed two adults and a child (approximately 1/2 a tin of tomatoes per person and an egg each).

Ingredients:
1 Onion, chopped
1 Clove garlic, crushed
A few mushrooms, chopped
Black pepper
1 tsp Oregano
1 & 1/2 Tins tomatoes
A couple of squirts of tomato puree
3 eggs
A handful of grated cheese
Spaghetti

If I had them I might also have included bacon or anchovies, olives or capers.
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Method:
Fry the onion, garlic, black pepper and herbs in olive oil until beginning to soften. Add the tinned tomatoes, tomato puree and mushrooms and simmer until the mushrooms have cooked.

While the sauce is simmering away put the spaghetti on to cook, following the instructions on the packet for the quantity and cooking time.

When the pasta is nearly done crack an egg into a mug, make a little well in the sauce and pour in the egg; repeat so that there is one egg per person. Note, if your pan is not non-stick you will probably need to put a bit of oil in each well before you add the egg.

After about a minute, turn each egg with a spatula and then sprinkle the cheese over the sauce.

Drain the pasta and divide between shallow bowls. Put an egg onto each serving of pasta and then share out the rest of the sauce.

Enjoy!