New paintings and regular art updates.
Today’s #bandofsketchers prompt was shallow. Since I don’t own a swimming pool I decided to draw the sausages I was shallow frying for tea. Couldn’t draw for long because I was trying not to burn them! So it’s a five minute sketch in felt pens
I had some strawberries in the fridge but they started to go mouldy so I cut off the bad bits and chopped them up. I made pancakes with two cups of self raising flour, three eggs and milk to make a thickish batter. I let it rest in the fridge and whipped some cream.
If you heat a frying pan with oil in it till its hot you get better pancakes. Pour off any excess oil to reuse after cooking your first pancake. Swirl the batter round the pan to get it level. If you watch, as the batter cooks the top of it will start to bubble and dry out. You can see its setting as it cooks. I use a spatula to turn it over. When cooked add cream and chopped strawberries. I used sweetner rather than sugar and would have used lemon juice if I had any in.
I decided to cook some salmon and I usually use a tomato pasta sauce and cook fuselli pasta. This time I made my own sauce from scratch. I don’t know if its the right thing because I’m not a chef, I just cook.
Recipe (serves two)
Two salmon fillets
1 or 2 cloves of garlic
1 large flat mushroom
A handful of green olives, de-stoned
Half a tin of tomatoes
Olive oil
Half a teaspoon of lazy chilli
Dried Basil.
Method (how I did it)
Crush the garlic cloves and fry gently in the olive oil (other oils could be used)
Put a pan of water on to boil for the pasta
Once the garlic is softened I placed the salmon skin side down in the pan. You can skin it first if you don’t like it.
Chop the olives into small pieces and add to the frying pan with the chilli.
If the saucepan of water is boiling add the pasta (a couple of handfuls) and lower to a fast simmer.
Slice the mushroom in thin pieces and add to the frying pan. Make sure all the pieces of veg and salmon are turned frequently so they don’t burn and stick on the pan.
Add half a tin of peeled plum tomatoes or chopped tomatoes.
Sprinkle in some basil to taste (not too much).
Then get some fresh cherry tomatoes and add them to the pan. Turning all the ingredients and cooking long enough to soften the fresh tomatoes. The salmon should be cooked through but not overcooked.
Drain the pasta. Add salt and pepper to taste (I didn’t bother) I like my pasta slightly Al dente (a bit chewy).
Serve the Salmon/sauce mix on top of the pasta.
I hope it’s nice, spicy and edible?
Mallaband-Brown