Blog posts of '2013' 'December'

Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 400g flour;
  • 5 eggs;
  • pinch of salt;
  • 200g of your gravadlax leftovers (or 200g of cured salmon) cutted into little cubes;
  • 250g of cream;
  • small banch of chives
  • 1 garlic clove;
  • Olive oil;
  • 50g Parmesan grated;



  1. Shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. Roll out the pasta dough into very thin sheet and cut it into sheets about 25 cm long. Flour lightly and roll each sheet into a loose cylinder then, using a very sharp knife, cut trough the dough at 5mm intervals. You can save your time if you use Italain-made "Imperia" pasta machine;
  3. Boil water in a pot for tagliatelle; 
  4. Meanwhile heat olive oil in a large non-stick frying pan over medium heat. Finely chop chives and garlic and sauté  with three tablespoons of olive oil;
  5. Boil your tagliatelle for 1 minute, drain and add to the chives and garlic;
  6. Add cream, gently stir and bring to a boil;
  7. Add salmon and parmesan. Cook one minute more.;
  8. Optionaly you can add a table spoon of red caviar before serving which will make this wonderful dish even more refined!


Quince Jam
INGREDIENTS (serves 6):
  • 1 side of salmon fillet, skin on and pinboned (aprx 700 g);
  • 160g of rock salt;
  • 50g demerara sugar;
  • 40g fresh horseradish, peeled and finely grated (or jarred grated horseraddish);
  • 500g raw beetroots, peeled and coarsly grated;
  • 50ml plain schnapps or vodka;
  • large bunch of fresh dill finely chopped;
  • 1 lemon;
  • 200 ml sored cream
  • 1-2 heaped teaspoons wholegrain mustard;
  • pinch of sea salt and freshly ground black pepper;
  • zest and juice of 1/2 of lemon;
  • small handfull of lemon finely chopped.



  1. Place the salmon on a large tray, skin side down, and spoon the rock salt evenlly all over the fish - this will draw the moisture out and make it dense and firm enough to carve. Scutter over the sugar to give some sweetness, then spread the grated horseradish and beets all over the salmon so that the flesh is completely covered. Gently pat it down with your hand ;
  2. Drizzle over the schnapps, sprinkle over all your chopped dill;
  3. Finely grate the zest of your lemon, then cover the tray of salmon tightly with clingfilm. Pop a weght on top to help pack everything down and put into the fridge for 48 hours;
  4. After 2 days unwrap the fish and hold the fillet down while you pour away the juices from the tray. Use your hands to push away all the toppings. Wipe everything off, then pat the fillet dry with kitchen paper;
  5. Skin side up carefully remove the skin;
  6. Slice what you need and arrange on the plate;
  7. Before serving mix all the souce ingredients together and serve next to your gravadlax;

You can find this and other great recipes in Jamie Oliver famous book "Jamie does"


Quince Jam
  • 2 kg quinces;
  • 1.5 kg sugar; 
  1. Rinse, quarter and core the quinces, (do not peel!);
  2. Cut each quarter into thin slices;
  3. Put the slices in a large, wide, thick-bottomed saucepan, add the sugar and place on low heat;
  4. When sugar is melted and liquid begin to boil remove from the heat and let it cool down. Keep the saucepan covered with a tea towel;
  5. Put the saucepan on the low heat again and once it begin to boil remove from the heat. Let it cool;
  6. Repeat the step 5 for another 4-5 times, until your jam is thick and quince's slices become translucent;
  7. Put 5 or 6 1-pint canning jars and their lids into dishwasher, choose the "sanitize" cycle;
  8. When jars are clean, put them on the table and fill with hot, almost boiling jam. Cover with the lids;
  9. You can keep the jars with the jam refrigerated for the next 3-4 months but I can guarantee it will disappear way before this time!