Kitty's Corner

I've never posted a recipe with fish, and that's a shame because I like fish.

So - here goes: ZRS ~ Zaphira's Recipe Service ~ proudly presents:

Zaphira's Super Easy Pasta with Salmon

(Approximately 2 servings, depending on how hungry you are)

You'll need:

200 gram of pasta (I use half whole grain pasta, half ordinary pasta)
6-8 plum tomatoes
100-150 gram Salmon (both fresh and smoked goes)
A large spoonful of fresh cream cheese
A splash of milk
Salt

(Looks really easy already, don't you think??)

Boil the pasta. While it boils I usually peel the tomatoes. If you don't mind the "skin", then don't peel them. I put them in a bowl, splash boiling water over them, take them up after a minute, and the skin peels right off. Easy! Cut them into smaller chunks.

Cut the salmon into bite-friendly pieces.

Drain the pasta when boiled. Leave it in the pot. Ad a large spoonful of fresh cream cheese - I use Philadelphia Light, but use which ever one you have. Ad a splash of milk and stir until the cheese is melted.



Instead of cheese and milk you can use cream, but be aware that it ads calories as well.

Ad the tomatoes, the salmon and a pinch of salt and heat it up.



Stir carefully, and serve. I've grated cheese over it - but that is optional. :yum:




It's really easy and delicious - and it tastes even better the day after.

I am so lucky that I know people who has a garden, where they grow their own fruits and vegetables. And once in a while they grow so much of one thing, that they simply can't eat it all themselves. This is the time where I consider myself lucky, because then they give it away; and I am one of the receivers. :yay:

The other day I got a bunch of rhubarbs. I like the taste of them, but I didn't really know what to do with them. I like to make jam with rhubarbs and strawberries, but it's too early for the Danish strawberries yet. So instead I thought I'd invent a cake. It's a low-fat cake - but now low-sugar. If you're diabetic you can switch the sugar with Atwel or a similar product.

So, my loyal readers, ZRS present to you:

Zaphira's Really Good Rhubarb Cake

Ingredients:

Topping:
500 gram rhubarbs (17.5 Oz.)
200 gram white sugar (7 Oz.)
100 ml water (3.3 fl. Oz.)

Cake:
3 eggs
200 gram white sugar (7 Oz.)
100 ml. low fat yoghurt (3.3 fl. Oz.)
1 tablespoon baking powder
1 tablespoon Vanilla
2 tablespoons coarse sugar
350 gram wheat flour (12.3 Oz.)


How to do it:

The topping:
Cut the rhubarbs into little pieces and put them into a cooking pot. Add the water and pour the sugar over it. Turn on the heat on low, and warm up slowly until the rhubarbs start to juice. Do not stir!

Separate the rhubarbs from the juice, and save both for later use.

The cake:
Whip the eggs thoroughly with the sugar. Add the yoghurt, the vanilla and the rhubarb juice and mix it.

Add flour and baking powder, and stir.



Cover a pan with baking paper and pour the paste into the pan.

Spread the rhubarbs over the cake and sprinkle with coarse sugar.




Bake the cake at 190 C (375 F) for 35 minutes.



This cake is even better on day 2, it seems the rhubarbs keeps it from getting dry. :yum:

Enjoy!

Here is one of my oldies, but goodies! I didn't make this recipe up myself, but the peanutbutter cookies are very delicious anyway.
Please note that these are not low fat cookies.

ZRS (Zaphira's Recipe Service) gives you:

Peanut Butter Cookies


115 gram butter (4 Oz.)
125 gram cane sugar (4.4 Oz.)
1 egg
225 g crunchy peanut butter (7.9 Oz.)
1 teaspoon vanilla sugar
A pinch of salt
0.5 teaspoon baking soda
100 gram salted peanuts (3.5 Oz.)
115 gram flour (4 Oz.)

Whip the butter thorougly with the sugar. Ad the egg and the peanutbutter and whip again.

Add vanilla, salt and peanuts and mix into the paste. Finally add the flour and mix.

Put the paste onto a baking plate by using a teaspoon. Make them cookie shaped by using a fork.

Bake at 180°C (356°F) for 12 - 15 minutes until they are goldenbrown.


Enjoy! :yum: