Smoked Salmon tagliatelle and bunny paw prints, Part 3 of 3….. EASTER at Bosbokfontein Nature Reserve

I’ve waited eight months to post this recipe, it was the first one I thought of when I started my blog…. Now at last, 56 posts and eight months later, Shannon cooked it for me and I’ve managed to capture the process at this very special Easter venue…. Bosbokfontein Nature Reserve, a little piece of paradise….

After a long afternoon on the beach, collecting driftwood sticks for our silhouette bunnies and playing with my polariser ring we climbed up the hill and started cooking….

Collecting beach treasures...

Collecting beach treasures…

Early evening view from the deck...

Early evening view from the deck…

Shannon, first enjoying a glass of bubbles before hitting the kitchen….the one thing we missed, the champagne glasses….2 x boxes WILL be delivered , to say thanks…

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It was time to light the candles… with no electricity, the house gets lit by flickering candles…

The lighting of the candles..for earth hour, we had EARTH weekend, no electricity for 4 days...

The lighting of the candles..for earth hour, we had EARTH weekend, no electricity for 4 days…

For the Salmon tagliatelle you will need:
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+/- 150g smoked salmon
1 small bunch spring onions
butter and olive oil
5 large red tomatoes
1 teaspoon sugar 200ml cream
2 tablespoons old brown sherry
200ml milk mixed with 2 teaspoons Ina Paarman white sauce powder or flour
salt and pepper to taste
3 shakes of tabasco
1 teaspoon grated parmesan per serving
2 handfulls chopped flat leaf parsley

Click on this link for a printable recipe card Smoked Salmon tagliatelle ………. RECIPE CARD

Peel the tomatoes

Peel the tomatoes

Cut a cross on one side of the tomatoes and dunk them in boiling water for 1 minute, this will make the peeling easier without loosing any tomato flesh.

Finely chop the spring onions.

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In a heavy based pan or wok, saute the finely chopped spring onions in butter and a bit of olive oil. Cut the peeled tomatoes into small chunks and add to the spring onions. Fry for +/- 5 – 8 minutes to soften the tomatoes.

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Add one teaspoon of sugar to the fried tomatoes and 2 tablespoons of Old Brown Sherry. Cook for 2 – 3 minutes.

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Add the cream and milk mixed with 2 teaspoons of Ina Paarman White sauce powder OR two teaspoons of flour. Cook through. Chop the smoked salmon into smaller pieces and add to the pan with one tablespoon of chopped flat leaf parsley.

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Add black pepper and salt to taste as well as 3 shakes of tabasco.

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Serve on tagliatelle with one teaspoon parmesan and more chopped parsley.

Food for angels...

Food for angels…

Emma, my “tea please” little one, first had to have a tea party with Lara…

Think it is bed time...

Think it is bed time…

Early morning, Sunday… Bunny masks done, part 1 of 3, black silhouette bunnies, part 2 of 3, and now the bunny flour paw prints….

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Cut out the paw prints and “stencil” them with flour….

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We could not have asked for a better EASTER weekend, thanks to great friends and magical venues……

ps…. add a squeeze of lemon… just before serving..

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