Playtimes HK Magazine October 2017 Issue | Page 53

Recipe
Pasta Shells With Salmon & Veggies In A Light Cheese Sauce
Let me introduce you to my Cheat’s Cheese
Sauce. It’s lighter than a roux-based sauce
and it is made with vegetable stock. You can
leave out the salmon and add extra veggies for
a vegetarian version.
Prep: 15 minutes
Cook: 25-30 minutes
Makes: 6 child portions
Suitable for freezing
bowl. Season with a little pepper.
Mix the egg, buttermilk and oil
together in a jug.
Add the wet ingredients to the bowl
of dry ingredients and gently mix.
Divide the muffin mixture evenly
between the paper cases, top with
the chopped tomatoes and bake
for 25–30 minutes until well risen
and lightly golden.
Remove from the oven and transfer
the muffins in their paper cases
to a wire rack to cool (they will
deflate slightly). Store in an airtight
container for up to two days.
Ingredients
200 g/7 oz skinless, boneless salmon fillet
A knob of butter
150 g/5 oz mini shell pasta
150 g/5 oz broccoli florets
2 tablespoons olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
200 g/7 oz peeled butternut squash,
deseeded and diced
250 ml/9 fl oz unsalted or weak vegetable
stock
200 g/7 oz full-fat crème fraîche
150 g/5 oz cherry tomatoes, halved or
quartered if large
50 g/2 oz grated Parmesan cheese
A squeeze of lemon juice
A little salt and pepper (for babies over 12
months old)
Method
Preheat the oven to 180°C/350°F/Gas 4.
Put the salmon in the centre of a piece of foil,
top with the butter and season with salt and
pepper (if using). Fold the foil over the fish to
make a parcel, place it on a baking sheet and
bake for 15 minutes until cooked through.
Remove from the oven, unwrap and flake the
fish into large pieces.
Cook the pasta according to the packet
instructions, adding the broccoli florets two
minutes before the end of the cooking time.
While the pasta is cooking, make the sauce.
Heat the oil in a deep frying pan, add the
onion, garlic and squash and fry for five
minutes, then add the stock, cover and
simmer for five minutes or until the squash is
tender. Remove the lid and stir in the crème
fraiche and salmon. Stir in the pasta and
broccoli until heated through, then remove
from the heat. Add the tomatoes, Parmesan
October 2017
51