Pasta and the pregnancy cravings
WELL it was shared last week that we are very excited to announce the news that we are expecting our first baby in April - it was our next goal in life and we are now on the path to achieving it.
We wanted to try IVF earlier this year, but with the opening of our restaurant EAT at Dan and Steph's in our home town of Hervey Bay we have been very busy with the general running of the restaurant as well as many other commitments throughout Queensland. We selected June/July to start our cycle.
As this is our first pregnancy, let's just say it's been an interesting road so far for both Dan and I. I have been very lucky and avoided morning sickness, which I am so thankful for as we still have been busy at the restaurant daily.
Nothing has really changed. Dan may beg to differ though.
I feel like I have been pretty reasonable, except for the fact that Dan has been stopping on the way home every afternoon to buy me a good old Frosty Fruit.
Another item I do crave and miss eating is smoked salmon. It's such a delicious and succulent piece of fish with so many good fats. Here is one of our smoked salmon dishes.
One day I will enjoy it again. It's vibrant and fresh, try it for yourself.
Smoked salmon, pea and dill pasta
PASTA INGREDIENTS: 300g '00' flour
- 3 eggs
- pinch of salt. SAUCE: 1 tbsp of creme fraiche
- ½ -1 cup frozen organic peas (defrosted)
- Zest of 1 lemon
- Bunch of dill, chopped
- 150-200g smoked salmon
- Pinch of salt, pepper.
METHOD: Pasta - in a food processor add flour and eggs. Blitz until it forms a ball. Turn out on to a floured surface and knead for five minutes until silky, smooth and elastic.
Pass the pasta dough through the pasta machine on the widest setting up to five times, turning and folding each time and keeping a rectangle shape of the dough.
Dust with flour each time and be sure to coat all the pasta. Continue working the dough through the machine getting to the lowest and thinnest setting - making sure to flour each time.
Fold the pasta up into a rectangle, trim the edges and then cut the pasta into small strips or thick strips, then dust with more flour. B
ring a large pot of water to the boil and season with a pinch of salt - once at a steady boil, add the fresh pasta and cook for 2 to 3 minutes, until al dente.
Sauce - In a saucepan add pasta and a good drizzle of olive oil. Add creme fraiche, peas, lemon and dill. Stir through until runny and pasta is coated. Season with salt and pepper.
Add strips of smoked salmon and cook until just heated through. The salmon will turn a light pink colour.
Dan and Steph Mulheron won My Kitchen Rules in 2013: http://www.danandsteph.com.au.