QUICKFIRE RECIPES.COM – Filipino Cooking and Food at Its Best Plating Table | Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.

Meatballs in Tomato Balsamic Sauce

Basic Ingredients

Cooking Methods

Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar; simmer 1 minute or until almost evaporated.
Add diced tomatoes, tomato sauce and rosemary; bring to a simmer.
Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper, if desired.
Serve meatballs and sauce over pasta, in sandwich rolls or slider buns or as an appetizer.

Smoked Salmon with Creme Fraiche and Tagliatelle

Basic Ingredients

Cooking Methods

Make up linguine pasta according to the pack. Fresh linguine is even quicker, taking only about 3 minutes to cook and does taste better.
When the pasta is very nearly ready, tear up 120g pack of smoked salmon into strips, or use smoked salmon trimmings if your supermarket stocks this, it’s much cheaper.
Smoked salmon fillets work incredibly well too.

Warm through the peas in a separate pot.

In a large, heavy based pan, warm through the contents of a tub of crème fraiche.
Add a squeeze of lemon juice, along with the dill.
If the sauce seems too thick for the amount of pasta, add a splash of milk or cream.
Add the salmon to the crème fraiche sauce, warm through for a minute or so until the salmon starts to change colour to light pink, and then add the peas if using.
Toss the drained, cooked pasta through the sauce. Serve with a green salad.
I season this at the table, smoked salmon can be a salty enough ingredient, so salting the sauce beforehand can ruin the dish.