Cooking with Siba – Episode 5

Stoan and Siba

Siba cooks with Stoan Seate

Stater – Mushroom and spinach soup

As Stoan is a healthy guy; we substituted evaporated milk for the cream to give this dish a rich and creamy taste but with less fat.

Preparation time: 10 min
Cooking time: 25 min
Serves 6

You will need
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) butter (optional)
2 cloves garlic, crushed
250 g black mushrooms, finely chopped
Freshly ground black pepper
10 ml (2 tsp) veggie sprinkle (optional)
45-60 ml (3-4 tbsp) corn flour
400 g (1 bunch) spinach, thoroughly washed and shredded
500 ml (2 cups) vegetable stock (use powder not cubes)
1 can (410 g) evaporated milk
Few sprigs of thyme
Pinch of salt to taste

1.    Heat the oil and butter in a saucepan and sauté the garlic for 1 minute or less until fragrant. Add the chopped mushrooms and stir- fry until slightly golden. Season with black pepper, veggie sprinkle and add the flour.
2.    Stir in the spinach until slightly wilted and add the stock and evaporated milk. Reduce the heat and simmer for a few minutes. Add the thyme, cook for another minute or so and serve while still warm with bread.

Main Course – Basil pesto pasta with salmon

Stoan loves to serve his guests salmon with spinach pasta and a pea sauce flavoured with mint and lemongrass. Siba’s twist: “I made the dish much easier and quicker, using white tagliatelle instead of the spinach pasta and basil pesto instead of the pea sauce. It’s done in no time!”

Preparation time: 10 min
Cooking time: 6 min
Serves 4

You will need
250 g (∏ packet) tagliatelle or spaghetti
salt and oil to drizzle
15 ml (1 tbsp) olive oil or butter
2 cloves garlic, crushed
4 salmon fillets or hake
Juice of half a lemon
Mix with
1 packet each red and yellow cherry tomato packets, halved
Freshly ground black pepper
60 ml (π cup) basil pesto

1.    Heat the oil and sauté the garlic and onion for 2 minutes until fragrant and soft but not brown.
2.    Add the halved tomatoes for just a minute – shaking the pan – and then season with freshly ground pepper. Add the pesto and spaghetti and set aside.
3.    In the same pan, add the salmon fillets and squeeze lemon juice on it. Cook for 2-3 minutes on each side making sure that you don’t overcook it.
4.    Place the fish fillets on top of the pasta and serve.

Desert – Fuss-free trifle

Siba’s twist: “Instead of the more normal biscuit base, I added berries. Then for the filling, I used no cream, jelly or custard – just cottage or cream cheese with yoghurt.”

Preparation time: 10 min
Cooking time: 10 min
Serves 6

You will need
200 g (1 packet) digestible biscuits
125 ml (∏ cup) chopped cranberries, finely chopped (optional)

60 ml (π cup) melted butter or juice
1 extra large egg white
500 ml (2 cups) fresh mixed berries
Juice and rind of 1 lemon
60 ml (π cup) castor sugar
500 ml (2 cups) fruity strawberry yoghurt
250 g (1 tub) cream cheese or cottage cheese (smooth)
Mint to garnish

1.    Base Crush the biscuits until fine and mix with the cranberries. Add melted butter and egg white. Layer in individual glasses.
2.    Filling Heat half the berries with the lemon juice for few minutes. Add the lemon rind and castor sugar. Remove from heat and set aside.
3.    Mix the strawberry yoghurt with cream cheese or cottage cheese and pile on top of the base. Finish off with a layer of the berry sauce, topping with the rest of the berries and garnish with mint

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