World renowned British chef, Jamie Oliver won our hearts with his casual approach to cuisine. In his new cookbook, ONE, he dishes up 120 tasty, fuss-free, one-pan wonders. Just in time, as with the Canberra summer fast approaching, the less washing up, the better.
Smoked salmon pasta
Serves 1 | Prep & Cook 8 mins
Energy 431kcal Fat 14.8g Sat Fat 4g Protein 29.5g Carbs 43.6g Sugars 4.6g Salt 1.7g Fibre 3.1g
- 125g fresh lasagne sheets
- 2 spring onions
- 80g spinach
- 60g smoked salmon (2 slices), from sustainable sources
- 1/2 a lemon
- 5g Parmesan cheese
- Olive oil
- 1 tbsp cottage cheese
- Extra virgin olive oil (optional)
Boil the kettle.
Cut the lasagne sheets in half lengthways, then into 2cm strips, using a crinkle-cut knife, if you’ve got one.
Trim the spring onions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate.
Put a 28cm frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon and lemon zest. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 250ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection. Delicately tear over the remaining salmon, and finish with a kiss of extra virgin olive oil if you like.
Baked lemon cheesecake
Serves 12 | Prep & Cook 60 mins, plus chilling
Energy 362kcal Fat 25.2g Sat Fat 14.9g Protein 6.9g Carbs 27.3g Sugars 20g Salt 0.7g Fibre 1.1g
- 100g unsalted butter
- 250g Lotus Biscoff or ginger nut biscuits
- 4 large free-range eggs
- 1 tsp vanilla bean paste
- 100g icing sugar, plus extra for dusting
- 680g cream cheese
- 1 lemon
- 300g raspberries
Preheat the oven to 160°C.
Melt the butter in a 28cm ovenproof frying pan over a low heat, while you blitz the biscuits until fine in a food processor. Turn the heat off, tip the biscuit crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides.
Bake for 5 minutes, then remove.
Crack the eggs into the processor (there’s no need to clean it), with the vanilla and most of the icing sugar and blitz for 2 minutes, until pale. Blitz in the cream cheese and lemon juice, then pour evenly over the biscuit base. Mash half the raspberries and the remaining icing sugar with a fork, swirl through the top, then bake for 15 minutes.
Pull out the pan and scatter over the rest of the raspberries, dust with a little extra icing sugar, then pop back in for another 10 minutes. At this point, switch from the oven to the grill on full whack, until the top is beautifully golden and just starting to catch. Remove and leave to cool, then chill in the fridge for 2 hours before serving.
The texture won’t be completely smooth, but boy will it be delicious.
Get the latest Canberra news, sport, entertainment, lifestyle, competitions and more delivered straight to your inbox with the Canberra Daily Newsletter. Sign up here.
