Alida Ryder’s food is full in aroma, colour and just packed with flavour. This talented Pretoria wife and mother of twins is a powerhouse in the kitchen and behind the camera lens.
100ml reduced fat cream
200ml reduced fat evaporated milk
1 garlic clove
1 bay leaf
500g pasta of your choice (I used Linguini)
200g smoked salmon
salt & black pepper to taste
1/2 cup chives, finely chopped
Combine the reduced fat cream, evaporated milk, garlic clove and bay leaf in a small saucepan and allow to simmer gently for 7-10 minutes until thickened slightly.
Meanwhile, bring a pot of salted water to the boil and cook the pasta until al dente (about 10 minutes)
Shred the smoked salmon and reserve some for serving.
Remove the garlic clove and bay leaf from the cream and add the smoked salmon. Season the sauce to taste and combine with the cooked pasta.
Serve with extra smoked salmon on top with a sprinkling of chopped chives.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.