Ru's Recipes

Last night I bought some reduced mussels when I was doing my weekly shop. They came cooked but cold - so here's what I did (man it was good).

Get a saucepan - your essentially making a dressing even tho a little frying is involved. Heat the pan and add oil. Chop some fresh garlic and some fresh chives - add to the pan and fry lightly.

Add a big knob of butter, a splash of white wine vinegar or white wine, a little sugar, salt and pepper to taste. Now add the mussels and cook until the mussels are heated through. Serve in a bowl.

Ok so this is just noted for the time being - as Ive just been told and I have to write it down.

Ingredients - basically, flavour, bonding and raising agents.

Pastry cream
3 egg whites
1 egg yolk

Add the egg yolk to the cream and mix in one of the egg whites, this helps the base to accept the other egg whites, which you fold in after, before sticking in a hot oven for 12 mins. Dont use a fan oven, the souffle will blow away.

Ill make some then actually put a proper recipe up here for yous all...

Tonight I shall be marinating some salmon and cooking it with noodles, check back later when I shall be posting the recipe - the marinade is particularly delicious...

Ok so here's the basic recipe:

Salmon
Avocado
Egg Noodles

Dressing:

Soy Souce
Olive Oil
Sesame Oil
Brown Sugar
Rice Vinegar

Marinade the salmon in the dressing before grilling it - turning and basting with more dressing as its grilled.

Cook the noodles. Dice the avocado and lightly stir fry - in chilli and oil, adding the noodles when they are cook - this is a very quick process you only really want to heat the avacado through.

Serve the salmon on the bed of noodles.

There are many variations on this theme, but the one I made last night looks delicious - Ill let you know when I have my lunch... (tomorrow I must remember to bring a baby avacado to serve with it)

Serves 4-5

Ingredients:

Feta Cheese - around 100g, cubed.
Salami - I bought a big one, about 5cm diameter and 30cm long, sliced and chopped.
Olives - chilli and thyme, fresh and already chopped for me from Tesco, one small punnet.
Tomatoes - half a punnet of cherry tomatoes, chopped in half or quarters.
Cucumber - nearly a whole one, chopped.
Couscous - about 150 - 200g.

Dressing:

Half Red Onion - diced.
Half Red Pepper - diced.
Olive Oil - enough to cover  the onion and pepper.
Balsamic Vinegar - about the same as the amount of oil.
Pepper - to taste.

Place olive oil, balsamic vinegar, pepper, red onion and red pepper in a small saucepan, stir well and heat slowly (you want it to stew for about 30mins, the best way to do this is keep it on a low heat).

In the meantime, chop all other ingredients except the couscous (and maybe olives) and place in a salad bowl.

Next cook the couscous. Measure the amount of couscous in a jug and place in a saucepan. Next add excatly the same amount of boiling water, bring the water to the boil again, turn off the hob, cover and leave for about 5 mins. Separate with a fork and add to the salad bowl.

Once the dressing has stewed, give it another good stir before adding to the salad bowl, and giving all the ingredients a good mix.


Voila! It is very delicious. Store it in the fridge, always last me a few days if my ingredients are fresh, although it tastes better at room temperature rather than chilled. You can even eat it warm when youve first made it.