Smoked Salmon Carbonara


Is there a dish you never tire of?

For me it has to be spaghetti carbonara, I simply love it. The delicious richness of the dish and the salty pancetta makes me very happy – okay it’s not the most adventurous dish, but it is without a doubt the best comfort food going. There is something so wonderful about sitting down with a big bowl of pasta and digging in. I recently made my carbonara recipe for my brother and he loved it too. Even Richard, who is not fussed with pasta dishes, admitted that it really is a tasty dish.

I’ve made the recipe so many times over the years that I really have perfected it – but sometimes I like to mix things up a little. I had some smoked salmon in the fridge that needed using, so I decided to try it in a carbonara recipe. It was wonderful -totally different from a traditional one of course, but very nearly equally as good.

I didn’t use it, but I think next time I’ll try adding a little lemon zest, I think it will really bring it to another level and give a good lift of freshness to the dish.

Ordinarily I’d scoff at anyone using cream in a carbonara recipe, but given that this isn’t your typical authentic recipe I’m not going to feel shameful about it.

Smoked Salmon Carbonara
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  • 100g smoked salmon, torn into bite sized pieces
  • 175g fusilli pasta (or pasta of your choice)
  • 2 eggs
  • 100ml double cream
  • 50g parmesan cheese, grated
  • 2 tbsp freshly chopped chives
  • 1 tbsp of lemon zest (if using)
  • Pinch of salt
  • A good twist a fresh ground black pepper
  1. Boil the pasta in a large pan of salted water until cooked al dente (firm to the bite).
  2. Meanwhile, pour the cream into a large bowl, break in the eggs and whisk well. Add the parmesan, chives, smoked salmon and salt and pepper stir. At this point you can add the lemon zest if using.
  3. Drain the pasta and return to the saucepan (off the heat), pour over the sauce and stir, ensuring the sauce fully coats the pasta. The residual heat from the pasta will cook the sauce but ensure the egg doesn’t scramble.
  4. Divide between two warmed bowls and scatter with a few snipped chives to garnish – and a little grated lemon zest if using.



Miss Friday is back with a delicious peace offering of Blueberry Muffins


Roll up and accept my peace offering of delicious blueberry muffins! Evidently, it’s been too long – being pregnant has turned me into a strange being. I’ve struggled with eating to be honest, and this heat hasn’t helped things much. I spent the first three months being very sick  and now I’m finding it hard to regain my old appetite. Don’t get me wrong, I’ve always had more than a healthy appetite, so I guess cutting back a bit won’t hurt. I’ve certainly lost a few pounds (without the baby weight that is of course).

That said, I can’t complain really, everything seems to be going rather well at the minute and I’m slowly starting to feel like the old Miss Friday again! I only have ten weeks left until I can meet my baby and I’m rather excited about that. Between work and baby preparations, I’ve been getting back into the swing of things in the kitchen, much to Richard’s relief. I think he was becoming worried I’d lost my touch and he’d be cooking his own meals forever more. He has lost over half a stone in weight – claims it’s because I’ve not been cooking for him as much. No one likes a skinny man, so it’s about time I got back to my usual schedule and made him happy again.

I’m hoping that my absence hasn’t done too much to damage to my blogging stats. The trouble is, trying to keep up with a regular blogging schedule and working, and being pregnant is easier said than done. Although, I’ll be on maternity leave from mid August, so I hope to be able to re-establish a regular pattern of posts for you lovely people.

Seeing as I’ve been away for too long, I thought it was only fair to come with my tail between my legs and offer this Blueberry Muffin recipe as a peace offering – when you taste them I’m certain you’ll forgive me. They went down a treat with the family. Having posted a snap to my Facebook page I was then bombarded with requests “Can you make me some?” or “Oh, these look nice, can we sample them?”. It’s fair to say this recipe was a hit.

As unlikely as it is, if you’re not a blueberry muffin fan, the basic mixture can be used for many other muffin recipes, omit the blueberries and chuck in whatever takes your fancy. Why not try pecan and chocolate chip, or raspberry and white chocolate? You really could try any combination based on your preferred taste.



Blueberry Muffins
Recipe type: Baking
Prep time: 
Cook time: 
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Delicious blueberry muffins, perfect for breakfast or with afternoon tea. The blueberries will burst and ooze out delicious juices making these muffins look utterly irresistible!
  • 250g plain flour
  • 2 tsp baking powder
  • 145g caster sugar
  • 170ml semi skimmed milk
  • 2 free range eggs
  • 150ml vegetable oil
  • 1.5 tsp vanilla extract
  • 120g fresh blueberries
  1. Line a muffin tin with 12 paper cases and preheat your oven to 180⁰C (160⁰C if using a fan oven).
  2. Add all of the ingredients into a large mixing bowl (except the blueberries). Mix until well combined. Gently stir in the blueberries.
  3. Divide mixture into the 12 muffin cases and bake for 25 minutes until risen and slightly golden. The blueberries will have burst and oozed out their delicious juices making these muffins look utterly irresistible!