Foodsnaps

Halloween Roasted Monkfish with Pumpkin Mash

Ingredients (for 4 people)

600gr monkfish
80gr smoked bakon (I've used parma ham)
600gr pumpkin, peeled and cut
20gr garlic cloves, peeled
150gr sweet potato, peeled and cut
50 gr heavy cream
salt and pepper

How to:

Season the pumpkin, sweet potato and garlic cloves, wrap in aluminium foil and bake the parcel in a preheated oven at 180°C for approx 40min

Puree with olive oil, heavy cream season and set aside.

Wrap the monkfish loins with thin slices of bacon and roast in the oven for about 7 min at 180°C.

Serve with greens

Recipe via: fin and flounder and twitpic.

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Filed under // fish food halloween monkfish photography pumpkin sweet potato

Sweet Potato and Pine Nut Pasta

Ingredients

400 g sweet potatoes, peeled and cut into chunks
200 g low-fat soft cheese
2 tablespoon tomato puree (I've used sun dried tomato puree)
250 g pasta, dried
150 g broccoli, broken into small pieces
1 medium courgette, halved lengthways and thinly sliced
25 g pine nut kernels, lightly toasted,
1 teaspoon parsley, or basil leaves

How to:

Cook the sweet potato in boiling, lightly salted water until tender, about 15-20 minutes, Drain well, then mash and cool slightly. Stir in the low fat soft cheese and tomato puree. Season. Keep warm over a low heat whilst cooking the pasta, stirring often. If needed, add 2-3 tbsp boiling water to thin the sauce down.

Cook the pasta in a large saucepan of lightly salted boiling water for 10-12 minutes, or according to pack instructions, adding the broccoli and courgette for the final 5 minutes. Drain thoroughly and share between 4 warm bowls or plates. Spoon the sauce over the pasta and scatter the pine nuts and chopped parsley or basil leaves over the top.

Recipe via: Weight Watchers

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Filed under // easy food low fat pasta photography pine nuts sweet potato

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sweet potato

Halloween Roasted Monkfish with Pumpkin Mash

Sweet Potato and Pine Nut Pasta