Creamy Linguine Medley: Fish, Mushrooms, Corn & Pepper

From the time I was a little girl, the kitchen has been my favourite playground.
Mom Lily and my Ouma both enjoyed cooking and baking, so I often ended up 'helping' them, baking cookies were my favourite. I had to stand on the kitchen chair to reach the tabletop, roll the dough into little balls, and press them down with a fork.

Of course, much of that raw cookie dough went into my mouth.

My brothers joined once or twice and were given a small batch of dough as their little balls would end up brown from the sand on their hands, and placed in a separate pan as only they would eat those sandy cookies!

Talking about cookie dough, I was surprised when watching the TV series Million Pound Menu and saw Naked Dough, which offers edible raw cookie dough that big and small kids love!

Sorry about digressing like that, but what I would like to share with you today has nothing to do with cookie dough, it's a quick, easy, and delicious pasta dish using basic ingredients.

I used to plan meals when hubby was still here, as he was an insulin-controlled diabetic.
Nowadays I mostly cook on instinct. and use whatever's in the pantry and the refrigerator.

My brother, who is in remission after throat cancer, was here to put up pool fencing.
The radiation damaged his throat, so he now can only eat soft food with loads of sauce, and everything has to be finely diced.

What to make with these ingredients?

Sweetcorn, Onion, Garlic, Mushrooms, and Red Bell Pepper.

Hake and Smoked Haddock

Full-cream Yogurt, Milk, Butter and Cornflour

Linguine Pasta

Creamy Linguine Medley: Fish, Mushrooms, Corn & Pepper

Note I'm giving approximate quantities for 3 servings, one can add or omit ingredients and make your very own medley.

Sautee the following in a little butter and oil, stirring occasionally:

• 2 cloves crushed Garlic
• 1 Onion, finely diced
• Half a red bell pepper, diced
  
  
  Continue stirring while adding and sauteeing:
• 200 gram Mushrooms, finely diced
  
  
  Lastly add and sautee:
• Kernels from 1 sweetcorn cob
  

Add & bring to the boil:

• 250ml Full-cream Yogurt
• 400ml Milk
  Add and stir till sauce thickens, season to taste:
• 50ml Cornflour mixed to a smooth paste with a little milk
  
  
  
  Boil the following in salted water with a dash of lemon juice, till cooked:
• 300 grams Hake Fillets
• 200 grams smoked Haddock

Flake the fish and add to the sauce

Lightly stir fish into the creamy sauce

• 200 grams Linguine Pasta
  Boil in salted water for approx 12-15 minutes, and drain in a colander:

Add pasta, and mix lightly

After much aromatic sauteeing, we were starving, and the creamy linguine medley was ready to be dished up. Note the different hues of the dish when I took it outside for the final photos!

Topped with diced spring onions.

Bon Appétit Friends!

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