I love vegetables but I also love prawns, especially in pasta with tonnes of garlic. This dish is light and perfect for summer dining on the deck!
Make sure you buy good, happy prawns, your tummy will benefit and so will the sea!
You will need:
1 red chilli
1 tsp sugar
1 glug worcestershire
1 clove garlic
bag of fresh or frozen prawns
1 tsp creme fraiche
Fresh basil to garnish
1) Slice up the tomatoes and place them in a large pan with a glug of oil to start stewing. Add the sugar, the red chilli, the worcestershire sauce and the clove of garlic and simmer intill the skins start to come away from the tomatoes.
2) Boil a large pan of water and add your linguini. Boil for 12 mins.
3) Meanwhile, add your prawns to the tomatoes in the pan and cook until pink if they are frozen, if not cook for about 3-5 mins.
4) Drain your pasta and serve with a generous helping of prawns and tomatoes, stir though a teaspoon of creme fraiche and garnish with fresh basil.
These brownies are only good for the soul. Not the diet.
But they are too good to resist. Eat them warm with ice cream, straight out the oven, or cool the next day. They stay gooey and taste just as delicious!
Yes I know 6 eggs is more than Mike Tyson uses in his protein shakes, and 500g of sugar is pretty much a whole bag, but January is dark, gloomy and in need of something to look forward too. Even if it comes with a slight chocolate coma.
This is one of Nigella Lawson’s recipes, which I made with balloons down my bra so I could look just like her.
375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
200g white choc chips
Firstly preheat the oven to 180 degrees and line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper
Melt the butter and chocolate together in a saucepan and beat the eggs with the sugar and vanilla in a seperate bowl
Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture into the caucepan, and then the chocolate chips and flour.
Beat to combine it all then scrape it out of the saucepan into the brownie pan
Bake for about 25 minutes, the top of the brownie should look dull and speckled but the inside will still be very moist and gooey. Remember that they will continue to cook as they cool so don’t leave them in much longer!
Instead of chocolate chips you could also used chopped walnuts like Nigella does, and talk in innuendoes all the way through if you really want.
Every day I stumble across articles, pictures, blogs, videos, facts, songs, websites and other snippets of the wold wide web which make me think and smile. So I have decided to share them with you. Read them over your coffee, tea or orange juice and do the same, because smiling is good for you.
Today’s is a quote from Roald Dahl, The Twits. It’s a bit cheesy, like a lot of things on here… but I think it stands for a lot.
Roald Dahl is one of my favourite children’s authors, and while I love “The Twits” my favourite books is ‘Esio trot’, a story about a Tortoise!
This is not a bid to turn you into hard core vegetarians. Humans eat meat instinctively, and it is a good thing. The farming industry provides millions of jobs, and of course meat contains essential amino acids which our body can’t make ourselves. However, sometimes eating a meal without a slab of meat in it is not as bad as some may think, you just have to know how!
First of all, Quorn is not the root of all-evil. It is not an alien life form and it is entirely edible, you just have to know how to cook it. Like tofu, it is a shape shifter of flavour. It tastes like what you cook it in, so it’s a great substitute in chilli and curry which have strong fragrant flavours. On the other hand, I wouldn’t recommend Quorn imitations to meat lovers. They find it insulting because at the end of the day it is an imposter of meat.
Good vegetarian food consists of real ingredients. It isn’t about purposely not eating meat, it’s about celebrating other flavours, and not needing the addition of meat to complete the meal. I feel like the Greeks and Italians understand this well, and often their best dishes don’t contain a scrap of meat, they rely solely on exciting flavours from olives, cheeses, herbs and zests. Caramelise red onions and eat them with goats cheese, make falafel balls from chickpeas and garlic and eat them with Houmous or mix fresh pesto with leeks, mozzarella and gnocchi.
I know people who think having a meal without meat is impossible, and I think it is very much a western thing! People have been brought up on potatoes, meat and veg, and haven’t been taught that there is more out there! And it tastes so good! And it is so good for you.
Yotam Ottolenghi writes a vegetarian column for The Guardian which is full of exciting flavours! I went to his restaurant once in Islington and the food is delicious. It is not all vegetarian, and it works a bit like a tapas restaurant so you can sample a big range of dishes between friends .
I am in no way saying if you eat meat you are doing it wrong, but sometimes a good vegetarian dish can be just what you need to bring that happy stomach smile to your face!