Spaghetti / Pasta with Garlic Prawns

This is a super tasty super speedy meal, especially if you have fresh pasta, takes only 4 mins to cook. If you dont have any fresh pasta it will take a little longer. 

Serves 4

You will need. 

455g pasta / I prefer fresh egg pasta but dried spaghetti/ linguini also works well here 

2 cloves garlic, peeled and finely chopped

1 - 2 dried red chillies / 1 tsp dried chilli flakes (can add or subtract according to taste - some like it hot. I sometimes omit the chilli)

400g raw peeled prawns

1 small wineglass of wine

2 heaped tablespoons of sundried tomato paste / purée (if you can get the paste you an blitz 6 sun dried tomatoes into a paste in a blender

Zest and juice of 1 lemon

Salad leaves or rocket leves to serve

Cook the pasta in salted boiling water according to packet instructions. Heat 3tbsp of olive oil in a frying pan and toss in garlic and chilli. As the garlic begins to colour add the prawns and sauté for one minute. Add the white wine and sundried tomato paste and simmer for a couple of minutes.

Drain pasta save some of the cooking water and toss the pasta with the sauce., squeeze in the lemon juice. Taste to make sure there is enough salt and pepper. Sprinkle with lemon zest and salad / rocket leaves and serve. 

Baked oats with Maple Syrup, figs and Apple

I wanted to make breakfast this morning without the fuss of many pots and pans. An easy recipe that you assemble and put in the oven. To be enjoyed with yogurt. Great for breakfast or brunch. 

Takes 10mins to assemble and 35- 45mins in the oven.

Serves 6 (N.B you can half the recipe for 3)

500ml milk

2 medium eggs

30g Unsalted butter, melted

75ml maple syrup

4 tablespoons dark brown soft sugar

1 large apple, peeled, cored and cut into 1cm cubes

4 - 5 figs cut into 8

200g rolled oats

1 heaped teaspoon baking powder

1 teaspoon ground allspice

Pinch salt

50g flaked almonds / coconut

Yogurt to serve

• preheat the oven to 180oC / 160oC Fan / Gas mark 4. Grease the bottom of a 1 litre dish. 

• gently whisk in a small bowl or jug. Milk, eggs, melted butter, maple syrup and half the sugar. 

• put apple, half figs into baking dish with oats, baking powder, allspice and salt. Mix it up with your hands or spoon then pour over milk mixture and allow to soak in. 

• sprinkle with remaining figs, almonds / coconut or a mixture of both and remaining sugar, then bake for 35 - 40 mins until the milk is absorbed. Serve while still warm with yogurt. 

Enjoy x x x

 

Rum and Raisin Cake

This is the cake I always make when we go on a picnic. The raisins need to be soaked in the rum beforehand. I do it over night if I am baking it fresh the next day. I also leave the butter out of the fridge overnight so it is soft enough.

Ingredients

175g / 6 oz raisins
6 tablespoons rum ( I used Captain Morgan's as it is spiced and I love the flavour you can use any Rum)
275g / 10oz butter, softened
175g / 6oz golden caster sugar
4 eggs
50ml (2fl oz) milk
1 1/2 teaspoons vanilla extract / bean paste
275g / 10oz plain white flour
1 tablespoon baking powder
50g / 2 oz walnut, hazelnuts or pecans chopped
1 1/2 tablespoons dark moscavado sugar

23cm (9 inch) round tin with spring form base buttered and floured

Soak the raisins for 30 mins. Drain and reserve the rum, and set the raisins aside.

Preheat the oven to 180oC/160oC Fan/ gas mark 4.

Cream the butter, add the caster sugar and beat until light and fluffy. Seperate the eggs and set the whites aside. Add the egg yolks, one at a time, to the creamed butter, beating well between each addition. Mix in the rum, milk and vanilla extract.

Mix flour and baking powder and fold I. A little at a time, to the base mixture.

Whisk the egg whites until stiff and fluffy. Working in batches of a 1/3rd and fold into the cake mixture, with the last 1/3 add the raisins and chopped nuts.

Pour mixture into greased tin, sprinkle with moscavado sugar and bake for 45 - 60 mins or until the top is golden and the centre firm and set. Allow the cake to cool in the tin. Then cool on a wire rack.

Enjoy x x x

Strawberry & Poppyseed Cake

I saw this recipe on the cover of the June 2013 issue of the BBC Good food magazine. I was looking for a dessert / tea time treat that was not to heavy that I could bring with me to a BBQ. As easy sponge recipe then soaked in an orange and liqueur syrup then filled or iced with Greek yogurt and creme fraîche. Yum...

It's important to use the size tins that the recipe stipulates. I didn't have 20cm tins I used 23cm tins. The cake was still lovely. If I had used the 20cm tins I would have had a higher thicker cake.

You will need

4 tbsp poppy seeds
200g/7 oz Unsalted butter, melted plus extra for greasing tins
225g/8 oz plain flour
1 tsp baking powder
4 large eggs, at room temperature
225g/8oz golden caster sugar
1 tsp vanilla extract

For syrup and filling
Zest and juice 1 large orange
1 tsp orange liqueur
170g full fat Greek yogurt
500ml full fat creme fraîche
350g/12oz strawberries, sliced plus extra to serve

1. Dry fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180oC/160oC Fan/ gas 4. Grease and line 2 x 20cm sandwich tins.

2. Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale an foamy. Pour in the cooled butter and vanilla extract and whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the time and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.

3. To make the syrup, warm the orange juice as 50g of the sugar in a microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife cut each cake horizontally to make a total of 4 circles. Brush the cut side of each cake with the warm orange syrup.

4. To make the filling, beat together the yogurt, creme fraîche, remaining 50g sugar and orange zest until thick and spreadable. Stack the cakes with creamy filling and strawberries, finishing with creamy filling and strawberries on top. Sprinkle with remaining poppy seeds over the top, then let cake sit for 30 mins before slicing.

Enjoy x x x