prawns & linguine with tomatoes & vodka

I am all for good food and even more so when it doesn’t take hours to prepare and only needs a few ingredients. This is a simple recipe using cooked, shelled prawns. My choice of pasta was linguine but really, any noodle kind of pasta will work well here.
This is a great meal for either lunch or dinner and since I think it is so aesthetically pleasing, this is most definitely a meal that I will serve to a crowd.
Full marks on taste and looks! Serve with a rocket & avocado salad and extra lemon wedges.

I forgot to add half a cup of frozen peas. Should you remember, this will add a lovely element to an already delicious dish.

ingredients | serves 4-6 | easy
300g cooked, shelled prawns, halved
1/2 red onion, diced
3 garlic cloves, diced
zest and juice of 1 lemon
1/2t red pepper flakes
1 can crushed tomato
1/4C vodka
1/2t dried dill
2T tomato paste
1T brown sugar
1 fish stock
1/2C cream, full fat
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
bunch fresh dill, finely chopped
salt to taste
good grind of black pepper
parmesan to serve
300-400g linguine, cooked accordingly
2T olive oil
2T butter

how to
Heat the olive oil & butter in a large skillet and saute the onion & garlic until translucent and aromatic.
Pour the vodka into the skillet and cook until the alcohol has evaporated. About 2 minutes.
Add the tomato paste, brown sugar and dried dill, red pepper flakes, stir and cook for about 3 minutes.
Pour the stock, lemon juice & crushed tomato into the pan and cook until slightly thickened.
Add the cooked prawns & cream and stir to coat. Simmer for about 5 minutes. Taste and season with salt & pepper.
Tip the cooked pasta into the sauce, toss to coat and cook for a few minutes until warmed through.
Add the lemon zest and fresh herbs and toss.
Garnish with finely grated parmesan.



spicy roasted mackerel

A dish that is just absolutely delicious, boasting amazing flavour and taste! A healthy meal that is really as easy to make as it is to eat. A great recipe for busy days and the perfect dish when catering for a crowd on a beautiful sunny day. Great, healthy eating simply cannot get easier than this!
Mackerel is an oily fish and a rich source of Omega-3 fatty acids, which improve endurance, aid recovery and help to maintain healthy, beautiful skin.
Serve these delicious mackerel fillets with salad, buttery green vegetables, crushed potato or couscous and a creamy vinaigrette.

Adapt the recipe to serve more.

ingredients | serves 2 | easy
4-6 mackerel fillets
2t paprika
1t cumin seeds
1/2t cayenne pepper
1t turmeric powder
3 garlic cloves
1t coriander seeds
1 small red chilli (optional)
1/4C olive oil
bunch fresh parsley
salt
black pepper

method
Preheat the oven to 200C/180 with fan.
In a pestle & mortar or electric blender, combine all of the spices, garlic, parsley & olive oil. Blend to a chunky, spreadable paste.
Lie the mackerel fillets skin side down on a clean work surface and spread the spicy mixture over the flesh.
Line a sheet pan with parchment paper and lie the fillets flesh side down onto the paper.
Season the skin with salt & a good grind of black pepper.
Roast for 8-10 minutes until the skin is beautifully crispy and the fish is cooked through.

Serve warm drizzled with a sauce / vinaigrette of your choice.


grilled vegetable, lentil & couscous salad

Food is a big part of my daily life and I love eating well. Although I absolutely love rich pastas, decadent desserts and have a very weak spot for dark chocolate; healthy, hearty and nutritious food is what I enjoy most.
I like salads that are filling, heart warming, flavourful and comforting all at the same time and that is exactly what you can expect from this one.
As dressings go I am all for homemade, so take five minutes and shake up the zesty dressing ingredients that complements this salad so well.

This salad is perfect on its own with toasted ciabatta or served with a protein of your choice.

ingredients | serves 4-6 | easy
3C cooked lentils (brown or green works well here)
1C cooked couscous
1 small red onion, finely chopped
1 large carrot, cut into small blocks
3 zucchini, cut into blocks
1 red pepper, deseeded and cut into blocks
20 rosa tomatoes, halved
1 tub bocconcini cheese, halved
handful fresh parsley, finely chopped
handful fresh mint, finely chopped
handful fresh coriander/cilantro, freshly chopped
chives, chopped
1 avocado, cut into blocks
1/2C pumpkin & sunflower seeds, toasted
2T olive oil
black pepper
1/2t garlic powder

for the dressing
2t crushed garlic
3T lemon juice
3T apple cider vinegar
1T brown sugar
1t dijon mustard
1/3C olive oil
1T fresh thyme leaves
pinch salt
black pepper

method
Preheat the oven to 190C. In an oven proof dish, coat the carrots, zucchini & red pepper with olive oil and season with garlic powder and black pepper. Place into the oven to roast until tender. About 20 minutes.

Meanwhile make the dressing.
Combine all the ingredients together in a jar with tight fitting lid and give it a good shake until emulsified. Set aside to infuse.
Tip the lentils & couscous into a large mixing bowl.
Add the remaining ingredients to the salad and gently mix to combine. Once the vegetables have cooled, add it to the salad and mix through.

Mix about half of the dressing into the ingredients and serve the remainder alongside.





mushroom soup

Meat free Mondays doesn’t have to be boring nor tasteless. With a few simple ingredients and beautiful fresh produce, you can enjoy a flavourful vegetarian dish, without feeling you have missed out on life.
By building a strong foundation, adding the right spices and umami for richness, you can create a sensational meal.
Mushrooms are a rich, low calorie source of protein, fiber and antioxidants and may reduce the risk of developing serious health conditions, such as cancer, heart disease and diabetes.
This soup has a strong, earthy taste and smell with beautiful umami flavour from the shitake mushrooms and soy sauce. It is creamy and comforting with a complex texture.

ingredients | serves 4-6 | easy
1/2 white onion, finely chopped
2 leeks, halved and sliced
2t garlic, crushed
250g button mushrooms, sliced, halved & quartered
150g shitake mushrooms, halved, sliced & quartered
200g brown mushrooms, sliced
1/3C soy sauce
6 thyme stalks, leaves only + extra for garnish
3C chicken stock
1t paprika
1/2t smoked paprika
1/2C cream
salt
pepper
2T olive oil
2T butter
handful fresh parsley, finely chopped
creme fraiche, optional

method
In a large pot, heat the olive oil and butter and sauté the onion until glossy. Add the leeks & garlic and cook for a further two minutes while stirring.
Add the mushrooms, stir to coat and then add the paprika and cook for two minutes while stirring.
Pour the stock and soy sauce into the pot followed by the thyme.
Stir and bring the mixture to the boil. Turn the temperature down to a simmer and cook for about 15 minutes until the mushrooms are fork tender.
Remove the pot from the heat and using a stick blender, puree only half of the soup. Taste and season with salt & black pepper.
Return the pot to the heat and stir in the cream. Cook for 5 more minutes on a low heat.
Stir the chopped parsley through the soup.

Serve warm with a dollop of creme fraiche, additional black pepper and thyme leaves.





roast baby cabbage with fennel

Cabbage, a vegetable that many seldom cook with, is delicious boiled, sauteed, blanched or roasted. This is a cool and versatile, low calorie come-back vegetable that can be enjoyed in various ways.
It is closely related to broccoli, cauliflower & Brussels sprouts, so it comes as no surprise that this leafy green is always welcome in my fridge.

This is a quick and simple recipe for a side dish that you will most definitely return to.

I used two baby cabbages for this recipe. Double the recipe ingredients if you want to cook more or if you are using large heads.

ingredients | easy
2 baby cabbage, halved or one head green cabbage, cut into 4 wedges
1t fennel seeds, crushed
1t garlic powder
2T olive oil
4T butter
1t fine salt
good grind of black pepper
1/2t red pepper flakes (optional)
1 lemon, wedges

method
Preheat the oven to 210 degrees.
Crush the fennel seeds using a pestle & mortar.
Melt the butter and mix it with the olive oil. Brush the butter & oil mixture on all sides of the cabbages. Season with the fennel seeds, garlic powder, salt, pepper and red chili flakes, if using. Place the cabbage on a baking sheet and roast for 15-20 minutes until nicely browned. Turn and roast for a further 15 minutes until tender.

Place a piece of butter onto each half to melt into the vegetable and serve with a lemon wedge or two.

Serve warm.