Monday, 27 February 2012

Delicious Tomato Pasta Sauce with Prawns, Basil and Garlic

I was quite disappointed with Zizzi's prawn pasta dish I tried a few weeks ago, and wanted to attempt my own pasta sauce. After reading a few tomato sauce recipes, I mixed a few together to create this delicious sauce.

You will need (feeds 2/3):

1 can chopped tomatoes
20 king prawns (uncooked, frozen but thawed in warm water)
2 chopped tomatoes (for extra yumminess)
10 fresh basil leaves (chopped small)
4 chopped or crushed garlic cloves
3 chopped spring onions
2 tsp brown sugar
a dash of white wine
a pinch of chilli flakes
1 tsp dried or fresh thyme
2 tsp tomato puree
enough spaghetti or pasta for 2 people and parmesan to grate on top

1. Fry the fresh tomatoes, garlic and spring onions in a little oil for a few minutes. Meanwhile put a pan of boiling water on for the pasta.
2. Then add everything else for the sauce apart from the prawns.
3. Simmer on a medium/low heat for 10 minutes so that the tomatoes soak up all the goodness.
4. Finally add the prawns and cook until pink. Your pasta should be ready as the same time as the sauce so nothing will get cold. Grate some cheese on the top and garnish with a few basil leaves.


Saturday, 18 February 2012

Boscanova - Greatest Cafe


If you're ever down south near Boscombe, you must visit Boscombe's finest cafe - BOSCANOVA. It is such a quirky little place, with very friendly staff and interesting food choices. They even put mint in the's that good! You won't be disappointed.

Egg Fried Rice with Peas and Mushrooms

Easy, quick, and a good way to use up for left overs.

You will need (serves 2):

1 cup cooked rice (cold)
4 big mushrooms (cut into slices)
2 handfuls of peas (blanched in warm water)
2 eggs (beaten with a fork)
1 tbsp groundnut oil
1 tsp sesame oil
1 tsp vinegar
2 tsp soy sauce
1 tsp coriander powder
1 tsp ginger powder
salt and pepper

Heat the groundnut oil and sesame oil in a frying pan or wok and then add the mushrooms. Fry the mushrooms until they are nearly cooked (about 3 minutes), then add the rice and powders. Stir frequently, coating it with the oil. Then put in the beaten eggs, stirring to coat the rice. Add the soy sauce, vinegar and salt and pepper. I tend not to stick to measurements and just splash the ingredients in. Add a little more sesame oil if you're a fan.

Friday, 10 February 2012

Spicy Carrot and Ginger Soup

It might not look it, but this soup is to die for! I have made it three times in two weeks, and you should definitely try it. Easy and quick.

You will need (serves 4):

1kg carrots (pealed (if needed) and chopped)
2 onions (chopped)
3 cloves garlic (chopped)
2 litres vegetable stock (follow packet instructions)
6cm ginger (grated)
2 tsp curry powder
3 tsp coriander powder
2 tsp turmeric
1/4 tsp chilli flakes (or more if you like it spicy)
1/2 tsp salt and pepper

1. Add the carrots, onions and garlic to a hot pan with a little vegetable oil. Cook for a few minutes, stirring frequently.
2. Pour in the stock and everything else.
3. Bring to the boil and then simmer with a lid on top at a low heat (3 or 4 on a hob) for roughly 20-30 minutes; or until the carrots are soft.
4. Once cooked, take off the heat and leave to rest for 10 minutes before blitzing with a hand blender or in a blender.
5. Garnish with some fresh chopped coriander, I like to use a lot.

Thursday, 9 February 2012

Easy Chicken Curry with Raisin Couscous

This dish is quite like a cake. You put all the ingredients together and cook it all, so there is no faffing around with different stages.

You will need (serves 2):

2 chicken breasts (cut into pieces)
3 tomatoes (quartered)
1 onion (chopped)
2 garlic cloves (finely chopped)
1 large thumb ginger (finely chopped)
3 tsp korma paste (or any preferred paste)
1 tsp curry powder
2 tsp coriander powder
1 tsp turmeric
chilli flakes to taste
1 tsp garam masala
1 tsp tomato puree (optional)
2 tsp lemon/lime juice

1. Place everything in a bowl and mix thoroughly.
2. Leave the meat to marinade in the mixture for as long as you have - it is still delicious if not left to marinade.
3. Place a little oil in a pan and fry everything, stirring frequently. The dish should take 15/20 minutes, until the chicken is cooked thoroughly.

When you think the chicken is nearly there, put the kettle on for your couscous. Put the right amount of couscous (according to the pack instructions) in a bowl and pour water ontop. The water should just cover the couscous, try not to under water it. Leave to expand with a plate ontop of the bowl for 3 minutes. Then fluff it up with a fork and add 2 tsp lemon juice, 2 tsp coriander powder, 2 tsp olive oil, 100g raisins and chopped fresh coriander.

Serve the couscous next to the curry, with yoghurt, mango chutney, and banana (if you're that adventurous).