Pontine Pasta

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Dawn: Intriguing title again Andrew!

Andrew: Indeed Dawn! I invented this dish on the Italian island of Ponza using local and fresh ingredients. The prawns were bought at the harbour and were fresh out of the sea that morning. In the garden there were these round chillis that I have never seen since.

Dawn: And I suppose you are going to tell me it was eaten on a terrace by moonlight with a nice chilled Pinot Grigio?

Andrew: Yep! Something like that! Shall I get on?

Dawn: You do that while I book my holidays!

Ingredients

Serve 4

Long pasta of choice (this is cooked with linguine, but spaghetti or bucatini work just as well)

300g uncooked prawns

2 spring onions, finely chopped

1 clove of garlic, peeled and crushed

1 red chilli pepper-deseeded, halved and finely sliced

1/2 glass dry white wine

8-12 baby plum tomatoes

1/2 tablespoon of ricotta or cream cheese

Olive oil

Salt and pepper t season

Andrew: This dish is quickly made and the sauce will cook at the same time as the pasta, so have all your ingredients prepared and ready.

Method

  • Bring a large pan of salted water to a boil and add the pasta-50-75g per person. Cook as per suggested cooking instructions time.
  • In a deep frying pan heat a little olive oil, then gently fry the spring onion and garlic for a minute to release the garlic aroma.
  • Add the chilli and cook for a further minute.
  • Throw in the prawns. They will quickly turn pink as they cook. Turn the prawns after a minute to ensure both sides are cooked thoroughly.
  • Add the white wine and mix in the tomatoes. Cover the pan for one minute. This will allow the tomatoes to ‘pop’ and the wine to largely evaporate.
  • Drain the pasta then add to the pan with the prawns. Mix well and stir in the ricotta.
  • Transfer to a serving bowl and serve.

Andrew: Buon appetito!

Dawn: I can’t wait to try it.

Keep following our blog https://forfoodlovers.wordpress.com and our Twitter feed @Love_Food_UK for more tasty and special recipes.

How to Make Potato Salad

DSCI1468 Another in our “Essentials” series of how to cook, make, bake, boil – and ultimately, eat!

Ingredients

Serves 4-6

450g of potatoes (any can be used)

3 tbsp of no fat natural yoghurt

3 spring onions, trimmed, washed and chopped

Salt and pepper to season

Method

  • Peel or scrape the potatoes, rinse and place in a saucepan making sure they are covered in water. Bring to the boil and continue to boil until a fork goes all the way into a potato when stuck in. They are then cooked.

Dawn: I’ve used new potatoes here but you can use any kind, whatever you have in or are on offer when you shop. I’ve cut them into small cubes and you can do this with any potato of your choice. 

Andrew: Yes, and I noticed how expensive a small pot of potato salad is when I was last shopping: this recipe gives you a large bowl full for very little money. 

Dawn: That’s right and we are very aware of how all our food budgets need to work even harder to make sure we are able to eat. It’s what this blog is all about – easy recipes, great food and excellent value for money. 

  • Drain the water away and set aside the potatoes to allow them to cool.
  • When the potatoes are cool, cut them into quarters so that they are roughly about 2cm squared each. Place in a bowl or airtight container, if not intending to eat immediately.
  • Add the natural yoghurt and chopped spring onions. Mix together so that the potatoes are covered in the natural yoghurt and spring onions. Season with salt and pepper, mix again.

Dawn: And it is really this simple to make your very own potato salad – great for a side dish at home or to add to a picnic. 

Andrew: We’ll be bringing you more recipes in our “Essentials” section which are designed to help you get the most out of your cooking, your kitchen cupboards – and your money!

To discover more from the Cooking Duo’s “Essentials” section, follow this blog and the Twitter account @Love_Food_UK

Vine Fruit Filled Butternut Squash with Spicy Delight

DSCI1394 A real vegetarian treat is this one! And so easy to pull together.

Ingredients

Serves 2

1 large butternut squash, thoroughly washed

3 tbsp of olive oil

1 onion, peeled, sliced and chopped

50g of currants

25g of dried prunes, chopped

25g of dried apricots, chopped

1 tbsp of cinnamon

1 tsp of cumin seeds

1 tsp of ground ginger

Salt and pepper to season

Method

  • Cut the butternut squash in half, scoop out the seeds and flesh from both sides. Place on a baking sheet and drizzle 1 tbsp of olive oil over both halves.
  • Place the baking tray in a pre-heated oven at gas mark 6, 200 °C electric. Cook for about one hour or until the squash is tender when you put a fork into both halves.
  • While the butternut squash is baking, put the onion, currants, prunes, apricots and spices in a frying pan along with the remaining 2 tbsp of olive oil and cook, until the onion becomes caramelised. Set aside until the butternut squash is baked.
  • When baked, half the vine fruits stuffing equally between both halves of the butternut squash and place back in the oven to heat for approximately 5 minutes.
  • Season and serve on warmed plates, either alone or with a green salad.

Dawn: And that’s it, folks!

Andrew: You could garnish with toasted pine nuts or flaked almonds which will compliment the dish. 

Dawn: Great idea, Andrew. That’s exactly what I’m going to do for dinner this evening! Thanks for the tip. 

For easy-to-make meals, simple to follow recipes that conjure up wholesome dishes, follow this blog – www.forfoodlovers.wordpress.com – and our Twitter feed @Love_Food_UK for regular updates, tips and recipes.