I started this blog to, hopefully, get people back in the kitchen, enjoying the planning, shopping, cooking and, of course, eating of good food. It was never meant to be about quickness, ease or even cheapness (working on a little of what you fancy does you good!) but all about the happiness of creating. However, even I who love being in the kitchen, sometimes want food that’s prepared quickly so I can be off doing something else! It’s a really busy time of the year in the garden with trimming and pruning and tidying for the winter so I want to be outside as much as possible. We have had a few fox hits this year and I’m reduced to just 2 hens – who are complete pets now not just egg producers – but I will only let them out of their pen if I am also in the garden. I have thought of getting some more but they seem very happy together, following me around and sunbathing in the sun in between showers. So today’s recipes are going slightly against the grain in that they do really need minimum time spent preparing (using store cupboard ingredients so not even much shopping!) – but will still give fill you up when you come in.
- 100g linguine
- 1 tablespoon olive oil
- 2 garlic cloves, finely sliced
- 2 tablespoon creme fraiche
- 100g tin white crabmeat, drained
- handful of spinach or rocket
- zest of half a lemon
- 1 tablespoon toasted pine nuts.
Cook the linguine in boiling water. Drain – but keep a little of the cooking liquid. Heat the olive oil in a pan. Add the garlic and cook gently to soften – don’t brown. Stir in the creme fraiche, spinach/rocket leaves and lemon zest and gently heat through. Tip in the cooked pasta and the drained water to help the sauce coat the pasta. Season, stir and serve topped with pine nuts.
FISH WITH PEAS AND LETTUCE
- 1 little gem lettuce, shredded (you can use up that lettuce lurking in the fridge you forget about for this!)
- 2 spring onions, thickly sliced
- handful frozen peas
- 1 tablespoon olive oil
- 140g boneless white fish fillet
- 1 tablespoon creme fraiche
Mix together the lettuce, spring onions and peas in a microwave proof dish. Drizzle with olive oil. Sit the fish on top, spoon over the crème fraiche and season. Cover with cling film and pierce. Microwave for 6 – 8 minute until the fish is cooked. Lift off the fish and give the lettuce and peas a good stir. Spoon on to a plate and serve with the fish. You could also add fresh prawns to cook, cooked prawns at the end and/or a little grated cheese.
And to finish . . . Honeyed Almond figs
Cut 2 ripe figs in half. Spoon over 2 tablespoons greek yogurt and drizzle with 1 tablespoon runny honey. Sprinkle with a pinch of cinnamon and a few flaked, toasted almonds.