Tag Archives: quick

Seafood spaghetti

5 Jul

It’s been over two years since I last posted on my blog, partly due to illness. As part of my recovery plan I decided to tackle my health head on and get into peak fitness. Eighteen months later and nearly three stone lighter, thanks to Slimming World, I am just about there.

So, today is a new beginning for my blog. I will not be posting as often as before and will only be posting recipes I have made up myself, using the principles of Slimming World. I’ve been dying to try this recipe which has been floating around in my head ever since I first had a seafood pasta dish in a local restaurant. I’ve used all fresh ingredients and the finished dish was delicious, even if I do say so myself. I’m sure some of my Italian friends will be appalled but hope they will forgive me some creative inspiration. The chilli gives a bit of a kick but doesn’t overpower the dish and can be omitted if you like. Likewise, mix and match the seafood to suit your own personal taste. Cooking is about adventure, having fun and taking a few risks. Go for it, I’m sure it will turn out well but if not there is always the chippy.

Seafood spaghetti.         Serves 2 – 3

  • Spray Olive oil or Frylight
  • 1 onion, roughly chopped
  • 1 large or 2 small cloves garlic, crushed
  • 4 small tomatoes, roughly chopped and seeds discarded
  • 1 good pinch dried chilli flakes (option all)
  • 50 mls dry white wine
  • small bunch basil, leaves roughly chopped
  • 125g raw king prawns
  • 125g cooked mussels
  • 1 small jar Calamari antipasti, drained and rinsed
  • Dried spaghetti, enough for 2-3 people
  1. Spray a large skillet or nonstick frying pan with oil or Frylight. Heat gently then add the onion and garlic. Fry over a medium heat for about 10 minutes until the onion is soft but not coloured.
  2. In the meantime cook the pasta in boiling salted water.
  3. Add the tomatoes and continue to fry for about 5 minutes until softened then add the wine and cook for a couple of minutes more.  Add the prawns and fry for 5 minutes until pink and cooked through. Add the chopped basil, mussels and squid. Season with salt and freshly ground black pepper. Mix gently and cook over a low heat until everything is warmed through.
  4. Drain the spaghetti, reserving some of the cooking liquid, and add to the seafood. Toss everything together, adding a little of the reserved cooking liquid if it looks too dry.

 

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Chilli chicken and broccoli noodles

2 Mar

DSCI0598I cannot tell you how wonderful this dish is.  Not only is it delicious but it is quick and really easy to make.  I was a bit concerned when I saw I had to add sugar to the sauce but it gave a wonderful caramelised finish to the dish. Never again will I be phased or put off trying a savoury recipe that has sugar in the ingredients.

I would not normally make Chinese food if I am having guests for dinner as I’ve found recipes can be hit or miss and also because all the cooking is done when the guests are there so it can be quite stressful. I might make an exception for this one though as you can blanch the broccoli and noodles in advance as long as you warm them through properly before you serve.

The one change I would make to the dish is to cut the chicken thigh meat into smaller pieces, perhaps about 1 inch, as it was difficult to know when they were cooked through when quartered. Mind you, keep an eye on them as you don’t want the chicken to dry out and many, including myself, have a habit of over cooking chicken to make sure it is cooked properly.

Here is a link to the recipe.  Serves 2

http://www.olivemagazine.com/recipes/chilli-chicken-and-broccoli-noodles/4020.html

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