Saturday, 31 July 2010

Linguine with prawns and lemon

Lovely fresh flavours, ideal for summer. The chilli isn't at all strong but adds a little interest.

Makes: 2 generous servings
Takes: 15 minutes


200g linguine
about 12 cherry tomatoes
1 clove garlic
1/2 red chilli
1 lemon
3 tbsp olive oil
175g king prawns (cooked)

  1. Cook the linguine in boiling water according to the instructions on the packet.
  2. Halve the tomatoes and place into a small bowl. Sprinkle with a little salt.
  3. Peel and chop the garlic. Remove the seeds of the chilli and chop it finely. Crush the garlic and chilli with a pestle and mortar then add to the tomatoes.
  4. Finely grate the zest of the lemon and squeeze the juice, then add zest and juice to the tomatoes with the olive oil. Add the prawns and stir well.
  5. Drain the pasta then return to the pan with the prawn mixture. Warm through gently over a low heat.

Bran loaf

It looks fairly revolting in its uncooked form and I don't recommend eating any raw mixture, but it turns out well once cooked and is extremely easy to make. Very good buttered.

Makes: 1 loaf (approximately 12 servings)
Takes: 5 minutes + 1 1/2 hours cooking time


1 mug self-raising flour
1 mug bran cereal (All Bran or equivalent)
1 mug dried fruit (currants, sultanas or mixed fruit)
1/2 mug soft brown sugar
1 mug milk

  1. Sift the flour into a small bowl and set aside. Place all the other ingredients into a large bowl, stir then leave to stand for about an hour.
  2. Pre-heat the oven to 160oC and grease and line a loaf tin.
  3. Add the flour to the large bowl and stir well to combine. Pour into the tin and bake for about an hour and a half, until a skewer comes out clean.
  4. Cool in the tin for 10 minutes then transfer to a wire rack.

Sunday, 25 July 2010

Watermelon, ginger and lime juice

Very refreshing, and the ginger gives it a bit of a kick. A bit fiddly though, so ideally multiply up the quantities and make a batch to share. (In that case I'd only use 1 lime for every 2 servings, you should still get enough of the lime flavour.) Alternatively, add vodka to help it to go further!

Makes: 1 serving
Takes: 10 minutes


1 wedge of watermelon (about 1/8 of a watermelon)
1 lime
1 piece of stem ginger from a jar of ginger in syrup
1 tsp syrup from the jar of ginger
Vodka (optional)

  1. Remove the rind and seeds of the melon and cut into chunks. Grate the zest and squeeze the juice of the lime. Cut the stem ginger into two or three pieces.
  2. Place the melon, lime zest and juice, ginger and syrup into a blender, blend until liquid, then press through a sieve. Add vodka if you wish.

Thursday, 1 July 2010


Proper, traditional, still lemonade. You might want to adjust the proportions to suit your taste - this makes quite a 'zingy' drink, so I'd add extra water if making it for children. It does need to be drunk while fresh as the pith will make it taste bitter if you keep it too long.

Makes: 1 generous glass
Takes: 5 minutes


1 lemon
1/2 pint water
1 tbsp caster sugar (or more to taste)

  1. Cut the lemon into quarters (no need to peel it or remove the pips!) and put into a blender with the water and sugar. Blitz for about 10 seconds.
  2. Set a sieve over a large bowl or jug and pour the lemonade through the sieve. Press down on the pulp with the back of a spoon to squeeze out as much liquid as possible. Taste and add more sugar if necessary.
Obviously it's easy to increase the quantities to make more servings!