I finally got this recipe here. I made super delicious seafood pasta last week and thought I’d share the recipe with you. Simple, quick and so tasty.
I have some weird pasta phase going on at the moment and we have had various delicious pastas for dinners for the past couple of weeks. I guess now when I am at home with our daughter I walk so much outdoors that I feel super hungry in the evenings! Pasta is the perfect cure for that kind of hunger.
Cook and enjoy!
2-3 garlic cloves
180ml (one small bottle) dry white wine
1 cube of chicken stock (I used Knorr)
150g squid rings
150g king prawns
2 tbsp choppend fresh parsley
1. Dice the onion finely. Add onion and crushed garlic to the wok with a bit of olive oil. Cook until golden brown.
2. Add wine and let it boil/simmer for five minutes to boil the alcohol away.
3. Add water and chicken stock cube. Cook in low heat such as the sauce simmers and reduces a bit.
4. Start cooking linguine in a separate sauce pan. You want to add squid and prawns to the sauce at the last minute so that they won’t become chewy!
5. When linguine is 3 minutes away to be ready add squid and prawns to the sauce and add parsley too. Let it simmer for those 3-4 minutes.
6. Drain the linguine.
7. Serve the pasta with the sauce.
I am terribly sorry about this huge blog silence. I have been extremely busy with all sort of things. This has been a tough week in many ways my baby has had cold for 6 weeks now and on the top of that she got her first ear infection this week. Bad sleeping and an unwell baby have definitely kept me busy night and day this week! Today I also got sad news that my dear grandma passed away. So sad but that is what life is like it starts and it ends. The most important thing is that we make most of the time we have. I am happy that I had her in my life for all this time and lucky to be able to bring back all the amazing memories of her -she really made my childhood special. I think to respect her memory I will share one Eastern Finnish recipe soon as that is where she comes from and Eastern Finland has its own very strong food culture.
Bad night after bad night I have finally recovered from the sleep deprivation and able to share a lovely fish pasta recipe with you. Simple but tasty. This is done Bill Granger style. It is super healthy and good. I am such a big fan of seafood and chicken these days that don’t even need any red meat. Cannot remember when I have bought some..I love how many amazing dishes you can cook with fish! Anyway, I try to share my next post a lot sooner! Hope you all are having a lovely weekend! It has been incredibly sunny here in England. Unfortunately I have been lying in bed recovering from my cold and fever so have only been able to enjoy the sunshine by looking out of the window. Light, sun and spring time make miracles anyway!
100g pasta ( I used corn and rice pasta)
2 cod fillets
1 red chilli (seeds removed)
3 garlic cloves
200ml dry white wine
handful of fresh flat leaf parsley
squeeze of lemon
1. Cook pasta.
2. Fry crushed garlic and chopped chilli in a frying pan until golden brown.
3. Add white wine to garlic-chilli mix and bring it to boil and let it boil for a couple of minutes.
4. Add cod fillet cubes into the frying pan and cook for 2 minutes. Do not over cook the fish otherwise it gets flavourless and dry!
5. Add cooked pasta into the frying pan. Mix well.
6. Add chopped parsley and hint of back pepper, white pepper and onion granules and a bit of salt too.
7. Squeeze half a lemon in.
Serve with lovely white wine and enjoy!
4 dl cooked coucous/bulgar
1 red onion
1 dl fresh parsley
2 tbs fresh mint
2 tbs fresh coriander
1 red capsicum
1 red chili/chilipowder/chili sauce
1 tbs olive oil
1/2 pressed lemon
salt and blackpepper
1. Cook the couscous.
2.Cut all the ingredients into small fine cubes. Chop all the fresh spices.
3. Mix everything together and spice it in the end.
4. Tzatziki goes extremely well with this tempting tabbouleh and falafels!
I haven’t add many ethnic recipes on my blog, so it’s time correct this hole. Turkish kitchen is more than kebabs. Falafels are one of my favourites. They are easy to make, vegetarian and still so dainty. After cooking these even my Aussie man who is a devout carnivore thought that a life of vegetarian is not too bad. Falafels contain those special Eastern flaovours which are hard to get fed up with. Lots of spices and lots of chickpeas that’s what THE DREAM FALAFELS ARE MADE OF.
1 can of chickpeas
1-2 cloves of garlic
1 tsp coriander
1/2 tsp tamarind (curcuma)
3 tbs fresh parsley
2 tbs white flour
1. Mash the chickpeas. The electric mixer is the easiest way to do it.
2. Add parsley and white flour.
3. Roll the falafels in breadcrumbs
4. Deep fry the Falafels in canola oil (in 180 degrees).
5. Enjoy with some savoury tabbouleh!