Showing posts with label quick. Show all posts
Showing posts with label quick. Show all posts
Scallops with linguine
Sunday night, traditionally reserved for left overs or salad in summer, toasted sandwiches and soup in winter. In other words, quick and easy, but not necessarily inspiring. I'd even go so far as to say somewhat boring after a while.
If you're after something, quick, easy and delicious, then scallops with linguine hits the Goldilocks mark. Served with a nice glass of wine and a simple salad, and you've got something pretty impressive for very little effort. And that's my kind of meal.
1 tbspn butter
1 tbspn chilli infused olive oil
2 cloves garlic
250g scallops
1 lemon, juiced and zested
2 tbspn chopped parsley
Serves 2
If you're after something, quick, easy and delicious, then scallops with linguine hits the Goldilocks mark. Served with a nice glass of wine and a simple salad, and you've got something pretty impressive for very little effort. And that's my kind of meal.
Scallops with linguine
250g linguine1 tbspn butter
1 tbspn chilli infused olive oil
2 cloves garlic
250g scallops
1 lemon, juiced and zested
2 tbspn chopped parsley
Method
Cook the linguine until al dente. Meanwhile, add butter and oil to a large frypan and heat until bubbling. Add the garlic and saute until lightly browned. Add lemon zest and scallops. Cook until the scallops are light golden but still tender - around 3 minutes - stirring occasionally. Add the parsley and stir through. Place scallops on drained pasta. Add lemon juice to pan and stir quickly to deglaze. Add the lemon butter sauce to the scallops.Serves 2
More winter warmers
Since the recent addition of a small person to the household, cooking has been a bit on the back burner. The weekly fruit and veg delivery hasn't changed though, and we've got something of a backlog in the crisper. On investigating yesterday, I found three heads of broccoli; clearly it was time to do something about it.
This soup serves 4 to 6 people, depending on how hungry they are.
Cheesey broccoli soup
1 onion
2 cloves garlic, minced
1 tspn cardamon
1 tspn cracked pepper
1 tbspn olive oil
2 heads broccoli
1 litre stock
1 tspn mustard
1 cup cream
2 tbspn cornflour
1.5 cups cheese, grated
2 cloves garlic, minced
1 tspn cardamon
1 tspn cracked pepper
1 tbspn olive oil
2 heads broccoli
1 litre stock
1 tspn mustard
1 cup cream
2 tbspn cornflour
1.5 cups cheese, grated
Method
Heat the oil in a large saucepan. Roughly chop the onion and saute until transparent. Add the garlic, cardamon and pepper and continue to cook for around a minute. Add the stock and roughly chopped broccoli. Bring to the boil and cook until the broccoli is tender. Remove from heat and allow to cool slightly. Using a stick mixer, puree the mixture until smooth. Add the cream and stir through. Put the cornflour in a jug or bowl, and add around half a cup of soup. Mix to a smooth paste. Return to the pot and heat again, stirring constantly to thicken.
Divide the soup evenly between bowls and sprinkle cheese on top. Place under griller until the cheese bubbles. Serve with crusty bread.
Subscribe to:
Posts (Atom)
Foodie favourites
-
After a lot of misses and only a couple of hits, I think I've finally mastered doughnuts. It turns out the key to success is the deep fr...
Shop for cookbooks
