Today I'm sharing with you one of my favourite recipes, Prawn Linguine.
This was my go-to meal whilst at university, it was so quick, full of fresh flavours, very delicious and super filling too.
When Inghams got in touch asking me to share a recipe from one of their gorgeous Lakes & Mountains holiday destinations for their 'Foodie Finds' campaign, I saw Italy on the list and knew exactly what I'd make.
Prawn Linguine Recipe
Serves 2
King Prawns (I buy them already cooked)
Linguine
1 Medium Sized Tomatoes
1 Pepper (Not Green, Needs to be sweet!)
4 Spring Onions
Garlic
Lime
Salt
Pepper
Chilli (optional)
1. Wash your vegetables. Dice the tomatoes, pepper and spring onions and put into a bowl. Crush a clove of garlic, a pinch of salt and pepper and a big squeeze of the lime and mix together to cover the vegetables. I also add about a shot of water at this point, as it can be a bit dry without, but it's not a 'sauce' so don't go overboard!
2. Put your linguine in to a pan of boiling water, stirring occasionally.
3. Just before your pasta is done, toss your big bright bowl of veg into a pan with a little bit of oil and heat it all through. The veg should start to soften, if the liquid looks like it's drying up then add a dash of water with a little extra salt, pepper and lime to keep the flavour.
4. Once your pasta is done, take it off the heat. Add your cooked prawns to the veg, so they heat through. Whilst they cook, drain your pasta.
5. Take your veg and prawns off the heat and serve!
and there you go! A delicious, fresh and easy Prawn Linguine recipe!
It's perfect for just a quick dinner at home or even perfect for entertaining at a dinner party.
I was not paid to write this post, just a bit of fun for the Inghams Foodie Finds campaign.
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There's something that feels so special (and typically british) about picking fruit from your own garden and boiling and bubbling it up into your own homemade jam.
I've always loved Plum Jam, I used to have it when I was a younger, but hadn't had it in a while. There'd always be a jar at my dads house, but since I've been at university that luxury was not available to me and I was scrapping out the last of whatever was in the cupboard instead...
My dad and step-mum had left a huge bag of delicious, straight from the tree, plums and greengages for me when I drove down the other day. They said I could pick more from the tree if I wanted to make jam, so I took the chance to take photos of the plum trees at golden hour and the challenge of making jam as it was one I was most definitely up for.
This recipe is super simple and doesn't involve any faffing about with a thermometer. You can change the quantities to the amount of jam you'd like to make, just make sure you're using equal parts plums and sugar.
r e c i p e b e l o w 
This recipe is by Waitrose.
Remember these quantities are completely up to you, but adapt the other ingredients depending on how many plums you want to use.
What you'll need ::
2kg English plums - washed, halved & stoned
600ml cold water
2kg Jam sugar (We used preserving sugar, which seemed to work just as well)
1. Prepare your jam jars. Preheat your oven to 160°C, wash your jars in hot soapy water, rinse and dry them thoroughly. Put them on their sides in the oven for 10 minutes and then turn off the oven until the jam is ready to pot.
2. To prepare your plums, cut them in half along the indentation, twist the halves apart and remove the stones.
3. Put the plums and water in a wide, large saucepan. Bring to the boil then reduce the heat, simmer uncovered, stirring occasionally with a wooden spoon for 45 minutes - the plums should be soft and pulpy and the liquid should be reduced by about half.
4. Add the sugar and stir until it has completely dissolved. The base of the pan should no longer feel gritty when stirred with a wooden spoon. Bring to the boil and boil it rapidly for 4-5 minutes.
6. Remove it from the heat and test the setting point. To do this, spoon a little jam onto a chilled saucer, let it cool for a few seconds, then push the jam with your finger. If it wrinkles on the surface, it has reached setting point and it's ready to put into the jars. If not boil for a further 2 minutes and test again.
7. Skim off the scum from the surface using a slotted spoon, then leave the jam to stand for 15 minutes, then stir it thoroughly. Set your jars out and pour the jam into the warm jars, right to the top. Cover the jam with a waxed disc (not going to lie, I didn't have these...) and then twist on the lid. Tie a sweet ribbon around the jar, write a little label and your jam is good to go!
It's absolutely delicious on warm buttered toast or my current favourite, a big blob of jam on top of a bowl of greek yoghurt for breakfast. Delicious.
I love whipping up a good treat in the kitchen. Henry very kindly treated me to Tanya Burr's new book Tanya Bakes as he knew I had my eye on it. My friend Charlie and I made the Millionaires' Shortbread as soon as we got the chance and it was absolutely delicious! I can't wait to make more recipes, they're so simple and easy to follow.
We filmed the baking process, the video is below & the recipe is also in the video description box!
There's a Summer Clothing Haul coming next week, so make sure you Subscribe!
Enjoy xxxxx
Despite not being a spice lover, I absolutely love Mexican food. Make me fajitas and I'll be yours forever! That, and the fact it was Happy Hour all night long was the perfect excuse for a meal out with two friends, Fran & Abi. We headed to Las Iguanas in Brighton, having seen a few photos of the food and cocktails a week before. I think it's actually Latin, not just Mexican, but there's something for every on the menu from burgers to nachos to burritos.
It was 2-4-1 Cocktails during Happy Hour, so we indulged. Two Pina Coladas, two Passion Fruit Fizz' and two Mango Collins. They were incredible - fruity, sweet, sour and damn right delicious.
We ordered, chatted away and before we knew it food had arrived, Fajitas for Fran and I, a chicken burger for Abi. Brought the table sizzling on the hot plate, with a platter of dips and warm wraps, it smelt incredible. We tucked in straight away and it was, indeed, incredible!
Mains done, we went for dessert AND another cocktail too, girls night out and all that. I've been dreaming of he dessert ever since, their Creamy Caramel Cake; layers of soaked sponge & caramelised cream, drizzled with dulce de leche, topped with more caramelised cream and blueberries... Uhhhmazing.
We topped off our meal with lots of giggles and an Island Margarita each, leaving these three girls super happy! I'd definitely recommend a trip to Las Iguanas, especially in Happy Hour if you love a cocktail (or three!)
It was my Grandma's 90th birthday a few weeks ago (Go Grandma! She's still an absolute wonder woman at 90!) and mum asked me if I could make a birthday cake. Instead of opting for the favourite, lemon drizzle cake, I thought I'd go for something more traditional, A Victoria Sponge Cake!
It was sky high, light and fluffy and full of freshly whipped cream, sweet jam and summer berries!
Here's what you'll need:
- for the cake -
4 free range eggs
225g caster sugar
225g self raising flour
2 tsp baking powder
225g butter (plus, a little extra to grease the tins)
- for the decoration & filling -
jam (of your choice, we went for raspberry)
double cream
strawberries
blueberries
raspberries
icing sugar (to dust)
1. Preheat your oven to 180C and grease your cake tins with butter and cut out a circle of greaseproof paper to sit perfectly in the bottom of the tin - it'll save you from any 'it won't come out!' dilemmas.
2. Into a large bowl break the eggs, add the sugar, flour, baking powder and butter (make sure the butter is at room temperature so it's easier to mix in.) At this point you'll need to get mixing, If you've got the arms of a gym god then you can mix by hand... I chose to use the electric mixer!
3. Mix until everything has blended together, the mixture should 'dollop' (great word) off the spoon nicely.
4. Spread the mixture evenly between the two tins and use a silicone spatula to make sure you get every last bit of mixture out - or don't, because you know, lick the bowl and all that. Make sure the cakes are even and place them in the oven for 25 minutes. I know it's tempting but try not to keep opening the oven door to check - look through at about 20 minutes to see how they're doing.
5. They should be golden brown on top and coming away at the sides of the tin. I always prick the middle with a toothpick, if any mixture comes out they're not done. If it's clean, they're done.
6. Take them out of the oven, out of the cake tins - which hopefully shouldn't be too difficult as you greased and lined the tin - peel off the paper and leave them to cool.
7. Once they've cooled completely, whip your double cream using an electric whisk and cover the top of one of the cakes. You can level off the cake if you want too - as it will have risen high in the middle - by slicing it off with a sharp knife, but I chose not too so add some height.
8. Then put a layer of sliced strawberries and blueberries in the cream. On the bottom of the other cake spread then jam, then sandwich that bad boy together!
9. For decoration I placed some more cream and berries on top. I hadn't planned to put cream on top, but I needed 'glue' to hold the berries on. Then a dusting of icing sugar et voila! your summer Victoria Sponge is ready to go!
Now I'm home, I want to get in the kitchen!
I'm not a massive fan of cooking (more so baking...) in the kitchen in my shared student house. It never feels completely clean and I just don't feel inspired to taste new flavours and try new things in there. So whilst I'm at home I'm going to make the most of it!
These are the recipes I've been eyeing up recently... (aka. everything from the 'recipe' section on 'The Londoner'... But I've retrained myself slightly for this blog post!)
s a v o u r y
I do not own any of these images. All belong to links for recipes below.
I'm a bit hummus obsessed, so I cant wait to try out Anna's homemade hummus recipe.
I have made this before, but Jamie Oliver's Sexiest Salad In The World is a flavour combination to die for. Definitely going to make it again.
{Easy One Pan} Tricolore Italian Meatballs for when mumma asks me to whip up dinner.
s w e e t
I do not own any of these images. All belong to links for recipes below.
Banana Bread, I've been having cravings for it recently so I need to fulfil those.
A batch of chocolate avocado brownies. An all time favourite of mine. The previous link is to the recipe I use, I got it from The Londoner.
THOSE chocolate cookies - These are seeeeriously naughty. I'm a big fan, much like Zoe, Tanya and Anna... and probably anyone else who has ever had the chance to try them!
This Coconut Date Shake on Not Without Salt is definitely one I want to try making whilst I'm home too.
Deliciously Ella's Sweet Potato Brownies look uhh-mazing.
Hmm, I could be gaining a few pounds this easter... Looks like I'll have to share!
What have you been up to in the kitchen recently?
I am a huuge Mince Pie lover, I get excited for them every year! I thought it was only appropriate to film a video and write a blog post on the recipe I use to make them every year!
If you prefer to follow a written recipe (which I recommend you do for this, turns out I made a few mistakes in the video but still managed to make amazing mince pies!)
8oz Self Raising Flour
6oz Butter (cut into cubes)
1 tbsp. Caster Sugar
1 egg (separated)
Zest & Juice of half an orange
2 (or 1 large) jar of Mincemeat
Caster Sugar & Orange peel strips (optional) to decorate.
Preheat oven to 200 degrees C.
Sift the flour into the bowl, rub in soft butter until it resembles breadcrumbs.
Dissolve caster sugar in egg yolk and add 2 teaspoons of orange juice. (I find the dough muuuch easier to handle the way I accidentally did it, probably as it's a lot less dry - two tablespoons of sugar, egg whites & juice of a whole orange - but they both make very yummy mince pies, so either is fine!)
Add this to the flour mixture, along with the orange rind and mix together with a round bladed knife to form a firm dough.
Roll dough on a floured surface until a quarter of an inch thick. The dough is quite sticky, so make sure you move it in between rolling!
Use a big circle cutter for the base and whatever shape you’d like for the top. If you don’t want any mincemeat showing, make sure you poke a hole in the top on the mince pie to let air out whilst cooking.
Place these in the oven for 15 minutes, until golden brown.
Take out and immediately sprinkle caster sugar on top.
Make a cup of tea, flick the Christmas tree lights on, snap an instagram and enjoy!
Please let me know if you make them!
Hope you're having a wonderful few days up to christmas! 5 sleeps to go!
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