Posted at 10:27 am
So the Easter holidays have arrived and some of you may be lucky enough to be out and about over the school holidays, as I have two menacing boys it will be as much as possible! This is a great recipe if you are packing up a picnic and fancy something a little different to soggy sarnies. The best thing about this is the little effort that is needed, it really is mix it all together and bake. Make it the night before and chill or eat it straight away when it’s lovely and warm.
I have a Slica, which is great for slicing and grating but you can just use an ordinary grater instead.
Makes 12 slices
250g cooked wholemeal pasta shapes
2 courgettes, grated
150g Strong cheddar cheese, grated
100g smoked ham, chopped
1 x tin sweetcorn, drained
100g self- raising flour
4 eggs, beaten
2 tbsp. vegetable oil
6 cherry tomatoes, halved
Posted at 8:18 am
This is my fail safe recipe when I get home from a busy day at work it’s rush rush rush and the last thing you want to do is stand cooking for ages. This dinner takes less than 2o minutes from start to finish. I make this with frozen raw king prawns when I forget to take them out of the freezer in the morning but I think the prawns have a better texture if you do defrost them first. Also if you score the top of the prawns with a knife they take up more of the sauce. Make sure you find Kalamanta Greek olives, don’t use those horrid little black ones they taste awful, the rest of the jar will keep in the fridge for ages.
100g raw king prawns, peeled, deveined and scored along the top
4 x anchovy fillets (reserve some oil)
3 garlic cloves, crushed
pinch of chilli flakes ( add more if you like it spicy)
1 x 400g tin tomatoes
2 tbsp. capers
2 tbsp. pitted kalamanta olives, roughly chopped
small handful of chopped parsley
200g dried spaghetti