Chilli Prawn Linguine
This light and elegant dish is ideal for midweek entertaining.
280g linguine pasta
200g sugar snap peas, trimmed
2tbsp olive oil
2 large garlic cloves, finely chopped
1 large red chilli, seeded and finely chopped
24 raw king prawns, peeled
12 cherry tomatoes, halved
Handful of fresh basil leaves
Mixed salad leaves and crusty white bread, to serve
For the lime dressing:
2tbsp virtually fat-free fromage frais
Grated zest and juice of 2 limes
2 tsp golden caster sugar
Takes 25-35 minutes. Serves 6
1. Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside
2. Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
3. Meanwhile, heat the oil in a wok or large frying pan, toss in garlic and chilli and cook over a fairly gentle heat for about 30 seconds. Add the prawns and cook over a high head, stirring frequently, for about 3 minutes until they turn pink. Add the tomatoes and cook, stirring occasionally, for 3 minutes until they start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir and season with salt and pepper.
4. Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
Per serving 333 kcalories, protein 32g, carbohydrates 42g, fat 5g, saturated fat 1g, fibre 3g, added sugar 2g, salt 0.9g
Mustardy Cheese and Tomato Bake
A simple dish, using mainly storecupboard ingredients, that?s delicious served with a leafy green salad or peas.
225g bag baby leaf spinach
6 large eggs
1 tbsp English mustard powder
200g bread (about 3 thick slices)
200g mature vegetarian chedder
4 clusters of cherry tomatoes on the vine
Takes 45 minutes ? 1 hour. Serves 4
1. Preheat the oven to 190?C/Gas 5/fan over 170?C and butter a shallow 2 litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base.
2. Break the eggs into the bowl of the food processor, pour in the milk, add the mustard and 1 teaspoon of salt. Tear in the bread crusts and all, then whiz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
3. Squeeze the spinach to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.
Per serving 542 kcalories, protein 35g, carbohydrate 32g, fat 32g, saturated fat 15g, fibre 2g, added sugar none, salt 2.18g.
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