Yesterday we all went for a walk in Petworth Park. It was a delicious day and we walked for ages. By the time we got back to the house I made a deal with Robert the Husband and my Mum that if they would keep an eye on the babies I would rustle them up something tasty to eat.
I went in to the kitchen as they sat and sipped a dry red wine from Israel and started to rummage through the cupboards, the pantry and the fridge. Now I have to tell you that this happens a lot. I do a lot of rummaging. Having volunteered myself for the role of cook I then have to come up with something on the spot. These recipes are just as tasty as all of the other recipes that I put up on to my website but they never find their way here. Why? Because when I’m in the middle of an impromptu cook-off I never write the quantities down. Therefore I think that I can’t possibly put it up on to the site as folk will email me asking for quantities that I just don’t have. But I’m starting to think that you guys are missing out on some really delicious stuff. So, if you don’t mind, I’ll start to add these quick and easy meals and hope that you can do what I do and simply use your instincts when it comes to quantities. I am a self-taught cook and the best stuff I ever learnt was when I was on my own, in my kitchen, using my instincts.
I have to say at this point that all I write by way of ingredients and method is literally all I can remember but this is my absolute favourite way to cook, and although it may seem a little rough around the edges, I hope the fun and the joy of preparing meals such as this comes through.
Go for it!
Linguine with Garlic Prawns & Caper Sauce
- Begin to boil enough Linguine for the amount of people you are cooking for (See? I told you it was rough!!)
- While the pasta is cooking gently fry 2 cloves of chopped garlic, a teaspoon of lazy chilies, approx ten cherry tomatoes, and a tablespoon of capers in olive oil
- When the garlic has softened add some uncooked, peeled King Prawns and cook for a few moments until pink. Tossing the ingredients the whole time
- Add a huge handful of chopped, fresh parsley and continue to stir.
- Add the cooked pasta to the pan and toss everything together so that the pasta is coated in the sauce and prawns
- Serve immediately with some more fresh chopped parsley on top!
And good luck!
I feel like I’m abandoning you somewhat by being slightly vague but if you throw yourself in to this recipe, it’s not that hard and is very, very delicious.
Have a wonderful start to the week. My twins are sleeping very well at the moment and we have them in a very nice, gentle routine which allows us to retain a certain amount of sanity. This means that we are feeling a lot more positive about life in general as sleep deprivation catches up with you eventually. But when you get just a couple more hours than you have been used to the whole world seems fresher, brighter and full of possibilities. Even if those possibilities are nothing more than a walk in the park and a bowl of linguine. Life is good when you have sleep. Oh so good!
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