Tuesday 15 November 2011

Salmon with lentils and patty pan (my own recipe!!!)

We are in the throws of autumn and I am a little late with this particular post.  But this summer has been something else!  I went on two holidays quite close together (i.e. ate and drank a lot).  I started slacking at the gym.  These two elements combined mean I have put on (more than) a little weight. 

In the absence of returning to my pre-summer gym regime, I decided to be a bit more careful about what I ate.  One thing I decided was to cut back on the carbs.  Not "cut out" but "cut back". 

With this approach, I decided to add more lentils to my repertoire, to replace pasta / rice / potatoes.

A meal I ate at a "chain" restaurant during the summer was delicious. I thought I would be able to recreate the dish without having to buy any of the ingredients.  I already had lentils in the cupboard and salmon in the freezer (always bought when there is a special offer on).  The herbs, garlic and vegetables were all home-grown (by A).  The patty pans also home-grown, were added as a side dish as we had them and they needed to be used.


Although this meal was not using a recipe from one of my books as per the objective of this blog, I did look up ways to cook lentils.  I kind of consolidated similar methods as follows: added chopped garlic, onions, carrots and celery all grown by A and also added some chopped pancetta.  I have since made it without pancetta but from a personal point of view, I think even a small amount adds to the taste - but of course you don't need to add any meat.


With the patty pans, I again looked up different recipes on the Internet and decided to keep it simple. I rubbed in garlic and mixed herbs with olive oil and roasted for about 20 mins.


Before!

After!!!

As you can see, my daughter did not add any patty pans to her plate, but she did eat everything else.

Well, that is the end of my summer recipes.  My next posts will be warming, comforting, traditional dishes, using recipes perfect for the cooling weather.  Until then....

Monday 31 October 2011

raspberry and milk cholcolate cheesecake (bbc good food website)

One of A's daughters and her boyfriend were staying the night and I was looking for a simple recipe that I could follow straight from work. 

I had a glut of raspberries to use up. I selected a cheesecake recipe which was "no cook" and everyone loves chocolate don't they!!??

This also gave me the opportunity to use my new spring-loaded cake tin thingy that A bought for my birthday present.
My first clue that all was not right!  Maybe it was because I part substituted full-fat cream cheese with reduced-fat cream cheese?

 
Maybe the cream should have been whipped???

Why I don't do desserts...


... but it tasted lovely!

Wednesday 12 October 2011

Sticky toffee and date cake (Delia)

Getting the garden ready for a mild summer' day barbecue

After eight years, I still love our patio (inspired from a Geoff Hamilton garden book)


Oh deary me.  I seem to be very behind in my blogging.  Or I have cooked more than I intended to blog. 

Anyway, buoyed by the success of my recent rhubarb cheesecake, I decided to bake again.  One of my BFFs had made this for me a while back, and as I love sickly, sweet, sticky puddings, I thought I would bake this for the pudding at a Sunday bar-b-q.

I don't have the recipe in a book and ended up going on-line.

A cake made with condensed milk and dates - should be yummy.

and with sooo much butter!!!!!!

Now with the flour added.

Ready for baking....

Cake baked...


And wouldn't you know it... by the time I served this, I forgot to take a picture.

The cake was NOT as nice as my BFF's one. In fact I would not even describe mine as a sticky toffee and date cake.  My one tasted like a fruit cake.  Back to square one - I will learn to bake one day!

BTW it was nice warmed up in the microwave as it seemed to make the cake moister- but I still think I jinx making puddings.

Monday 3 October 2011

Autumnal Sunday Lunch... in Summer!! - From "One Pot Suppers"

I am trying to reduce the amount of food shopping for a number of reasons.  Like many people in the Western world, I have a stock of food in tins, jar and packets that never seem to get used - which end up being wasted.  We (and by that I mean A) grows veg on the allotment so again, trying not to waste food so finding recipes that use what we (A) grow.  Also, I am trying to be more budget conscious as no jobs are safe and one day I might find myself unemployed so like the Girl Guides, I like to be prepared.

The last Sunday in August, Grandma coming over, bank holiday weekend (am bit behind on my blogging) - surely time for a lovely Summer meal on a Sunday?  Well it would be if the weather had been nicer! Not feeling particularly inspired I decided on braised lamb shanks with garlic mash - a very autumnal menu but...

The recipe is from a book that I got as a Christmas present as I had recently bought a slow cooker.  And I (or you) needed a break from my regular dive into the "Pasta" book. 



The only thing I had to buy were the lamb shanks from butchers (trying to reduce reliance on, and my hard earned money going to the supermarkets).  The herbs, red onion and garlic are home grown - haven't costed them but again, like the idea of not relying on the supermarket (although should I feel guilty about depriving the local greengrocers)!?  As you can see I am combining frugality as well as my dislike of the power of the supermarkets.







Lots of pictures of the fresh ingredients (to show my gratitude to A).



Be prepared for lots of chopping but once done, the most arduous bit of the recipe out of the way.



I must admit I usually skip the marinated bit in recipes (usually because I have not read the recipe properly and left it too late).  In the interests of this professional blog(!) I followed the recipe and I marinated!

Scraps and peelings stored for the compost bin  Green too!

Then I went to the gym (I go to the gym so that I can eat!). When I got back, although slightly less than the two hours stated, I browned the meat then added the wine and stock (used beef Oxo as that is what I had in the cupboard).  I used twice the amount of stock as quoted in the recipe as I cooked it in the oven instead of the slow cooker (which is supposed to need less liquid).

Once in the oven, I cooked at 125oC then down to 100oC.  The recipe is actually for the slow cooker so I did guess what temperature to cook at.  Cooked for six hours but the meat was so tender and fell off the bone.  Think I should have cooked it at the lower temperature from the start though.

While it was cooking we went to "Harrow in Leaf" show and looked at all the displays of fruit, veg, flowers and crafts that seems from bygone era but still going strong(ish) today.  Surprisingly very strict rules for competitors to comply with.

Keeping with the frugal theme, I made apple and raspberry crumble - all the fruit from the garden.  And the crumble, again all ingredients already in the cupboard.  I do not usually "do" desserts but crumble is so easy!

Once prepared I kept the crumble in the fridge and finished getting the dinner ready.  Veg (string beans and carrots) were all from allotment.  Although we have been growing new potatoes, this dish really suits mash potatoes so I made garlic mash (from a Delia recipe).  Lets face it, it was not a hot, sunny day so mash potatoes it was to be (or is it only me who thinks mash potatoes are not summer weather food)?

I have to say that this was not a typical Sunday!  I might manage the gym and cooking dinner, or a trip out and cooking dinner, but not all three!  And as for making pudding.... it is only because I don't want to waste the cooking apples growing in the garden.  Luckily it was still school holidays otherwise I would have had to cram my daughter's homework into the day too.  And luckily it was a bank holiday so I had an extra day to do the ironing!

When ready to eat, I took the pot out from the oven, and took the lamb out of the pot and kept the meat warm while finishing off the sauce / gravy.  Where I went different to the recipe was to add cornflour to the liquid to thicken it. 

This is such a good way to cook lamb shanks and relatively cheap.  Also good for dinner parties but I am not sure if it is starting to be a bit of a dated recipe (regularly appears on pub menus)... but so what, they are quite cheap, tastes good and is easy to make (even if you didn't bother with the marinade).  We didn't use up all the sauce so I froze what was left as I am sure I will find a use for it with another meal.

I forgot to take pictures of the dinner. But it was delicious!

A picture of the garden instead!!!

Tuesday 27 September 2011

Slow Cooked Beef With Herbs - A Little Taste of Morocco

This is one of those books that I bought cheaply at a garden centre. No fancy chef.  No TV show. But a lovely and inspirational book which includes information about Morocco with lots of picures not just of the food, but all sorts of photos of stuff associated with Moroccan food, so I consider this book a bargain.  Does it conatin authentic recipes?  I have no idea but it certainly has all the flavours associated with middle eastern recipes.


What I like about North African dishes is that you can make something fairly traditional (e.g. a stew) and throw in some spices (e.g. cumin, cinnamon) and you then transform the dish into something that is different.  You might not serve stew at a dinner party, but you might serve a Moroccan beef tagine with couscous.

Actually I did serve stew once at a dinner party, it was game casserole with Stilton cheese & herb dumplings.  I guess what I am saying is, it is not difficult to adapt something you might make a lot and sounds a bit "plain", into something that seems completely different and exotic! 

I chose this dish as a family meal for the weekend, when I have more time to prepare and cook meals.  Also being the summer months, it did not seem right to cook a stew or a casserole.  However Morocco is hot and if I call it a tagine, then it seems OK to cook it during July or August (which admittedly was more like winter this year).  Also as these are austere times, choosing cheaper cuts of meat then cooking them slowly for a long time, produces something that is both cheap, easy and tasty - which ticks a lot of boxes for me!

The recipe also uses ingredients that you tend to have stored in a cupboard anyway and we grow lots of herbs - and this uses lots of herbs, so a winner!


To complete the dish I made couscous, which is so easy to prepare (just add hot water and leave to stand).  To make the couscous slightly more interesting and more visually attractive, I stirred in fresh mixed herbs and pomegranate (and no, holding a cut one upside down and whacking the shell does not get the berries out any easier)!!!!

I introduced my daughter to couscous when she was young on the premise that couscous was like little rice!!! It worked and she does not her nose up at it - but I do know that not everyone likes it.  I guess you could have it with rice.

Of course the true test of success is my daughter eating it without making any comments whatsoever - so this meal was a success!





Friday 23 September 2011

minted leg of lamb - Living etc Magazine (July - I think)

I know that this blog about me cooking from my existing collection of cookery books, but on this occasion I have selected a recipe from "Living etc" magazine.  I can justify this because I subscribe to the magazine so in theory, it can be included in my collection of recipe books.  And lets face it, a change from me cooking pasta from the same Pasta book!

One thing I notice (about myself anyway) is that despite the mouthwatering pictures and recipes in magazines, and all the useful information about how easy / difficult to prepare and also nutritional information, I still rarely cook from recipes in magazines.

As it was a sunny Sunday, and to date I have excluded Sunday meals (as I tend to have some sort of a roast dinner) I thought this recipe looked perfect:
- new recipe
- suitable for a Sunday dinner
- Seasonal (i.e. I had the mint growing in the garden)

This recipe included marinated the leg of lamb and also making a mint sauce.


I love lamb.  I usually make some sort of North African type tagine with any left-overs.

I especially love "chef's prerogative", i.e. eating scraps of particularly tasty looking bits of meat (for a taste test of course)!

The potatoes, carrots and broccoli were from the allotment, so cheap 'n' tasty.  Think I miss gravy.  I can have gravy all year round, whatever the weather!!

The mint sauce looks messy and was quite vinegary. 

Would I make this again? No not really.  I don't the mint roasts well as a coating to the lamb, even though you do "score" the meat.  It is not the same as piercing the joint and stuffing garlic and rosemary into the holes. And I really miss gravy!  But it was a new recipe and it did make a change!

Monday 12 September 2011

Amatraciana - Pasta (Eric Treuile and Anna Del Conte - last one for a while I promise)

I know I have been cooking a lot from this book but I find it so useful for cooking after work, especially when I don't want to be tied to the kitchen in the evenings (have to help daughter with homework) and work/life balance should include life/kitchen balance.  Also as said before, the book has photos with every recipe.  I find that I look at the pictures first before looking at the recipe.  I am sure there is something psychological about "eating with our eyes".




As a mother who also works full time in a job (got to be careful how I word that last bit) I choose what to cook based on if cooking straight from work or weekend; how knackered I am; what ingredients I already have in the house; and if my choice (as it is usually is my choice) is going to elicit moans of delight rather than groans of displeasure (e.g. "where is the meat?", "its OK, I ate at ..."). This recipe is an after work recipe and based on larder ingredients (as I have recently taken to always having packets of pancetta in the fridge).  Technically speaking, this is not a new recipe as it is one of my variations of tinned tomato pasta sauces - but I chose it as I decided to follow a recipe rather than going from a long distant memory.

I like the taste of pancetta as it is sweeter and tastier than bacon.  I also add it to macaroni cheese - "Well lush" as my daughter would say.  As this is an "after work" meal, I consider making a proper cheese sauce and making macaroni cheese slightly more time consuming (not to say fattening) than a pasta sauce based on tinned tomatoes, so here we are - Amatraciana.


And here it is.  For me a fairly typical evening meal using olive oil, garlic, tinned tomatoes and pancetta.  I like to add chilli flakes to mine for an extra kick.  This type of dish always goes down well, is not controversial and quite inexpensive (cheaper if don't use pancetta) so a good budget meal.

Friday 9 September 2011

Chicken and Prawn Paella - Mediterranean Escapes (Rick Stein)



This is a book that I bought having watched the TV series.  I find Rick Stein a bit patronising and snobbish which is a shame - I do want to like him more.  Nevertheless, I bought the book as I liked that the recipes come from a variety of countries and regions along the Mediterranean (a similar reason for me buying the only Jamie Oliver book I have).

Years ago I went with the other half to the Good Food Show (at Olympia I think).  As it was the other half's birthday, I bought a Rick Stein fish book and queued for him to sign it.  I decided it was less cringing and more sophisticated getting Rick Stein to sign it than the book signing queue for Ainsley Herriot (sorry Ainsley).  Of course "Rick" (Stein) is up there with "Hugh" (Fearnley-Whittingstall) for the other half (who elevates them to "one name" status) so it was worth the shame of queuing.

This is one of those books that I look through and really don't cook from (going on to pick a recipe from another book).  Not sure if I have ever cooked a recipe from it, so I committed myself to cook from the book. 
Basically the book opened on the page of this recipe and I therefore chose to make it.  As simple as that.  It helped that I like paella and also there was not a long list of ingredients.  It also gave me an excuse to use the saffron in the cupboard (that is probably long past its use by date but at that price... even when bought from Spain)!  Not only do I ask for "food" for birthday / Christmas presents, my holiday souvenirs are also "food".  And why not?

What there is, is a lot of preparation so this is not a meal I would cook after work.  As you can see not the usual amount of seafood, just uncooked prawns, though I did add squid rings at the end.

My main struggle with paella is leaving the rice alone (the opposite to risotto).  We do use a genuine paella pan and not a non-stick pan.  These two things combined mean that I always have rice stuck to the bottom.  Some people love the crispy rice bits.  I just think that means less rice on the plate. 

Even just for the three of us, I like to make meal times special at the weekend.  Not that daughter appreciates it, but life can be so drab and "same old" so it is nice to make meal times as something special, even when there is no occasion.  It also gives me an opportunity to use various napkin rings that I seem to have acquired over the years!


I have made a paella before for a dinner party, and to be honest, cooking it does interfere with the "hosting" - so up to you if you make it when you have visitors.  All things aside, this dish does look good when you place it on the table. 

From my family's perspective, my daughter likes rice, chicken and prawns so it doesn't matter how it is served.  And the other half eats what he is given!

Final thought - I miss the extras such as mussels and small prawns and I did add squid at the end.  "Rick" might call me a philistine and accuse me of ruining an authentic dish, but I say cooking is also about eating food you like... and there is nothing wrong with a bit of creativity.  Sorry Rick! 



Tuesday 6 September 2011

Tuna with Lemon and Capers - Pasta (Eric Treuile and Anna Del Conte)

You were warned that I adore this book!




This recipe is a 'no cook' and chosen as something quick and easy to make after work.  Although I usually plan the "menu" for the week ahead, I do sometimes just say "pasta" and aim to make something with whatever I have in the house.  90% of the time this does tend to variations on a tin of tomatoes.  I have however used this blog as the motivation needed to try something different - to broaden my tastebuds as well as something tasty but easy to make.  I chose this recipe not because it evoked summer time in the Med, but but because I always have tuna in the cupboard (who doesn't?) lemon in the fridge (for a well earned G&T) and capers (again in the fridge -which I sometimes add to my "variations on a tomato pasta sauce" recipe)

Best to prepare all the ingredients while the water is heating up as you throw (or toss) all the ingredients into the pasta once it is cooked (though I did this in a large bowl rather than the pot as per the recipe - I am sure it doesn't affect the taste).  To be honest, I would add sauce to the individual plates of pasta to save on the washing up, but in the interests of keeping to the recipe... and sometimes for the photo... I added the sauce and pasta together before serving it in bowls.  Also it does give the appearance of cultured family meal-times together (when reality is daughter asking if "we can eat in front room as Hollyoaks is on")!

This recipe is for four so I halved it for two which was fine as 250g of pasta is enough for three of us (two adults and a child).  I reserved some pasta water (not in the recipe) but adding this would be down to personal taste as the tuna should be in oil (mine wasn't) and there is additional olive oil added with the ingredients.



This dish was great for after work and the lemon juice and zest made it light and refreshing - lovely on a sunny evening.  Also the basil was finally available for me to use and other ingredients usually in the cupboard.  All in all very quick and easy to make and enjoyed.  I suspect this will become an 'after work' regular.

Thursday 18 August 2011

Spicy Sausage Ragu - Pasta (Eric Treuile and Anna Del Conte - Again)!!!

Have I already said that I love this book???  And I love this recipe too.  I have made it twice before so I know strictly speaking I shouldn't blog about it but it is so, sooooo yummy!  In fact I get the spicy sausages as a birthday present as they are quite expensive from the Italian deli.  After all what do you get the woman who has everything? Spicy Italian sausages!!! Of course I don't have everything but when you get to be a "woman of a certain age", I already have all the perfume / undies / scented candles / bath foam that I need.  Of course a few more diamonds would be well received but in the absence of that, I am very content with Spicy Italian sausages.

I decided to make Spicy Sausage Ragu for a dinner party for two very special friends. I made food that could be prepared in advance and one course that didn't need cooking.  This means that I was relaxed when the guests arrive and reduced time in the kitchen (and also drink loads).  I know pasta is possibly a boring choice for a dinner party but it was made with my special sausages and good quality pasta.  Am I forgiven?

The menu was:
Appetizer - glasses of Prosecco (for the grown ups obviously) with olives and Spanish banderas(?)
Starter - Carpaccio of Beef 
Main course - Spicy Sausage Ragu
Desert: Italian Lemon Tart
Cheese - Taleggio, Parmesan and Gorgonzola cheeses with crackers

I made carpaccio of beef again (see blog from 5th April 2011).  This simple but tasty dish can be made in advance and left in the fridge (adding garnish of rocket and watercress, and the dressing when serving).  I made the ragu in advance and didn't add the cream until I re-heated it.  I also made an Italian Lemon Tart (well I made the filling as the pastry case was shop-bought... this isn't "Come Dine With Me - luckily)!!

Onto the main recipe.  This recipe calls for Italian sausages and add chili flakes.  As the sausages are already spicy, I didn't add chili flakes but left a shaker on the table if anyone wanted any.  Also I did add chili flakes once and it was too spicy for some as cooking with chili makes the dish so much hotter than sprinkling chili flakes on when the dish is served.

I am lucky as I have a stash of home grown fennel seeds so this recipe gives me an excuse to use them.  My other half is not keen on the aniseed taste so I stuck faithfully to the recipe and didn't add more than described.  Which is probably about right actually, even though I do love aniseed flavour.

The recipe states 150ml of double cream to be added.  It does need some cream and previously I have added less (as I thought it looked too much - I have always added a bit and tasted first).  This time I stuck to the recipe and thought it was too creamy (and I love creamy sauces).   So I would stick to my previous suggestion which is add a bit at a time until you have enough for your own taste.  I do not think this affects the overall result of the finished dish because it really is good.

As my daughter insisted on joining us, I also made an unspicy ragu (using sausage meat from the butchers) and served both ragus.  No disparaging remarks made about serving pasta at a dinner party.

Admittedly I overcooked the lemon tart which I made earlier (i.e. before I had a drink so no excuse).  But serving it with cream and with the wine flowing, I don't think anyone noticed (or were too polite to say ).  This time we actually managed to eat from the cheeseboard but I did forget to serve desert wine with the lemon tart!

The lack of photographs is because:
- wasn't sure if I should include the recipe in the blog
- I drank too much (I mean I got caught up in the moment)!!!

Next blog will be a simple evening meal.

Tuesday 9 August 2011

Peas (or asparagus) Prosciutto and Fresh Herbs - Pasta (Eric Treuile and Anna Del Conte)

Just to warn you that I will probably be making many recipes from this book.  It is truly great,with a variety of recipes for pasta (I never tire of pasta) and the best thing is, pictures with every recipe!  Also it suggests variations of the recipes which is how I chose this recipe.

We always have peas (well petit pois to be precise) in the freezer but the recipe also suggested asparagus.  Being the height of the asparagus season we had some in the fridge, and also the herbs are starting to grow - so this recipe was a no-brainer.



Very simple to make and not much preparation needed.  Make sure you reserve some pasta water as suggested as it helps moisten the dish, otherwise it will be too dry and I suspect claggy (see my previous post of pasta with scallops - claggy pasta... not good).  I used flat leafed parsley but you can choose mint (I didn't think it would go with the asparagus but would probably go with the peas).  Also our basil was not fully established so I couldn't use it either.  Also I like parsley and find it goes well with everything.

I used fettuccine but again you can use any long pasta.  This book includes recommendations on which pasta to use which I always find useful - but you might be either more sophisticated than me and not need the advice, or you might be more independently thinking than me and might choose whatever you want!!!





My main comment about all the recipes in the book is that 500g seems a lot of pasta for four and I always have left-overs when I make that much.  I aim for 80-100g per person which always seems sufficient.  Also I am trying to stay faithful to the recipe but occasionally I use more or less of certain ingredient, especially if the item comes close to the weight required (or I am not paying attention).  Not sure how much it changes the outcome especially as I use less pasta than stated but follow the recipe for the rest of the ingredients.  So far the balance seems ok, i.e. not too much 'sauce' for the pasta. 

Also, and this might be stupid, but I "struggle" putting pasta in the pan with the sauce as per the recipe.  I did it this time but usually I chuck it in a big bowl with the sauce and mix it then.  Of course (and lets get real here) I also just put the pasta on plates and dollop the sauce on top! 

Final comment: good choice for evening meal especially if you already have most of the ingredients.

Another main course next (still put off from baking)!!

Monday 11 July 2011

Victoria Sponge Cake for Royal Wedding! The River Cottage Family Cookbook

Buoyed on by my success at baking, I decided to make a Victoria Sponge to celebrate the Royal Wedding (do you need an excuse to bake cakes?).

I followed the recipe faithfully.  The only area I strayed from was instead of creaming the butter and sugar by hand with a wooden spoon (like I was taught in school) I (mistakenly)thought it would be easier to use the electric whisk.  BIG mistake! It all got clogged up in the metal whisks.  Won't be doing that again!






To keep this short - I still can't bake.  My sponges resembled thick biscuits and were not light and spongy.  I do not know what I did wrong.  Not sure if it is the recipe or that I just can't bake!

My daughter ate a slice out of charity.  Needless to say, with the fresh cream, I couldn't keep the cake long enough to eat all by myself - no-one else wanted any :-(

Oh well.  At least I tried. And the finished cake looks good in the photo :-)

No more baking for me for a while - back to main courses...

Rhubarb Cheesecake (Tesco's Booklet)

I really do not bake and I do not have many desserts in my repertoire.  But we had rhubarb given to us and tubs of cream cheese in the fridge (damn those 3 for 2 offers) and spookily the Tesco's booklet had a rhubarb recipe - so I took it as a sign.

Barbecue planned - so for first time ever at a bar-b-q, I decided to make a dessert!




The cheesecake is one of those baked New York types.  Everyone knows that the base is bashed up digestive biscuits and butter.  The cheesey bit I made with a mixture of reduced-fat and full-fat cream cheese, (although the recipe said to use full-fat) and I used ordinary rhubarb instead of "pink" rhubarb.

All I can say is - it was HUGE!

Main comments of the recipe - I don't think the biscuit base was deep enough for the size of the finished cake.  Also not enough gelatine to set the rhubarb, but obviously that didn't affect the taste.  Mixing the cream cheese did not cause any problems.

But I find rhubarb is a bit like marmite - you either love it or hate it.  I am not a big fan but have been swayed owing to eating a fabulous trio of rhubarb desserts made at my favourite restaurant (Incanto in Harrow).  And what do you know, everyone (except the kids) wanted a slice.  Some even had seconds!!!!!!

In fact my rhubarb cheesecake has become a legend!!!  Worth making again and if brave enough, vary the fruit topping.

And sorry, by the time I served it, I forgot to take photographs of the finished product (enjoying myself a bit too much methinks).

Wednesday 4 May 2011

Scallops with Garlic and Crisp Crumbs - Anna Del Conte & Eric Treuille

Last night with A before our daughter returns home so another recipe close after the previous one.

Decided on pasta and looked through 'Pasta' by Anna Del Conte & Eric Treuille.  I love this book as it has so many photos, which I need when looking for recipes.

I looked through the book and excluded any tomato based sauces which I make a lot.  Also excluded meat sauces ('no meat mondays').  And no cheese sauces as still recovering from the phenomenally buttery bearnaise sauce!! Looked at the seafood section and didn't get any further.  I selected four recipes and I let A choose... Scallops with Garlic and Crisp Crumbs.



Not many ingredients and again, I made sure that I had all the ingredients ready.  I even made sure I measured out the olive oil, the parsley and the chili, when usually I throw in what I think looks like the rough measure.



This recipe does not take long to cook but next time (if there is a next time) I would suggest adding the garlic last when adding the parsley, chili and breadcrumbs to the pan.  As you cook on a high heat to get the breadcrumbs crispy, the garlic burns.  I did try to do it all quickly but the garlic still burned slightly as I added it to the pan first. 

Also I was worried about the lack of any sauce, not even enough to coat the pasta.  The breadcrumbs absorb all the olive oil.  I saved some pasta water but didn't use it as I followed the recipe.  it was tasty but too dry.  We drizzled olive oil on but the taste of the olive oil was slightly too strong.  We also squeezed a bit of lemon juice but again, it wasn't right.  I think a bit of water from cooking the pasta might have been the best thing as I re-heated some left overs and added some water, making it less claggy (but did make the breadcrumbs soggy - you can't win).



Not sure I would have this again, but I do like the idea of frying breadcrumbs, garlic, chili and parsley and sprinkling on something