Silent Sunday (21/12/2014)

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Lucy’s List – December (week 2)

MONDAY: Sausage sandwiches with fried onions (ketchup for me, brown sauce for him!)

TUESDAY: salmon fillet, swedey mash, runner beans and parsley sauce (see my basic white sauce recipe)
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Easy peasy scallop linguine (serves 4)

Yes, ok. I used spaghetti. I didn’t have any linguine. But it rhymes!

I can’t claim that this is a particularly thrifty recipe because good scallops are pretty pricey. These were £6.00 from Sainsbury’s freezer aisle and there were 15 fairly plump scallops in the pack. Aldi had some in their Christmas range recently too at £5.99 for nine MAHOOSIVE scallops (so big I sliced them in half and they were still a good size!). But if scallops are way out of your budget, you could use some value brand prawns instead to keep the cost down.

The rest of the ingredients are all fairly cheap, standard store cupboard stuff. The garlic butter is a bit of a lazy cheat and it’s certainly cheaper to use bog standard butter and any form of garlic you have to hand, preferably fresh or jarred. Again, fresh lemon juice is fab but if you only have bottled then use that.

However you make it, this ought to be really quick and really fresh. And you really only need to use one pan and one hob, saving on fuel and washing up at the same time. Bonus!

 

Ingredients:

1 pack of frozen scallops
Half a pack of spaghetti/linguine
3 large handfuls of frozen peas
A little oil
75g garlic butter
2 tsb frozen chopped parsley (I’d have used fresh but my outdoor herb tub isn’t quite up to it at this time of year!)
Lemon juice (fresh if you have it but out of a bottle is fine)
Black pepper (or some fresh chopped red chilli)
A really generous grating of parmesan

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Method:

First things first, boil the kettle and get your pasta on to cook. It should only take about 7 minutes-ish to cook to al dente. Add the frozen peas for the last few minutes’ cooking time.

Tip the whole lot into a colander over the sink and leave to drain for a couple of minutes while you cook the scallops. Put the same pan back onto the hob with a little oil and the garlic butter (the oil stops the butter from burning). As the hob and pan are still hot from cooking the pasta, the fat should heat up fairly quickly. It will look like an awful lot of butter but remember that this is the only ‘sauce’ your pasta will have. You need it to be silky smooth.

Put the scallops into the pan (along with the fresh chilli if you’re using it) and cook for a minute each side, then add the parsley for a few seconds longer.

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Tip the drained pasta and peas back into the pan and toss. You want the pasta to be thoroughly coated in glossy melted butter and bright green herbs.

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Give it a good lot of black pepper and a generous squeeze of lemon juice. Once it’s on the plate, grate plenty of parmesan over the top. Yum.

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My Christmas pad stash!

As many of you are probably aware, my pad stash is pretty … ahem … full to bursting complete now. I am very fortunate to have more pads than I really need and I do still like to treat myself to the odd one or two (or six) new ones each month.

At the end of my last period, I realised that my next one will be very close to Christmas. I guess most people would feel a bit bummed about that. Not me! I immediately set to organising my festive fluff!

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Silent Sunday (14/12/2014)

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Lucy’s List – December (week 1)

I finally feel as though Christmas is coming together now. I started making up my homemade hampers for family and friends this week & they look lovely sitting under my tree. I still have a couple more to do and I’m waiting for a few online orders to show up but overall it’s looking pretty good.

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EXCITING NEWS!

Changes are afoot at Pie Patch HQ!

Since I taught myself to crochet a year and a half ago, it has always been my intention to sell my wares when my youngest baby starts at nursery in January 2015. I’ve been working really hard to hone my skills, so that my finished makes are good enough to buy. And now that time is upon us! So come the new year, The Pie Patch will be setting up shop!

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