So Des has been away in London for a few days now. He’ll be back tomorrow night, so this is my last chance to have the kind of dinners he doesn’t like.
I’m having an enormous salad.
- An orange
- Half a dozen strawberries
- A handful of cooked and peeled prawns
- And some fresh buffalo mozzarella.
The dressing is very simple too. I skipped the mustard because I really just want to enjoy the flavours of the the various ingredients. So all I’ve done is mix:
- Strawberry balsamic vinegar (that I picked up recently and is just gorgeous!)
- Vegetable bouillon powder (instead of salt)
- Cracked black pepper
- a drizzle of my finest Spanish olive oil.
It’s a perfect meal for one – in as much as I wouldn’t want to share 🙂
Posted in Main, Prawns, Spinach, Strawberries, Tomatoes
Tagged Balsamic vinegar, Black pepper, Buffalo mozzarella, Olive oil, Orange, Salad, tomato
(For the bouillon, I used an infusion of a bouquet garni for fish – which has some fennel in it. You could use fish or vegetable stock as well).
Heat a pan and add:
a knob of butter,
the juice of a 1/2 lemon
a generous pinch of saffron
Once the butter is melted, add the scallops (and prawns if using raw) and cook until slightly under done. Set aside.
Add the rice to the pan and stir until translucent.
Add some dried tomatoes and a single red chili.
Gradually add the bouillon, 1/4 cup at a time, adding only as it is absorbed.
With the last 1/4 cup of bouillon, add a generous tablespoon of creme fraiche and a large portion of chopped fresh baby spinach.
Mix the scallops and prawns back in, stir and allow everything to warm through.
You can also grate a bit of Parmesan in at this point (I didn’t have any handy but used a lovely Pecorino Tartufo which worked a treat!)
Add freshly cracked black pepper.
Posted in Course, Fish & Seafood, Grains, Main, Plant-based food, Prawns, Recipes, Rice, Saffron, Scallops, Spices, Spinach, Tomatoes