Monday, 25 July 2011

Pasta with Prawns and Pesto

This is one of my favourite quick dishes to make, when I have no energy and want comfort food quick, this is it. I have a horrendous cold right now so the more comfort food the better!

Pasta with Prawns, Courgette and Pesto
(Serves 1)

about 8 or 9 cooked prawns
1 small courgette, sliced
enough pasta for 1 person (I used spaghetti but it works with anything)
1 tbsp pesto

Cook the pasta according to packet instructions.

Meanwhile, fry the courgette in a little oil until golden brown and soft.

When the pasta and courgettes are cooked, drain the pasta and combine with the courgettes, prawns and pesto.

Serve and enjoy!

Sunday, 17 July 2011

Cheesey Courgette Enchiladas

I've finished work for the holidays and am now on to my dissertation. I'm getting really excited about it, but I'm not sure how to make it about libraries! I'm looking at cookery books and domestic history collections at the Women's Library and how they fit into the historical contexts they were written in. It's really fascinating and I get to look at the changing role of women in the late 19th, early 20th century, there's just so much to write about.

I made these enchiladas ages ago but they were so good. I couldn't bake because my oven was broken but I grilled the cheese on top and it went all lovely and crispy. I have loads of courgettes again this year and I will definitely be making this again!

Cheesy Courgette Enchiladas (adapted from Gina's Skinny Recipes)
Serves 4

1 tsp olive oil
2 cloves garlic, crushed
2 medium spring onions, chopped
1/4 cup coriander, chopped
2 medium courgettes, grated
kosher salt and fresh ground pepper
1 1/2 cups grated montery jack or cheddar
4 Large tortillas
chopped spring onions (optional)
chopped coriander (optional)
1/2 jar ready made enchilada sauce

Preheat oven to 200C.

In a medium nonstick skillet, sauté garlic and spring onions in olive oil over medium heat for about 3 minutes; add courgettes, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well.

Divide courgettes between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. Serve with chopped coriander, spring onions, and sour cream.