Treats for my sweet

The older I get, the more simply I like to eat and the more I appreciate uncomplicated things.

Depending on the occasion and the mood I am in, anything goes as long as it is easy + delicious.

I find dessert is always appreciated, bit it doesn’t have to be rich or difficult make.

Here’s suggestion for an appealing, uncomplicated Valentine’s day supper which can be made with the minimum of fuss.

 

Linguine with clams & tomatoes

***

Passion fruit pudding

 

Here’s what you need:

Serves 2

For the linguine

200g linguine (I like de Cecco)

30ml olive oil

2 garlic cloves, green shoot removed + very finely chopped

1 small red chilli, very finely chopped or 1/4 tsp dried chilli flakes

500g clams, cleaned

65ml white wine

250g cherry tomatoes, cut in halves

1.5 tbsp chopped flatleaf parsley

freshly ground black pepper

seasalt

For the pudding

10g unsalted butter

65g caster sugar

20g plain flour

pulp of 3 passion fruits

92ml milk

1 egg, separated

 

This is what you do:

1. To get the clams to spit out any grit they may have hidden in their shells, put them in a bowl of cold water with some oats or polenta for 10 minutes; wash, rinse + drain the clams.

2. Cook the linguine in a large sauce pan of rapidly boiling water, according to packet instructions, until al dente.

3. Whilst the pasta is cooking, heat the olive oil in a large non-stick frying pan over medium heat.

4. Add the chilli, garlic and seasalt and fry very gently for 1 minute.

5. Add the clams, white wine and tomatoes; cover the pan and cook for 3 minutes  or until the clams open.

6. Remove from the heat.

7. Drain the pasta and add to the frying pan with the parsley. Gently toss to combine, then season with pepper + salt to taste.

On to the pudding…

1. Preheat the oven to 180C.

2. Beat the butter + sugar in a bowl until well combined.

3. Add the flour, passion fruit, milk and egg yolk and mix to combine.

4. Whisk the egg white in a clean bowl until stiff peaks form.

5. With a large metal spoon, gently fold the egg white through the mixture.

6. Pour into 2 greased oven proof ramekins and bake for 12-15 minutes, or until the top is golden and puffed.

7. Serve immediately as the puddings deflate very quickly!

Bon appetit!

Monique

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