iMain:  Pasta with Prawns and Macadamia Pesto
Delicious – Love to Eat

Dessert:  Cheats Frazier Cake
Delicious – Love to Eat

Hi Everyone!

Well for all the pasta lovers out there this will really float your boat.  What could be better at this time of year than a simple, delicious and filling prawn pasta?  Hmmmm?  Well I’ll tell you – add a Macadamia Pesto and you – will – be – in – heaven.

It doesn’t get much easier than a do ahead sauce and cooked prawns.  The most tiring part is peeling the prawns.

Okay so what did I do a little differently?  Well, not a lot.  I added a dash of lemon and topped with extra macadamias to go along with the feta.  One thing I will say (and I say this a lot) the quantities were not enough for my family.  Adjust according to your families needs.  The recipe says 400g of prawns but 100g of prawns per person when you’re feeding men is definitely not enough so just use your judgement here, however, I would not increase the sauce.  That certainly goes a long way.

The taste was basically sponge cake with strawberries and custard cream.  The recipe suggests Kirsch for brushing across the sponges but I didn’t have any and just used Grand Marnier – yum.  Also, I didn’t buy the ready made custard.  I made my own because I love homemade custard – it’s really up to you.  But, I wonder if that made the taste a little less of a wow factor.  Regardless the family loved it and gave it 8/10.

The main definitely is worth a go because I think you will keep it as a regular on your list of easy meals for the family.

So until next time…

From my table to yours with love x

Pasta with Prawns and Macadamia Peso

The quantities here are not really enough for several hungry men so grab extra prawns but no need to increase the sauce as it goes a long way.

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 2 c firmly packed basil leaves
• 2 tbsp chopped chives
• 1/3 c flat-leaf parsley leaves
• 1/2 c grated parmesan
• 1/2 c extra virgin macadamia oil or extra virgin olive oil plus 1 tbsp to fry
• 1 tsp lemon juice
• 2 cloves garlic crushed
• 1/4 c lightly toasted macadamias chopped
• 400 g spaghetti
• 250 g cherry tomatoes halved
• 400 g cooked prawns peeled, tails intact
• 200 g marinated feta crumbled

Method

 

1. Combine the basil, chives, parsley, parmesan, ½ cup oil, lemon juice, garlic and macadamias in a food processor. Season, then whiz to a paste. Transfer to an airtight container and refrigerate until ready to use.
2. Cook the pasta according to packet instructions.
3. Meanwhile, heat the remaining 2 tbsp oil in a large frypan over medium heat. Add the tomatoes, season and cook, stirring for 2-3 minutes until starting to soften. Add prawns and stir for 1 minute to warm through. Drain the pasta and add to the pan with all the pesto and gently toss to combine.
4. Serve pasta scattered with feta. (I also scattered with extra macadamia nuts)

Cheat's Fraisier Cake

This is a special occasion cake, usually filled with creme patissiere. This is just the super easy version

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 2 good quality round sponge cake bases
• 100 g caster sugar
• 2 tbsp kirsch (or whatever liquor you want to use)
• 5 gold-strength gelatine leaves
• 300 ml thickened cream
• 2 tsp vanilla extract
• 600 ml thickened custard
• 400 g strawberries hulled
• icing sugar for dusting

Method

 

1. Using a 22cm springform pan as a guide, trim both sponge cakes to fit pan snugly.
2. Combine 50g caster sugar and 100ml water in a saucepan. Bring to a simmer over low heat, stirring until sugar dissolves. Add kirsch and stir to combine. Cool
3. For the filling, soak gelatine in cold water for 5 minutes or until softened. Bring ½ cup of the cream to a simmer in a small saucepan over low heat. Squeeze gelatine to remove excess liquid and add to the cream, stirring until gelatine dissolves. Using electric beaters, whisk remaining 175ml cream and 50g caster sugar with the vanilla to soft peaks. Add gelatine mixture and custard and gently whisk to combine.
4. Place 1 sponge round in the base of the 22cm springform pan. Brush with half the kirsch syrup. Halve enough strawberries to place side by side, cut-side out, around perimeter. Chop remaining strawberries and spread over sponge. Pour over custard mixture. Top with second sponge round. Brush with remaining kirsch syrup. Cover and refrigerate for 4 hours.
5. To serve, remove cake from pan and transfer to a plate. Thickly dust with icing sugar. Heat a long metal skewer over a flame until very hot, then scorch the cake in a criss-cross pattern, reheating skewer as necessary.