Tuesday 30 March 2010
Spicy Prawn Pasta
For 2 people:
16 King Prawns (cooked)
1 Medium Red Chili
1-2 Cloves Garlic
120 g Pasta (I use Linguine)
1 tbsp Olive Oil
Juice of 1 Lemon
Handful of Basil (chopped)
40g Pinenuts (toasted)
Salt and pepper to taste
Method:
Add pasta to salted boiling water and cook to instructions. Heat oil in wok or deep frying pan over medium heat. Finely chop garlic and chili and add to oil. Lower heat and saute for 2 minutes. Add prawns (salt and pepper to taste) and saute for a further 2 minutes. Drain pasta reserving 2 ozs of cooking liquid. Add cooking liquid and drained pasta to wok or frying pan. Let liquid reduce slightly. Add lemon juice, chopped basil and toasted pinenuts.
Serve immediately and enjoy!
Ingredients (minus the garlic)
Finished product
Vanilla Cupcakes
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
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1 1/2 cups self-rising flour
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1 1/4 cups all-purpose flour
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1 cup (2 sticks) unsalted butter, softened
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2 cups sugar
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4 large eggs, at room temperature
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1 cup milk
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1 teaspoon vanilla extract
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ICING:
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Vanilla Buttercream (recipe follows) or Chocolate Buttercream
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Preheat oven to 350 degrees.
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Line two 12-cup muffin tins with cupcake papers.
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In a small bowl, combine the flours. Set aside.
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In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
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Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
BUTTERCREAM ICING
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract
Some of my creations:
Halloween Cupcakes
Liam's Birthday Cake and Cupcakes