Sam's Silver D of E Cookery Blog

A few weeks back I tried this pasta dish called linguine made by my grandma and it was like a party in my mouth. So I decided to have a crack at making one for me and my family and it wasn't half bad. Ingredients 200g linguine 2-3 fat garlic clove, finely chopped 50g butter 175g pack raw shelled king prawns, de-veined and split in half lengthways finely grated zest 1 lemon, then cut the lemon into wedges small pack parsley, chopped Method STEP 1 Boil the pasta following pack instructions or until al dente. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning. STEP 2 Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.  

 Ive always wanted to make a risotto so today I decided to cook one. I found a nice simple healthy NHS recipe and cracked on. I was a bit bland but all I had to add was a bit of parmesan and it was delish. Ingredients1 teaspoon vegetable oil 5 spring onions, washed, trimmed and chopped 300g risotto rice (arborio or carnaroli work best) 1 garlic clove, peeled and crushed 3 handfuls of cup or button mushrooms, washed and sliced 900ml reduced-salt vegetable stock 75g frozen peas, defrosted 1 pinch ground black pepper Method Heat the vegetable oil in a large frying pan or saucepan, and cook the spring onions over a medium-high heat for a few seconds. Turn the heat down, then add the rice and fry over a low heat for about a minute, stirring all the time, until it looks glossy but not brown. Use proper risotto rice if possible because it gives a delicious creamy texture – although you can make risotto with any rice you have, like basmati, long grain or paella rice. They will absorb the l...

 I love salmon and I love mushroom so i decided to make them together and it was so delicious it was almost like they belonged together. For the mushrooms 2 tbsp olive oil 250g mushrooms 2 garlic cloves 1 small onion salt and pepper 2 tbsp flour 1 1/2 cups milk 2/3 cup of cheese For the salmon 2 salmon fillets 1 tsp smoked paprika 1 tsp orange rind 1 tsp lemon rind 1 tsp Italian herbs salt and pepper squeeze of lemon 2 Jacket potato Prick 2 Jacket potatoes and microwave for 12 mins. In a wide pan heat olive oil over a medium heat. Add the mushrooms stirring occasionally until mushrooms have reduced in size and browned (around 6 mins). Meanwhile make squeeze lemon juice onto the salmon and start making the seasoning. Once seasoning is made take as much as you like of it and sprinkle over the salmon. Put in the oven and cook for 12-15 mins on 180.C. Once jackets are done in the microwave stick them in the oven and cook till ready to dish up food.  Add garlic, onion, salt and pep...

This week I made a simple dough from Greek yoghurt and made pizza as we all love a good slice of pizza and thought it would suit the sunny day. For the dough 350 g self-raising flour, plus extra for dusting olive oil 250 g natural yoghurt For the sauce 2 cloves of garlic 1 x 400 g tin of quality plum tomatoes ½ a bunch of fresh basil (15g) 1. Preheat the oven to 250°C/475°F/gas 9 (full whack) or as hot as it will go. 2. Place the flour in a large bowl with a small pinch of salt, 1 tablespoon of olive oil and the yoghurt. Mix well with a spatula until you can’t move it anymore, then use your clean hands to form it into a dough. Turn onto a board and knead for a few minutes until smooth. Plop it back into the bowl, cover with a cloth and leave to one side while you make your sauce. 3. Crush the garlic and place in a medium pan on a medium heat with 1 tablespoon of oil. Cook for 30 secs minute, then pour in the tomatoes. Use a potato masher to squash everything down to make a lovely smoot...

This week i made a classic Italian dish - Spaghetti and Meatballs. I made them as a special treat for my brother and he loved them that much his plate was clean. 2 tablespoons extra virgin olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small rib celery, including the green tops, finely chopped 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil 1 can whole tomatoes, including the juice, or 1 3/4 pound fresh tomatoes, peeled, seeded, and chopped 1 teaspoon tomato paste salt and pepper to taste 5 servings of pasta 30 ish meatballs Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Remove cover and add the minced garlic. Increase the heat to medium high. Cook...

2 tsp olive oil 1 onion, chopped, or 140g frozen chopped onions 300g frozen beef mince from a bag 1 carrot, finely chopped 2 tsp Worcestershire sauce 2 tsp plain flour 1 beef  stock cube 300g can small potatoes in water, drained 2 thyme sprigs, leaves picked 2 tbsp grated cheddar green vegetables, such as frozen peas or green beans, to serve Method STEP 1 Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince, then pour in 300ml water and bubble, uncovered, for 15-20 mins until thickened. Divide between 2 individual baking dishes or mini pie dishes. Heat oven to 200C/180C fan/gas 6. STEP 2 Grate the potatoes into a bowl, add the thyme and season well. Sprinkle the grated potato over the lamb mince and scatter over the cheese. Bake for 25 mins until golden brown, blasting und...

I have made many curries but none as nice as this one. It was deliciously creamy and nice and sweet and would definitely make this again. 1/2 tsp Crushed chilli flakes 1 tsp Madras curry powder 8 shallots, finely chopped 2 tsp lemon juice  2 tsp Turmeric 2 tbsp. Sweetener 4 level tbsp. Peanut butter  4 tbsp. Skimmed milk 4 tbsp. Dark soy sauce 100g Frozen peas 200g Long grain rice 500ml Passata 600g Chicken Breast, cubed Ground black pepper 1.In a pan, sprayed with fry light, cook the chicken until the meat goes white, remove & set aside. 2.Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through. 3.While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a p...