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Have a gourmet Good Friday
Creamy Linguni Marinara (Serves 4-6)
SUPPLIED BY ROBERT HARRISON
• 400g raw prawns (peeled with tail on)
• 500g muscles (without shells)
• 2 medium perch fillets
• 2 squid tubes
• 1 can diced tomato's (400g)
• 1 300ml container thickened cream
• 3 green onions (spring)
• 4 cloves garlic
• 4 tablespoons good olive oil
• 1 packet of San Remo pasta
• Salt and pepper
• 3/4 teaspoon chilli powder
• Bunch of broccoli
• Peel and de-vain prawns
• Leave tails on
• Dice perch fillets into 5cm cubes
• Make sure squid tubes are cleaned then cut into rings
• Mussels are pre shelled and ready
• Fine chop garlic
• Fine slice green onions on angle
Heat oil in large saucepan with garlic and
chilli powder, fry till fragrant then set aside.
In a large pot bring water to boil with salt
ready to cook linguini
Add tinned tomato's to chilli, garlic and oil, simmer
for 3 minutes. Add cream and simmer a further 3
minutes. Put pasta on boil in the other pot.
Then add to saucepan, mussels & perch once pasta
is cooked. Drain well. Then prawns and squid rings can
be added cook for a further 2 minutes.
Add cooked linguini to seafood and sauce. Roughly
chop parsley, add green onions, stir and mix through
for a further minute. Season with salt and pepper to
taste. Serve with crusty bread and enjoy.
Looking for a fun Easter activity to do with your
kids? These simple chocolate crackle baskets are just
right for putting little Easter eggs in. This recipe will
make around 20 small or 12 muffin size baskets.
• 3 cups Rice Bubbles
• 200g Mars Bars
• 3 tablespoons thin cream
• 2 teaspoons cocoa powder
• 12-24 small Easter eggs
Place 20 cup cake paper cases or 12 muffin
paper cases into a tray. Chop up the Mars Bars and
place in a large microwave-proof bowl with the
cream and cocoa powder. Melt gently in the
microwave for 1 minute on medium power, remove
from microwave and stir well. Repeat until the Mars
bars have melted and the mixture is a creamy
smooth consistency. It should take around three to
four minutes on medium power.
Stir the rice puffs into the lovely gooey chocolate
mixture until well combined. Spoon into paper cases
and then use a teaspoon to make a small hole in
the centre of each basket. Store covered in the
fridge until needed. Place a few mini Easter eggs in
each basket until needed.
Remember to take them out half an hour before
serving as the eggs can get too hard for little teeth!
Happy Easter from the team at
the Southern Highland News!
Keep up to date with the
Southern Highland News - we have
papers available all Easter! Or visit us at
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