Seafood Pasta

INGREDIENTS

5 tablespoons olive oil divided use

1/2 cup onion finely chopped

2 teaspoons garlic minced

1 red pepper finely chopped, optional

28 ounce whole tomatoes chopped finely

1 small jalapeno, optional

salt and pepper to taste

2 tsp paprika

2 tbsp butter

12 ounces spaghetti or other pasta

1/2 pound prawns peeled and deveined, leave tails on if desired for nicer presentation

1/2 pound sea scallops

300g shredded tuna

1/2 pound shrimps

Chopped parsley

Couple of green olives

INSTRUCTIONS

Heat 3 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for one more minute.

Add the chopped tomatoes, paprika, chopped jalapeno, salt and pepper to taste.

Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken, I added some white wine in my sauce. Stir in the butter, shredded tuna and then remove the sauce from the heat.

While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.

Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.

Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.

Cook the scallops for 1-2 minutes per side or until browned and opaque.

Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.

Remove the shrimps then add the prawns seasoned with paprika, salt and pepper. When pink in colour add the shrimps back to the pan.

Add the scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.

Sprinkle with some olives and parsley, then serve.

 

Cork Handbags and purses.

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Recipes from the Vintage Cooking Book

 

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Healthy Rusks

 

1 Kilo self saising flour
10ml salt
10ml baking powder
500ml muesli
250ml sunflower seeds
100g coconut
2 tsp sesame seeds
500ml bran flakes
350g brown sugar
2 eggs
250ml olive oil
250ml milk
500ml fruity yougurt

Mix all the dry ingeredients together adding the liqiuds last.
Spread into tray. Bake at 180 degrees for 45-60 minutes.
Remove from pan, cut into fingers while hot. Separate and leave in oven at 100 degrees until rusks have dried out.

Rusks is the anglicized term for beskuit and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.

Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly rebaked to a dry consistency. Several modern-day, mass-produced versions are available, the most famous brand being Ouma Rusks. Many bakeries, delis and home industries sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather than sourdough. In addition to plain and buttermilk flavours, aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed variations are also available.