Single Serve
Single Serve is the essential guide to cooking for one.
More and more of us are choosing to live alone which means that, when it comes to mealtimes we don’t always feel like making a big production of it.
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My recipes are quick, simple and delicious. Most use one pot, one bowl and are cooked in around 20 minutes.
They range from how to cook the perfect steak to vegetarian meals and there is a chapter on desserts so those of you with a sweet tooth won’t be disappointed.
My hints and tips you can streamline your shopping as well as your cooking and save time and money.
I hope Single Serve will inspire you to cook great tasting food just for you.
Shrimp in Champagne
from Single Serve
1 serve of Spaghetti or fettuccine*
6 whole green (raw) prawns
¼ cup of sparkling wine
1 small clove of garlic, sliced or grated finely
½ tsp. chilli flakes
2 tbsp. chopped flat leaf parsley
1 tbsp. butter
½ tbsp. cooking oil
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*To measure the amount of pasta you need, make the okay sign. Move the tip of your index finger down to the inner base of your thumb. The amount of past that fits in the “O” is the amount to cook.
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Cook the pasta in plenty of salted water as instructed on the pack.
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To peel the prawn (AKA shrimp) start by lifting the legs on one side up towards the back of the shrimp then place your fingers between the flesh and the shell.
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Lift the shell away from the flesh, up over the back and down to the legs on the other side. You may need to do this in two or three tries, depending on the size of the prawn.
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To remove the head and digestive tract, pull the head away from the body gently, drawing the digestive tract out of the flesh.
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Remove the head and tip the juices out of it then pinch the end of the digestive tract firmly and pull it out slowly. You’ll get the hang of it. If it doesn’t all come out, insert the point of a wooden skewer under the flesh and draw the tract out of the opening.
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Discard the digestive tracts but keep the heads.
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When the pasta is cooked, reserve q quarter of a cup of the water then drain the rest off and place the cooked pasta in your serving bowl.
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Return the pot to the heat and wait for any remaining water to evaporate before adding the butter.
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When the butter has melted, add the prawn shells and heads and fry them for two minutes, stirring them from time to time.
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Pour the wine into the pot and add the chili and garlic.
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Cook until the wine evaporates then pour the pasta water into the pot.
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Cover the pot and boil the shells for two minutes, then remove the lid and let the pot boil for another minute or two so that the liquid thickens a little.
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Strain the liquid and mix it through the pasta with the chopped parsley.
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Return the pot to the heat and, when the remaining water has evaporated, pour in the cooking oil.
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Add the prawns and fry them for about one minute each side, taking them off the heat when you can see the centre is still rare. Don’t worry. By the time you serve them they will be perfect.
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To serve, stack the prawns on top of the pasta, pouring the remaining oil and pan juices over them.