Prawn and Courgette Pasta & Strawberry Cake
June is peak season for fresh, vibrant produce like asparagus, broad beans, courgettes, radishes, and strawberries
Creamy Prawn and Courgette Pasta
(2 servings)
Ingredients
100g fusilli pasta or preferred shape
7g olive oil
1 clove garlic
1 large courgette
300g prawns raw peeled
400g cherry tomatoes
1 handful basil leaf
4 tbsp cream cheese Philadelphia (60g) or similar
Black pepper
Method
• Cook the fusilli in a pan of boiling water, for 10-12 minutes or according to packet instructions.
• Peel the garlic and use a garlic crusher or grate on the fine side of a box grater.
• Trim the courgette and using a small sharp knife cut into small dice.
• Heat a large non-stick frying pan or wok with the oil over a medium heat. Tip in the garlic and stir-fry for 10 seconds, being careful not to let it brown too much. Tip in the courgettes and season with a little salt if using, and plenty of freshly ground black pepper. Cook for another 6-8 minutes until the courgettes are completely tender and just starting to caramelise, stirring regularly with a wooden spoon.
• Scatter the prawns into the pan and toss until evenly coated, then cook for a minute or two until they turn pink.
• Add the cherry tomatoes and tear in the basil and continue to toss until evenly combined and everything has just warmed through but the tomatoes are still holding their shape. Remove from the heat.
• Drain the pasta and return to the pan, then gently fold in the light cream cheese followed by the prawn and courgette mixture. Serve with any extra basil leaves.
Sweet Strawberry Cake
Ingredients
240g butter
100g caster sugar
4 medium eggs
225g condensed milk
225g self-raising flour
½ tsp salt
1 tsp vanilla extract
3 tbsp strawberry jam
300g strawberries
For the syrup
50g caster sugar
1tsp vanilla extract
3 tbsp water
Method
• Preheat the oven to 180°C, fan 160°C, gas 4 and
grease and line a 23cm square cake tin.
• Beat together the softened butter and 100g of the sugar until light and fluffy.
• Add the eggs, one at a time, beating well between each addition, then beat in the creamy condensed milk and 1 tsp of the vanilla extract.
• Combine the flour and salt and carefully fold through the batter, until fully combined. Pour into the lined cake tin.
• Dollop the jam over the surface for sweetness, then use a knife to swirl the jam through the batter. Thickly slice the strawberries and press on top.
• Bake for 45 minutes. Test the cake is done by inserting a skewer in the middle – if it comes out clean, it is ready. Remove from the oven and set aside.
For the syrup:
• Put the extra 50g sugar and the vanilla extract in a pan with 3 tablespoons of water.
• Heat gently until the sugar has dissolved then bring the mixture to a simmer and cook until sweet and syrupy.
• Brush the syrup over the warm cake and leave to cool completely before cutting into squares.