I am so excited!!
I have just added a brand new plug in to my site!! It’s called Easy Recipes and it was developed by Maureen from Orgasmic Chef. One of the main benefits of this plug in to readers it, it makes printing recipes so much easier.
This is my first use of the plug in, and I found it quicker and easier to get the recipe up on my site and formatted correctly. I have noticed that the recipe is also presented more clearly. The plug in has many more benefits, once I learn the features I will be able to further customise the look of recipes to suit my website. It also allows access to guest writers so they may more easily submit pre-formatted recipes to Gourmet Getaways ready for publishing.
The recipe I have chosen to share on my “Easy Recipe” debut is a dish my husband makes for me regularly. It is his “signature dish” and seems to always be a hit with guests. Although I do have to remind him from time to time, that not everyone likes garlic and chilli as much as I do… he has been know to add a whole bulb of garlic to the dish and more than ten chillies. (Not recommended!)
Nevertheless, it’s one of our favourite easy weekday recipes, and it can be on the table in 15 minutes using nothing but a few key ingredients, most of which are always in our pantry anyway.
- 210gm tuna in brine
- 210gm tuna in olive oil
- 500gm linguine pasta
- 1 T/s olive oil
- 6 cloves garlic (finely chopped)
- 3 medium red chillies (finely sliced)
- 80ml fresh lemon juice
- 100gm rocket or baby spinach
- Drain tuna over a small bowl and reserve the liquid. You will need at least 80mls or reserved liquid.
- Cook pasta in a large saucepan of boiling water as per the manufacturers instructions.
- Once the pasta is cooked, drain and return it to the pan.
- Heat the tablespoon of oil in a saucepan and fry garlic and chilli until fragrant.
- Add the 80mls of reserved liquid and the tuna. Stir until heated through.
- Remove the tuna mixture from the heat and add the lemon
- Add the tuna mixture and the rocket to the pasta.
- Gently toss together and serve.
The flavour of the garlic, lemon and chilli is a magic combination, and the dish improves overnight. Mr GG will usually make a double serving to ensure there are leftovers.
So readers, do you have any favourite, easy recipes for weeknights? Oh, and who cooks in your family, does your partner have a signature dish?
Finally, what do you think of my new layout. I have been so nervous about making this change, is it an improvement?