spanish chorizo and garlic prawn linguine + {launch of new cookbook!}

Before I start today’s post and recipe, I’d like to make an announcement!

I have been busy with a special project – a joint cookbook which is going to be published soon!

I am honored to have my recipes featured in the new Tasted and Approved Cookbook, published by Marshall Cavendish, along with 9 other mom bloggers! The cookbook features brand new recipes that are family-friendly and easy to prepare.

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Priced at $29.96 per copy when launched in mid-October 2016, you can pre-order the book from me if you’d like to get your hands on a copy before the launch. Pre-orders will be sold at $24 (inclusive of GST). You can either choose to collect the book from me in the EAST area, or I can mail the book to you (additional $3 for SMARTPAC).

Please PM me here (or email me diana.ann.gale@gmail.com) if you’d like to get a copy of this cookbook!

Thank you for your support! πŸ™‚

I first saw this beautiful recipe on Donna Hay Magazine.

I love Donna Hay. I spend a lot of time flipping through the magazine drooling at the gorgeous images of food. 

And when I saw this recipe in which chorizo (YUM! YUM!) is combined with garlic and prawns, I knew I HAD to cook this.

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Chorizo contains a ton of flavor. It is made with pork, garlic, herbs and spices. The most predominant flavor of chorizos is from the pimenton, a smoked paprika. 

And yes, that is my favorite spice in the entire world, after black pepper! πŸ˜€

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To top it all off, this dish is super easy to cook! I didn’t even have to spend time chopping chorizo as it was all done using a hand blender!!

So, as you can see, I love this dish to bits already. πŸ˜›

Let me show you how easy this dish is to cook!

Remove the skin of the chorizo and cut the into smaller pieces. Place them in a blender and coarsely chop.

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Cook the garlic, chorizo, salt and black pepper in a skillet in the olive oil until they turn golden and crispy.

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Add the prawns and cook, stirring occasionally, for about 4 minutes.

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Cook the linguine in a pot of salted, boiling water, taking 2 minutes off the recommended cooking time.

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Once the linguine is cooked, reserve about 1/2 cup (120ml) of pasta water before draining.

Transfer the pasta into the skillet containing the other ingredients. Add the reserved pasta water and toss to combine.

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Top the pasta with chopped Italian flat-leaf parsley. Check the seasoning.

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Serve immediately, topped with sliced chili if desired.

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 BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > SOLD OUT

Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > SOLD OUT

Class 2

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > SOLD OUT

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Spanish Chorizo And Garlic Prawn Linguine
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Ingredients
  1. 400g linguine
  2. 300g Spanish chorizo
  3. 60ml extra-virgin olive oil
  4. 3 cloves garlic, minced
  5. 500g prawns, shells removed and halved length-ways
  6. Italian flat-leaft parsley, chopped
  7. salt, to taste
  8. Bird's eye chili, sliced (optional)
Instructions
  1. Remove the skin of the chorizo and cut the into smaller pieces. Place them in a blender and coarsely chop.
  2. Cook the garlic, chorizo, salt and black pepper in a skillet in a little olive oil until they turn golden and crispy.
  3. Add the prawns and cook, stirring occasionally, for about 4 minutes.
  4. Cook the linguine in a pot of salted, boiling water, taking 2 minutes off the recommended cooking time.
  5. Once the linguine is cooked, reserve about 1/2 cup (120ml) of pasta water before draining.
  6. Transfer the pasta into the skillet containing the other ingredients. Add the reserved pasta water and toss to combine.
  7. Top the pasta with chopped Italian flat-leaf parsley.
  8. Serve immediately.
Adapted from Donna Hay Magazine
Adapted from Donna Hay Magazine
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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