Heathly and delicious crab linguine

Recently I have been on a bit of a health kick and being a girl who does love her rich food finding healthy yet delicious dishes is a constant quest. Having just spent some time on the South Californian coast as well as some time in the lovely harbour in Baltimore I have a new found love of crab. Although I might sound like a bit of a jet setter this couldn't be further from the truth. I have only very recently taken my first long haul flight and hadn't even ventured onto a plane until I was 18.

Anyway back to this recipe. We are lucky enough to have an amazing farmers market in the village which we live in and the other week the fish monger was having a two for one offer on crabs, too much of a bargin for us to pass up. I have however since tried this recipe with tinned crab meat which is much cheaper and works just as well, especially if you prefer the gentle taste of the white meat. This is so simple anyone can cook it, seriously for the work to taste ratio this one is a real winner.


Ingredients.

The meat from 2 smallish crabs or 2 tins of crab meat
2 cloves of garlic
1 dried chili, I use Chile de Arbol but you can just use any smallish hot chili plus it can be fresh if you want but we just have dried so that is what I use
Large pinch of salt
1 Lemon, zest and juice
A good extra virgin olive oil
Linguine
A bag of watercress (seems like a lot but it wilts a lot)

Put on a pot of boiling water and add your linguine, the sauce mixture will feed 3 to 4 people so add pasta for that many. Crush the garlic, chili, salt and lemon zest in a pestle and morter to make a paste, add in the juice of the lemon and a very very large slug of olive oil (about the same amount of lemon juice). Add in your crab meat and mix until combined. In another pan add the crab mixture and warm on a low heat, just as it is starting to warm through add in your drained linguine and mix. Stir in your watercress and cook for a minute or two until the cress has wilted.



And that is it, well apart from eating it. Since I made this a few weeks ago it has become a weekly favourite, I can't get enough of the lemony crabby goodness.

If you try any of my recipes I would love to know what you think.

Home baking, theres nothing like it

Well autumn is definatly here, the weather is grey and miserable and there is the smell of rotting leaves on the ground. Sounds horrible I know but I actually love all of it. Maybe it is just because I work from home so don't have to go out if I don't want to but there is something lovely about sitting in your living room looking out on a rainy day which warms your cockles (stupid english saying that I also love).

As well as working today seemed like the ideal day to do some baking, to me there is nothing like a just warm fresh out the oven cake on a autumnal day. So in raiding my cupboard to make my plain sponge a bit more interesting I found dried fruit which I normally have on my cereal. After a quick phone call to my superstar baker brother for the essential quantities, I was all set. He makes the best victoria sponge known to man so I always know that his advice will bring forth great cakes. I decided to make some cranberry and sultana vanilla buns (also known as cupcakes). Perfect little sweet bites of goodness which I can take for my packed lunch tomorrow.



Anyway so here is the recipe if you would like to try making them. I recommend them just warm with a good old cup of tea, nice and simple. Would also be good with a dollop of cream cheese icing if you have any cream cheese, which I didn't. Of course you can also use most varieties of dried fruit, also good are apricots, raisins and my all time number one favourite cherries.


2 large eggs
4 oz sugar
4 oz unsalted butter or margerine
4 oz self raising flour
half a tsp of vanilla extract
enough dried cranberries and sultanas so that you have them evenly distributed through out the mixture.

This should make around 9 large buns or 12 smaller ones.

Do the usual, preheat oven at gas mark 4. Cream butter and sugar and stir in eggs and add vanilla. Fold in flour, mix in fruit. Put in bun cases in a tin and cook for about 20/25 mins or until slightly golden on top. Leave to slightly cool on cooling rack. EAT!!! Or if you have more will power than me you can keep these in an airtight container for up to 3 or 4 days or if you are more prepared like my mum in the freezer for ages and then defrost before eating. Perfect for kiddies lunch boxes as it keeps everything else cold.