Linguine with Tuna, Chilli and Capers

This simple pasta dish is easy to prepare and does not take up much time in preparing it. I was busy with my gardening and lost track of the time, and realized that the kids would be back from school in a little more than an hour, and have not made any lunch yet. So I quickly glanced through Delia Smith's website and came across this pasta dish, which is quick and simple to make.

I have all the ingredients required except for the main ingredient, that is canned sardines in olive oil. But I do have a can of tuna in olive oil so that was what I used.

Firstly, get the water for the pasta boiling, add some salt, and cook the pasta until al dente. While waiting for the water to boil, snip some basil leaves from the garden, grab that can of tuna and chopped tomatoes, some capers from the jar, chopped up one red chilli and garlic, and get ready to cook. Heat some oil in a saucepan, saute the chopped garlic and chilli, add in the rest of the ingredients, except for the basil, season with salt and black pepper. When the pasta is done, drain the pasta and add the sauce to the pasta and toss till evenly coated. Add some pasta water if it appears dry. Serve with torn basils sprinkled over.

If you have a can of tuna and canned chopped tomatoes in your pantry, then you are good to go! Easy, quick, simple and kids like it!

Linguine with Sardines, Chilli and Capers
(adapted from deliasmith.com)
8 oz (225 gm) dried linguine
1 x 120gm tin of sardines in olive oil, well drained and the fish flaked into bite-sized pieces
(I replaced with flaked tuna in olive oil)
1 tablespoon sardine oil, reserved from the tin for frying
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and patted dry
1 clove garlic, chopped
7 oz (200 gm) tinned Italian chopped tomatoes, well drained, or 4 medium, ripe tomatoes, skinned and diced (I used 400gm canned chopped tomatoes)
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper

First of all you need to cook the pasta. Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 gm) of pasta and 1 level tablespoon of salt. Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.

Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers, and gently heat them through, stirring occasionally. Taste and season with salt and freshly milled black pepper.

When the pasta is ready, drain it into a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.

***************************

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

Thyme and Lemon Cake

"Fit For A Brit", is our theme for this week at I Heart Cooking Clubs (IHCC), second week of cooking with our new featured chef, Nigel Slater. When I saw this theme lined up for this week at IHCC, I knew just what I was going to make. The English love their tea (so do I) which are usually served with scones, cakes, or sandwiches. And I thought that a cake would certainly fit the theme for this week!

I was undecided at first to make either the English Apple Cake or Thyme and Lemon Cake. I do have some lemons which I bought a couple of days before, and some thymes which I wanted to used up, and I only have 2 small lemons in my fridge, so Thyme and Lemon Cake it is. And besides, I love lemons.

If you love lemons, then I strongly encourage you to make this cake! This cake is really good!

Very easy and simple cake to make. It started with the usual steps for cake making, by creaming the butter and sugar, and the lightly beaten eggs are added in. Next come the interesting part, this is the first time I am using a pestle and mortar for cake making! Nigel Slater is a genius, the lemon zest and the thyme leaves are pounded together until they are crushed. I have however used more thyme leaves than the recipe calls for, which uses only 1 teaspoon of thyme leaves, but I figured that amount is quite little and have used about 1-1/2 to 2 tbsps instead. I'm glad that I did. Even with that amount of thyme leaves I've used, the fragrance is subtle but it is definitely there. 

The pounded lemon zest-thyme leaves is mixed into the butter mixture together with the flour, which is first mixed with some almond meal and baking powder. I've baked the cake in two greased and lined small pans, size 7"x4", and baked them for about 40 minutes, at 160C.

While the cake is baking in the oven, prepare the syrup by dissolving the sugar with the lemon juice and some water over a medium heat, and mix in the thyme leaves which I have used about 1 tablespoon. I find that the syrup is extremely sour, so I've added about 4 tbsps more of sugar. It is very rare that I would add on sugar for any bakes, but since I've reduced the sugar for the batter, and the syrup is really sour, I thought that it would be alright to add a little more sugar to balance off the sourness of the lemons. Once the cake is done baking, remove the pan from the oven, use a skewer to poke the cake all over at the top, and pour the syrup over, letting the cake cool completely in the pan. I did not use all of the syrup, as the amount is quite alot, so I've used only about 2/3 and used the balance syrup in my cup of tea! The lemons I used are not large, only medium in size, but they are extremely juicy. 

This is one delicious lemony thyme cake. The lemony thyme syrup makes the cake really moist with lemony flavour and a light fragrance from the thymes. It has a soft and moist texture, not too sweet, just right. If you love lemony cakes, this is one recipe that I highly urge you to try. I brought this cake over to my sister's place and my nieces kept coming back for more! I'll be making this cake again. This is just the cake to enjoy with a cup of your favourite tea!

A Thyme and Lemon Cake
(adapted from "The Kitchen Diaries II", Nigel Slater)
200gm butter
200gm caster sugar (I use 130gm)
100gm plain flour
1/2 tsp baking powder
100gm ground almonds
4 large eggs
1 lemon
1 tsp thyme leaves (I use about 1-1/2 tbsp)

For the top (syrup) :
4 tablespoons caster sugar (I use about 8 tbsp in total)
2 large lemons
2 tbsps water
1/2 teaspoon thyme leaves (I use about 1 tbsp)

You will need a 20cm loaf tin, lined with baking parchment.

Set the oven at 160C/Gas 3. 

Cream the butter with the sugar in an electric mixer till pale and fluffy. Sift together the flour and baking powder and mix with the almonds. Lightly beat the eggs, then add them to the butter and sugar mixture in two or three sessions, beating them in  thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour.

Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle or some other heavy weight. Fold into the cake mixture with the flour, baking powder and almonds.

Spoon into the lined tin and bake for forty-five minutes. While the cake bakes, dissolve the sugar in the juice of the lemons and the water over a moderate heat and stir in the thyme leaves (a few flowers would be good here, too). As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup. Leave to cool and then serve in slices, with thick yoghurt.

Enough for 8.

Curious to know what everyone else is making for "Fit For A Brit"? Drop by IHCC to find out!

I'm sharing this post with :

Cook-Your-Books #11 hosted by Kitchen Flavours 

See Ya In The Gumbo @ Ms. enPlace

Sweet Orange Swirl Bread

If you are looking for a sweet, soft and fluffy bread, try this lovely Sweet Orange Swirl Bread. This is another wonderful recipe from Judith Fertig's book, "The Artisan Bread Machine".  Very easy to make, especially if you have the handy-dandy bread machine! The dough is mixed in the bread machine right up to the first rising, then the dough is taken out to be shaped and rise in the baking pan.

1. The ingredients are mixed in the bread machine, and let the machine do its work right up to the first rising. The dough is enriched with eggs and butter. Remove the dough from the bread machine when done, and place on a lightly floured working surface. It is soft but not sticky, and very easy to work with. The feel and texture of the dough is similar to that of a brioche.  Punch down gently and roll it out to the size of 9x12-inch, the shorter length facing you.
2. The filling is made by mixing some softened butter, orange zest, sugar and salt. Spread the filling on the rolled dough, leaving a 1-inch border all around. Roll it up, pinch the seam and ends to close.
3. Place the dough, seam side down on the prepared pan. Cover with a greased cling wrap and leave to rise for 30 minutes.
4. It has risen significantly well at the end of 30 minutes.

Bake in a preheated oven at 180F for about 40 minutes. At the end of 30 minutes, I tent the top with foil as it is getting too brown. Continue to bake for another 10 minutes until the bottom of the bread sounds hollow when tapped with your fingers. Cool in pan on wire rack for 15 minutes, then remove bread and let cool on wire rack completely.

The only changes I've made was to reduce the sugar for the dough to 1/3 cup, it turns out just right, with a hint of sweetness without being overly sweet. If you prefer your sweet bread to be sweeter, use the full amount as indicated in the recipe. Also, I have used only 2 tbsp sugar for the filling, and it was just right too. I have used bread flour instead of all-purpose flour. 

Good enough to eat it on its own, it does not need any jam or butter, already tasty on its own. And great with either a cup of warm coffee or tea! I had it with coffee for breakfast and another slice with a cup of warm tea in the late afternoon, when I took a moment to sit back and relax! 

Can you see the texture of this bread. It really is so very soft, very fluffy and yummy with the orange filling! And the best thing is, it stays as soft and fluffy the very next day too!

Sweet Orange Swirl Bread
(adapted from "The Artisan Bread Machine", Judith Fertig)
Makes 1 loaf
1/2 cup granulated sugar (I use 1/3 cup)
3/4 tsp salt
2 large eggs, beaten
2/3 cup lukewarm buttermilk (I use mixture of homemade yoghurt + milk)
1/3 cup unsalted butter, softened
3-1/2 cups all-purpose flour (I use bread flour)
1-1/2 tsp instant or bread machine yeast

Orange Filling :
1/4 cup granulated sugar (I use 2 tbsp)
1 tbsp grated orange zest
1/8 tsp salt (omitted, as butter is salted)
1/4 cup unsalted butter, softened

Bread machine with a 2-lb (1kg) capacity
Grease a 9x5-inch metal loaf pan, or lined with parchment paper.

1. Add sugar, salt, eggs, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yeast.
2. Select the Dough cycle and press Start.
3. Filling : In a bowl, using a fork, combine sugar, orange zest, salt and butter until smooth. Set aside.
4. When the cycle is finished, transfer dough to a floured surface and punch down gently. Roll out into a 12-by-9-inch rectangle.
5. Spread filling over dough, leaving a 1/2-inch perimeter. Starting with a short end, roll dough into a cylinder. Pinch the seam and ends closed.
6. Place loaf, seam side down, in the prepared loaf pan. Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes. Meanwhile, preheat oven to 350F (180C).
7. Bake for about 40 minutes or until risen and lightly browned and an instant-read thermometer inserted in the center registers 190f (90C). Let cool in pan on a wire rack for 15 minutes, then transfer to the rack and let cool for 1 hour.

*******************

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal . 

and 

Cook-Your-Books #11 hosted by Kitchen Flavours