A Quick Pasta Supper For One
A few months ago Marks & Spencer started selling an Italian made gluten-free passta, that is named prosciutto & ricotta cappelletti.
Marks recommend serving it with your favourite sauce or melted butter.
So I used one of my favourite sauces adapted from Serial Cooking – Quick Pasta For One. The idea came from a recipe from Lyndsey Bareham in The Times.
These pictures show the stages.
Note.
- I split frozen peas down into small one-portion pots.
- The yogurt is a small pot of Honey & Ginger West Country Luxury Yoghurt from Marks & Spencer.
- I generally drink Adnams beer!
I shall cook the second half of the pasta in a few days, which will be the fifth time, I’ve had the meal in three weeks.
On Your Marks For A Gluten Free Christmas
In my bread bin, in addition to some gluten-free bread, there’s also the remains of a packet of ginger snaps and some mince pies. All are gluten-free from Marks and Spencer. Some of the breads are the sort that sell well in Islington, Sandbanks, Morningside and Alderley Edge.
Today, I went to their store in the back of St.Pancras station and saw this display.
On Your Marks For A Gluten Free Christmas
All of these packets of sausage and bacon based nibbles have the gluten-free sign.
Are These The Perfect Gluten-Free Dunking Biscuit?
Marks and Spencer have recently launched some gluten-free ginger snaps.
I don’t think I’ve found a better dunking biscuit.
I wonder if they’d pass C’s test of breaking them into pieces on her left elbow, with her right hand?
On the other hand, she wouldn’t approve of the picture on the right!
Spicy Ginger Crunchy Cookies From Kent And Fraser
I bought these Kent and Fraser biscuits in the Waitrose in the Brunswick Centre.
Spicy Ginger Crunchy Cookies From Kent And Fraser
They were delicious and a real surprise.
They were also very good for dunking.
A Ginger Damsel In Distress
On the way home tonight, I went via Kings Cross to pick up a train ticket.
it was one of those times, when I wished I’d had my camera with me, as in front of the ticket machine was a ginger damsel in distress. She had an enormous ruck-sack on her back and was trying to bend over to pick-up the Oystercard she had dropped. Suffice to say she wasn’t managing to pick the card up.
So I did the gentlemanly thing and retrieved her card.
When I heard she was on her way to Norwich, I did wonder if I’d done the right thing!
A Dunking Biscuit for Coeliacs
I have found that Waitrose’s new gluten-free ginger biscuits dunk well.
A Dunking Biscuit for Coeliacs
My mother and my late wife, C, would be horrified at the picture. Dunking was not for polite society!
But my mother would have been pleased that I’ve stopped biting my nails, which C knew anyway.
Ginger Chicken with Lemongrass
This recipe was published in The Times yesterday. It is one of Lindsay Bareham’s and I’ve used hers before, as they are simple, quick and delicious on the one hand and often gluten-free on the other.
The ingredients are as follows and the quantities serve two.
- 20g ginger
- 2 garlic cloves
- 2 onions, 145g in total
- 1 tbsp vegetable oil
- 4 chicken thigh fillets
- 300g potatoes
- 2 tsp lemongrass paste or 1 large lemongrass
- 300 ml water
- 100g frozen petits pois
The method is as follows.
- Peel and thinly slice the ginger into scraps the size of shirt buttons.
- Slice the garlic into thin rounds.
- Finely slice the onions.
- Heat the oil in a lidded pan, stir in the onion, ginger and garlic.
- Cook, stirring often, over a medium-low heat, encouraging it to soften without browning.
- Slice the chicken into bite-sized pieces and stir into the semi-cooked onions.
- Peel and slice the potatoes into 50p-size pieces. Quickly rince and add to the pan.
- Stir in the lemongrass paste or buised lemongrass, then add the water.
- Bring to the boil, reduce the heat, semi-cover the pan and cook gently for 20 minutes until the potatoes are tender, the chicken cooked through and the liquid slightly reduced.
- Season to taste.
- Add the peas, bring to the boil, immediately reduce the heat and simmer for a few minutes until the peas are tender. Serve in bowls with crusty bread and butter.
I think I’ll give it a try this week.
The Anonymous Widower 