Tuesday, 22 September 2015

RECIPE | Garlic Prawn & Cherry Tomato Spaghetti


• 500g peeled raw prawns 
• 1/3 cup unsalted butter (melted)
• 3/4 cup milk
• 1 cup chopped parsley
• 3 cloves garlic (crushed) 
• 1/2 cup chicken stock (or vegetable stock)
• 1 punnet cherry tomatoes (halved)
• half packet of long spaghetti 


1. Cook spaghetti according to packet instructions. Once done, rinse with cold water & set aside. 

2. Add 1tbsp Virgin oil + garlic to pan on medium-high heat. Put the prawns in for 3 minutes or until they've turned a pinky red colour. Pull them out of the pan onto a plate with tongs. 

3. Add the stock into the pan for 2-3 minutes or until reduced. Stir together the milk and butter then pour them over the stock and let them reduce for around 6-7 minutes. (Keep in mind you could use thickened cream instead of the milk & butter but that's what I had and it tasted even nicer) 

4. Add the tomatoes & parsley - stir gently 

5. Put the prawns back into the sauce 

6. Pour boiling water over the spaghetti until warm then slowly add them into the sauce and fold through gently until fully combined. 

7. Garnish with fresh coriander or parsley. 


Instagram: @sara_why

Wednesday, 9 September 2015

RECIPE | Roasted Pumpkin & Beetroot Salad!

Such a simple salad perfect for the spring season with all its gorgeous colours. Here it goes:


• Pumpkin (peeled & roasted) 
• beetroot (cubed)
• kalamata olives (halved)
• feta cheese (crumbed)
• sundried tomatoes (slices)
• rocket leaves 
• halved almond (toasted)

• 1tbsp balsalmic vinegar
• half a lemon
• 1tbsp olive oil


Lay the rocket out and place all the veggies on top. Put the feta delicately over the veggies and top with toasted almonds. Drizzle with the dressing and viola! DONE. 

Don't mix the salad! It's best served as is and also try to serve the almond warm over the top. 


Instagram: @sara_why