Lemon Linguine

Well it's been a while since I've posted any recipes so today I wanted to post a Nigella Lawson recipe that I like, that has many different versions available elsewhere.  No picture, because I haven't made it recently...

Ingredients (serves 2)
200g linguine
juice and zest of half a lemon
4 tbsp of light single cream
50g parmesan cheese, grated
1 egg yolk
freshly ground black pepper

Method

• Cook the pasta according to instructions.
• Meanwhile combine the cream, parmesan and egg yolk and mix well.  Slowly add the lemon zest and juice to avoid curdling.  
• Drain the pasta, and stir in the sauce until the pasta is well-coated and the sauce is melted.  Add a little water if absolutely needed.
• Serve immediately with freshly ground black pepper.

Toshikoshi Soba

In Japan, on New Year's Eve, it is traditional to eat soba (buckwheat noodles). This link explains some of the traditional beliefs about toshikoshi soba http://www.jpn-miyabi.com/Vol.12/toshikoshi-e.html.

I didn't eat soba on New Year's Eve, but I did have it for dinner tonight! This isn't a traditional soba recipe - this is just what I wanted to add to my soba... Again apologies for the photo, the colours really aren't coming out in artificial light.


Nutrition Data
Calories: 458
Protein: 34g
Carbohydrate: 55g
Fat: 13g
Dietary Fibre: 5g

Ingredients (serves 1)
60g dried soba (buckwheat noodles)
400ml of dashi (stock)
1 heaped teaspoon of red miso
200g firm tofu
50g cooked thick slice of gammon, chopped
1 teaspoon dried wakame seaweed

Method

• Heat the stock until boiling, turn down the heat to simmer and add the soba noodles. Cook for 5 minutes until al dente.
• Meanwhile, cube the tofu and add to the pan along with the wakame and chopped gammon. Stir in the miso and serve.
  

Nectarine, Chickpea and Green Pea Couscous Salad

Nutrition Data (per salad portion)
Calories 208
Protein 7.7g
Carbohydrate 40.8g
Fat 0.8g
Dietary Fibre 5.5g



Ingredients (serves 6 as a salad, or 3 as a main course, which means my diet will be a little unvaried over the next few days...!)
200g dried couscous
Spice to taste (I used 1 rounded teaspoon of Sainsbury's 'Taste the Difference' Rose and Harissa Rub, which I bought in the summer, a spicy blend of crushed chillies, coriander, cumin and rose petals)
1 x 400g tin chickpeas (ceci/garbanzo beans), drained
100g frozen green peas
1 large nectarine, chopped
1 medium carrot, thinly sliced with a potato peeler

Method

• Put the couscous and spice in a measuring jug (200g comes up to the 250ml mark). Pour in boiling water to the 500ml mark. Stir and leave for 5 minutes until the water is absorbed.
• In a large bowl, mix the chickpeas with the couscous.
  
• Stir in the frozen green peas, chopped nectarine, and thinly sliced carrot.
• Serve.