Valentine’s day usually conjure up images of roses, hearts and chocolate. But this year, I find myself thinking about cookbooks. I know, I know, I’m a true romantic!
There’s nothing like a good cookbook. Look through another friend’s cookbooks or recipe collection and you would easily identify the favourites; the pages with folded down corners, notes written in the margins or splatter marks from being propped open near the cooking facilities.
My mum sent me a copy of her favourite cookbook from Canada. As I flipped through the book, I found post-it notes next to recipes she had tested, giving her verdict. Reading the comments in her own handwriting somehow lessens the distance a bit.
The Greek Prawns, Feta and Penne by Rachel Ray looks promising. As it’s my mum’s birthday on Valentine’s Day, I think it’s about time I give it a try.
Recipe
- 200g penne
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup dry white wine
- 2 tins (800g) crushed tomatoes
- 200g feta cheese, crumbled
- Chopped oregano (2 or 3 sprigs)
- 2 pounds large prawns
- Handful of chopped fresh flat-leaf parsley
Cook penne in boiling water until al dente. Drain.
Heat oil in deep frying pan over medium heat. Add garlic and saute for 1-2 minutes, until garlic sizzles. Add wine and cook until it reduces by half, approx 2-3 minutes.
Add tomatoes and bring to a simmer. Add feta and stir constantly, until cheese melts into sauce. Season with black pepper and oregano.
Finally, add the prawns. Cover the pan, but stir occasionally until prawns are pink and firm (approximately 5 minutes). Toss in parsley and cooked penne. Serve immediately.
Result
I can't disagree with my mum or aunt Brenda; it was delicious!
