Tri-Coloured Pasta

Steam broccoli for about 3 minutes with a dash of light soy sauce and oyster sauce. Reserve. Cook tri-coloured pasta according to packet instructions, drain and reserve. Put a bit of any any oriental sauce of your choice a saucepan, (I used thai seafood sauce), add a dash of soy sauce and oyster sauce as above, taste to make sure balance is right, then heat through gently. Add crushed chilli flakes if you like some heat, then stir in the raw prawns, take them out once they turn pink and curl up. Turn heat off and add a few drops of sesame oil to the mix. Stir the sauce through the pasta, add the broccoli, and then the prawns. Everything takes about 15 minutes in all, enjoy.

Spinach with dried and fresh king prawns and smoked mackerel

Recipe..Heat some cooking oil, about 2 tablespoons in a non-stick pot, fry one sliced onion till soft, empty in a can of chopped tomatoes, add some crushed chilli to taste, leave to simmer for about 10 minutes, add crayfish maggi and mixed herbs (or any dried herbs of your choice).Taste for salt etc and leave to simmer. Meanwhile rinse and soak some dried prawns (ede pupa) for at least 10 minutes, and then add to simmering sauce. Put in the defrosted raw king prawns for a minute or two till they turn pink, then remove from sauce. Put in about six cubes of frozen spinach, and also the pieces of deboned smoked mackerel. As the spinach thaws, stir gently to mix with the sauce, being careful not to break up fish too much. After about 5 minutes, stir in the reserved king prawns and turn of heat. Enjoy!

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