Thursday dinner: Gnocchi, prawns, spinach, tomato
Gnocchi with prawns and spinach. Gently cook some finely-chopped garlic in plenty of olive oil, without browning. Add defrosted frozen chopped spinach and continue to cook. Add a dollop of tomato sauce (I used Loyd Grossman brand). Add cooked peeled king prawns, season to taste, and heat through. Serve with cooked gnocchi (I used ready-made ones).
Thursday dinner: squid, prawns, scallops, rice
Spicy seafood stew. Made with the puréed tomato/bell pepper/scotch bonnet/onion mixture left over from the Nigerian cooking day I hosted last month (it’s been in the freezer since then). These were all ground up together with a blender. I simmered this sauce for a bit to cook out the rawness, then added (previously frozen, now defrosted) raw squid, prawns, and scallops in that order, and continued to cook until the seafood was done (a couple of minutes only). Served with jasmine rice done in the rice cooker.
Wednesday dinner: Bread, tomato sauce, tuna, anchovies, cheese
Another quick dinner tonight: pizza toasts. This is sort of like cheese on toast with extra toppings.
Pizza toasts. Toast a thick slice of bread (I used sourdough) on one side, then turn it over and spread some tomato sauce (I used Loyd Grossman brand with wild mushrooms) on the untoasted side. Add flaked tinned tuna on top of this, then add cheese (I used sliced English goat cheese) and finally some anchovy fillets (the salty kind that come in olive oil). Put it back under the grill/broiler and toast until the cheese has melted and the rest of the toppings have warmed through.