Thursday 1 February 2018

Scallop & Prawn Linguine with courgette spaghetti from Young's

Scallop & Prawn Linguine with courgette spaghetti

  • 1 pack Young’s King Prawns and Scallops
  • 2 yellow courgettes
  • 3 green courgettes
  • 2 cloves of garlic
  • 2 fresh red chillies
  • 1 bunch of fresh dill or flat-leaf parsley
  • Dried Linguini pasta
  • Small amount of courgette spaghetti for colour/texture
  • Lemon and pink peppercorn butter in the pack
  • Extra virgin olive oil
  • 1 pack Tiger prawns
  • Parmesan cheese, optional

  1. Bring a pan of water to the boil and add the linguine, stirring occasionally and cook for 8-9 minutes 
  2. In a frying pan on a medium heat add olive oil and your garlic, chilli, and courgette, cook for 2-3 minutes 
  3. In a separate pan add your scallop and prawns with butter included and cook for 2 minutes 
  4. Drain pasta and mix well with the fish and courgette, chilli and garlic
  5. Transfer to a suitable bowl and if desired finish with fresh Parmesan and season to taste.

Tuesday 8 August 2017

Organix Rainbow Recipes


Organix Rainbow Picnic

Celebrate a special occasion with a delicious colourful picnic the whole family can enjoy. The yummy recipes in this rainbow picnic are all free from artificial colours – no junk, just the glorious natural colours of healthy fruits and vegetables. From savoury muffins with a rainbow of veggies inside to a rainbow of delicious homemade dips, crunchy rainbow veggies, rainbow wraps and fun rainbow fruit kebabs, our rainbow picnic is a feast for the eyes as well as little tummies.

For more recipes, visit:

 Rainbow Muffins


225g self-raising flour
1 small carrot
2 spring onions
1/2 red pepper
2 tbps sweetcorn
100g mature cheddar
175ml milk (or dairy free alternative)
1 large egg
50ml olive oil


How to make

Step 1
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with oil. 

Step 2
Measure and sift the flour into a large mixing bowl.

Step 3

Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.


Step 4
In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well.  Divide the mixture between the 10 oiled muffin tin moulds.

Step 5
Bake for about 20 minutes until cooked through and golden brown.
Step 6
Cool on a wire rack then pack in an air-tight box for your picnic.


Rainbow Wrap


For the wrap
100g buckwheat flour
1 organic egg
300ml organic milk (or milk alternative - rice/oat/nut milk)
3 tbsp water
A little olive or coconut oil for frying
For the rainbow filling
A couple of spoonfuls of cream cheese or hummus
½ cooked beetroot
¼ red pepper
1 small carrot
¼ yellow pepper
5 cm chunk cucumber
How to make
Step 1
To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one.
Step 2
Allow batter to stand for about half an hour.
Step 3
Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes.
Step 4
Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture.
Step 5
Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
Step 6
Prepare the vegetables by cutting them into thin matchsticks. The carrot and beetroot could also be grated if preferred.
Step 7
Spread a layer of cream cheese or hummus over the whole wrap
Step 8
Place the vegetables on top of the wrap in strips arranged by colour. Fold up the top and bottom of the wrap, then tightly roll, spreading a little extra cheese on the last bit of wrap to help ‘glue’ it in place if needed.
Step 9
Slice in half at an angle so that you can see the range of rainbow colours then pack in an airtight box for your picnic.
Recipe notes
To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen - layer greaseproof paper between each wrap before freezing. The bean spread can be eaten as a dip with chopped veg - tasty!

Rainbow Dips

For the carrot hummus
250g carrots
1 garlic clove
½ tbsp olive oil
½ 400g tin chickpeas
½ tsp ground cumin
1 ½ tbsp orange juice
For the beetroot hummus
200g cooked beetroot
½ 400g tin chickpeas
1 small garlic clove (optional)
½ tsp ground cumin
1 tbsp olive oil
½ tbsp lemon juice
For the pea and mint dip
300g frozen peas
2 sprigs fresh mint
100g thick Greek yogurt (or dairy free alternative)
1 Tbs lemon juice
How to make
Step 1
Preheat the oven to 200°C (Gas mark 4/400°F). Scrub the carrots under running water. Top and tail them then cut into short sticks, leaving the skins on.
Step 2
Place the carrots in a roasting tray with the garlic clove (still in its papery skin) and the olive oil. Shake the tin to completely coat the carrots and garlic.
Step 3
Pop in the oven to roast for 20-25 minutes until the carrots are golden and cooked through. Once the carrots are ready, take out of the oven and leave to cool.
Step 4
Drain the tin of chickpeas and tip half of them into a blender (reserve the other half for the beetroot hummus). Squeeze the clove of garlic out of its skin and into the blender with the chickpeas. Add the roasted carrots, ground cumin and orange juice. Blend all of the ingredients together until you have a hummus consistency.
Step 5
Tip into a bowl, cover and store in the fridge then clean the blender ready to make the next dip.
Step 6
Roughly chop the beetroot and tip into the blender with the remaining chickpeas, peeled garlic clove, cumin, olive oil and lemon juice.
Step 7
Blend all of the ingredients together until you have a hummus consistency.  Tip into a bowl, cover and store in the fridge then clean the blender ready to make the last dip.
Step 8
Pour the frozen peas into a saucepan with the mint sprigs. Cover with boiling water and cook for 1-2 minutes until tender.
Step 9
Tip into a colander to drain, then cool down under a tap of cold running water. Drain well, then remove the mint sprigs.
Step 10
Strip the mint leaves from the stems and add to the blender with the peas, yogurt and lemon juice. Blend all of the ingredients together until smooth. Tip into a bowl, cover and store in the fridge until ready to serve.
Rainbow Vegetable Platter
handful baby corn
handful sugar snap peas
2 carrots
½ red pepper
½ yellow pepper
½ cucumber
How to make
Step 1
Lightly steam the baby corn and sugar snap peas. Remove from the heat and cool quickly in ice water or a colander held under a cold running tap. Slice each piece of baby corn in half lengthways.
Step 2
Prepare the remaining vegetables; peel the carrot and cut into sticks, de-seed and slice the pepper, cut the cucumber into sticks.
Step 3
Arrange the vegetables on a plate or platter. Cover and store in the fridge until ready to serve. Serve with rainbow dips on the side.
Recipe notes:
Be safe and ensure the texture and pieces sizes are suitable for your little one!  If serving to younger babies and the crunchy texture of some of these vegetables is too challenging, you could lightly steam to soften them, or boil if you prefer.  If the skin on the cucumber is a little tough then this can be peeled.
                                                      Rainbow Fruit Kebabs      

5 or 6 strawberries
1 clementine
Handful pineapple pieces
1 kiwi fruit
handful blueberries
How to make
Step 1
Prepare the fruit; wash, hull and halve the strawberries, peel the clementine and break into segments, cut the pineapple into bite-sized pieces, peel the kiwi fruit and cut into bite sized pieces, wash and halve the blueberries.
Step 2
Thread the fruit onto plastic or bamboo skewers. You can make them all the same in rainbow order or let your little one design their own.
Step 3
Arrange the fruit kebabs on a plate, platter or air-tight container. Cover and store in the fridge until ready to serve.
Recipe notes:
Be safe and ensure the texture and pieces sizes are suitable for your little one!

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