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Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Cold Tomato and Tuna Soup

September is one of those months when we can still enjoy light, refreshing dishes. Today I'm sharing a cold tomato soup that's perfect for warm days.

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Cost: €0.80 per person
Preparation time: 20 minutes



Ingredients

for 4 people
  • 1.2 kg ripe tomatoes.
  • 1 clove of garlic.
  • 2 small slices of toasted bread (use gluten-free bread if needed for celiacs).
  • 4 hard-boiled eggs.
  • 150g tuna in oil.
  • pitted olives.
  • 1 clove of garlic.
  • salt.
  • olive oil.
  • 250ml cold water.

Preparation

Wash and peel the tomatoes — and here's an important trick: don't blanch them. Just peel them raw, then blend them together with the garlic clove and toasted bread. Season with salt and add a generous drizzle of olive oil, then pour in the cold water. Give everything a good mix with a hand blender and pop it in the fridge to chill.
Drain the tuna well and break it up into small pieces with a fork.
Grate the egg yolks and whites separately — keep them in different bowls.
Slice the olives into thin rounds.
When you're ready to serve, grab a wide glass or bowl. Start by ladling in the chilled tomato mixture, then layer on the grated egg yolk, followed by a sprinkling of grated egg white, then the flaked tuna, and finish with a few olive slices on top.


Quick and easy — enjoy!

Notes

It's best to make this a few hours ahead so it has time to get properly cold. Trust me, the flavors really come together when it's well-chilled.


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