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Creamy Tomato Chili Garlic Prawns (How to Get Your Family to Eat Veggies)

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Getting a brother who is a non-vegetable fan to eat veggies seems impossible. But this dish actually makes him ask for it! A creamy, spicy, garlicy tomato sauce that is packed with flavor and deliciousness with soft cooked prawns soaking in it and some bread to dip in – how could someone possibly not ask for this dish? Bonus: it really is not difficult to prepare, meaning anyone could make it and it takes very little time to make.

The claim with my brother is no joke: whenever he gets to choose something I cook for him, he asks for this. And yes, technically tomatoes are fruits and not veggies, but this is such a great way to sneak in some extra vitamins for non-veggie fans!

What is special about this dish?

It is not your regular chili-garlic prawns but a bit fancier. Like a crossover of dish and a a creamy tomato sauce that you‘d add onto pasta. And this is not only what makes this recipe unique but it accounts for the delicious, creamy flavor.

What else is quite special about this dish is that it is really versatile. Depending on season and pantry/ fridge stocking, you can adjust it. For example, if you do not have fresh cherry tomatoes, you could also use large tomatoes or canned ones. That even enables you to cook this in winter, when tomatoes are not in season. Another switch would be substituting the bread. In case of not having bread at home, to go along with it, it can be switched for rice, quinoa or even pasta. Also, the prawns can vary from time to time. If you can only find smaller ones, use those – it‘ll be delicious anyway! If you happen to find large ones though – great! Even better!

Is this dish healthy?

It can definitely be claimed that this dish is nutrient dense. It comes with a bunch of nutrients from all different sources! First of all, the tomatoes account for a solid base of fibre and vitamins. The chili and garlic add even more. The prawns provide a large serving of protein, iron and calcium. Also, they come with a range of vitamins and minerals to keep your immune system strong and stable.

The olive oil and greek yoghurt found in the sauce make sure you have a healthy amount of unsaturated fats and even more protein. The wine we add to the dish mainly is a source of flavor, and no worries, the alcohol cooks down anyway. When serving with some sort of grain (such as bread, rice, quinoa or pasta), we also make sure that we consume enough carbs to stay energized. Make it wholegrain for even more fibre and nutrients! As you can see, this dish indeed is packed with nutrients that will keep you happy and healthy!

Can really anyone make this?

I‘d definitely argue so! It is so easy! The first thing that needs to be done is to thaw the prawns. The probably easiest way to do so is placing the frozen prawns in a bowl with warm water. By changing the water every now and then, as soon as it gets cold, and refilling it with warm water, lets the prawns defrost slowly. Once they are free of ice, they can be drained and laid out on a kitchen towel to let them dry. It is important that they are really dry and do not let any water for several reasons: first, they won‘t turn as crispy if they are still wet and secondly, the water will splash in the hot oil. And this can hurt when touching your skin.

That already was the most challenging part. All that is left to do now is to finely slice or mince the garlic and chili and to half or quarter the tomatoes. Or to chop them into bite sized pieces if using larger ones. First the spices and then the tomatoes and prawns are fried in a little olive oil and then deglazed with white wine. Just before serving we still stir in a little ricotta or greek yoghurt and tomato sauce and voilà, it is ready to be served! Easy right?

To be honest, it is impossible to imagine our staple recipes without this one, I can only suggest you try it out!

If you have any questions or comments on remakes, I would be more than happy to see and answer them! Just comment below here or text me on instagram (@uneptcuisiniere)!

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Creamy Tomato Chili Garlic Prawns (How to Get Your Family to Eat Veggies)

Imagining out Mealplan without this recipe is impossible – spicy prawns drowning in a creamy, delicious tomato sauce packed with flavor. Some fresh bread to accompany it? Plus, it is ready in 25 minutes (at max!!)! Who could even say no to that?

Course dinner, lunch, Main Course
Cuisine Mediterranean
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 4 servings

What you will need

  • 1 kg prawns (thawed if they had been frozen before)
  • 2 tbsp olive oil
  • 1-2 fresh chili (depending on how spicy you like it)
  • 3-4 cloves of garlic
  • 500 g (cherry) tomatoes (you can also use canned tomatoes if not in season)
  • 100 g greek yoghurt or ricotta
  • a splash of white wine
  • 100 ml tomato sauce
  • salt, pepper, oregano

How to

  1. Finely slice the garlic and mince the chili. Half the cherry tomatoes or cut them into bite sized pieces, if using larger ones.

  2. Pat the thawed prawns dry. To a pan add the olive oil, garlic and chili and heat up all together. Once hot, let them fry for about 1-2 minutes before adding the prawns and tomatoes (in case of using canned tomatoes, let the prawns fry for a 2-4 minutes before adding them in).

  3. Generously salt, pepper and season with dried oregano. After about 4 minutes of frying, add a splash or white wine, turn the heat down to medium heat and let it simmer for about 4-5 minutes. You may need to add a little more wine.

  4. Generously salt, pepper and season with dried oregano. After about 4 minutes of frying, add a splash or white wine, turn the heat down to medium heat and let it simmer for about 4-5 minutes. You may need to add a little more wine.

  5. In the meantime prepare a side to accompany it. Just before serving, stir in the tomato sauce and greek yoghurt or ricotta and let cook for another minute. Serve and enjoy!

And now I do not want to hold you back from cooking for too long – so bon appétit!
Enjoy,
Katie // Une Petite Cuisinière

Easy Peasy Summer Panzanella (perfect for leftovers!)

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These days I feel like an ice cream in the sun – just melting away in very little time. And let‘s be honest, who wants to cook and eat something warm when it‘s this hot? I at least, definitely do not want to. And salads are great, yeah, but after a few days I feel like a rabbit when I only eat salads, so we need to switch things up a little. That‘s where Panzanella needs to be introduced. A salad made out of bread, tomatoes and bell pepper, just without salad. And holy moly, when you make this, your salad level will be elevated to the next level.

This is really insanely easy to make, and ideal if you want to use up any leftover (maybe already stale) bread. It only takes a few minutes to make and a few to chill and that‘s it. Plus, (big plus) your kitchen is no mess after making this because it takes very few ingredients to end up with this deliciousness!

What even is panzanella?

Panzanella is an italian bread salad, that traditionally is made from stale bread, tomatoes, cucumber, olives, bell pepper and olive oil. It is like a greek salad, just with bread instead of feta cheese. Although adding feta cheese would probably also be a genius idea! 

What is special about this dish? 

It is like a regular panzanella, just with a little twist. We here are also adding in some chanterelle mushrooms to add a nice twist. And they taste soso tasty in combination with the remaining ingredients. Besides, this dish is really easy to make. It really takes only 15 minutes to make it and therefore is perfect for those hot summer days. And, it is packed with many, many veggies and can be enjoyed cold. All in all, really, really good.

Is this healthy?

We need to be honest and say that it definitely is not as nutritious as regular salad it. Nevertheless, depending on how you prepare it, it can be very nutritious. 

It already starts with the base. Traditionally you would use some white bread or focaccia, which also is what we are using here. In my opinion focaccia works best. If you though want to make it a bit healthier, you could substitute this for some wholegrain or at least partially-wholegrain bread. This will provide even more fibre and will be better for you blood sugar levels. Still, I need to say that it does taste better with white bread.

Then we have all the veggies, which are a pack of nutrients. The cucumber is full of water and fibre, the bell pepper with vitamin C and the tomatoes with antioxidants and different Vitamins. The chanterelle mushrooms help your cells and your immune system in order for you to stay fit and healthy. So, you can really never go wrong with veggies. In the dressing are some more healthy fats from the olive oil to round it up perfectly.

How to make this dish?

As mentioned before, this comes together really quickly!! First we need to cube the bread. The cubes should be about 2 cm on each side, making them a perfect bite-sized pieces. These are now fried in some oil or margarine to make them a bit crispy and golden brown on each side. Once they are crispy, we are taking them out and adding them to a bowl. Now we can add in the chanterelle mushrooms to the same pan (to save dishes ;)) and fry those for about 5 minutes until they are soft and cooked through. 

In the meantime we just need to chop the veggies: the flesh from the cucumber needs to be removed and then everything needs to be sliced up. Now everything just needs to be tossed with a mix of olive oil, lemon juice, mustard and honey and that is it for the work.

I would though still recommend to let it sit for at least 15 minutes. This lets the bread soak up all the flavors and get a bit soft. Just like the traditional panzanella salad. The longer you let it sit the softer and more intense it gets. As a maximum I would take 45 minutes – 1 hour.

Serving suggestions:

This really tastes super tasty as is, anyhow you can still upgrade it. For example some fresh mozzarella or burrata would be amazing. Or also, some fresh feta cheese would take it next level. If you want a slight fruity twist, you could even add some berries. As for more veggies, I could recommend some corn or avocado (both not traditional but very good).

All in all, it is super easy to make and tastes super duper fresh and yummy. Honestly, one of my favorite summer dishes and a must make! 

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Easy Peasy Summer Panzanella (perfect for leftovers!)

Salads are great yeah, but bread salads… oh damn – these are another level of great! Filling, healthy and SO damn much flavour – just super super good! And this recipe also is SO easy to make, simply a must make!

Course Main Course, Salad, Side Dish
Cuisine Italian
Prep Time 10 Minuten
Cook Time 10 Minuten
Optional: resting time 20 Minuten
Total Time 20 Minuten
Servings 2 servings

What you will need

  • 300 g bread something fluffier like foccacia, (whole wheat) baguette, or similar – it does not have to be fresh
  • 2 tbsp olive oil
  • 1 cucumber
  • 250 g cherry tomatoes
  • 1 bell pepper
  • 250 g chanterelle mushrooms (optional)

For the dressing:

  • 2 tbsp olive oil
  • 1 tsp mediterranean herbs
  • 1/2 lemon juiced
  • 1/2 tsp Dijon Mustard
  • fresh salt & black pepper
  • 1 tsp honey

How to

  1. Start by chopping the bread into about 2cm sized pieces. Mix with the olive oil and some salt. Add to a hot pan, and fry for about 3 minutes on each side ontil golden brown and toasted.

  2. In the meantime peel the cucumber, cut in half lengthwise, remove the flesh and cut into 0.5cm thin slices. Half the cherry tomatoes and dice the bell pepper.

  3. Clean the mushrooms, if they are large also half them, and fry them in some olive oil.

  4. Add everything to a bowl, combine the ingredients for the dressing and toss everything together.

  5. Divide onto bowls and serve with some fresh basil. Serve and enjoy!

I really hope you‘ll enjoy this recipe and will make it on repeat! 

Enjoy,
Love,
Katie // Une Petite Cuisinière 

The BEST 15-minute Pasta with Rosé Cherry Tomato Honey-Lemon Sauce

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Summer can be tough for cooking. When having the choice between sitting in the sun and standing in the kitchen , who (except for me) would choose the kitchen? Probably most people wouldn’t. But still, have something delicious and nourishing to eat also is something we do not want to miss out on. Is that impossible? Definitely not!

It may seem a bit tricky to create something delicious in little time but it really isn’t. And given the amazing fruits and veggies that summer brings us, it is as easy as pie to add a whole bunch of nutrients to anything we make. So, we know it is possible to make something delicious and healthy, but what is more, we can even make something fancy. This pasta dish is perfect as a nice lunch that makes you feel as if you were in Italy or as a dinner for two on one of summer‘s long evenings.

Sounds complicated but is easy!

The name of this dish is pretty long and therefore may make the impression that this dish is complicated when it actually isn’t. Making this pasta actually requires very few ingredients, and pretty much all (maybe except for the olive oil and burrata) are available from a local source. It essentially only comes down to cooking the pasta and making the sauce by letting some fresh tomatoes, rosé, garlic, honey, lemon & some olive oil simmer until the tomatoes have bursted and flavours have been able to emerge.

What is special about this dish?

What is special is that it is really simple and yet pretty fancy. We‘re not making a classic tomato sauce here but one that is next level, while not taking much time. The tomatoes are sautéed in hot olive oil with some garlic to on the one hand soften, and on the other hand gain a nice roasted flavour. The honey intensifies the naturally sweet flavour of the tomatoes, while the lemon adds a nice refreshing contrast to them. And since the honey is added to balance it out, the sauce does not have a sour flavour. To make everything merge into a sauce, the rosé wine is used. Why rosé? In my opinion, rosé is just a summer wine. And since, as my dad likes to say, the wine that is used for cooking, also needs be drunken with the meal, there is no way around rosé. The sauce itself already is packed with so much flavour and can totally be eaten as is with the pasta. This way, you would actually have a vegan version of this dish. Nevertheless, in case you want to take everything next level, you can still top this dish off with some fresh, creamy burrata. Because nothing, really nothing, beats some burrata. The creaminess works in such perfect harmony with the sweet and fresh tomato sauce – pure heaven.

Is this dish healthy?

Definitely! Pasta has a reputation of not being healthy but it actually does have a bunch of health benefits. It is loaded with carbs, which make sure you stay full of energy for the rest of the day. Besides, it also comes with a decent amount of protein and fibre. When you chose to go for whole grain pasta, the amount of fibre is increased even more. Personally, I do not like the taste of whole grain pasta in this dish too much, but if you do, it would be a great choice! 

The real star of the show though are the tomatoes. Since this fruit (yes – it‘s a fruit!) is currently in season, they are full of goodies for you. Loaded with sweetness they provide a lot of fibre, Vitamin C & K, potassium and folate. Also, they are high in antioxidants, which have been linked to several health benefits. And the biggest benefit probably: they are delicious. Also garlic has a nutritional value that can be shown. It does not contain an excessive amount of one thing, but it has a bit of anything you need. Garlic has also been linked to help as medicine when catching a cold and to a reduction of blood pressure.

Also, the olive oil in this dish provided a decent amount of unsaturated fats, which are essential – especially for the brain. Yes, we are adding wine into this dish, but the alcohol cooks down, and what stays is the flavour. Last but definitely not least is the burrata on top. This heavenly creaminess is full of protein and deliciousness. It needs to be said that it also comes with a bunch of saturated fats but you know what? A little cheese never hurt nobody! 

Meal Prep? Yes! But not necessary! 

When I made this pasta for the first time, I did meal prep it because I took it to work (where we did not have a kitchen). It worked out perfectly when I heated it up in the microwave, although it would be even better to heat it up on the stove with a splash of water and tomato sauce if you have the possibility to do so. 

Please, still keep in mind that this dish only takes 15 minutes to make – only 10 minutes more than when heating it up. So if you do have a stove I can only recommend you to make it freshly! If you really are that crunched on time, you can also pre chop the tomatoes or throw them into the sauce as a whole. 

Pasta is always a great idea. Still, this dish is an extra level of great. The sweetness of the tomatoes in combination with the sour-tanginess of the lemons and the comfort from the pasta, plus the creaminess of the burrata = HEAVEN. Writing this only makes me want to have it again. You should really do yourself a favour and try this out and spoil yourself and a loved one with this! Easy as pie and tastes like heaven! 

I genuinely hope that you‘ll enjoy it and make it on repeat – at least for as long as tomatoes are in season! 
Enjoy,
Katie // Une Petite Cuisinière 

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15 minute Pasta with Rosé Cherry Tomato Honey-Lemon Sauce

This pasta dish is easy to make, packed with flavor and nutrients and just tastes like heaven. And all ready in 15 minutes. Don’t wait any longer and treat yourself to this! 

Course dinner, lunch, Main Course
Cuisine Italian
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings

What you will need

  • 250 g pasta (i like to use rigattoni, paccheri or something similar)
  • 500 g tomatoes (best is a mix of cherry tomatoes and large ones)
  • 1 garlic clove
  • 2 tbsp olive oil
  • a splash rosé wine
  • 100 ml tomato sauce
  • 2 tsp honey
  • 1 lemon (we need the peel)
  • sea salt
  • 1 burrata
  • fresh basil to serve

How to

  1. Start by preparing the pasta. To do so, add the pasta to a pot with boiling, salted water and cook according to package instructions.

  2. In the meantime, half the cherry tomatoes and cut the larger ones into bite sized (about 1-2cm large) pieces. Peel and finely chop the garlic clove.

  3. Heat up the olive oil in a pan and add the garlic and tomatoes. Generously add some sea salt and let fry on medium high heat for about 3-4 minutes. Turn down to medium heat, add the rosé and tomato sauce and honey.

  4. Wash the lemon and with a potato peeler, peel the lemon off into stripes. Add them to the pan and let everything simmer for 3-4 more minutes.

  5. Before the pasta is done, remove half a cup of the water they are cooking in, then drain them and add them to the sauce along with the preserved water. You may need some olive oil or tomato sauce to help combine.

  6. Divide onto bowls and serve with fresh burrata and basil! Enjoy!

The Easiest (10 Minute) Strawberry & Chickpea Caprese

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If there is one dish that embodies summer, it definitely is caprese. The Italian vibes, the freshness, the lightness of summer, and all the goodness. All of that not only is summer but can also be found in caprese. Not to mention how delicious it is! Still, as good as the classic one is, once in a while it is fun to switch things up and take them next level. Just as we are doing here.

Caprese actually is one of my favorite, if not my favorite dishes ever. When in Italy I have it at least once a day, in whichever form. Undoubtedly, the combo of tomatoes and burrata or mozzarella is unbeatable. I thought so at least before having tried this. And let me tell you, strawberry and mozzarella does not quite beat tomatoes an mozzarella but it definitely is at least as delicious!! 

Where does Caprese come from?

Maybe you have already noticed; the colours in Caprese, green (from the basil), white (from the mozzarella) and red (from the tomatoes), are identical with the ones in the Italian flag. A coincidence? I don’t know but I don’t think so. The dish also has its name from an Italian island, Capri. There the dish was first served and still is a must serve. If you are a Caprese lover, Capri definitely should be on your food bucket list! 

What’s special about this? 

As mentioned above, this is not your average Caprese. We‘re still keeping the colors, but we‘re changing up the flavors. Instead of tomatoes we are using strawberries and we also are adding some herbed chickpeas to it. You may wonder whether a fruit would taste good in a savory dish, and really, it does (tomato btw is a fruit to, so it‘s not too big of a change). Tomatoes are a bit sweet, and so are strawberries. They definitely do have a quite different flavor, yet the sweetness works in great harmony with the tanginess of the mozzarella.

Plus, the chickpeas are not typical. To all Italian out there, please don’t judge before you try! They add some extra texture and flavor and keep you full for longer due to their fibre. And mozzarella and chickpeas taste really delicious when combined. 

Mozzarella, Burrata, Mozzarella di Bufola? 

Before we are jumping to the health part of the dish, we need to clarify which kind of Mozzarella works best here. What even is the difference? 

So Mozzarella is the regular one. Depending on where you live and from where you buy the mozzarella, it can be harder of softer, yet it already has the typical mozzarella flavor. This one works great for anything that is being baked, like pizza or pasta gratins. Mozzarella di Buffola, is already way softer and higher quality mozzarella. It has a milder flavor and is way creamier than the regular one. Thus, it also is more expensive. This is the one you usually are served in Italy. 

And then there is burrata. I need to warn you though, once you try burrata, you‘ll habe a hard time returning to mozzarella di Buffola or even regular mozzarella. Burrata kind of is the queen of all mozzarella, and well deserved. It comes from Puglia, in the south of italy, and is made from a day old mozzarella and cream. And the result. Oh my goodness. Unreal. Such a creamy and tangy center, you cannot get enough of it. It just is unreal. Burrata usually is served with either caprese or on top of pasta for example.

So which one works best for this dish? 

I would say mozzarella di bufola. Burrata would taste amazing but since it is so creamy, the salad would turn into a (delicious) mess.

What about the chickpeas?

It wouldn’t do the mozzarella justice if we chose an A-level mozzarella but then some regular canned chickpeas – would it? So the chickpeas also have to be next level. Just like the ones from NENI. They actually are simply PERFECT for this dish. Why? They are precooked and prepackaged, so you can just grab them in your supermarket and make this dish even quicker. And they are ore spiced with ultra tasty Mediterranean spices and herbs. These herbs work perfectly together with the mozzarella and strawberries. These spiced chickpeas make this dish 10x more delicious and even healthier, because you get so many nutrients from them. If you somehow have access to getting those chickpeas, you definitely should! 

Is this dish healthy?

We can definitely say so. As a base we have the strawberries, which are loaded with vitamins and fibre and nutrients. (Btw, did you know, you could eat the green part of the strawberries? It still blows my mind). Then we have got the chickpeas, which also are an amazing source of protein and fibre. So they‘ll keep you full and happy and help your digestion. And then, not to forget about the mozzarella; it is rather high in fat, that needs to be said, but also in protein. The olive oil accounts for some unsaturated, healthy fats and the basil for some extra nutrients. All in all, pretty healthy! 

How to make this dish? 

This is beyond easy. Really. All we need to do is wash and slice the strawberries, chop the mozzarella and toss with the chickpeas, basil, oil and vinegar. Yup, that’s all. Then we only need to pack it for our picnic 🙂

Meal prep friendly?

Definitely! Otherwise it would not be a great picnic dish would it? You can store it in the fridge – even for a day if you want. This actually intensifies the flavors because the juices of the strawberries will run out and combine with the mozzarella.

This definitely is one of the easiest and most delicious meals you could make. It is amazing for those hot summer days when you just want a quick lunch, but also for warm and sunny picnics in the park! I hope you‘ll really enjoy this and have an amazing time picnicing! 

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The Easiest 10 Minute Strawberry and Chickpea Caprese

Easy to make, super quick, super refreshing and super delicious! Really, this is next level and not your average caprese (much better!). The strawberries and an amazing sweet-summery twist to it and all in all it is super delicious! A must make!

Course Appetizer, picnic, Salad
Prep Time 10 Minuten
Total Time 10 Minuten

What you will need

  • 1 package NENI Kichererbsen Salat mit frischen Kräutern
  • 250 g strawberries
  • 1 Package mozzarella cheese (around 120-150g)
  • 1 tbsp basil
  • 1 handful greens (such as baby spinach)
  • 2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar

How to

  1. Wash the strawberries and cut them into bite-sized pieces. Add them to a bowl along with the chickpeas, the mozzarella, the olive oil and the finely chopped basil. Give it a good mix, then divide onto bowls.

  2. Drizzle some balsamic vinegar and serve with fresh basil! Enjoy!

Love,
Katie // Une Petite Cuisinière