Bruschetta

Bruschetta

A few days ago I mentioned here that I would be posting my bruschetta recipe soon and that day has finally arrived.  

This is one of my favourites and can be eaten as a meal on its own, but we had these as appetizers once those steaks arrived at our door with my daughter's boyfriend.  

We had so much left over that I just stored the remainder in the refrigerator.  Yes. This can be eaten again the next day, however, we ended up stirring the remainder into a bowl of freshly made whole wheat pasta and had it for lunch with grilled chicken.

The secret to a perfect bruschetta is to let it sit for a good 30 to 60 minutes before serving.  The flavours of the garlic, basil and onions intensify as they infuse into the tomato's juices.  The longer it sits, the better it tastes.

Garlic Shrimp Pasta

Garlic Shrimp Pasta

I was out and about running errands all day and knew I wouldn't  have much time to fuss over dinner.  Knowing the day would be running long, I transferred the shrimps from the freezer to the refrigerator to thaw earlier in the morning.  Within 15 minutes, dinner for 4 was served and it was accompanied by a salad.

Garlic shrimp pasta is a very quick and no-fuss dish that is full of flavour and takes minutes to prepare.  Removing the shrimp's shell is the most time consuming part of this meal, but this can be done while the pasta water is coming to a boil.

Don't be afraid to experiment and add a little green to this dish, even if it's just a spring onion during the cooking process.  This will add flavour on top of colour.  If you're looking for an even prettier presentation, sprinkle some fresh chopped parsley overtop just before serving.

Depending on your need, this could be a quick fix meal for someone that doesn't have a lot of time after a hectic day or this could be turned into a gourmet dish for a party of 2 or more.