Yesterday the exam period (the last one, woohoo!) started and with that a healthy proportion of panic settled in. This week my group have two reports that is due. Next week its two presentations and video-recording. And the week after that. BAM. Two exams with one day apart. That decision to take the weekend off doesn’t seem that great anymore, haha, but its okay. If there is something I have learned from stressing waaaay to much in the past is that those achievements only matters if you come out feeling okay afterwards.
This weekend off though. It was one of those where you just gather energy and life is easy. Late BBQ’s, football in the summer sun, eating that amazing gelato that I can’t get enough off and a Saturday brunch with my bestie. This weekend the first of three weddings this summer takes place and I have bought probably one of the prettiest dresses ever from Self-Portrait. It’s a lavender lace midi dress and it’s absolutely stunning.
This recipe is one of those I bring out whenever I can’t really be bothered to cook. Mostly those days when I’m so hungry when I come home that I really just want to lay down on the floor crying. Then this is perfect. It’s minimal effort with loads of flavor and it’s super quick. Also it’s a perfect dish to use up those leftover veggies laying around, just trow them in there and let them create heaven, haha.
You will need;
100 g smoked chorizo
100 g cooked prawns
1 red bell pepper
1 red onion
1 can crushed tomatoes
1 tbs whole cumin
1 tbs chili powder (or more if you want it spicier)
1 tsp cinnamon
2 tbs soy sauce
Juice from 0,5 lemon
Salt and pepper
Finely slice the pepper, onion and carrots, then slice the chorizo in thin slices. In a pan with some oil start soften the vegetables before adding in the chorizo and spices. Cook for 5 min and then pour in the crushed tomatos and soy sauce. Bubble on a low-medium heat for about 15 min.
Take the pan off the heat. Add in the lemon and the prawns and just let them warm through. Decorate with some herbs and serve with bread or rice.