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When your spaghetti is cooked, carefully empty it into a collander and rinse with boiling water from the kettle. Put it back into the saucepan and stir in the chilli and fish stockcube and lemon zest mixture. Stir it well with a wooden spoon. Carefully put some onto a plate or into a bowl and dress with chopped tomato and a couple of orange segments and some fresh pineapple cubes. After i put some into a plastic container and refridgerated it to see if it would hold its taste. It did, though it was still nice even cold, it was a bit stodgy tasting which i don't mind anyway. It felt actully much much more filling this way. I also sprinkled on some grated cheese. The question is........ With the grated cheese, was the cheese and tomato nicer than the cheese spaghetti with pineapple? See what you like!!! But it's hot and deliciously fruity!

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