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10/08/2021

Place what you can enjoy reading good reception. Making something good food. Making life mich better and simple.

09/08/2021

Ingredients
2 tbsp mild olive oil
2 fat garlic cloves , crushed
small bunch coriander stalks finely chopped, leaves picked
zest 1 lime , then cut into wedges
2 tsp ground cumin
1 tsp chilli flakes
400g can chopped tomatoes
400g can black beans , rinsed and drained
600ml chicken stock
175g kale , thick stalks removed, leaves shredded
250g leftover roast or ready-cooked chicken
50g feta , crumbled, to serve
flour & corn tortillas , toasted, to serve
Method
STEP 1
Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.

STEP 2
Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.

09/08/2021

Ingredients
1 tbsp olive oil
2 onions, chopped
500g skinless boneless chicken thighs, each cut into 2-3 chunks
3 tbsp tagine paste or 2 tbsp ras el hanout
2 x 400g cans tomato with chopped mixed olives
small handful fresh oregano, leaves picked and chopped
2 preserved lemons, flesh removed, skin rinsed and finely chopped
2 tbsp clear honey
1 chicken stock cube
200g giant couscous
handful parsley, chopped
Method
STEP 1
Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.

STEP 2
Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.

STEP 3
Add the couscous 10 mins before you’re ready to serve, cover and simmer for 10 mins or until cooked. If you’re eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.

09/08/2021

Ingredients
2 x 400g cans chickpeas
2 tsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
2 avocados , stoned, peeled and chopped
juice 1 lime
small pack coriander , chopped
8 soft corn tortillas
1 small iceberg lettuce , shredded
150g pot natural yogurt
480g jar roasted red peppers , chopped
Method
STEP 1
Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.

STEP 2
Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

09/08/2021

Ingredients
3 tsp olive oil
1 orange , zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or 1/2 small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas , drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale
Method
STEP 1
Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.

STEP 2
Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.

STEP 3
Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.

STEP 4
Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

09/08/2021

Ingredients
250g dried chickpeas or dried split broad beans
½ tsp bicarbonate of soda
3 garlic cloves
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick , roughly chopped
1 small chilli, roughly chopped (deseeded if you don't like it too hot)
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp sumac
good handful chopped coriander
good handful chopped parsley
80g gram flour
100ml vegetable oil
To serve
houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)
Method
STEP 1
Soak the chickpeas in cold water for 8 hrs, or overnight.

STEP 2
Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.

STEP 3
Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.

STEP 4
Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

08/08/2021

Modern Tuna Casserole
Ingredients
3 tablespoons butter, divided
4 medium carrots, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced baby portobello mushrooms
2 cans (5 ounces each) albacore white tuna in water, drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tablespoon all-purpose flour
2/3 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper

08/08/2021

A healthier dinner is made easy with this all in one frittata tray bake, loaded with mushrooms, cherry tomatoes, and artichoke.

12 Ingredients

1 tbsp olive oil
200g Swiss brown mushrooms, quartered
150g mixed mushrooms, larger ones sliced
2 garlic cloves, crushed
8 eggs
185ml (3/4 cup) milk
60g (3/4 cup) finely grated parmesan
2 x 130g pkt truss tomatoes, cut from the vine
280g jar artichoke hearts in brine, drained, halved lengthways
100g prosciutto slices
Baby rocket, to serve
1/3 cup small fresh basil leaves
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08/08/2021

This cheesy tuna pasta bake is perfect dinner for those busy nights with only 10 minutes preparation and will keep all the family happy!

14 Ingredients
3 Method Steps
250g spelt fusilli (spiral) pasta
2 tsp olive oil
4 anchovies, drained, finely chopped
1 brown onion, finely chopped
200g button mushrooms, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1 lemon, rind finely grated
1/2 cup fresh continental parsley leaves, finely chopped
200g ctn low-fat cottage cheese
425g can tuna in spring water, drained, flaked
2 large tomatoes, thinly sliced
20g (1/4 cup) finely grated parmesan
150g mixed salad leaves
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