A great little recipe for an quick, easy and light dinner that looks impressive. I love peppers and more so now I have found out how few calories are in a whole pepper (roughly 44 if you didn’t know!), they are also a great source of vitamin C and vitamin A, so even more excuse to eat them!
15 mins – serves 1 as a main, 2 as a side or starter
whole red pepper, couscous, (tastes so nice they named it twice-my dad isn’t a huge fan of the stuff!) red onion, tomatoes, tomatoes puree, oil, cheese, garlic, chilli flakes, cumins seeds, salt and pepper, salad leaves to serve
Start by slicing the pepper in half and deseed, then place skin side up under a hot grill, until starting to char slightly. This should take about 5 minutes. While the pepper is cooking, follow the pack instructions on the couscous. I normally measure 35gm/person dried and cover in a bowl with double the amount of boiling water, put a plate to keep the steam in a fluff every so often.
Then fry half a red onion in a splash of oil, with a clove of crushed garlic and add a sprinkle of chilli flakes and cumin seeds. Then add 1/2 tsp of tomato puree and a handful of chopped tomatoes, stir together then mix in the cooked couscous. After a couple of minutes spoon the couscous mixture into the charred pepper halves. Top with some grated cheese and grill for a few minutes until bubbling, serve with a side salad and enjoy!
Tis the season for yummy salads, tra la la la la… Salads do not need to be boring and here is one of my fave combos, so good I had it for dinner two nights in a row. Roasting a chicken and using the leftover meat for various dinners is a really cost effective way of eating meat as £2.50 will stretch to a minimum of 6 meals.
leftover chicken, 40gm chorizo, half a red onion, mozzarella, salad leaves, lemon, oil, honey, wholegrain mustard, tomatoes and balsamic glaze
15 mins serves 1
Start by heating a frying pan with a tbsp of oil, then gently fry a red onion. After a couple of minutes add the sliced chorizo. Once it is starting to darken in colour, add the chicken and then add a squeeze of lemon, 1tbsp of mustard and 2tbsp of honey. Mix together and cook for a further couple of minutes on a low heat. While it is cooking, make a bed of salad leaves with sliced tomatoes and a squeeze of balsamic. Top with the chicken and chorizo mixture and enjoy.
*If you would like some carbs, add a tortilla wrap cut into small squares when you are frying the onion with another tbsp of oil*
sweet potato, egg, rocket, harrisa, chilli flakes, salt, pepper, oil
45 mins (5 mins if fries already cooked)
A nice healthy twist for a breakfast/lunch/brunch idea, I made extra sweet potato wedges when I was having them for dinner and just reheated them for breakfast which made the dish super quick-under 5 minutes.
Pre heat oven to 200c. Start by scrubbing the dirt off the sweet potato, I prefer them with the skins on and cut into fries. If you want to speed the process up a bit spread them out evenly on a plate and microwave for 5 minutes to soften them up. Then cover the fries in 1tsp of harrisa and a little oil before putting in the oven on a baking tray. When they are nearly cooked boil a pan of water and crack an egg into a jug/mug. Once the water is simmering gently, stir with a spoon until there is a vortex in the middle, slowly tip the egg into the water and continue to simmer for a couple of minutes. While the egg is cooking, mix a handful of rocket with the wedges, once the egg is cooked lift out with a slotted spoon onto some kitchen roll to dry off, then serve on top of the wedges and season with salt, pepper and some chilli flakes.
Now there have been a WHOLE two days of sun in Manchester it is time to get the shorts and suncream out and eat yummy summery food. While this is an indulgent dish, it came to £3.20 in total, so not break the bank wild-woho!
Prawns, lemon, butter, garlic, chilli flakes, lecture, rocket, pointed red pepper, cherry tomatoes, mozzarella, olive oil, balsamic glaze, bread to serve
Preheat oven to 190c. Start by slicing a pointed red pepper into strips and pop in the oven with a handful of tomatoes and a drizzle of oil. Next, slice the lettuce for the salad and place on a plate with the rocket. Heat a frying pan and melt a generous knob of butter, finely chop 2-3 garlic cloves and add to the melted butter, take care not to burn. After a few minutes (ensuring the garlic isn’t brown) add the prawns and a pinch of chilli flakes. Turn up the heat slightly and fry for a further 4-5 minutes until the butter is starting to brown, then add a squeeze of lemon. While the prawns are cooking add a few slices of mozzarella to the peppers in the oven. Once the mozzarella is soft add to the salad, and top with balsamic glaze, serve with some crusty bread, squeeze of lemon and a glass of wine. (Remember to mop up the sauce from the pan, thats where all the best bits are!)
A spanish(ish) omelette because a true Spaniard would only have potatoes, onion and garlic (maybe bacon and definitely not paprika!). I’ve added a bit more veg to add a bit of colour and make it a more rounded meal.
eggs, oil, onion, red pepper, bacon, potatoes, tomatoes, cheddar cheese, paprika, chilli flakes, salt, pepper, salad or veg to serve
20 minutes serve 3-4
Start by chopping up about 300gm of potato into small 2-3cm cubes. Boil for about 10 minutes or until soft. While the potatoes are cooking, add a generous glug of oil to a frying pan, once warm add 1tbsp pf paprika and 1/2 tsp of chill flakes, stir for about 30seconds then add one finely chopped onion and soften. Next add a finely chopped red pepper and 2 slices of cubed bacon. Stir until the bacon is cooked, add the potatoes, halved cherry tomatoes and mix together, cook on a highest for a couple of minutes until brown. Mix together 6 eggs in a separate bowl and pour ontop of the mix, top with a generous hand full of cheese and allow to cook in the pan for a couple of minutes. Then put the mixture under the grill (take care not to melt the handle of your pan!) until the cheese in golden and the eggs are firm, season and enjoy!
(Thank you http://norfolkchillifarm.co.uk/blog/chilli-recipes/spanish-tortilla-recipe/ for the photo, having camera issues at the mo!)
I know that prawns are considered a real luxury, but Lidl have started stocking frozen king prawns for about £2.30, making this dish far more accessible! Paired with griddled courgettes and a bit of spice, you are on to a winner.
prawns, courgette, cream, chilli, garlic, oil, cream, lemon, chilli flakes, salt, pepper, linguine, rocket and tomatoes to serve
20 mins, serves 2
Make sure before you start that your prawns are thoroughly defrosted and drain of all excess water, otherwise the sauce will be too watery and the prawns won’t fry.
Slice a courgette length ways as thinly as possible, drizzle lightly with oil and chilli flakes and fry on a preheated griddle (or large frying pan). Try not to move the courgette until you turn the slices after 3-4 minutes. One brown and soft place on one side. Now put the linguine on to cook according to packet instructions. While the linguine is cooking, finely slice 1 medium chilli and 2 cloves of garlic, add a splash of oil to the pan used for the courgettes and gentle fry the chilli and garlic, once they start to soften add the prawns and turn up the heat. Fry for about 3-4 minutes until cooked and add the courgette slices. Once the linguine is cooked add to the prawns. Mix everything together and add 100ml of single cream or crème fresh, a squeeze of lemon and season well (this dish needs a good amount of pepper!) Mix everything together and serve with rocket and baby tomatoes.
Firstly sorry for long absence, the joys of final year at university, exams, dissertation…. Have all been rather time consuming. However, I am back and to kick it off a humble dish called menemen. I tried menemen for the first time in Turkey this summer, once I stopped laughing at the name I realised it’s magical qualities to be able to cure the mother of all hangovers! Menemen is a great twist on traditional scrambled eggs and makes a lovely brunch. Serves 2.
4 eggs, bell pepper (any colour), 50gm feta, parsley, onion, chilli flakes, oil handful of tomatoes (any type), tomato puree, sugar, salt, pepper
Start by gently frying an onion in a generous glug of oil in a large pan, add 1 tsp of sugar and one pepper chopped into small chunks. Saute for about 5 minutes until the onion is soft. Add 1 tbsp of tomato puree, a sprinkle of chilli and a handful of finely chopped tomatoes and stir well. Then mix together 4 eggs in a separate bowl, season and add to the frying pan. Then add 50gm of chopped feta and stir the mixture, exactly how you would cook scrambled eggs. Serve with flatbread or pita.