Carrot and Coriander Soup (V)

Need something for work? Tired of those Cheese sandwiches? Blogger asking too many questions? Give this beaut a try. Vegetarian and Vegan (double whammy). Also super cheap as all you need to buy is coriander, a small potato, carrots and an onion (I'm assuming you have the rest at home but even if you don't it's cheap).

Serves 4

Olive Oil
1 Onion, diced
1 small potato, peeled and chopped
1 tsp Ground Coriander
800g Carrots, peeled and chopped
1.2l Vegetable Stock
Handful of Fresh Coriander
Salt and Pepper

1. Put a large pan over a medium low heat. Add the oil and onions and cook until softened. Then add the ground coriander and potato. Cook for a couple of minutes

2. Add the carrots and stock to the pan and increase the heat until it begins to boil then reduce to a simmer. Allow to cook for about 20 minutes. Take off heat

3.  Add the fresh coriander to the carrots. Either use a hand blender or food processor and blitz until smooth. Serve immediately or allow to cool for a work lunch.

Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Cider Battered Fish, Wedges and Mushy Peas

Enjoy this on a Friday! Or a Saturday or even Sunday if you don't want to cook a roast. It's up to you. If you want to cook for more people increase everything apart from the Sunflower oil.

Serves 1

Fish

175g Self Raising Flour

25g Cornflour

150ml Cider

1 Fillet of Sustainable White Fish (I used Plaice)

Salt and Pepper

2 tbsp Self Raising Flour
600ml Sunflower Oil

Wedges

1 Large Potato

2 tbsp Olive Oil

½ tsp Dry Mint

½ tsp Dry Rosemary

Salt and Pepper

Mushy Peas

Mug of Frozen

2 New potatoes, cut in half

Hanful of Fresh Mint, chopped

Knob of Butter

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. To make the batter, sift the 175g Self Raising Flour and cornflour into a mixing bowl. Then gradually introduce the cider while whisking. You should have a thick consistency. Leave to prepare the rest of the meal.

2. Cut the potato into wedges. Par boil in a pan for 5 minutes. Then drain, add the oil, herbs and salt and pepper and shake in the pan. Then tip onto a baking tray. Cook for 40 minutes in the oven. Turn after 20 minutes.

3. For the peas. Boil the new potatoes and peas in a pan until cooked. In a deep pan add the sunflower oil and heat up to 200c. If you haven't got a thermometer drop a bit of batter in the pan and it should start to cook when dropped in the pan.

4. Put 2 tbsp of Self Raising Flour on a plate and cover the fish with the flour. Give the batter another stir. Then dip the fish in batter. Add to the pan with the sunflower oil. Cook for 2-3 minutes then turn over and cook for a further 2-3 minutes until the fish is golden brown all over. Place (Plaice get it) on paper towel so the excess oil comes off.

5. Mash the peas with mint, butter and bit of salt and pepper. Plate all parts of the meal on the plate and enjoy with a good cider.

Creamy Tomato and Basil Soup (V)

Days are getting colder and we need to keep warm. This is a very good recipe to take to work and it's simple to make. Make it on the Sunday and it can last you for the month.  Or maybe have as a starter.

Serves: 5/6 Servings of Soup

1 Onion, finely chopped

1 Garlic clove, crushed

1 celery stalked, roughly chopped

20g Basil, roughly chopped

1kg Tomatoes

1 Carrot, chopped

100ml Single Cream
Knob of Butter

Salt and Pepper

2 Pints Vegetable Stock

1, In a deep large pan melt the butter and soften the onions, garlic, celery and carrot. This should take a couple of minutes.

2. Add the tomatoes and basil, stir and heat through for a minute. Then add the stock to the pan, increase the heat so it boils. Once it begins to boil reduce to a simmer. Put the lid on and leave for 10-15 minutes, until everything is softened.

3. Take a hand blender and blend until everything is smooth. Add the cream and blend. Taste and season if needed.

Work: If having for lunch leave to cool completely and put in microwave containers. At work, put in a microwave to warm for a minute stir then heat for a further minute. Take a crusty roll into work to dip.

Starter: Serve immediately, drizzle with single cream and top with basil leaves. Have with some crusty bread

If you need something to take soup into work I would recommend these:

Salt and Pepper Wedges (V)

As you can see from my ribs recipe, there were homemade wedges. You only need 4 things for this. Could be for a side for burgers, hot dogs or whatever you want.

Serving 2

2 Baking Potatoes, cut into wedges
2 tbsp Olive Oil
Plenty of Salt and Pepper

1. Preheat oven to 220/200c fan assisted. Fill a pan and put over a medium heat. Add the potatoes to the pan and boil for 5 minutes (if they are bigger they may need longer). They just need to be parboiled.

2. Drain the water and add the olive oil and a bit of salt and pepper and give a shake in the pan so the potatoes are covered. Tip onto a baking tray (I lined mine with tin foil to make the washing up easier), then add more salt and pepper if needed. Put in the oven for 30 minutes but halfway through turn.

Personally a better alternative to chips (health and taste wise)

Wedges work well with breaded fish and beans

Slow Cooked Cola Ribs

My slow cooker feels neglected recently. So I put him to work today and created this lovely summer dish. Can do the last part on the BBQ instead on the grill. If you want to feed more people then get a bigger rack and make more marinade.

Serves 2

Rack of Ribs (Went to my local butcher and I go for about 3 per person, as local butchers have a lot of meat on them)

650ml Pork Stock

250ml Coca-Cola 

Chinese 5 Spice Powder

Marinade

4 tbsp Tomato Sauce

1 tbsp Soy Sauce

1 tsp Chinese 5 Spice Powder

1 tbsp Honey

1 Garlic Clove

Salt and Pepper

1. Rub both sides of the ribs with the spice powder. Then put Cola and stock in the pan. It needs to cover the ribs. If the ribs aren't submerged then top with more cola, stock or water. Cook on low for 6-7 hours. 

2. For the marinade mix all the ingredients with 2 tbsp of the stock/mixture in the slow cooker. Take the ribs out,  meat side up and put on a tray and lather with 3/4 of the marinade on the ribs. Then put under a grill for 10 minutes. Flip over then use the rest of the marinade and grill for 5 minutes. 

Serve with salad, wedges/chips, sweetcorn or coleslaw

Serving Suggestions

Chicken Parcel with Summer Potato Salad

The days are getting warmer and the food is more lighter. So here is the start of the summer season. Chicken is a good staple for any summer dish and the potato salad is a good accompaniment.  A meal done in under 30 minutes!

Only cooking for yourself? Leave the other prepared breast
for another day

Serves 2

2 Large Chicken Breasts
1 Ball of Mozzarella Sliced
8 Streaky Bacon Slices
Olive Oil
Salt and Pepper
Rocket

Potato Salad
6-8 New Potatoes, cut in half
2 tbsp Mayo
1 ½ tsp Dijon Mustard
2 tbsp White Wine Vinegar
Handful of Chopped Chives
Salt and Pepper


1, Heat the oven to  200c/180c fan assisted. The take a chicken breast and make a cut in the middle of the chicken, on the side half way deep. Put the mozzarella slices in the chicken. Then lay 4 rashers of bacon down and lay the chicken on top. and wrap the chicken in bacon and season. Repeat this for the second breast.

2. Heat some oil in a frying pan. Fry the chicken breast one at a time starting with the side where the bacon strips meet. Flip after 4-5 minutes or when the chicken goes white then cook other side.

3. Then put the chicken on a tray and put it in the oven for 20 minutes.

4. For the potato salad. Boil the potatoes until they are just cooked. Leave to cool. While cooling, mix all the other ingredients in a bowl. Then when the potatoes are cool mix with the mixture.

5. Plate the chicken, potato salad and rocket.

Cheese Twists (V)

Quick and easy snack food. Ideal for dinner parties, buffets, pre dinner food etc. Little effort but maximum flavour.

Makes 12-14

375g Roll Out Puff Pastry
1 Egg
2 Cloves Garlic, Crushed
1-2 tsp Oregano
2 Handfuls Gran Padano or vegetarian alternative
Salt and Pepper

1. Preheat the oven to 220c/200 fan assisted. Roll out the Puff Pastry and lie on the baking sheet.

2. Beat the egg and add the garlic cloves. Wash the pastry with the egg and garlic mix. Sprinkle the cheese and oregano. Then grind salt and pepper over the pastry. Slice pastry with 1-2cm depth and slice leghtways. With each strip take either end and twist 4 times then lay back the greaseproof paper.

3.  Put on baking tray and put in the oven for 12-15 minutes or until golden brown. Serve by themselves or a sour cream and chive dip.

Dauphinoise Potatoes (V)

I said a good serving suggestion for my Beef Wellington was dauphinoise potatoes. Made those too and here is the recipe. Try having this as a single serving is difficult but if you have any left save it for another meal. 

Serves 2/3

800g Potatoes (ones you could use are; King Edwards, Marfona or Maris Piper), peeled and sliced (about a half centimetre thick)

Butter

3/4 Garlic Cloves

300ml Double Cream

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. Rub some butter on an ovenproof dish.

2. Part boil the potato slices for about 5 minutes. Drain and line the dish with the potato slices. 

3. Then add the garlic and pour the cream over. Then season with salt and pepper. Put in the oven for 40 minutes or until golden like the picture below. Enjoy this side with steak or anything because it is gorgeous. 

Lamb Kebab

So I was peckish for a kebab and thought it might be cheaper (maybe healthier) to make my own. So here is my own version. It's fairly quick and easy to make.  Plus you can add what ever salad you want to the kebab.

Serves 2

250g Lamb Mince
2 tsp Ground Coriander
1 tsp Dried Mint
1 tsp Cumin
Onion, cut into quarters
Green Pepper, cut into thick slice

2 Pittas
Lettuce, shredded
Tzatziki

1. Put the lamb mince in a bowl and mix the herbs and spices in a bowl.

2. Wet wooden skewers (this stops them from burning the kebabs).

3. Mould the meat round the skewer so it creates a small sausage shape. then pierce a piece of onion through and a piece of pepper. You should have 2 of lamb, onion and pepper per skewer.

4. Heat a griddle pan with a bit of olive oil. Then place the skewers of the pan. They need roughly about 5 minutes on each side. To check if they are done just cut into the meat to see if its done on the inside. One done remove from the griddle onto a plate.

5. Warm up the pittas in the toaster for about 30 seconds. Cut into the pittas and layer in the lettuce, peppers, onion and the lamb. Then drizzle over the tzatziki. Serve immediately with salad or chips (depending on your mood).

Chicken and Pepper Stir Fry

Another quick and easy recipe, full of vegetables and plenty of flavour. Also has a bit of a kick to it. If you aren't into spicy food take the chilli out.

Serves 4

2/3 Chicken Breasts, cut into strips
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Red Chilli, finely sliced
1 Broccoli, each florette quartered
2 Garlic cloves, crushed
4 Spring Onions, cut lengthways
6 Mushrooms, sliced
1 Onion, sliced
4 Nests of Medium Noodles
5 tbsp Soy Sauce
2 tbsp Sesame seed oil
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Olive Oil

1. Add the olive oil to the Wok and put on a medium heat. Add the chicken to the pan and cook until the chicken is white on the outside, then add the peppers, garlic, broccoli, onion and mushrooms to the pan. Cook these until softened.

2. While this is being done, boil a pan of water and put the noodles in. Drain once they have cooked through.

3 Add the chilli and spring onions to the pan and cook for a further 2 minutes. In a bowl add the soy sauce, sesame seed oil, cumin, ground coriander and stir.  Pour this into the wok and stir thoroughly so everything is covered and is heated through.

4. Add the noodles to the pan and stir thoroughly. Serve.

Spicy Bean, Mushroom and Pepper Quesadillas (V)

2 Vegetarian Dishes in a row.... Wow I am on a roll. This one is Mexican in origin with plenty of spice and flavour. Have it as a main meal with some rice, guacamole and sour cream or for lunch

Serves: 4
Dash of Olive Oil
1 Onion, finely sliced
1 Garlic Clove, crushed
1 Red Pepper, diced
5-6 Mushrooms, sliced
Coriander, roughly torn
100g Cheese
Can of Red Kidney Beans
Can of Pinto Beands
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Chilli Powder
8 Tortillas
Salt and Pepper
200ml Salsa, Plus Extra
Guacamole (Or Make Own Here)
Sour Cream

1. Heat the oil in the frying pan. Fry the peppers and mushrooms in the pan for about 5 minutes. Transfer to a bowl.

2.  Add extra oil if it needs it. Add the onions and garlic to the pan until they begin to soften (about 5 minutes). Add the paprika, cumin and chilli powder and stir in. Add the beans with a dash of water and heat through for about 5 minutes. Get a masher and mash the beans, onions and garlic together. Taste and Season. Mix with the pepper and mushrooms.

3. Take a tortilla and spread the bean mix on the tortilla. Add a bit of salsa to the top. Add the cheese and coriander. Top with another tortilla. Wipe the frying pan and dry fry the tortilla on each side for a couple of minutes. Repeat this 3 times. Serve with salsa, sour cream and guacamole.

Chunky Spanish Omelette

So we are taking the classic and uping the game a bit. This takes minutes to make but still has different flavours to make for an enjoyable meal.

Serves 2

1 Onion, finely sliced
75g Chorizo, cut into medium slices
1 Red Pepper, sliced into strips
4 Eggs
250g New Potatoes, sliced
Bag of Salad
Knob of Butter
Salt and Pepper

1. Add the butter to a small/medium sized frying pan. Fry the onions in the pan until they begin to soften.

2. Add the pepper and chorizo to the pan. Don't worry about the pan running out of butter, the chorizo will give you plenty of oil to fry the potatoes. Fry for a couple of minutes.

3. Add the sliced new potatoes to the pan and fry until they begin to brown. While the potatoes are in the pan, crack the eggs into a seperate bowl and whisk with a fork and season.

4. Once the potatoes have cooked add the egg to the frying pan. Fry on the one side for about 5 minutes. Then using a spatula flip onto the other side and fry for a couple more minutes. Serve with salad

Parsley Sauce (V)

A new recipe for a new year. So here it is, a great accompaniment with fish, ham or gammon.

Serves 350ml Delicious Parsley Sauce

50g Unsalted Butter
3 heaped tbsp Plain Flour
Good Handful of Fresh Parsley, chopped up
Salt and Pepper
250ml/300ml Whole Milk

1. Get a pan and melt the butter.

2.  When the butter has melted in the pan add the flour one tbsp at a time. Stir in thoroughly.

3. Gradually add the milk (by about 50ml at a time) to the pan and stir into the butter/flour mix.

4. Once it has add combined add the chopped up parsley to the white sauce. Stir in. Taste. Season to taste. Serve.

Tip: For a creamier taste use cream instead of milk

Minestrone (V)

So you have just been out Christmas shopping or you have spent too much before your next pay cheque, you need something quick and cheap. This recipe is for you. All the ingredients here, you can find in your cupboards, bottom of fridges or freezers.

Serves: 4

100g-200g Pasta (Broken Bits, some left at the bottom of the bag)
2 tsp Red Pesto
1 Litre Veg Stock (If not got, use other stock in cupboard)
300ml Passata or Chopped Tomatoes
1 Mug of Frozen Peas
2 Mugs of Frozen Mixed Veg (3 if it includes Peas)
Can of Beans/Pulses (Brollotti, Cannellini etc)
Bit of Grated Cheese (Parmesan/Cheddar/Whatever is available)
1 Onion/4 Shallots
Knob of Butter/Knob of Garlic Butter (If any left from French Onion Soup Recipe)
Pinch of Thyme
Pinch of Sage
Salt and Pepper

1. Get a pan and add the butter and fry the onion/shallots for a couple of minutes. Add the stock and passata/chopped tomatoes. Bring to the boil then reduce the heat to simmer.

2. Add the pasta and frozen vegetables to the pan and simmer for about 10 minutes. Add the red pesto to the pan with the can of beans. Heat through for a couple of minutes. Add the herbs to the pan and stir. Taste and season. Serve with grated cheese


Tip: Just see what's in your cupboard or what you have lying around. Make this your own recipe and be creative.

Mushroom Stroganoff (V)

A variation of the Russian classic, Mushroom Stroganoff is creamy and tasty. Perfect with either Tagliatelle or rice.

Serves 4

250g Flatcap Mushrooms, sliced

250g Chestnut Mushrooms, quatered

1 Small Glass of White Wine

1 Onion, finely sliced

2 Garlic Clove, crushed

2 tsp French Mustard

2 tsp Paprika

Handful of Fresh Parsley, finely chopped

200ml Double Cream

300g Tagilatelie or Rice

Olive Oil

Salt and Pepper

Shake of Worcestershire Sauce

Squirt of Lemon Juice

1. Put a large pan of water on to boil and boil the paste or rice for the instructed time.

2. While the pasta/rice is boiling, get a large frying pan and heat olive oil in the pan. Add the onions and garlic, fry until softened. Add the mushrooms and paprika and fry for 5 minutes.

3. Add the cream, wine, Worcestershire sauce, lemon juice and French mustard to the pan. Simmer for about 5 minutes. Season to taste and add the parsley to the pan for 30 seconds while stirring. 

4. Drain the pasta/rice from the pan, serve onto the plate and add the sauce on top. Serve.

Tip: If the sauce hasn't thickened, get a teaspoon of cornflour and put it into a glass and mix with a dash of water. Add to the pan, leave for a couple of minutes and the sauce should thicken.

Prawn Cocktail

A classic starter which originated in the 1970s and in my own opinion is a timeless classic. Quick and easy to make and is a real crowd pleaser.

Serves 2

4 Tiger Prawns
175g King Prawns
Knob of Butter
1 tsp Parsley (Dried or Fresh)
2 cloves of garlic, crushed
2 Little Gem lettuces, washed and torn
2 tsp Paprika

Thousand Island Dressing
5 tbsp Mayonnaise
5 tbsp Tomato Sauce
2 tsp Lemon Juice
Shake of Tabasco (optional)
Shake of Worcestershire Sauce
Pepper
Salt

1. Fry the butter in a small frying pan. Add the garlic and the tiger prawns and fry until the prawns go bright red.

2. Make the Thousand Island dressing by adding all of the ingredients into a bowl and mix well. Add the king prawns and mix further.

3. Get a large wine glass (suggested size seen below), and place 1 little gems worth of lettuce in each glass, add the prawn/thousand island mixture on top of that. Add a tsp of paprika on top of the mixture for each glass. On the side of the glass add the tiger prawns. Serve with brown bread and a side plate to put the discarded shells.



Tip
You will need a large wine glass so that you can get the food out. A wine glass which can hold half a bottle or more is ideal. And when you aren't serving prawn cocktail from them, they make great drinking companions.

Mushroom Risotto (V)

Risotto is a bit tricky but when you cook it right it tastes delicious. An italian dish which most people love. Also if you are a mushroom lover then add more porcini mushrooms.

Serves 4

1 litre of Vegetable Stock
125g Unsalted Butter
200g Mushrooms
50g Porcini Mushrooms
150 ml White Wine
200g Risotto Rice (I used Arborio)
50g Parmesan, plus extra to serve
1 tsp Thyme
2-3 Garlic cloves, crushed
1-2 Onions, finely sliced
Salt and Pepper

1. Melt the butter in a large saucepan. Add the onion and garlic to the pan and fry for about 5 minutes.

2. Stir in the mushrooms and thyme and cook for about 5 minutes to heat through.

3. Pour the wine into the saucepan and increase the heat. The wine needs to disappear to remove the alcohol.

4. Stir in  the rice and fry for about a minute.

5. Add a ladleful of stock to the pan. Wait until the stock has absorbed and keep adding a ladleful of stock until its all gone. This should take 10-15 minutes.

6. Once the stock has gone mix in the parmesan cheese. Leave it to rest for a couple minutes then serve with extra grated parmesan.

Pea Soup With Croutons

This soup is quick and easy and only needs a few ingredients, so cheap to make. Plus it's that time of year where it's getting colder and we all need something to warm ourselves up. 

Serves 4

Soup

400g Frozen Peas

1 Onion, finely chopped

1/2 tsp Mint

1/2 Garlic Clove, Crushed

3 Rashers of Bacon, chopped

Half a Pint of Vegetable Stock

Salt and Pepper

Croutons

1/2 tbsp Olive Oil

1 Garlic, crushed

2 Rashers of Bacon, chopped finely

1/2 Slices of Bread

1.  Fry the bacon for a few minutes. Then add the garlic and onion and fry until softened. 

2. Add the Vegetable stock to the pan with the peas and boil until the peas have cooked through.

3. While the peas are boiling, mix the olive and garlic together and dip the bread in oil. Fry the bread and bacon in a pan.

4. Once the peas have cooked, blitz with a handblender. Season if needed. Pour into bowls, top with croutons and bacon and serve with crusty bread. 

Lemon and Prawn Pasta

A quick midweek meal which is easy on the wallet and the stomach.

Serves 2

150g Linguine

Small Carton of Double Cream

100g Frozen Peas

Handful of Parsley

1 Lemon

200g Prawns

Parmesan, grated

1 Egg Yolk

Salt and Pepper

1. Put the pasta in a pan and boil according to the instructions.

2. In a bowl put the egg yolk, zest and juice on a lemon, cream, parmesan, salt and pepper. Mix well.

3. A few minutes before the pasta is cooked, add the prawns and peas to the pan. Drain the water and put pasta, prawns and peas back in the pan. Put the sauce in the pan and mix over a low heat for about a minutes. Serve with parmesan on top.