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:

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Pepperoni Stuffed Crust Pizza

My 100th Post! Time to celebrate with some Pepperoni pizza. Let's make it stuffed crust. Obviously pick and choose your favourite toppings. 

Makes 1 Pizza

Base
175g Strong Bread flour, extra for dusting

100ml Lukewarm Water
1 tsp Yeast
1 tbsp Olive Oil
Salt

Crust

Butter

1/2 Cloves of Garlic

6/8 Hot Dog Sausages (depending on length)

Tomato Base

250ml Passata 

Basil Leaves, torn

1 Clove of Garlic

1 tsp Oregano

Toppings

Mozzarella Cheese, grated

Pepperoni

Salt and Pepper

1. Preheat the oven to 220/200 fan assisted. Take a circular baking tray or normal baking tray and line with baking paper. For the base add the flour, yeast and salt to a mixing bowl and stir. Make a well in the centre of the bowl and gradually add the water and mix. Once the water is gone add the olive oil and mix. The mixture should be soft and be able to stay together. If too dry add more water, if too wet add more flour.

2. Tip the dough onto a floured surface and knead for about 5 minutes. Then put back in the bowl and leave to prove for 30 minutes (cover with cling film)

3. While it is proving, make the sauce by mixing the tomato ingredients with seasoning in a measuring jug.  Also for the crust melt the butter and mix the garlic. 

4. After it has proved tip onto a floured surface and foll out to a circular shape. If you want to be adventurous try some pizza tossing as this makes it quicker to get the round shape. Then put on the tray. If making stuffed crust make sure it is big so you can overlap the dough over the hot dogs. 

5. Begin with the hotdogs and place them near the edge of the dough. Then cover with the dough so you can't see the hot dogs. Then wash with the melted garlic butter. Then ladle on the tomato sauce, layer the pepperoni and finally add the grated mozzarella cheese. Season with a bit of salt and pepper.

6. Put in the oven for 20-25 minutes. The dough should be cooked through and the cheese golden. Leave to cool for 5 minutes. Serve with green salad, garlic mayo dip, chips, garlic bread or anything you want to party.

Mediterranean Chicken Burgers

Tired of those horsemeat burgers? Try my chicken burgers.... No horses in sight. Has a lot of healthy things in them with an explosion of different tastes.

Serves 2

1 Chicken Breasts, cut in half

About 5 slices of bread worth of breadcrumbs

4 tsps Green Pesto

A ball of Mozerella, sliced

1 Red Onion

Rocket

Jar of Sundried Tomatoes

4 Bread Rolls (Ciabatta, Burger Buns etc)

Salt and Pepper

Olive Oil

1. Cut each chicken breast in half. For each half put them underneath some cling film and flatten with a rolling pin.

2. Rub a bit of oil onto each bit of chicken then dip the chicken breast halves onto a plate of breadcrumbs, salt and pepper.

3. Heat a frying pan with some olive oil. Then fry in the pan, each side for about 5 minutes. It should be a golden brown colour.

4. For each roll put a small handful of rocket and some sliced red onion.  Cut half of the chicken breast half and place on top. Add a mozzarella slice, a couple Sundried tomatoes and a tsp of green pesto. Repeat for each roll. Serve with some chips and salad.

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.

Lasagne

The Garfield classic. A dish which is common among the micro meals but tastes far better when you make it yourself. Can be made in advance and cooked later.

Serves 6

Meat Filling

700g Mince Beef
Pack of Back Bacon
1 Medium Glass of Red Wine
2 Bay Leaves
2 tsp of Dried Oregano
4 tbsp Tomato Puree
Splash of Worcestershire Sauce
2 Onions, finely chopped
3 Garlic Cloves, crushed
Salt And Pepper
Squeeze of Lemon Juice
400ml Beef Stock
Olive Oil

Cheese Sauce

50g Butter
800 ml Milk
250g Strong Cheddar (use the good stuff as the cheap stuff dosent taste nice)
4 tbsp White Flour
1 tsp Nutmeg

Lasagna Sheets

1. Get a large frying pan, put over a medium heat and add olive oil. Fry the onions and garlic until they begin to soften. Add the bacon and fry for 5 minutes.

2. Add the mince beef and fry until it begins to brown.

3.  Add stock, red wine, Worcestershire sauce, lemon juice, bay leaves, oregano, lemon juice and tomato puree. Leave to boil until the stock had reduced.

4. While the stock is boiling, prepare the cheese sauce. Melt the butter in the pan. Gradually add the flour to the melted butter until it thickens. Then add the milk to the pan and whisk. Leave on a low heat for about 5-10 minutes. If the sauce hasn't thickened add more flour. Once thickened add the cheese and nutmeg.

5. In a large oven proof dish layer the meat ragu, then lasagna sheets and some cheese sauce. Repeat this until the meat ragu and cheese sauce runs out. Then on the top grate more cheese.

6. Either refrigerate until needed or put in the oven and bake for 40 minutes at 200c/180c fan assisted. Serve.

Bruschetta (V)

A simple starter which is easy to make. Doesn't need any cooking in the oven or on the hob, just prep work and toasting.

Serves 4

300g Tomatoes, finely chopped
1 Red Onion, finely chopped
10 Basil Leaves, torn up
1 Red Pepper, de seeded and finely chopped
2 Garlic Cloves, crushed
Shake of olive oil
Lettuce
Baguette Bread, sliced
Balsamic Vinegar


1. In a mixing bowl, put the basil, garlic, pepper, tomato, red pepper, red onion and olive oil in.

2. Put the baguette bread in the toaster.

3. Put the lettuce leave on the plate, then the bread and put the tomato mixture on the bread. Then shake some balsamic vinegar over the food.

Meatloaf

An Italian dish in origin, but quite a popular dish in the USA. Such a filling dish that is quick and easy to cook.

Serves 4

Meatloaf
500g Minced Beef
3 Slices worth of breadcrumbs
1 Large Egg
3 tbsp Parmesan
2 tbsp Tomato Puree
Pack of Streaky Bacon
1 Garlic clove, crushed
1 Onion, finely sliced
2 tsp Oregano

Tomato Sauce
300ml Passata
200ml Beef Stock
1 Garlic Clove, Crushed
1 Onion, finely sliced
1 Small Glass of Red Wine
Shake of Worcestereshire Sauce
1 tsp of Brown Sugar
Torn up Basil

1. Preheat the oven to 200/180 fan assisted. Line a loaf tine with the streaky bacon.

2. Take a food processor or blender and add the egg, beef, breadcrumbs, parmesan, tomato puree, garlic, onion and oregano. Blend together.

3. Add this to the tin. Cover with the over hanging bacon. And put in the oven for an hour. It will shrink in the oven.

4. For the tomato sauce: fry the onion and garlic in a pan with a bit of olive oil. Add the brown sugar and Worcestershire sauce for a minute. Then add the stock and red wine and leave to boil for 5 minutes. Add the passata and heat through. Then blend until smooth.

5. Slice the loaf and pour over the meatloaf. Serve with salad, basil and potatoes.

Homemade Baked Beans & Garlic Bread

A twist on the classic student meal.

Serves 4

3 tbps Tomato Purée

A couple of shakes of Worcestershire Sauce

3/4 Rashers of Bacon
250ml Vegetable Stock

1 Can of Canellini Beans

1 Onion, finely chopped

1 Garlic Clove, crushed
1 Red Pepper, chopped
1 Red Chilli, de-seeded and finely chopped
1 tsp of Brown Sugar
1 tbps Mustard
Vegetable Oil

Garlic Bread
2 Garlic Cloves, crushed
Butter
French Baguette
Parsley, roughly chopped

1. Preheat the grill (or use a griddle pan).Put oil in a large pan. Fry the bacon for about 5 minutes. Then  add the onions, garlic, chilli, pepper and fry for a further 3 minutes.

2. Add the stock, tomato purée, Worcestershire to the pan and bring to the boil. Reduce to simmer and add the mustard and brown sugar. Simmer for about 10 minutes. Then add the beans. Keep on the heat for a further 5 minutes. Season if needed.

3. While the beans are being cooked, make the garlic bread. Slice the garlic bread and place under the grill or on a griddle pan. Mix the butter, garlic and parsley together. Once the bread is toasted put the butter mixture on the toast and put under the grill for less than a minute. Serve

Chocolate Chilli Con Carne

Chocolate in a main? A sweet twist to the classic Texan dish. Can be served with tortilla chips or rice.

Serves 4


1 Onion, finely chopped
1 Red Pepper, chopped
2 Red Chillies, de seeded and chopped
2 Garlic Cloves, finely sliced
500g Minced Beef
400g Can of Chopped tomatoes
400g Can of Red Kidney Beans, drained
40-50g Dark Chocolate
300ml Beef Stock
1 tsp Paprika
1 tsp Chilli powder (Mild, Medium or Hot)
1 tsp Cumin
2 tbspn Tomato Purée

Cheese, grated

1. Put a large pan on the hob over a medium heat. Add oil to the pan. Add the onions and fry until softened. Continue to add the red chillies, pepper and garlic to the pan and fry for about 5 minutes.

2. Add the spices to the pan and stir well. Fry for a further minute.

3. Add the mince beef to the pan. Stir to break up the mince. Cook until browned. This should take about 5-10 minutes.

4. Add the chopped tomatoes, beef stock and dark chocolate to the pan. Reduce to a low heat and allow to simmer. Add the 2 tbspn of tomato purée to the pan. Allow to cook for 15 minutes. Stirring occasionally so the contents doesn't stick to the bottom of the pan.

5. Add the red kidney beans. And cook for a further 10 minutes to allow the beans to heat through. Taste the sauce and season if needed.

6. Sprinkle some grated cheese on top. Serve with tortilla chips or rice.

Spaghetti Bolognese

A classic which I absolutely love. To make it meatier added bacon.

Serves: 4

300g Spaghetti 

1 Onion finely chopped

1 small glass of red wine

1 bay leaf

500g minced beef

4 rashers of back bacon

5 tbps of tomato purée

Worcestershire Sauce

Mug of Beef stock

2 cloves of garlic, crushed

2 tbps of fresh oregano, chopped

Pinch of sugar

Salt and Pepper

1. Fry the bacon in a large frying pan with a bit of olive oil for a couple of minutes

2. Add the onion, bay leaf and garlic and fry until the onions soften.

3. Put the mince beef in the pan and break it up with a wooden spoon in the pan. Fry until it browns.

4. Add the red wine, sugar, salt and pepper, beef stock, tomato purée, couple of dashes of Worcestershire sauce and sugar. Once it begins to boil reduce the heat and let it simmer. The mixture should reduce. While the bolognese is cooking begin to boil the spaghetti in water with a dash of olive oil. 

5. Once the pasta is cooked, drain the water from the pan. Place the pasta into bowls/plates and put the bolognese over the pasta. Serve with grated parmesan cheese (which I didn't have any, when I cooked this dish, woops)

Little Extra: Guacamole (V)

This goes well with the beef enchilada recipe.

4 Avocados
Fresh Coriander, roughly copped
2 tomtoes, chopped
1 green chilli, de seeded and chopped
2 tbsp Water
1 lime, juice and zest
1 Onion, finely chopped
Salt and Pepper

1. Fry off the onions until softened.

2. Mash the ripe avocado in a bowl. Mix the rest of the ingredients.

Beef Enchilada

A filling Mexican dish which may be a bit tricky to make but is worth it.

Serves: 4

Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar

Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese

Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps

1. Preheat the oven for 220c.

2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.

3. Add the minced beef and fry until brown.

4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.

5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.

6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.

7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.

8. Pour over the tomato sauce and then the cheese sauce.

9. Put in the oven for about 10-15 minutes. Serve.

Serving Suggestions: Salsa, guacamole, sour cream