Recipes
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Chicken
Chicken in a Pot / Serves 2 / Ready In 40 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 90ml chicken broth; 70g mushrooms, fresh and sliced; 1/2 clove garlic, minced; 10g tomato paste; 10g breadcrumbs, dry; 5ml olive oil; 0.4g oregano, dried; 0.4g salt; 0.3g black pepper, ground
Instructions: In a medium bowl, mix the broth, tomato paste, black pepper, oregano, salt and garlic. Mix well and set aside. Roll the chicken in the breadcrumbs, coating it well. Heat the oil in a large frying pan over a medium-high heat. Cook the chicken in the oil for 2 minutes per side, or until lightly browned. Add the broth mixture and the mushrooms to the frying pan and bring to the boil. Cover, reduce to a low heat and let simmer for 20 minutes. Remove the chicken and set it aside, covering to keep it warm. Bring the broth mixture and mushrooms to the boil and cook for 4 minutes. Pour the sauce over the chicken.
Roast Chicken / Serves 4 / Ready In 90 Minutes
Ingredients: 1 whole chicken, approx. 1.6kg / 3½ lb, oven-ready; 1 onion, quartered; 1 chicken stock cube; 4g thyme, dried; sunflower or olive oil, to taste
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). Place the chicken in a roasting dish and brush all over with oil. Place the onion in the chicken cavity. Crumble the chicken stock cube, mix it with the thyme, and sprinkle both evenly over the chicken. Place the chicken in the pre-heated oven for approximately 70 minutes, until cooked through and the juices run clear.
Gravy / Serves 4 / Ready In 10 Minutes
Ingredients: chicken juices, left-overs from roasting tin; 1 chicken stock cube; 600ml water; 14g plain flour; black pepper, to taste
Instructions: After roasting a chicken, tilt the roasting tin and remove all of the fat, except approximately 2 tablespoons. Keep all of the dark brown juices in the tin. Place the tin over a low heat until the juices begin to sizzle. Add the flour and mix / blend into a smooth paste. Crumble the chicken stock cube into the water and slowly add it to the tin whilst continuing to mix / blend. Turn the heat to medium and cook until the gravy reaches your desired thickness.
Breaded Chicken Breasts / Serves 2 / Ready In 45 Minutes
Ingredients: 225g chicken breast, cut into 1/4 inch strips; 120ml milk; 55g breadcrumbs, dry; 30ml olive oil; 10g Parmesan cheese, grated; 2g Italian seasoning
Instructions: Heat the olive oil in a large frying pan over a medium heat. Meanwhile, in a shallow bowl, mix the breadcrumbs, Parmesan cheese and Italian seasoning. Pour the milk into another shallow bowl. Dip the turkey into the milk, and then coat it in the breadcrumb mixture. Place the turkey in the frying pan and cook for 10 minutes, until golden brown in colour, and the juices run clear.
Herb Butter Chicken / Serves 2 / Ready In 30 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 55g butter, softened; 0.2g parsley, dried; 0.2g thyme, dried; 0.1g rosemary, dried; 1 clove garlic, minced
Instructions: Pre-heat the grill to a medium heat and line the grill tray with aluminum foil. In a small bowl, mix together the butter, garlic, parsley, rosemary and thyme. Evenly spread a dollop of this mixture on each chicken breast. Place the chicken on the grill. Grill the chicken, turning and frequently re-coating it with the remaining herb / butter mixture for 15 minutes, until the chicken juices run clear.
Chicken & Garlic / Serves 2 / Ready In 20 Minutes
Ingredients: 2 boneless, skinless chicken breast halves, cut into bite-sized pieces; 1/2 clove garlic; 9g coriander, fresh and chopped; 20ml olive oil; 10ml lime juice; salt and pepper, to taste
Instructions: Heat the oil in a large frying pan over a medium heat. Fry the chicken pieces in the hot oil until brown on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the coriander and lime juice. Season with salt and pepper.
Grilled Peanut Chicken / Serves 2 / Ready In 30 Minutes
Instructions: 2 skinless, boneless chicken breast halves; 15g peanut butter, reduced fat; 1/2 clove garlic, chopped; 0.3g curry powder; 8ml lime juice, fresh; 5ml soy sauce; 0.2g cayenne pepper, ground
Instructions: Pre-heat the grill to a high heat and lightly oil the grill tray. In a bowl, mix together the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Place the chicken on the grill tray, and brush with half of the sauce. Grill for 8 minutes. Turn the chicken, and brush with the remaining sauce. Grill for a further 8 minutes, until the chicken juices run clear.
Cashew Crusted Chicken / Serves 2 / Ready In 40 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 170g apricot preserve; 70g cashews, chopped; 30ml Dijon mustard; 1g curry powder
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). In a large frying pan, over a low heat, mix together the apricot preserve, mustard and curry powder. Stir constantly until completely melted and smooth. Place the cashew nuts in a shallow bowl. Dip the chicken breasts in the apricot mixture, and then roll them in the cashew nuts to coat. Place the chicken in a lightly greased baking dish. Bake in the pre-heated oven for approximately 25 minutes. Boil any remaining sauce to serve on the side of the dish.
Green Bean Chicken / Serves 2 / Ready In 30 Minutes
Ingredients: 150g chicken breast, cubed; 150g green beans, fresh, rinsed, trimmed and steamed; 2/3 tin tomatoes, diced; 1 clove garlic, chopped; 2g basil, fresh and minced; 10ml olive oil
Instructions: Heat the oil in a large frying pan over a medium-high heat. Add the garlic and cook for 4 minutes. Add the chicken and cook until no longer pink. Stir in the tomatoes and basil. Bring to the boil, then reduce the heat to low and let simmer for 5 minutes. Stir in the steamed beans.
Lime Garlic Chicken / Serves 2 / Ready In 20 Minutes
Ingredients: 3 skinless, boneless chicken breast halves, cut into strips; 115g butter; 60g flour, all-purpose; 1/2 lime, halved; 2/3 clove garlic, diced; 3g salt; 0.5g black pepper, ground; 0.1g lemon pepper
Instructions: In a re-sealable plastic bag, mix together the flour, salt and black pepper. Add the chicken to the bag, shake to coat, then set aside. Melt the butter in a large frying pan over a medium heat. Add the garlic and cook for 4 minutes. Add the coated chicken strips, butter and garlic. Cook for 10, until cooked through and the juices run clear. Squeeze the lime over the chicken and sprinkle with lemon pepper.
Baked Sesame Chicken / Serves 2 / Ready In 45 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 20g sesame seeds, toasted; 15g butter, melted; 15ml soy sauce; 8g all-purpose flour; 0.8g salt; 0.5g black pepper, ground
Instructions: Pre-heat the oven to 400 Fahrenheit (200 Celsius). On a piece of wax paper, mix together the sesame seeds, flour, salt, and pepper. Dip the chicken pieces in the soy sauce, then coat using the sesame seed mixture. Arrange the chicken pieces on a baking tray in a single layer, then drizzle with the melted butter. Bake for approximately 40 minutes, until the chicken is cooked through, tender and the juices run clear.
Grilled Lemon Chicken / Serves 2 / Ready In 40 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 60ml soy sauce; 60ml lemon juice, fresh; 0.4g ginger, ground; 0.3g black pepper, ground
Instructions: In a bowl, stir together the lemon juice, soy sauce, ginger, and black pepper. Add the chicken breasts to the bowl, ensuring that they’re evenly coated in the mixture. Cover the bowl and place in the fridge for 30 minutes to marinate. Pre-heat the grill to a medium-high heat and lightly oil the grill tray. Drain and discard the marinade from the bag. Place the chicken breasts on the pre-heated grill. Cook the chicken for 8 minutes on each side, until no longer pink and the juices run clear.
Garlic Butter Chicken / Serves 2 / Ready In 20 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 20g butter; 3g garlic powder; 2g seasoning salt; 1g onion powder
Instructions: Melt the butter in a large frying pan over a medium high heat. Add the chicken and sprinkle with garlic powder, seasoning salt and onion powder. Cook for 10 minutes on each side, until the chicken is cooked through and the juices run clear.
Pineapple Cranberry Chicken / Serves 2 / Ready In 45 Minutes
Ingredients: 455g chicken breast ; 110g cranberry sauce; 1/4 tin pineapple, crushed and drained; 0.3g cinnamon, ground
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). Place the chicken in a lightly greased baking dish and pierce several times with a fork. Layer the cranberry sauce and pineapple over the chicken. Sprinkle with cinnamon. Cover the dish and bake in the pre-heated oven for 25 minutes. Remove the cover and bake for another 15 minutes, until the chicken is cooked through and the juices run clear.
Almond Orange Chicken / Serves 2 / Ready In 25 minutes
Ingredients: 2 skinless, boneless chicken breast halves; 20g almonds, sliced; 5g butter; 15g butter, melted; 15g orange marmalade; 0.1g red pepper flakes; 120ml whipping cream; 5ml Dijon mustard; salt and pepper, to taste
Instructions: Melt a quarter of the butter in a frying pan over a medium heat. Stir in the almonds, and cook for 4 minutes. Season the chicken breasts with salt and pepper. Melt the remaining butter in a second frying pan over a medium meat. Add the chicken breasts, and cook for 1 minute on each side. Add the almonds, cream, Dijon mustard, marmalade, and red pepper flakes. Cook and stir for 10 minutes, until the sauce thickens.
Chicken Stir-Fry / Serves 4 / Ready In 25 Minutes
Ingredients: 2 skinless, boneless chicken breast fillets; 2 large carrots, peeled and thinly sliced; 1 large onion, peeled and thinly sliced; 100g baby corn, halved; 100g mangetout, halved; 60ml water; 30g tomato ketchup; 30ml vegetable oil; 5g curry powder
Instructions: Heat the oil in a frying pan over a high heat. Meanwhile, cut the chicken into thin strips. Add the chicken and curry powder to the frying pan and cook for 3 minutes. Add the onion and carrots and cook for 2 more minutes. Add the baby corn and mangetout and cook for 2 more minutes. Add the water and tomato ketchup. Let simmer for 2 minutes. Serve with cooked rice.
Cajun Chicken / Serves 2 / Ready in 20 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 1g paprika; 0.8g salt; 0.4g cayenne pepper; 0.5g cumin, ground; 0.4g thyme, dried; 0.3g white pepper, ground; 0.3g onion powder; 15ml vegetable oil
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of the chicken breasts with the mixture. Heat the oil in a frying pan over a high heat for 15 minutes. Place the chicken in the frying pan, seasoned side down, and cook for 1 minute. Turnover the chicken, and cook for 1 more minute. Take the chicken from the pan. Place the chicken on a lightly greased baking tray. Bake in the pre-heated oven for 10 minutes, until the juices run clear.
Chicken Pesto Panini / Serves 2 / Ready In 20 Minutes
Ingredients: 1/2 focaccia bread, quartered; 70g chicken, cooked and diced; 70g cheese, shredded; 60g basil pesto; 35g green bell pepper, diced; 20g red onion, diced
Instructions: Pre-heat the grill to a medium heat. Slice each quarter of focaccia bread in half horizontally. then spread each half with pesto. Layer the bottom halves with equal amounts of chicken, bell pepper, onion, and cheese. Place the remaining focaccia halves on top of the bottom halves, forming 4 sandwiches. Place the sandwiches under the pre-heated grill for 5 minutes.
Florentine Chicken / Serves 2 / Ready In 45 Minutes
Ingredients: 450g chicken breast, bone-in with skin; 235ml spaghetti sauce; 140g spinach, chopped; 10g Parmesan cheese, grated; 40g onion, chopped; 15g Mozzarella cheese, shredded
Instructions: Pre-heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a medium bowl, mix the spinach, Parmesan cheese and onion. Make a slit in the side of each chicken breast and stuff with 1/4 of the spinach mixture. Lay the stuffed breasts in a baking dish, and cover with the reaming spinach mixture. Bake for approximately 35 minutes in the pre-heated oven. Sprinkle with Mozzarella cheese and bake for another 5 minutes.
Chicken Cacciatore / Serves 2 / Ready In 20 Minutes
Ingredients: 340g chicken meat, cooked and cubed; 20g whole tomatoes, peeled; 55g green beans; 55g onion, chopped; 50g green bell pepper, chopped; 1 clove garlic, chopped; 0.4g oregano, dried
Instructions: In a large frying pan over a medium heat, cook the onion, garlic and bell pepper until soft / tender. Add the chicken. Stir in the tomatoes, beans and oregano. Reduce the heat to medium-low and let simmer for 10 minutes, stirring constantly.
Beef / Pork
Toad In The Hole / Serves 4 / Ready In 70 Minutes
Ingredients: 4 beef sausages; 4 carrots; 1 parsnip; 1 egg; 300ml milk; 225g butternut squash; 125g plain wholemeal flour; 30ml sunflower oil
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). Cut the carrots, parsnip and butternut squash into 2cm pieces and place them in a roasting tin. Drizzle sunflower oil over the vegetable pieces and bake for 20 minutes. Prick the sausages with a fork and add them to the roasting tin. Cook for 10 more minutes. Meanwhile, blend together the milk, flour and egg until smooth. Remove the vegetable pieces and sausages from the roasting tin and place them in a baking dish. Pour the milk mixture into the baking dish. Place the baking dish in the pre-heated oven for 40 minutes.
Scotch Broth / Serves 6 / Ready In 120 Minutes
Ingredients: 500g stewing beef; cut into bite sized pieces; 225g swede, chopped; 90g pearl barley; 30g parsley, fresh and chopped; 4 pints water; 2 carrots, chopped; 1 onion, chopped; 1 leek, sliced; 1 bay leaf; salt and pepper, to taste
Instructions: Pour 4 pints of water into a large saucepan over a medium heat. Add the beef and bay leaf. Slowly bring to the boil, cover and then let simmer for 1 hour. Add the remaining ingredients and season with salt and pepper. Bring back to the boil, cover and then let simmer for 1 more hour, until all ingredients are soft / tender. Remove from the heat, take out the bay leaf and skim off any fat on the surface of the broth. Stir in the parsley. Serve with bread.
Cottage Pie / Serves 4 / Ready In 50 Minutes
Ingredients: 500g beef, minced; 75g butter; 75g swede, cubed; 50g cheddar cheese, grated; 35g white breadcrumbs; 4 large potatoes, cubed; 2 onions, chopped; 1 large carrot, chopped; 1 celery stick, thinly sliced; 1 beef stock cube; 1 vegetable stock cube; 15g plain flour; 15g tomato purée; 5g thyme, dried; 5g parsley, dried; black pepper, to taste
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). In a saucepan over a medium heat, cook the beef and onion until the beef turns brown and begins to crumble. Add the swede, carrot and celery. Cook for 2 minutes whilst stirring. Crumble in the beef stock cube. Sprinkle in the flour. Add the tomato purée, thyme and parsley. Mix well then add 250ml of hot water. Season with black pepper. Partially cover the saucepan and simmer over a very low heat for 20 minutes, stirring occasionally. Meanwhile, in a separate saucepan, boil the potatoes for 15 minutes, until soft / tender, then drain the water. Add the butter to the saucepan. Mash the potatoes and butter until smooth. Pour the cooked mince mixture into a baking dish and spread the mashed potato mixture evenly over it. Mix together the cheese, vegetable stock cube and breadcrumbs, then scatter on top of the mashed potato mixture. Place the baking dish in the pre-heated oven for 25 minutes.
Beefburgers / Serves 5 / Ready In 30 Minutes
Ingredients: 450g beef, minced; 1 onion, peeled and finely chopped; 60g breadcrumbs, fresh; 1 beef stock cube, finely crumbled; 1/2 egg, lightly beaten; 15ml vegetable oil; 8ml Worcestershire sauce; salt and pepper to taste;
Instructions: Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, until soft / tender. Place the onion in a mixing bowl. Add all ingredients to the mixing bowl and mix together. Use the mixture in the bowl to make 10 burgers. Place the burgers in the frying pan over a high heat and cook for 3 minutes, until slightly browned. Lower to a medium heat and cook for 4 more minutes. Turn over the burgers and cook for a further 4 minutes, until cooked through.
Blue Cheese and Bacon Beefburgers / Serves 2 / Ready In 45 Minutes
Ingredients: 455g beef, ground; 2 slices bacon, cooked and crumbled; 55g blue cheese, crumbled; 15ml Dijon mustard; 8ml Worcestershire sauce; 0.5g black pepper, ground; 0.4g thyme leaves, fresh and chopped
Instructions: Pre- heat the grill to medium heat and lightly oil the grill tray. In a large bowl, lightly mix the beef, Worcestershire sauce, mustard and pepper. Use the mixture to make 4 burgers. In a separate bowl, combine the crumbled bacon, blue cheese and thyme. Place an equal portion of the bacon mixture on top of 2 of the burgers. Top with the remaining 2 burgers, pressing the edges together to enclose the filling. Place the burgers under the grill for 8 minutes. Turnover the burgers and cook for a further 8 minutes, until cooked through.
Beef Wellington / Serves 2 / Ready In 40 Minutes
Ingredients: 2 beef fillet steaks, approx. 175g (6oz) each; 250g puff pastry, fresh; 120g mushroom pate, coarse; 1 egg, beaten; salt and pepper, to taste
Instructions: Pre-heat the oven to 300 Fahrenheit (150 Celsius). Cut the puff pastry in half and roll out each piece as thin as possible. From each piece cut out a rectangle measuring approximately 20cm x 15cm. Brush each rectangle with the beaten egg. Season the beef steaks with salt and pepper. Place 1 beef steak on each puff pastry rectangle. Spread the mushroom pate on top of the beef steaks. Fold the pastry so as encase each steak, then seal the edges and trim with a knife. Brush the pastry with the beaten egg. Place the pastry wrapped beef steaks in the oven and cook until the pastry is a golden colour.
Beef Stroganoff / Serves 2 / Ready In 30 Minutes
Ingredients: 225g beef, ground; 110g egg noodles; 1/2 tin mushroom soup; 60g sour cream; 4g garlic powder; salt and pepper, to taste
Instructions: Prepare the egg noodles according to the package directions and set aside. Meanwhile, in a large frying pan over a medium heat, cook the beef until browned. Drain any excess fat, then add the soup and garlic powder. Let simmer for 10 minutes, stirring occasionally. Remove from the heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper.
Sirloin Steak with Garlic Butter / Serves 2 / Ready In 30 Minutes
Ingredients: 455g beef sirloin steaks; 30g butter; 1 clove garlic, minced; 1g garlic powder; salt and pepper, to taste
Instructions: Pre-heat the grill to a high heat. Season the steak with salt and pepper. Place the steaks under the pre-heated grill for 5 minutes per side. Meanwhile, in a small saucepan, over a medium-low heat, mix together the butter, garlic powder and minced garlic. Remove the steaks from the grill. Brush the top side of each steak with the garlic butter mixture.
Sirloin Marinara / Serves 2 / Ready In 30 Minutes
Ingredients: 225g beef sirloin steak, sliced; 1/4 onion, thinly sliced; 1/2 clove garlic, minced; 120ml tomato pasta sauce; 30ml red wine; 8ml olive oil
Instructions: Heat the oil in a frying pan over a medium-high heat. Add the onions and cook until soft / tender. Add the steak strips and cook until browned on both sides. Add the tomato sauce, garlic and red wine. Reduce the heat to low and let simmer for 15 minutes, until the steak is cooked through.
Beef and Green Beans / Serves: 2 / Ready In 40 Minutes
Ingredients: 225g beef, ground; 225g green beans, cut into 1 inch pieces; 120ml water; 30ml soy sauce; 25g white sugar
Instructions: In a large frying pan over a medium heat, cook the beef until evenly brown, then drain any excess fat. Stir in the green beans and water. Cover, and cook until the beans are soft / tender. Season with sugar and soy sauce. Cook uncovered for 5 minutes.
Sesame Beef / Serves 2 / Ready In 45 Minutes
Ingredients: 225g beef steak, sliced; 1 clove garlic, minced; 1green onion, chopped; 30ml soy sauce; 30ml vegetable oil; 25g white sugar; 9g sesame seeds
Instructions: In a large bowl, mix the soy sauce, sugar, oil, garlic, and onions. Add the beef strips, ensuring they are well coated in the mixture. Cover and refrigerate for at least 30 minutes to marinade. Drain and discard the marinade from the bag. In a frying pan over a medium heat, cook the beef until browned on both sides. Add the sesame seeds and cook for 2 more minutes.
Chilli Con Carne / Serves 2 / Ready In 35 Minutes
Ingredients: 400g tinned tomatoes, chopped; 200g beef, minced; 90g tinned kidney beans, drained; 1 onion, diced; 1 green pepper, diced; 1 garlic clove, minced; 1 beef stock cube; 10ml olive oil; 10g tomato purée; 10g chilli powder; 5g mixed herbs
Instructions: Heat the oil in a saucepan over a medium heat. Add the onion and cook until soft / tender. Add the garlic and pepper and cook for 3 more minutes. Add the beef, cook until it browns, and then drain off any excess fat. Stir in the remaining ingredients. Cover and cook for 20 minutes. Serve with cooked rice.
Chilli Casserole / Serves 2 / Ready In 30 Minutes
Ingredients: 75g beef, ground, browned and drained; 75g macaroni, cooked; 1/3 tin chilli with beans; 1/3 tin sweet corn, drained; 25g onion, chopped; 20g mozzarella cheese, shredded; 3g chilli seasoning mix; 10ml hot sauce
Instructions: Pre-heat oven to 300 Fahrenheit (150 Celsius). In a large bowl, mix the macaroni, chilli, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread the mixture into a baking dish. Bake in the pre-heated oven for 20 minutes, until heated through.
Beef Macaroni / Serves 2 / Ready In 40 Minutes
Ingredients: 150g beef, ground; 2/3 tin tomato soup; 2/3 tin tomatoes, diced; 1/3 tin kidney beans, drained; 1/8 large green bell pepper, chopped; 40g celery, chopped; 35g macaroni; 1/3 small onion, chopped; 9g brown sugar; salt and pepper, to taste
Instructions: Bring a pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, in a small saucepan over a low-medium heat, cover the celery and green pepper with water. Cook until soft / tender, and then drain. Place the beef in a large frying pan over a medium heat and cook until evenly brown. Add the onion, cook until soft / tender, then drain any excess fat. Add the celery and green pepper. Stir in the kidney beans, tomato soup, diced tomatoes and brown sugar. Stir in the cooked macaroni. Beef Spaghetti Casserole / Serves 2 / Ready In 35 Minutes Ingredients: 150g spaghetti; 150g lean beef, ground; 1/3 onion, chopped; 1/3green bell pepper, chopped; 1/3 clove garlic, minced; 120ml tomato ketchup; 55g cheddar cheese, grated; 0.5g oregano, dried; salt and pepper, to taste
Instructions: Pre-heat the oven to 300 Fahrenheit (150 Celsius). Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, in a large frying pan over a medium heat, cook the beef until it browns, then drain and set aside. In the same frying pan, cook the onion, green pepper and garlic, until tender / soft. Add the ketchup, oregano, and the earlier set aside beef. Season with salt and pepper. Mix well. Pour the contents of the frying pan into a baking dish. On top, layer the cooked pasta, and then sprinkle with cheese. Bake in the pre-heated oven until the cheese is melted.
Beef & Cheese Pasta / Serves 2 / Ready In 25 Minutes
Ingredients: 140g rotelle pasta; 115g lean beef, ground; 1/2 onion, diced; 1/2 clove garlic, minced; 7g butter; 3 slices processed cheese; 30ml soy sauce; 30ml milk
Instructions: In a large frying pan, over medium a heat, cook the beef, onion, soy sauce and garlic, until the beef browns. Meanwhile, bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Place the cooked pasta in a saucepan over a low heat. Stir in the milk and butter. Stir in the contents of the frying pan. Stir in the cheese slices. Mix well.
Sausages in Onion Gravy / Serves 2 / Ready In 45 Minutes
Ingredients: 110g pork sausage; 220ml water; 1/2 onion, chopped; 20ml tomato ketchup; 10g all-purpose flour; 8ml Worcestershire sauce; 4g beef stock; salt and pepper, to taste
Instructions: Heat the oil in a frying pan over a medium heat. Meanwhile, boil the sausages in a saucepan of water for 5 minutes, then drain. Peel off the sausage skins, chop up the meat, and then set aside. Add the onion to the frying pan and cook until soft / tender. Remove the frying pan from the heat. Add the flour and water. Return the frying pan to the heat and bring to the boil, whilst constantly stirring. Add the beef stock, Worcestershire sauce and ketchup. Season with salt and pepper. Mix well. Reduce to a medium-low heat. Add the cooked sausages. Cover and let simmer for 20 minutes, until heated through.
Orange Pork Roast / Serves 2 / Ready In 35 Minutes
Ingredients: 300g boneless pork roast; 80g orange marmalade; 3ml lemon juice; 0.5g mustard, dry; 0.3g ginger, ground
Instructions: Pre-heat the oven to 160 Fahrenheit (70 Celsius). In a small bowl, mix the orange marmalade, lemon juice, ginger, and mustard. Place the pork in a baking dish. Place the baking dish in the pre-heated oven for 35 minutes, brushing it frequently with the orange marmalade mixture.
Spicy Lemon Pork / Serves 2 / Ready In 45 Minutes
Ingredients: 2 pork loin chops, 1/2 inch thickness; 45ml lemon juice; 1 clove garlic, minced; 15ml olive oil; 2g paprika; 0.7g thyme, dried; 0.2g cayenne pepper
Instructions: Heat the oil in a large frying pan over a medium heat. Cook the pork chops until browned on both sides. Mix together the lemon juice, garlic, paprika, thyme, and cayenne pepper, then add to the frying pan. Cover, and let simmer on a low heat for 20 minutes. Remove the pork chops from the frying pan, and set aside. Over a high heat, cook the sauce for 5 minutes. Return the pork chops to the frying pan, coating them on both sides. Cook for 2 more minutes.
Pork Chop and Feta / Serves 2 / Ready In 30 Minutes
Ingredients: 370g pork chops; 120ml lemon juice, fresh; 40g feta cheese, crumbled; 1g garlic, minced; 0.6g rosemary, dried and crushed; 0.5g black pepper; 0.4g basil, dried; 15ml olive oil
Instructions: Heat the olive oil in a large frying pan over a medium heat. Meanwhile, in a small bowl, mix together the rosemary, basil, garlic, and pepper. Dip the pork chops in the lemon juice, and sprinkle both sides with the herb mixture. Place the pork chops in the frying pan and cook for 7 minutes per side. Reduce the heat to low. Sprinkle the feta cheese on top of the pork chops. Cover the frying pan, and cook until the cheese begins to melt.
Pork Salsa Wrap / Serves 2 / Ready In 15 Minutes
Ingredients: 285g pork loin chop, boneless; 2 (12 inch) flour tortilla; 115g cheddar cheese, shredded; 90ml salsa; 30ml onion salt; 10ml vegetable oil; 4g cayenne; black pepper, to taste
Instructions: Heat the oil in a frying pan over a medium heat. Meanwhile, season the pork chop with onion salt, cayenne, and black pepper. Cook the pork chop until lightly browned on both sides. Cut the pork chop into 1/4 inch strips, return to the frying pan, and cook until no longer pink. Coat the centre of the tortilla with the salsa. Sprinkle with cheddar cheese. Place the pork strips on top of the cheese. Roll the tortilla into a wrap.
Pasta
Spaghetti Bolognese / Serves 2 / Ready In 45 Minutes
Ingredients: 400g canned tomatoes, chopped; 200g beef, minced; 160g spaghetti; 2 garlic cloves, crushed; 1 onion, chopped; 20g tomato purée; 2g basil, dried; 2g oregano, dried; 2g sugar
Instructions: In a large frying pan, over a medium heat, cook the beef until it browns, then drain off any excess fat. Add the onion and garlic and cook for 3 minutes. Add the tomatoes, tomato purée, basil, oregano and sugar. Bring to the boil, then let simmer for 25 minutes. Meanwhile, cook the spaghetti according to the package instructions. Mix / toss the spaghetti with the Bolognese sauce.
Lasagne / Serves 4 / Ready In 45 Minutes
Ingredients: 2 skinless chicken breast fillets, cut into 3cm strips; 500g tomato and garlic sauce; 350g cheese sauce, fresh; 250g lasagne sheets; 150g button mushrooms, sliced; 30ml olive oil; 15g rosemary; fresh and chopped; salt and pepper, to taste
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Heat the oil in a large frying pan over a medium heat. Add the chicken, season with salt and pepper, and cook for 8 minutes, until golden brown in colour. Add the mushrooms and cook for 2 more minutes. Stir in the tomato sauce and rosemary. Bring to the boil, then let simmer for 5 minutes, until the chicken is cooked through. Meanwhile, place a thin layer of cheese sauce on the bottom of an ovenproof dish. Cover the cheese sauce with lasagne sheets and then add a layer of the chicken sauce. Add another layer of lasagne sheets. Add another layer of cheese sauce. Add another layer of the chicken sauce. Repeat the layering process, finishing with cheese sauce being layered over lasagne sheets. Place the ovenproof dish in the pre-heated oven for 20 minutes, until the cheese sauce starts to bubble.
Pasta Casserole / Serves 2 / Ready In 35 Minutes
Ingredients: 360g spaghetti sauce; 180g pasta; 180g lean beef, ground; 125g tomatoes, chopped; 90g mushrooms, fresh and sliced; 45g mozzarella cheese, shredded
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain and set aside. Meanwhile, in a large frying pan over a medium heat, cook the beef until it browns, then drain off any excess fat. Add the spaghetti sauce, mushrooms, and tomatoes. Let simmer for 10 minutes, until heated through. In a baking dish, pour the beef mixture over the cooked pasta. Mix well. Sprinkle the cheese evenly over the top. Bake in the pre-heated oven for 20 minutes, until the cheese starts to bubble.
Cheese & Salmon Pasta / Serves 2 / Ready In 30 Minutes
Ingredients: 170g salmon, drained and flaked; 110g spaghetti, uncooked; 85g sweet onions, chopped; 1½ green onions, finely chopped; 25g Parmesan cheese; 15g basil pesto; 10ml olive oil
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the sweet onions, green onions, and pesto. Cook until tender / soft. Mix in the salmon, and cook until heated through. Stir in half of the Parmesan cheese, and cook for 5 more minutes. Mix / toss with the cooked pasta. Top with the remaining Parmesan cheese.
Country Mozzarella Pasta / Serves 2 / Ready In 30 Minutes
Ingredients: 75g rigatoni pasta; 75g mozzarella cheese, shredded; 3 slices bacon, cut into 1 inch pieces; 60g broccoli florets; 1/2 clove garlic, minced; 8g Parmesan cheese, grated; 5g parsley, fresh and chopped; 0.1g cayenne pepper, ground
Instructions: Cook the pasta according to the package directions, then drain. Meanwhile, in a frying pan, over a medium heat, cook the bacon until it browns. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is soft / tender. Stir in the cooked pasta, mozzarella cheese, Parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the chopped parsley.
Pasta Carbonara / Serves 2 / Ready In 30 Minutes
Ingredients: 110g fettuccine pasta; 55g bacon, cut into small pieces; 25g Parmesan cheese, grated; 15g butter, softened; 15ml heavy cream; 1 egg; 4g parsley, chopped; black pepper, to taste
Instructions: In a frying pan, over a medium heat, cook the bacon until it browns, then aside. Meanwhile, in a bowl, mix together the egg and cream. Stir in the cheese and set aside. Cook the pasta according to package directions, then drain. Toss / mix the pasta with the butter until melted. Add the bacon and the cheese mixture to the pasta. Toss / mix together.
Fettuccine Alfredo / Serves 2 / Ready In 20 Minutes
Ingredients: 110g fettuccine pasta; 80ml heavy cream; 75g butter; 50g Parmesan cheese, grated; 1g fresh parsley, chopped; 0.2g white pepper, ground; 0.2g nutmeg, ground; 0.1g garlic powder
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, in a saucepan over a low heat, melt the butter. Stir in the cream and pepper and cook for 5 minutes. Stir in the Parmesan cheese until melted. Stir in the parsley, nutmeg and garlic powder. Cook for 1 more minute. Mix / toss with the cooked pasta.
Alfredo Blue / Serves 2 / Ready In 35 Minutes
Ingredients: 115g fettuccini pasta; 120ml heavy cream; 30g blue cheese, crumbled; 1/4 clove garlic, sliced; 6g Parmesan cheese, grated; 4ml olive oil; 1g Italian seasoning; salt and pepper, to taste
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a small frying pan over a medium heat. Cook the garlic until it browns, then set-aside both the garlic and the oil. In a saucepan over a medium-low heat, mix together the blue cheese, Parmesan cheese, and cream, stirring until melted. Stir in the oil from the small frying pan. Season with Italian seasoning, salt, and pepper. Mix / toss the sauce with the cooked pasta.
Pastachutta / Serves 2 / Ready In 30 Minutes
Ingredients: 110g spaghetti; 55g mushrooms, fresh and sliced; 1/4 onion, chopped; 1 clove garlic, thinly sliced; 15g butter; salt and pepper, to taste
Instructions: Bring a large pot of lightly salted water to the boil. Add the spaghetti, cook for 10 minutes, then drain. Meanwhile, melt the butter in a large frying pan over a medium-high heat. Cook the garlic, mushrooms and onion until tender / soft. Toss / mix with the cooked spaghetti. Season with salt and pepper.
Mostaccioli with Spinach and Feta / Serves 2 / Ready In 30 Minutes
Ingredients: 180g tomatoes, chopped; 175g penne pasta; 95g spinach, fresh, washed and chopped; 75g tomato basil feta cheese; 1/3 clove garlic, minced; 10ml olive oil; salt and pepper, to taste
Instructions: Cook the pasta according to package directions, then drain and set aside. Meanwhile, heat the oil in a saucepan over a medium heat. Add the tomatoes, spinach, and garlic. Cook and stir for 3 minutes. Add the cheese and cooked pasta. Cook and stir for 1 more minute. Season with salt and pepper.
Fusili with Tomato Pesto Sauce / Serves 2 / Ready In 20 Minutes
Ingredients: 130g fusili pasta; 1/3 tin tomatoes, diced and drained; 1/2 clove garlic, peeled and chopped,15g pesto; 5g Parmesan cheese, freshly grated; 3g basil leaves, fresh; 15ml extra virgin olive oil; salt and pepper, to taste
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a frying pan over a medium heat. Cook the garlic for 2 minutes, then add the tomatoes and let simmer for 10 minutes. Season with salt and pepper, then stir in the pesto. Pour the sauce over the cooked pasta. Mix well. Sprinkle with cheese and garnish with basil leaves.
Penne in Vodka Cream / Serves 2 / Ready In 30 Minutes
Ingredients: 150g penne pasta; 80ml heavy cream; 75g tomato sauce; 1/8 tin tomato paste; 60ml vodka; 40g butter; 8g Parmesan cheese, grated; 0.4ml Worcestershire sauce; 0.3g red pepper flakes, dried; salt and pepper, to taste
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta, cook for 10 minutes, then drain. Meanwhile, melt the butter in a large pan over a medium-low heat. Add the vodka, red pepper flakes and Worcestershire sauce. Stir well and let simmer for 5 minutes. Add the tomato sauce, tomato paste and cream. Bring to the boil, then let simmer for 5 minutes, until the sauce starts to thicken. Season with salt and pepper. Reduce the heat to very low and stir in the cheese. Mix / toss with the cooked pasta.
Creamy Spinach Tortellini / Serves 2 / Ready In 40 minutes
Ingredients: 140g spinach, chopped; 130g cheese tortellini pasta; 110g cream cheese; 1/2 small onion, chopped; 40g mushrooms, fresh and sliced; 25g cherry tomatoes, halved; 25g Parmesan cheese, grated; 15g butter; 60ml milk
Instructions: Cook the pasta according to the package directions, then set aside. Meanwhile, heat the butter in a large frying pan over a medium heat. Stir in the onion and cook until soft / tender. Mix in the cream cheese, Parmesan cheese, milk, mushrooms, and spinach. Add the cherry tomatoes and cooked pasta. Cook until heated through.
Cajun Pasta Fresca / Serves 2 / Ready In 25 Minutes
Ingredients: 115g vermicelli pasta; 3 plum tomatoes, chopped; 15g shredded mozzarella cheese; 10g grated Parmesan cheese; 5g salt; 2g cajun seasoning; 0.9g fresh parsley, chopped; 0.7g minced garlic; 8ml olive oil
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 3 minutes. Stir in the tomatoes and parsley. Season with salt. Reduce the heat and let simmer for 5 minutes. Pour over the cooked pasta. Mix / toss with the cajun seasoning, mozzarella and Parmesan.
Lemon Orzo Primavera / Serves 2 / Ready In 30 Minutes
Ingredients: 100g orzo pasta, uncooked; 100g courgette, shredded; 1/2 tin vegetable broth; 30g carrot, shredded; 1/2 clove garlic, crushed; 1/2 lemon, peel / zest; 10g Parmesan cheese, grated; 1g thyme, fresh and chopped; 8ml olive oil
Instructions: Heat the oil in a saucepan over a medium heat. Stir in the pasta, and cook for 2 minutes. Stir in the garlic, courgette, and carrot, and cook for 2 more minutes. Pour in the vegetable broth. Mix in the lemon peel / zest. Bring to the boil, then reduce the heat to low and let simmer 10 minutes, until the liquid has been absorbed and the pasta is tender / soft. Season with thyme. Top with the Parmesan cheese.
Seafood
Oat Crusted Fish / Serves 2 / Ready In 20 Minutes
Ingredients: 4 (6 ounce) cod fillets;160g oats, quick-cooking; 80ml milk; 1 egg, beaten; 15g flour, all-purpose; 10ml vegetable oil; salt and pepper, to taste
Instructions: Heat the oil in a large frying pan over a medium-high heat. Meanwhile, in a bowl, whisk together the egg and milk. Coat the cod fillets with flour. Dip the cod in the egg mixture. Coat the cod with oats. Add the cod to the frying pan. Cook for 3 minutes per side. Season with salt and pepper.
Baked Fish with Shrimp / Serves 2 / Ready In 45 Minutes
Ingredients: 365g fish fillets; 90g shrimp, medium-sized, peeled, deveined and cooked; 95ml milk; 15g butter; 10g Parmesan cheese, grated; 6g all-purpose flour; 1g salt;
Instructions: Pre-heat the oven to 325 Fahrenheit (165 Celsius). Melt the butter in a saucepan over a medium-low heat. Mix in the flour and salt. Gradually mix in the milk, stirring constantly. Cook until the sauce is thick enough to stick to the back of a spoon. Place the fish in a baking dish and cover with the shrimp. Pour the sauce over the shrimp. Sprinkle with the Parmesan cheese. Bake, uncovered, for 25 minutes.
Lemon Butter Fillet / Serves 2 / Ready In 45 Minutes
Ingredients: 2 cod fillets; 40g butter; 1 clove garlic, minced; 1/3 lemon, juiced; 4g lemon pepper; 2g salt; 0.7gblack pepper, ground; 0.1g parsley, dried
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Melt the butter in a saucepan over a medium heat. Mix in the lemon juice, salt, pepper, parsley, and garlic. Bring to the boil. Cook and stir for 10 minutes, until thickened. Place the cod fillets on a baking tray and cover with 1/2 of the butter mixture. Sprinkle with lemon pepper. Cover the cod fillets with foil and bake for 20 minutes in the pre-heated oven, until easily flaked with a fork. Pour the remaining butter mixture over the cod fillets
Lemon Pepper Shrimp with Mustard / Serves 2 / Ready In 20 Minutes
Ingredients: 225g shrimp, fresh, peeled and deveined; 30g butter; 1/2 clove garlic, minced; 0.9g parsley, fresh and chopped; 0.5g lemon pepper; 0.2g red pepper flakes; 15ml white wine; 8ml yellow mustard
Instructions: Melt the butter in a frying pan over a medium heat. Add the garlic and cook for 2 minutes.Add the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in the shrimp, and cook for 5 more minutes. Sprinkle with the chopped parsley.
Prawn Cocktail / Serves 6 / Ready In 20 Minutes
Ingredients: 450g small cooked prawns, drained and peeled; 200g salad cream; 3 small gem lettuce; 45g tomato ketchup; 15g lemon juice; 15g peppercorns, crushed; 3ml Tabasco sauce
Instructions: In a bowl, mix together the salad cream, tomato ketchup, lemon juice, peppercorns and Tabasco sauce. Add the prawns to the mixture. Shred the lettuce and arrange it on a plate. Pour the prawn mixture on top of the lettuce.
Garlic and Herb Mussels / Serves 4 / Ready In 10 Minutes
Ingredients: 12 green shell mussel; 2 garlic gloves, crushed; 125g white breadcrumbs, fresh; 60g butter, melted; 50g cheddar cheese, grated; 15g parsley; fresh and chopped
Instructions: Pre-heat the grill to a medium heat. Meanwhile, in a bowl, mix together the garlic, breadcrumbs, parsley, cheese and melted butter. Use the mixture to top each of the mussels. Place the mussels under the pre-heated grill for 5 minutes.
Crab Cakes / Serves 6 / Ready In 20 Minutes
Ingredients: 250g crab meat, fresh and drained; 6 spring onions, finely chopped; 300ml sunflower oil; 50g white breadcrumbs, fresh; 1 red chilli, de-seeded and chopped; 1 egg, beaten; 30g plain flour; 15g coriander, fresh; 5g ginger, grated
Instructions: In a bowl, mix together the crab, spring onions, breadcrumbs, chilli, egg, coriander and ginger. Use the mixture to make 12 even sized patties. Sprinkle flour on each of the patties. Heat the sunflower oil in a frying pan over a medium-low heat. Cook the patties on both sides until golden brown.
Sweet Nut Fish / Serves 2 / Ready In 35 Minutes
Ingredients: 225g whitefish fillets; 30ml mayonnaise; 30ml brown mustard; 25g breadcrumbs, dry; 15g mixed nuts, chopped; 10g coconut, grated; 3g salt; 2g granulated sugar; 0.4g cayenne pepper
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). In a small bowl, mix together the mayonnaise and brown mustard. In a medium bowl, mix together the breadcrumbs, coconut, mixed nuts, sugar, salt, and cayenne pepper. Dip the fillets in the mayonnaise mixture, then in the breadcrumb mixture. Place the coated fish fillets in a baking dish. Bake for 20 minutes in the pre-heated oven, until easily flaked with a fork.
Steamed Tuna Fish / Serves 2 / Ready In 30 Minutes
Ingredients: 225g tuna steaks, fresh; 1/4 bunch green onions, finely chopped; 3/4 clove garlic, minced; 30ml soy sauce; 30ml sherry; 30ml vegetable oil; 5g ginger root, fresh and minced; 2g salt; 0.5g black pepper, ground
Instructions: Place the tuna steaks in a steamer over 1 inch of boiling water. Cook for 8 minutes, until easily flaked with a fork. Meanwhile, in a medium saucepan, mix together the soy sauce, sherry, oil, green onions, ginger, garlic, salt, and black pepper. Bring to the boil. Place the cooked tuna steaks on a serving dish. Pour the sauce over the tuna steaks.
Herbed Salmon / Serves 2 / Ready In 30 Minutes
Ingredients: 455g salmon; 2 sage leaves, dried; 2g thyme, dried; 0.5g paprika, ground; 0.1g cayenne pepper, ground
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Spray one side of a sheet of aluminum foil (large enough to fold over all of the salmon) with cooking spray. Place the salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold the foil over the top of the salmon, covering it completely. Bake the salmon for 20 minutes in the pre-heated oven, until easily flaked with a fork.
Baked Dijon Salmon / Serves 2 / Ready In 35 Minutes
Ingredients: 225g salmon; 30g butter, melted; 20ml Dijon mustard; 15g breadcrumbs, dry; 10ml honey; 3g parsley, fresh and chopped; 1/2 lemon; salt and pepper, to taste
Instructions: Pre-heat the oven to 400 Fahrenheit (200 Celsius). In a small bowl, stir together the butter, mustard, and honey, then set aside. In another bowl, mix together the breadcrumbs and parsley. Brush each salmon fillet lightly with the butter mixture. Sprinkle the tops of the salmon fillets with the breadcrumb mixture. Place the salmon fillets in a baking dish. Place the baking dish in the pre-heated oven for 15 minutes, until easily flaked with a fork. Season with salt and pepper. Garnish with lemon.
Chilli Garlic Salmon / Serves 2 / Ready In 45 Minutes
Ingredients: 455g salmon fillets; 1 green onion, chopped; 1/3 clove garlic, chopped; 1/3 lime, juiced; 1/3 lime, peel / zest; 20ml soy sauce; 5g brown sugar; 3g chilli sauce; 2g ginger root, fresh and chopped
Instructions: Pre-heat the grill to a high heat. Make several shallow cuts across the salmon fillets, then place them on aluminum foil. In a bowl, stir together the soy sauce, chilli sauce, ginger and garlic. Mix in the lime juice, lime peel / zest, and brown sugar. Spoon the sauce over the salmon. Fold the foil over the salmon, and tuck the edges to seal. Place under the pre-heated grill for for 30 minutes. Sprinkle with green onions before serving.
Ginger Salmon / Serves 2 / Ready In 35 Minutes
Ingredients: 225g salmon fillets; 8ml honey; 8ml Dijon mustard; 5ml olive oil; 2g ginger, fresh and grated
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). In a small bowl, mix together the honey, oil, Dijon mustard and ginger. Brush the salmon fillets evenly with the honey mixture. Place the salmon fillets in a baking dish. Bake for 20 minutes in the pre-heated oven, until easily flaked with a fork.
Vegetarian
Vegetable Medley / Serves 6 / Ready In 80 Minutes
Ingredients: 3 large carrots, chopped; 3 raw beetroot, trimmed and chopped; 2 leeks, trimmed and chopped; 15ml olive oil; 5g caraway seeds; salt and pepper, to taste
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Cut the leeks and carrots into 2cm slices. Halve the beetroot, then cut into thick wedges. Place the vegetables in a large roasting tin. Add the olive oil and caraway seeds, then season with salt and pepper. Place the roasting tin in the pre-heated oven for 1 hour, until the vegetables are soft / tender.
Vegetable Gratin / Serves 4 / Ready In 30 Minutes
Ingredients: 300ml milk; 225g cauliflower, florets; 225g broccoli, florets; 75g cheddar cheese, grated; 30g butter; 30g sesame seeds; 15g cornflour; 5g Dijon mustard
Instructions: Boil the cauliflower and broccoli for 5 minutes, removing them from the heat before fully cooked. Drain the saucepan and set aside the vegetables. Melt the butter in the saucepan over a low heat. Meanwhile, in a bowl, blend the milk and cornflour. Add the milk mixture to the melted butter, stirring constantly until the sauce thickens. Mix in the mustard and half of the cheese. Arrange the set-aside vegetables in a baking dish. Pour the milk / butter sauce over the vegetables. Top with the sesame seeds and the remaining cheese. Place under a grill, on a medium-high heat, until golden brown.
Lemon Butter Seasoned Vegetables / Serves 2 / Ready In 25 Minutes
Ingredients: 2 potatoes, unpeeled and chopped; 75g baby carrots; 30g butter, melted; 20ml lemon juice; 2g salt; 0.4g pepper; 2g Italian seasoning
Instructions: Place the potatoes and carrots in a pot over boiling water, and cover. Cook for 15 minutes, until soft / tender. Mix together the melted butter with the lemon juice, salt, pepper and Italian seasoning. Pour the mixture over the potatoes and carrots.
Cheese Rosti / Serves 2 / Ready In 35 Minutes
Ingredients: 2 potatoes, large; 75g Swiss cheese, grated; 30g butter; 10ml hot water; salt and black pepper, to taste
Instructions: Bring a large pot of salted water to the boil. Add the potatoes. Cook for 15 minutes, until soft / tender, then drain. Peel and grate the potatoes. Melt the butter in a large frying pan over a medium heat. Add a layer of potatoes, followed by a layer of cheese. Sprinkle with salt and pepper. Repeat the layering. Sprinkle the hot water over the top layer. Cover and cook over a low-medium heat until browned on both sides.
Potato Bake / Serves 4 / Ready In 80 Minutes
Ingredients: 800g plum tomatoes, peeled, drained, de-seeded and chopped; 600g potatoes, peeled and thinly sliced; 100g cheese, grated; 15ml olive oil; salt and pepper, to taste
Instructions: Pre-heat the oven to 300 Fahrenheit (150 Celsius). Pour a layer of olive oil over the bottom of an oven dish. Season the potato slices with salt and pepper. Add a layer of potato slices, then a layer of cheese, then a layer of tomato. Drizzle with olive oil. Repeat the layering 3 times. Bake in the pre-heated oven for 1 hour, until the potatoes are soft / tender and the cheese begins to bubble.
Roast Potatoes / Serves 4 / Ready In 60 Minutes
Ingredients: 1kg potatoes; 100ml olive oil; salt and pepper, to taste
Instructions: Pre-heat the oven to 375 Fahrenheit (190 Celsius). Peel the potatoes and cut into quarters. Boil the potatoes in a saucepan for 10 minutes, removing them from the heat before they’re fully cooked. Drain the potatoes in a strainer / colander, return them to the saucepan (without water) for a further minute. Return the potatoes to the strainer / colander and shake to roughen their edges. Heat the oil in a roasting pan. Add the potatoes to the roasting pan, ensuring that each is coated in the oil. Cook in the pre-heated oven for 1 hour, until golden brown. Season with salt and pepper.
Mashed Potato / Serves 4 / Ready In 35 Minutes
Ingredients: 900g Potatoes; 60ml milk; 50g butter; 30g crème fraîche; salt and pepper, to taste
Instructions: Remove the skins from the potatoes, and then quarter them. Put the potato chunks in a steamer over a large saucepan of boiling water. Season with salt and pepper. Cook the potato chunks for 25 minutes, until they are soft / tender. Remove the potato chunks from the steamer, drain the water, and place in the saucepan. Add the milk, butter and crème fraîche. Whisk the ingredients together; starting slowly, then gradually increasing in speed and intensity.
Mashed Potatoes with Horseradish / Serves 2 / Ready In 20 Minutes
Ingredients: 3 potatoes, peeled and quartered; 80g sour cream; 15g butter; 1g parsley, minced; 10ml horseradish; black pepper, to taste
Instructions: Bring a large pot of salted water to the boil. Add the potatoes. Cook for 15 minutes, until soft / tender, then drain. Add the butter and black pepper. Stir in the sour cream, horseradish and parsley. Whisk the ingredients together; starting slowly, then gradually increasing in speed and intensity.
Macaroni Cheese / Serves 4 / Ready In 40 Minutes
Ingredients: 600ml milk; 500g macaroni; 175g cheddar cheese, grated; 40g butter; 40g plain flour; 5g mustard powder; salt and pepper, to taste
Instructions: Pre-heat the oven to 400 Fahrenheit (200 Celsius). Cook the macaroni in a saucepan according to the package instructions, then drain and set-aside. Meanwhile, melt the butter in a separate saucepan over a low heat. Stir in the flour and mustard to make a paste. Cook and stir for 1 minute. Slowly add the milk whilst gently whisking. Leave to simmer, until the sauce has thickened. Stir in two-thirds of the cheese. Mix in the cooked macaroni and season with salt and pepper. Empty the contents of the saucepan into a baking dish. Top with the remaining cheese. Cook in the pre-heated oven for 20 minutes, until the cheese begins to bubble.
Broccoli and Cheese Casserole / Serves 2 / Ready In 40 Minutes
Ingredients: 180g broccoli, frozen; 180g cheese sauce; 110g yellow rice; 285ml water
Instructions: Pre-heat the oven to 400 Fahrenheit (200 Celsius). In a saucepan, bring the water to the boil. Add the rice, reduce to a medium heat, cover and let simmer for 20 minutes. Meanwhile, place the frozen broccoli in a large frying pan over a medium-low heat. When the broccoli is nearly defrosted, add the cheese sauce. Add the broccoli / cheese mixture to the cooked rice. Mix well. Bake in the pre-heated oven for 10 minutes, until heated through.
Stir Fried Vegetables and Pasta / Serves 2 / Ready In 45 Minutes
Ingredients: 1 skinless, boneless chicken breast halve, cut into bite-size pieces; 110g spaghetti; 120g carrots, sliced; 100g cauliflower florets; 90g broccoli florets; 1 clove garlic, crushed; 1/2 onion, sliced; 15ml soy sauce; 15ml olive oil; salt and black pepper, to taste
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the garlic for 1 minute. Stir in the onion, and cook until soft / tender. Stir in the chicken, and cook until the juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper. Mix / toss the cooked pasta with the vegetables.
Vegetarian Mediterranean Pasta / Serves 2 / Ready In 25 Minutes
Ingredients: 140g spaghetti, uncooked; 60g red onion, chopped; 50g mushrooms, sliced; 40g green olives, sliced; 30g bread crumbs, seasoned; 25g sun-dried tomatoes, packed without oil; 3 clove garlic, sliced; 15ml olive oil; black pepper, to taste
Instructions: Bring a medium pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, place the tomatoes into a saucepan, and add water to cover them. Bring to the boil over a medium-high heat. Cook for 5 minutes, until soft / tender, then drain, chop, and set aside. Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic and cook for 5 minutes. Add the mushrooms and tomatoes. Reduce the heat to low and cook for 5 more minutes. Remove from the heat. Add the olives. Toss / mix with the cooked spaghetti. Top with breadcrumbs and pepper.
Vegetarian Lemon Spaghetti / Serves 2 / Ready In 45 Minutes
Ingredients: 115g sour cream; 110g spaghetti; 40g butter, unsalted; 20ml lemon juice, fresh; 10g Parmesan cheese, grated; 6g parsley, fresh and chopped; 1g lemon peel; salt and pepper, to taste
Instructions: Pre-heat the oven to 400 Fahrenheit (200 Celsius). Cook the spaghetti according to the package instructions, then drain. Meanwhile, melt the butter in a saucepan over a low heat. Remove from the heat, then stir in the sour cream, lemon peel, and lemon juice. Pour the mixture over the cooked spaghetti in a baking dish. Mix / toss well. Bake for 20 minutes in the pre-heated oven, until heated through. Top with the parsley and Parmesan cheese. Season with salt and pepper.
Lemon and Coriander Couscous / Serves 6 / Ready In 30 Minutes
Ingredients: 300g couscous; 1 lemon, juiced and zested; 1 pint water; 25g coriander, fresh and chopped; 15ml olive oil; salt and pepper, to taste
Instructions: Boil the water. Meanwhile, in a large bowl, mix together all of the ingredients. Add the boiled water to the bowl and stir well. Cover the bowl and leave to soak for 5 minutes. Mix again before serving.
Pancakes / Serves 4 / Ready In 30 Minutes
Ingredients: 210ml milk; 120g plain flour; 2 eggs; 15g melted butter; 15ml sunflower oil; 2g salt
Instructions: Sift the flour into a large mixing bowl. Add the salt and mix well. Add the 2 eggs and a quarter of the milk. Gently whisk together whilst slowly adding the rest of the milk. Continue to whisk until the mixture is smooth. Heat the oil in a frying pan over a medium heat. Add enough milk mixture to cover the bottom of the frying pan. Cook for 1 minute. Turn the pancake over and cook for another minute. Remove pancake and serve. (Note: this recipe makes approximately 12 pancakes).
Bean Sandwiches / Serves 2 / Ready In 45 Minutes
Ingredients: 1 muffin, split; 1/4 tin baked beans; 60g tomatoes, cut into 1/4 inch slices; 30g onion, thinly sliced; 2 slice cheddar cheese; 1 slice bacon, halved
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Arrange the muffin halves on a baking tray. Place an equal amount of beans on each muffin half. Layer the beans with onion, tomato, cheese, and bacon. Bake for 20 minutes in the pre-heated oven, then place under the grill for 2 minutes, until the bacon is crisp.
Continental
Vegetable Korma / Serves 4 / Ready In 25 Minutes
Ingredients: 150ml vegetable stock; 100g peas, frozen; 90ml natural yoghurt; 2 carrots, peeled and thickly sliced; 2 garlic cloves, crushed; 1 cauliflower, florets; 1 red onion, sliced; 1 green chilli, deseeded and chopped; 30ml vegetable oil; 15g ginger, grated; 5g cumin, ground; 5g garam masala; 5g salt; 2g coriander, ground
Instructions: Heat the oil in a frying pan over a medium heat. Add the onion and cook for 4 minutes, until soft / tender. Add the carrots, garlic, cauliflower, chilli, ginger, cumin, garam masala, salt and coriander. Cook for 3 more minutes. Pour in the vegetable stock, cover and cook for a further 7 minutes. Add the peas and cook for 3 more minutes, until all the vegetables are soft / tender. Remove the frying pan from the heat and stir in the yoghurt.
Coronation Chicken / Serves 4 / Ready In 30 Minutes
Ingredients: 4 cooked chicken breast fillets, cut into strips; 4 apricots, chopped; 1 lemon, juiced and zested; 1 small onion, chopped; 90ml water; 90g mayonnaise; 30ml double cream; 30ml olive oil; 30g curry paste; 30g mango chutney; 15g tomato purée; 5g saffron strands
Instructions: Heat the oil in a large saucepan over a low heat. Add the onion and cook for 5 minutes. Add the apricots, water, curry paste, chutney, lemon and saffron. Cover and let simmer for 5 minutes. Uncover and let simmer for a further 5 minutes, until the sauce is of the same consistency as the chutney. Remove from the heat and leave to cool. When the mixture is cold, gently mix in the mayonnaise, cream and chicken. Serve cold with rice.
Chicken Divan / Serves 2 / Ready In 45 Minutes
Ingredients: 90g broccoli, fresh, cooked and chopped; 55g chicken breast, cooked and cubed; 55g cheddar cheese, grated; 45ml mayonnaise; 1/4 tin chicken soup; ¼ mushroom soup; 1/4 tin fried onions; 2g curry powder; 0.6g garlic salt; 0.2g cayenne pepper; salt and pepper, to taste
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Place the chicken in the bottom of a baking dish and top with the broccoli. In a medium bowl, mix together the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper. Add the chicken soup, mushroom soup and half of the cheese. Mix again. Pour the mixture over the chicken and broccoli. Sprinkle with the remaining cheese and top with the onions. Bake in the pre-heated oven for 30 minutes.
Curried Chicken with Mango Rice / Serves 2 / Ready In 45 Minutes
Ingredients: 2 skinless, boneless chicken breast halves; 120g mango, diced; 120ml chicken broth; 90g white rice, long-grain; 60ml white wine; 60ml water; 7g brown sugar; 2g salt; 1g curry powder; 0.7g parsley, dried; 0.3g black pepper, ground
Instructions: Mix together the curry powder, pepper and half of the salt. Rub the mixture into the chicken breasts, then aside. In a large frying pan, add the chicken broth, water, wine and rice. Stir in the brown sugar, parsley, mango and the remaining salt. Arrange the chicken pieces on top of the rice. Bring to the boil, then cover, reduce to a low heat, and let simmer for 25 minutes. Remove from the heat. Let stand, covered, for 5 minutes, until all of the liquid is absorbed.
Maple Curry Chicken / Serves 2 / Ready In 35 Minutes
Ingredients: 140g chicken breast, cooked and cubed; 1/2 red bell pepper, chopped; 1/2 yellow bell pepper, chopped; 1/2green bell pepper, chopped; 1/2 large onion, chopped; 1 clove garlic, minced; 120ml heavy cream; 30ml maple syrup, pure; 20g curry paste; 15ml olive oil; 15g butter; 2g sugar
Instructions: Heat the butter and oil in a large frying pan over a medium heat. Add the onion and peppers, and cook until the onions are soft / tender. Stir in the cooked chicken and garlic, and sprinkle with sugar. Cook, stirring frequently, for 3 minutes, then stir in the maple syrup. Cook for 5 more minutes. Stir in the curry paste and heavy cream, and reduce to a low heat. Let simmer, uncovered, for 15 minutes, until the sauce reaches your desired thickness.
Spanish Rice / Serves 2 / Ready In 30 Minutes
Ingredients: 110g white rice, uncooked; 190ml chicken broth; 95ml chunky salsa; 10ml oil ; 8g chopped onion
Instructions: Heat the oil in a large frying pan over a medium heat. Stir in the onion, and cook for 5 minutes, until soft / tender. Add the rice, stirring often. When the rice browns, stir in the chicken broth and salsa. Reduce the heat, cover, and let simmer for 20 minutes, until the liquid has been absorbed.
Italian Chorizo Roll / Serves 2 / Ready In 35 Minutes
Ingredients: 2 skinless, boneless chicken breast halves, pounded thin; 60g chorizo sausage; 25g breadcrumbs, dry; 15g pine nuts, chopped; 8ml olive oil; 0.5g dill; salt and pepper, to taste
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). Spread the chorizo evenly over the top of the chicken breasts. Sprinkle with the dill, breadcrumbs, and pine nuts. Roll the chicken tightly, brush with olive oil, and season with salt and pepper. Place the rolled chicken seam side down in a baking dish. Bake in the preheated oven for 20 minutes, until the chicken has cooked through. Remove the chicken from the oven, and slice into 1 inch thick pieces. Pour the remaining olive oil into a frying pan and place over a medium-high heat. Fry the chicken pieces for 2 minutes on each side, until lightly browned.
Italian Feta Chicken / Serves 2 / Ready In 45 Minutes
Ingredients: 2 skinless, boneless chicken breasts; 2 slices bacon, fried and drained; 2 slices feta cheese; 2 cloves garlic, crushed; 60ml olive oil; 5ml lemon juice; 2g oregano, dried; salt and pepper, to taste
Instructions: Pre-heat the oven to 350 Fahrenheit (175 Celsius). In a small bowl mix together the oil, lemon juice, garlic, oregano, salt and pepper. Cut the chicken breasts horizontally to 3/4 of their depth. Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure the open sides with toothpicks. Place the chicken in a baking dish and pour the oil mixture over it. Bake in the pre-heated oven for 35 minutes.
Chinese Fried Rice / Serves 2 / Ready In 40 Minutes
Ingredients: 270g white rice, cooked; 195g chicken meat, cooked and cubed; 1/2 large carrot, diced; 1/2 stalk celery, chopped; 1/2 egg, scrambled; 1/4 large red bell pepper, diced; 1/4 onion, diced; 1/8 large green bell pepper, diced; 30g pea pods, fresh and halved; 25ml soy sauce; 2ml sesame oil
Instructions: Heat the oil in a large frying pan over a medium heat. Add the onion and cook until soft / tender. Add the chicken and 2 tablespoons of soy sauce. Stir-fry for 6 minutes. Stir in the carrots, celery, red bell pepper, pea pods and green bell pepper. Stir-fry for another 5 minutes. Add the rice and stir thoroughly. Stir in the scrambled egg and cook until all ingredients are heated through.
Chinese-Style Cheeseburgers / Serves 2 / Ready In 15 Minutes
Ingredients: 150g beef, ground; 35g water chestnuts, chopped; 35g cheddar cheese, cubed; 1/3 onion, finely chopped; 2g chilli sauce; 5ml soy sauce; 3ml mustard
Instructions: Pre-heat the grill to a medium heat. In a large bowl, mix together the beef, water chestnuts, cheese, onion, chilli sauce, mustard and soy sauce. Use the mixture to make 6 burgers. Place the burgers under the pre-heated grill for 5 minutes per side, until heated through.
Chinese Steamed Fish / Serves 2 / Ready In 35 Minutes
Ingredients: 455g red snapper fillets; 2 mushrooms, thinly sliced; 1 tomato, quartered; 15ml soy sauce; 10ml sesame oil; 2 stems coriander, finely chopped; 6g ginger, fresh and grated; 0.5g red chilli pepper, fresh and chopped; salt and pepper, to taste
Instructions: In a steamer (large enough for the fillets to lie flat) bring 2 inches of water to the boil. Season the fillets with salt and pepper, and place in the steamer. Place the ginger on top of the fillets. Drizzle with soy sauce and sesame oil. Place the mushrooms, tomato, and red chilli pepper in the steamer. Steam the fillets for 15 minutes, until easily flaked with a fork. Sprinkle with coriander.
Indonesian Chicken / Serves 2 / Ready In 45 Minutes
Ingredients: 225g chicken breast, cubed; 225g green beans, fresh; 235ml water; 90g white rice, long grain and uncooked; 90ml chicken broth; 1 green onion, thinly sliced; 45g peanut butter, smooth; 15ml lemon juice; 9g peanuts, chopped; 8ml soy sauce; 5ml olive oil; 5ml honey; 3g red chilli paste
Instructions: In a saucepan, bring the rice and water to the boil. Reduce to a low heat, cover, and let simmer for 20 minutes. Meanwhile, place the green beans in a separate pan, fitted with a steamer, and steam for 10 minutes. Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 5 minutes on each side, until the juices run clear. Stir in the chicken broth, peanut butter, honey, soy sauce, chilli paste and lemon juice. Cook and stir for 5 more minutes minutes, until the sauce has slightly thickened. Mix in the cooked green beans. Serve the mixture over the cooked rice. Garnish with green onions and peanuts.
Malaysian Ginger Pork / Serves 2 / Ready In 40 Minutes
Ingredients: 225g pork loin chops, cubed; 30ml chicken broth; 30ml water; 30g all-purpose flour; 15ml soy sauce; 10ml peanut oil; 8ml sherry; 1/2 clove garlic, minced; 6g green onion, thinly sliced; 2g white sugar; 1g ginger, ground; salt and pepper, to taste
Instructions: Heat the oil in a large frying pan over a medium heat. Meanwhile, place the pork and the flour in a re-sealable plastic bag. Seal and shake. Add the coated pork to the frying pan. Cook until lightly browned, then set aside and drain the oil. In the same frying pan, mix together the chicken broth, water, soy sauce and sherry. Add the green onion, garlic, sugar, ginger, salt and pepper. Add the earlier set aside pork. Bring to the boil, then set to a low heat, cover and let simmer for 15 minutes. Add water to make sauce the desired thickness
Singapore Noodles / Serves 2 / Ready In 30 Minutes
Ingredients:115g vermicelli pasta; 1/2 skinless, boneless chicken breast, cut into strips; 1/2 butterfly pork chop, thinly sliced; 40g frozen shrimp, thawed; 1/2 clove garlic, crushed; 1/8 onion, thinly sliced; 1/2 carrot, thinly sliced;1/2 stalk celery, thinly sliced; 15g bean sprouts; 8ml soy sauce; 5g curry powder; 10ml vegetable oil; 15ml water
Instructions: Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 10 minutes, then drain. Meanwhile, heat the oil in a frying pan over a medium heat. Add the chicken, pork and garlic. Cook until the chicken and pork are lightly browned. Reduce the heat to medium-low. Add the onion, carrots and water. Cover and cook for 5 more minutes. Stir in the celery and shrimp. Cover and cook for 2 more minutes. Stir in the bean sprouts, curry powder and soy sauce. Cook for 5 more minutes. Toss / mix with the cooked noodles.
Vietnamese Rice-Noodle Salad / Serves 2 / Ready In 15 Minutes
Ingredients: 170g rice noodles, dried; 2 leaves lettuce; 1/2 cucumber, halved length-wise and chopped; 1 carrot, thinly sliced; 2 cloves garlic; 1/4 jalapeno pepper, seeded; 30g fresh mint, chopped; 25g coriander, chopped; 20g unsalted peanuts; 20g white sugar; 30ml lime juice, fresh; 20ml vegetarian fish sauce
Instructions: Bring a large pot of salted water to the boil. Add the rice noodles, boil them for 2 minutes, then drain. Meanwhile, mix together the garlic, coriander and jalapeno pepper. Add the lime juice, fish sauce and sugar. Stir well. Add the carrot, cucumber, mint and lettuce. Toss / mix with the cooked rice noodles. Top with peanuts.
Vietnamese Sandwich / Serves 2 / Ready In 15 Minutes
Ingredients: 370g boneless pork loin chops, cut into 1/4 inch thick strips; 2 (7 inch) French bread baguettes, split length-wise; 100g cucumber, peeled and sliced length-wise; 1/2 small red onion, sliced into rings; 30ml lime juice, fresh; 15g chilli sauce; 3g coriander, fresh and chopped; salt and pepper, to taste; mayonnaise, to taste
Instructions: Pre-heat the grill to a medium heat. Place the pork chops under the grill until lightly browned on each side. Meanwhile, spread mayonnaise inside the baguettes. Place one cooked pork chop into each roll. Spread chilli sauce directly onto the meat. Drizzle lime juice onto the pork chops. Top with onion, cucumber, coriander, salt and pepper.
Links
www.bbcgoodfood.com : Recipes database. Rating out of 5 for each recipe.
www.tesco.com : Recipes database. Browse by ingredient. Browse by course (i.e. starter, main or dessert).
www.allrecipes.com : Recipes database. Browse by ingredient or course. Rating out of 5 for each recipe.
www.waitrose.com : Unit conversion calculator. Convert recipe measurements.