Author: assistit

Tomato Soup

Tomato Soup

Intro

Easy and healthy recipe that helps you warm up on a cold night.

Ingredients

  • Onion: To infuse the soup with extra flavour and slight sweetness. Use a yellow or sweet onion if preferred.
  • Diced tomatoes: Canned low-sodium diced tomatoes are used or try fire-roasted diced tomatoes for even more flavour.
  • Evaporated milk: To add creaminess and thickness to the soup. Use 2% partly skimmed evaporated milk to keep it on the lighter side.
  • Salt and pepper: To enhance the flavour of the soup. Adjust according to your desired taste.

Method

  • Heat a tablespoon of olive oil in a medium-sized soup pot or Dutch oven over medium heat. Cook the onions for 5-7 minutes, until softened.
  • Add diced tomatoes and bring to a simmer. Cook for 15 minutes, remove from heat and add evaporated milk.
  • If using an immersion blender, blend soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes before removing to the blender. Blend until smooth. If the soup is too thick, add additional milk or broth. Return to saucepan.
  • Add salt and black pepper to taste, and heat over medium-low heat until ready to serve. Garnish warm soup with freshly grated parmesan and basil to serve.

Source

This recipe is from

3-Ingredient Tomato Soup {with Canned Tomatoes} (hauteandhealthyliving.com)

Pesto chicken

Pesto Chicken

Intro

A nice and easy Pesto chicken that can be placed in refrigerator for another day.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • ½ cup prepared basil pesto, divided
  • 4 thin slices prosciutto, or more if needed

Method

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Source

Pesto Chicken Recipe (allrecipes.com)https://www.allrecipes.com/recipe/214188/pesto-chicken/

Toad in the hole

Toad in the hole

Intro

Easy delicious meal for all the family.

Ingredients

For the batter

  • 100g plain flour
  • 2 eggs
  • 150ml semi-skimmed milk

For the toad

  • 8 pork sausages
  • 1 onion, finely sliced
  • 1 tbsp vegetable oil

For the gravy

  • 1 onion, finely sliced
  • 1 tbsp vegetable oil
  • 2 tsp plain flour
  • 2 tsp English mustard
  • 2 tsp Worcestershire sauce
  • 1 vegetable stock cube, made up to 300ml

Method

  • Preheat oven to gas 7, 220°C, fan 200°C. 
  • First make the batter. Put the flour in a bowl, add the eggs and slowly mix in the milk then beat until smooth.
  • Put the sausages in an ovenproof baking dish, scatter over the sliced onion and drizzle over the oil. Roast for 15 mins.
  • Remove the dish from the oven, pour the batter over and around the sausages then return to the oven and cook for a further 35 mins or until the sausages are cooked through and the batter is golden on top.
  • To make the gravy, heat a deep frying pan or saucepan and fry the remaining onion in the oil for 5 mins until golden. Sprinkle over the flour and cook, stirring until thickened. Add the mustard, Worcestershire sauce and, gradually, the stock, stirring until smooth and thickened to your liking.
  • Serve the toad in the hole with the gravy to pour over.

Tip: You can easily adapt the sausages in this recipe to suit your family needs; try flavoured pork sausages, lower fat alternatives or vegetarian sausages as you like.

Source

This recipe is from Tesco

Easy Toad In The Hole Recipe | Family Recipes | Tesco Real Food

Roasted Cauliflower Steaks

Roasted Cauliflower ‘Steaks’

Roasted Cauliflower ‘Steaks’

Intro

A nice and tasty cauliflower steak easy to make for the family

Ingredients

  • 1 head cauliflower, trimmed
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • ¼ teaspoon garlic powder, or to taste (Optional)
  • salt and ground black pepper to taste

Method

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange ‘steaks’ onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
  3. Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.

Source

Roasted Cauliflower ‘Steaks’ (allrecipes.com)https://www.allrecipes.com/recipe/240070/roasted-cauliflower-steaks/

Bubble and Squeak

Bubble and Squeak

Intro

A favourite British recipe, that is great for using those left overs.

Ingredients

  • 1 tsp oil, plus extra for frying
  • 25g/1oz butter
  • 1 small onion, thinly sliced
  • 225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks
  • 300g/10½oz leftover cooked potatoes
  • small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)
  • 2 free-range eggs
  • salt and freshly ground black pepper

Method

  • Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.
  • Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes.
  • Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs.
  • In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve.

Source

This recipe is from the bbc

Bubble and squeak recipe – BBC Food

Cajun Chicken Pasta

Cajun chicken pasta

Intro

A creamy and comforting food

Ingredients

  • 1 red pepper
  • 1 red onion
  • 3 tbsp cajun seasoning
  • 1 clove garlic
  • double cream (1 1/2 cup)
  • 2 boneless chicken breast.
  • 8 0z penne pasta
  • 1/2 cup parmesans cheese
  • salt and pepper seasoning

Method

  • Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
  • Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
  • In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
  • In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
  • Add in the heavy whipping cream, add remaining cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.
  • Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

Source

This source was sent in by Caitlin

chicken kabab

Chicken Kabab

Intro

Easy family favourite and learned in school.

Ingredients

  • BBQ seasoning
  • Chicken Breast
  • Pepper
  • Onion
  • Pita Bread

Method

  • Slice onion
  • Slice pepper
  • Dice chicken breast
  • In a bowel mix ingredient’s with BBQ seasoning
  • Alternat between veg and chicken on skewers
  • Grill till fully cooked
  • Remove from skewers
  • Toast pita bread
  • Stuff pita with chicken mix
  • Enjoy

Source

Sent in by Cameron Hugh

Spaghetti bolognaise

Spaghetti bolognaise

Intro

A typical family favourite for a nice cold day.

Ingredients

Method

  • Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
  • Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
  • Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
  • When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Source

This source was sent in by BBC foods

Foodhttps://www.bbc.co.uk/food/recipes/easy_spaghetti_bolognese_93639

Sausage tray bake

Sausage tray bake

Intro

Easy to make tray bake.

Ingredients

  • 1 small Potatoes, about 750g/1lb 10oz
  • 2 red onions, sliced into rings
  • 2 apples, unpeeled, cored and sliced
  • 12 pork sausages
  • 3 tbsp olive oil
  • 1 tbsp runny honey
  • 1 tsp English mustard
  • salt and freshly ground black pepper
  • 15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional)

Method

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices.
  • Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes.
  • Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing.
  • Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve.

Source

BBC Food

Sausage, squash and apple traybake recipe – BBC Food

Chicken Soup

Chicken Soup

Intro

Easy and healthy dish

Ingredients

  • Chicken legs/thigh
  • Carrots
  • Onions
  • Celery
  • Chicken & veg stock cubes
  • Water

Method

  • Boil chicken till pealing off the bone
  • Remove bones, grizzle and skin
  • Dice onion and celery
  • Slice carrot
  • Place chicken back in pot
  • Add water, onion, celery, carrots and stock
  • Bring to simmer
  • Enjoy

Source

Sent in by Cameron