Dinner, Healthy, Serves 2, super filling, Uncategorized, Under 30 min

Sweet Potato Topped Indian Dahl

So we needed something warming and filling tonight. Something that’s not going to break the bank or take over the whole night to cook. And I’m not opposed to a veggie night – I don’t think there’s a need to eat meat every meal – nor every day- so here we have the solution to the above equations making one very tasty dinner ……

  • 650g sweet potatoes, peeled and cut into small chunks
  • 1 onion, Sliced into fine half moons
  • 2 carrots, chopped in to finger length batons
  • 1 corgette chopped into finger length batons
  • Thumb of ginger + 2 garlic cloves, finely grated
  • 2 tsp oil
  • 1 tbsp curry powder
  • 1 vegetable stock cube
  • 2 tbsp tomato purée
  • 100 split red lentils
  • good handful coriander- I use the frozen kind cos I always have it as a store cupboard staple – but fresh is going to be very good.
  • Greek-style yogurt – a good spoon full.
  1. Chopped sweet potato goes into a pan of boiling water ,cook for 15 mins, or until tender.
  2. While the ‘tatos are getting to the mash able state, heat the oil in a pan
  3. fry the onion and carrot, 2 minutes,
  4. Add the garlic and ginger and cook, stirring for 1 min more.
  5. Stir in the curry powder,
  6. Mix the Stock cube, tomato puree to 750ml of  boiling water, add this with the lentils to the Veggie pan
  7. Cover the pan and rapid simmer for 20 mins until the vegetables are tender and the liquid has been absorbed.
  8. Stir in the chopped coriander.
  9. When the sweet potatoes are cooked, drain and mash them with the yogurt and season
  10. Spoon the lentil mix into one big or individual dishes then top with the sweet potato-mash.
  11. Season with the coriander and pepper

wash up roll call-

1 deep fry pan, 1 sauce pan, 1 chop board, 1 knife (and peeler if you used it), 1 wooden spoon (masher if you use it)
whatever you serve it in and whatever you eat it with

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Breakfast, Dinner, Serves 2, super filling, Uncategorized, Under 30 min

Middle Eastern eggs with merguez and Pistachios – Brilliant Brunch

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Found as I was flicking through one of my numerous cooking magazines- an April edition from a few years back- and He and I spy something that we both think “now that would make a good Saturday brunch.”

If he and I are both off on a weekend day breakfast normally rolls over into being some sort of brunch and its becoming as somewhat reliable tradition.

I confess that I did not actually use the sausages named in the title -merguez- which are a lamb and beef sausage from north Africa. I am sure I could have found some if I had looked harder – but what I found were some nice Aberdeen Angus beef sausages reduced down – have I mentioned He is Scottish?- and I cannot resist a good yellow label if I know I have a recipe it will work in.

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What you will need

Drizzle of olive oil / rape seed oil

1 red onion – chopped

6 merguez sausages (I ended up using Aberdeen angus and black pepper chipolatas.)

15 cherry tomatoes halved

Pinch of sugar (any sugar)

3 tsp harissa paste

2 eggs

2 wholemeal pitta breads

Pinch of paprika (apparently optional – I think not so optional-

2 tbsp. Greek yogurt

Few sprigs of parsley

Heat drizzle in heavy bottom small frying pan – cast iron if you have it. Something sturdy if you don’t

Add onion and cook for a few mins until soft, push them to one side. Add sausages and fry for 5-20 mins rolling them around in the pan till they get golden.

Add tomatoes, sugar, harissa, season well and add a splash of water – cook for 5-10 mins stirring now and again

The tomatoes will cook down into a nice chunky sauce

Push sauces to one side and create two large holes in the sauce so you can crack your eggs in. cook for 4-5 mins until whites are set and yolks are still runny – toast the pittas at this stage.

Sprinkle paprika on to eggs- just a pinch, dollop on the yogurt and sprinkle with pistachios and parsley

Serve with the pittas cut in half and on the side

Listen to something that makes you feel like you’re in the sun. Enjoy. This really was a treat for my taste buds. And His. And She came home and thought the house smelt delicious… WINNER

Wash up.

Chop board

Knife

Measuring spoons.

1 frying pan

Whatever you serve it in if you don’t eat it straight from your pan when you bring it to your table.

Nom nom nom

Dinner, Fish, Healthy, super filling, Uncategorized, Under 30 min

Cod and Chorizo Mélange

Serves 4 OR 2 Dinner meals and 2 lunch boxes for the next day

  • Tablespoon sunflower oil
  • 1 tin of chopped tomatoes
  • 1tin of butter beans
  • 4 fillets of cod
  • Onion – Fine Chopped
  • 200g Cooking Chorizo- sliced/ chopped

In a DEEP Frying pan heat oil and cook onions till softened (5 mins)

Add Chorizo, get the oils releasing from the Spanish sausage, Coating the onions with this tasty pigment

Pour in the Tomatoes, and then refill tomatoes tin with water and add this to the pan as well. Season with salt and pepper and bring to a bubble.

Once you have a good boil going on in the pan, put your cod fillets to bed in the sauce. Reduce the heat and simmer for 7- 8 mins- the cod will poach in the tasty-ness.

Gently mix in those butter beans and cook for the 2 mins so hot through.

Scatter with your green parsley and serve – I also sprinkle some of my Chilli and Garlic sprinkles over- but that because I have a small addiction to this.

Eat – and be impressed (like He and I were) about how tasty and filling this low cost, low fuss Fish dinner is!

 

Wash up roll call – one deep frying pan, your stirring implement. Whatever you serve it in

Dinner, Healthy, Serves 2, super filling, Under 30 min

Mighty Meaty Mouthful : the upgrade

So, last week was the Stuffed poppers, He was a bit miffed that he missed them – them having been made for a Hen do. I promised to make it up to him. So, I give you:

Gulliver’s Mighty Meaty Mouthful… the version you can have for dinner not nibbles!

 

-less spicy because it’s a Romano pepper not a chilli pepper –

-stick to my rule about needing to use streaky bacon however – its just wraps that much nicer

This is less than 5 mins’ prep, a 30 mins – 40 min cook, an evening of – mmm that was nice.

What you will need

  • 200g tub of cream cheese
  • Pack of steaky bacon
  • 2 Romano peppers

 

Serve with salad and a nice Jacket potato.

  1. Oven at 180C,
  2. Slice Romano length ways,
  3. In goes the cream cheese. make sure that at least one “half” of the pepper is thickly filled- but not both cos it gets oooozy
  4. Sandwich together, wrap in the bacon,  about 6 slices of streaky per pepper.
  5. On to foil -Into oven
  6. Crispy Crisp for 30-40 mins.
  7. Prep your salad (do it now cos then you can wash up before its outs of the oven)
  8. Assemble a serve.

Washing up:

knife, chop board, spoon (if you didn’t use your fingers to stuff the cream cheese) 2 plates. cutlery.