Archives for posts with tag: garlic

Comfort food. But actually not too unhealthy considering I served this with a pile of green veg. The chicken breasts were enormous, but my bf and I gobbled them up because we aren’t very good at leaving food.

1) whisk an egg and leave to one side in a bowl.

2) put breadcrumbs on a plate.

3) dip the chicken breasts in the egg and then breadcrumbs, and fry til golden on the outside.

4) in an oven dish place: 1 carton of passata, some dried mixed herbs, and a garlic glove. You’re meant to fry off the garlic before it goes in but I was dead lazy. It was all good til my bf accidentally ate it, so try not to forget to remove it.

5) place the chicken in the tomato sauce, rip up the mozzarella and place on top. Sprinkle with Parmesan and breadcrumbs.

6) oven on 180 for 20 mins or til golden brown.

Serve with green things! 

It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

  
This dinner was so easy it’s kind of embarrassing calling it a recipe. It’s the first time I’ve cooked with polenta and it was delicious. This recipe is a meal for one.

1) pour 1/2 tin tomatoes into a baking dish, stir in a minced garlic clove and spinach leaves.

2) place 4/5 slices of polenta on top and sprinkle over chopped seeds.

3) bake on 170 degrees C for 20 mins.

4) remove from the oven and crumble on a handful of goats cheese. Bake for another 10 mins.

I served mine with baked herbed sweet potato. Yum. 

 
I think this is the easiest soup I’ve ever made. It also tasted pretty darned great as well. Although Heinz tomato soup can never be beaten, if you want a fresh tomato soup, this is the one.

1) pre heat the oven to 180 degrees C. 

2) chop 6 tomatoes, 1 onion, 1 red pepper and place in a roasting tin. Add 2 peeled cloves of garlic and drizzle with olive oil.

3) bake for 45 mins.

4) once roasted, let cool for 5 min and transfer to a blender. Pulse a few times and pour in 1/2 cup of veg stock. Blend for 1-2 mins. Add 1/2 cup of veg stock and blend again til you reach the desired consistency. 

5) season with black pepper, salt and some dried basil.

I pour my soup into a thermos and let it cool, then transport it to work that way. It stops any spillages!

If you have fresh basil I’m sure that would be a glorious addition. You could also add chilli to spice it up.

 After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg – then dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!

 I love bruschetta. I spent a week in Rome once and ate bruschetta almost every day. It was the best! This is a cheats version but still tastes lovely and fresh. 

1) in a bowl mix 4 chopped tomatoes, 1 chopped red onion, a shake of dried basil.

2) rub olive oil and a garlic glove onto some crusty white bread and toast.

3) assemble and enjoy with a glass of crisp white wine! 

Yesterday I couldn’t decide what to make with the chicken I’d defrosted overnight. I went for a run and had a hankering for olives when I got in. I didn’t really follow a recipe for this, I just knew what flavours I wanted (mainly olives and feta!).

1) in a pan, cook the chicken in some olive oil for a few mins. Remove and set aside.

2) add a tin of chopped tomatoes to the pan with a sploodge of tomato purée and dried herbs: basil, oregano, thyme. Season with salt and pepper.

3) add 3/4 cup of chicken stock and cook for 5 mins.

4) stir in chopped mushrooms and chopped olives, add the chicken, pop a lid on and place in the oven.

5) oven at 180 degrees C for 25 mins.

6) remove from the oven and add butter beans. Put back in the oven for 5-10 mins.

7) serve up with cous cous as per the packet instructions. Sprinkle over more chopped olives and feta.

Lots leftover for lunches!

 This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

I’ve spent a glorious weekend back home in the New Forest. I stuffed myself with mummy’s roast dinner for lunch so wanted to rustle up something I could have a spoonful of for dinner and to last me lunch for a couple of days. I saw this recipe on Pinterest for a bbq chicken quinoa bake and decided to make it veggie and Italiany.

1) boil a pint of water in a pan with half a packet of Tesco quinoa and bulgar wheat mix and simmer with a lid on for 20 mins.

2) chop a green pepper, 3 big mushrooms, slice a fresh tomato and a big handful of black olives, and set aside.

3) in a pan on the hob, bring a tin of tomatoes to the boil, add dried basil and oregano, and salt and black pepper. Cook for 5-8 minutes.

4) in a lasagne dish, mix the quinoa, tomato, then mix in the mushroom and green pepper and olives. Place the sliced tomato on top and grate over cheddar and parmesan.


5) bake on 190 degrees C for 25-30 minutes.

Can’t wait to have this for lunch tomorrow. I might use mozzarella or feta next time to make it more Italian.

My boyfriend informs me that this is an Indian Saag because a Pakistani Saag is greener. Either way, I reinterpreted this Olive recipe (because I’m lazy and didn’t have some of the ingredients) and it tasted absolutely amazing. My best mate Amy always jokes that I never cook with spices, well here we are, I didn’t use a Pataks paste!

1) in a heavy pan on the hob fry a chopped onion in some olive oil. Add tsp of dried chilli, shake of cumin seed, shake of turmeric, shake of ground coriander, 2 minced garlic cloves, 1 tsp minced ginger.

2) once onions are soft, add a chopped chicken breast and stir.

3) once chicken looks like it’s cooking, add a tin of chopped tomatoes, 3/4 cup of red lentils and 1 1/2 tins of boiling water and simmer with a lid on for 20 mins.

4) add a big handful of spinach and stir it in. Add a shake of garam masala.

5) simmer for another 5 mins with the lid on, and you’re done.

This made enough for dinner last night and lunch today, which I can’t wait for. After the dire election result, it’s all that’s getting me through today.