Archives for posts with tag: onion

That meatball on the left was perfectly balanced a second ago but toppled just as I took this photo. Ah well, it still looks tasty, which it was.

I bagged a bargain batch of reduced meatballs in Morrisons the other day – 15 beef brisket meatballs for £1.75. They went straight in the freezer for another time. Thrifty.
I have to say, the flavour of these meatballs was absolutely amazing. Sometimes meatballs can be a bit bland but these were rich and beefy.

[5 min prep / 30 min cooking/ serves 4 : 15 beef brisket meatballs, half a white onion, 5-6 mushrooms, 1 tin tomatoes, dessert spoon tomato puree, Italian seasoning, spaghetti, broccoli and cheddar to serve]

1) in a pan, fry half a chopped white onion and 5-6 chopped mushrooms. Once browned, remove from the pan.

2) fry the meatballs til browned all over and add the onions and mushrooms, fry together for 5 more minutes.

3) pour over a tin of tomatoes, fill the empty tin half full with water and add to the pan.

4) add a squirt of tomato purée, season with salt and pepper, and shake over a dessert spoon of Italian seasoning. Stir altogether.

5) put a lid on and simmer for half an hour.

6) in the meantime, boil up some spaghetti and brocolli.

Serve up with lots of grated cheddar.

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Oh dear it’s a been almost 2 months since I’ve posted on here, it’s amazing how fast time flies. A month ago I ran the London Marathon and since then I’ve completely lost any interest in being fit and healthy. Until yesterday. I ran the Vitality 10k and someone took the most hideous photo of me looking about 100 stone. So today, the health kick starts!

[prep 2 mins / 15 minute cooking time / serves 3 : 1 tin tomatoes, 1 tin chickpeas, ras-el-hanout, couscous]

1) in a pan on the hob fry 1 chopped onion and sprinkle in some ras-el-hanout spice mix.

2) once softened, pour in a tin of tomatoes and a rinsed tin of chickpeas.

3) add more of the spice mix, pour in 1/2 cup of veg stock, stir and pop a lid on for 10 mins.

4) cook couscous as per packet instructions and stir in a shake of cinnamon beige serving.

I’ve got leftovers for lunch tomorrow, very much looking forward to it!

 
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.

 

When it feels like November in August, it’s a casserole kind of day. I had some red wine leftover from the weekend (I know, who has leftover wine right?). This casserole is so easy to make, I love a recipe where I can just chuck it all in and let the oven do the work.

1) dust a packet of lamb chunks with flour and brown in a heavy pan on the hob.

2) add 2 chopped carrots, 1 chopped onion and any other veg you fancy.

3) after a few mins, pour in 500ml of vegetable stock and a good glug of red wine.

4) bring to a boil then pop the lid on and place in the oven at 120 degrees C.

5) take a 4 hour nap/ do something productive.

6) boil some potatoes for mash and serve the casserole with brocolli.

Mmmm winey gravy. 

 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! 

The word ‘stroganoff’ makes me giggle. Anyway I had a pile of mushrooms to use up and this seemed like a good dish to make. I tuppawared it up and ate it at work. The plate above was microwaved and still tasted lovely. Homecooked lunch at work is the best.

1) in a pan, fry off some chopped onion. When softened add minced garlic. After a few mins, sprinkle over paprika.

2) add mushrooms and fry until softened.

3) add 175ml of beef or veg stock and bring to the boil, then simmer until it reduces – add a good grind of black pepper.

4) cook the rice in a separate pan (1 cup rice to 2 cups boiling water – bring to boil and simmer for 10 mins with a lid on).

5) remove stroganoff from the heat and leave to cool slightly. Stir through some soured cream and serve.

Steam some beans to add some green to your plate and there you have it.

‘This is the least appetising picture you’ve put on Instagram’ was a comment from one of my friends yesterday. Despite appearances, this tasted delicious. A sprig of coriander would have perked it up aesthetically and in taste, unfortunately my local Tesco Express barely stocks anything let alone fresh coriander.

1) chop and fry an onion in olive oil.

2) once softened, add mushrooms and a minced garlic clove and fry for another couple of mins.

3) add 2 cups of veg stock, 1 cup of green lentils, 1 tsp minced ginger, 2 dessert spoons of green Thai curry paste and a handful of green beans.

4) bring to boil then turn down and simmer with a lid on for 15 mins.

5) stir through a tin of coconut milk, pop lid on for another 5 min.

Garnish with coriander, ignore the grey green colour and enjoy 🙂

ps get your coconut milk in the world food section, it’s waaaay cheaper.

Made this warming stew last light to last me a couple of lunches and use up some tins before I move house.

1) cook your sausages (grill, fry, oven, you decide!)

2) in a pan on the fry some onions until soft. Add a minced garlic glove and fry for a min or so. Add a chopped carrot and cook for a couple of mins.

3) pour in a tin of tomatoes and a rinsed tin of green lentil.

4) shake over some cumin seeds, chilli flakes and a grind of black pepper.

5) pour over 1/2 pint of veg stock and cook on a medium heat for 5 mins.

6) add the sausages to the pan, pop on a lid and simmer on a low heat for 20 mins.

Wait for the stew to cool and pop in tuppaware. I’m gobbling mine now for lunch in the office whilst writing this.

This was attempt 2 at pizza dough – attempt 1 was wholemeal (here). It was much easier to work but I prefer the taste of wholemeal. Anyway I’ve got 2 huge slices for lunch today so I’m happy.

Cheers Nigella for the basic dough recipe.

1) empty sachet of yeast into 125ml warm water, leave to one side.

2) in a bowl mix 2 cups of plain flour, 1/2 tsp salt.

3) add wet to dry and form a dough with your hands.

4) knead for 10 min and leave to prove (I managed 20 min cause I was too hungry!).

5) roll out and place on a baking tray lined with baking parchment. Add toppings and bake on 160 for 25 mins.

For my topping I chopped and roasted three big tomatoes for half hour. I made a tomato sauce mixing tomato ketchup and tomato purée to spread on the base, then put the chopped roasted tomatoes on next. It’s also got prosciutto, green pepper, onion and cheddar all over.

Thanks to fellow food bloggers for their tips on making pizza dough!

Claire Thomas @GoodEggFoodie – sprinkle semolina on the base for extra crunch.

Jay and Dee @Jay_and_Dee – go easy on the tomato and cheese, the base is just as important… if the dough is too sticky to knead, put oil on your hands rather than flour.

All About Eats @allabouteatsblg –  roll the dough out using olive oil & not flour.

Hannah Friendly @hannah_friendly – start your dough early and leave to prove as long as possible.

Lindsey Dickson @theeatingtree – use a bake stone, it makes the dough bubble up authentically. Use the top and bottom heat setting if you have them.

Thanks everyone for your contributions!



I was inspired by this recipe for Bombay potato filo pie and switched in sweet potato. Solely because I had sweet potatoes that needed using up. It turned out pretty yummy. I will make my own curry paste next time, sorry for being lazy!

1) chop and peel a large sweet potato and chop 3 tomatoes and oven at 180 degrees c for 15 mins. 

2) in a colander in the sink, pour boiling water over a bag of spinach. Squeeze out the excess moisture and chop.

3) in a pan fry up some Pataks Balti paste with onions. Add the par roasted sweet potato and tomatoes and spinach. Cook for 5 min.

4) line a Pyrex dish with filo pastry and brush with melted butter. Pour in the sweet potato mixture and scrunch filo pastry on top.

5) brush melted butter all over pastry.

6) cook on 170 degrees c for 30 mins or until golden brown.

I served mine up with green veg. I’m saving half the pie for lunch tomorrow.