You know the feeling. When you get home from work, you’re tired and don’t want to stand around in the kitchen getting dinner ready. This feeling is magnified if it happens to be raining and/or you have a cold at the same time. Part of you wants to pick up the phone and get a takeaway but part of you knows that you really should cook something, especially if you already have all the ingredients. I have found a secret way to get round this and it relies on two things: firstly, that you can call upon your favourite quick recipes and secondly, the moment you start to chop the ingredients you’re committed. Once you’ve picked up that knife and sliced through that onion you’ve started dinner and suddenly, even on the worst days, it’s not such a mountain to climb.
Carrot Falafel and Quick Pickled Onions
I’ve tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I’ve now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I’ve served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!
Ingredients
You will need (for two):
- 1 tin chickpeas, drained and rinsed
- 100g carrots, grated
- 1 clove garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- Zest 1 lemon
- 1/4 tsp chilli powder
- Salt and pepper
- 1 tbsp plain flour
- Sesame seeds
- Oil for frying
For the Pickled Onions
Runner Bean and Tomato Stew
It’s bean season at the moment. There’s runner, French, broad and all manner of other beans popping up in the veg box, at the farmers’ markets and in friends’ gardens. I love a perfectly cooked and simply dressed bean salad; a little drizzle of oil, a squeeze of lemon and a little seasoning. However, from time to time it’s nice to do something different and this runner bean and tomato stew is a much slower way of cooking with green beans.
Ingredients
You will need (for four servings):
- 1 onion, sliced
- Olive oil for cooking
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp dried chilli
- 8 large tomatoes, roughly chopped
- Large handful runner beans, sliced into finger sized pieces (you can use other beans here, French beans would just need halving)
- 2 tins borlotti beans, drained and rinsed
- 150ml vegetable stock
- Salt and pepper
- Few sprigs fresh marjoram or oregano
Method
Get a large frying pan onto a low/medium heat, add a little oil and the onions and fry gently for 15-20 minutes until well softened and just starting to turn golden.
Moussaka – without frying the aubergines
Moussaka is one of my favourite dishes to eat. It’s a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that’s why I don’t make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I’ve got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry them. Win win.
Leaving the bay leaf in the sauce while it bakes really helps to impart a lovely flavour into the béchamel sauce. I’m not sure the potatoes on top are necessarily that traditional but I know so many people who add them to the top that I can’t imagine eating moussaka without them. This is a rich, full of flavour meal and cooking the moussaka without frying the aubergines does make things easier. The once or twice a year I make moussaka I try to make a double batch so that I can keep one in the freezer for a rainy day.
Smoked Chicken Caesar Salad
There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well iced beverage outside. As green beans are in season at the moment it would have been rude not to add a handful.
Ingredients
You will need (for two):
- 1 smoked chicken breast (or pack of smoked chicken)
- Handful green beans
- ¼ iceberg lettuce, washed and shredded
- Large handful mixed salad leaves
- Good quality Caesar dressing
- Parmesan
- Crusty bread
Method
If you can get your hands on some smoked chicken from your butcher I find it always has a great flavour and a delicious texture. I have seen it in supermarkets too which would be good to use. Dice or slice up the smoked chicken and put to one side.
Tip the green beans into a pan of salted boiling water and cook for two minutes then drain. You want them to retain some bite.
Layer all the ingredients up in a bowl, drizzle over the Caesar dressing (I am pretty liberal with mine!) and then add some shaved Parmesan over the top.
Serve with a nice crusty bread.
I made an extra serving of this and had it for leftovers for lunch the next day. A few of the salad leaves looked a little sad but as the flavours had had time to mingle together it had a great flavour.
Where’s the bacon? Well, because I used smoked chicken in this recipe I don’t feel that bacon is really necessary but you could add some if you so wish. I also didn’t add any croutons as I prefer to share some warmed bread which you can rip in to and mop up those last bits of dressing in the bowl. Crisp leaves, flavourful chicken, savoury Parmesan and sweet green beans; all rounded off with rich Caesar dressing, this is simple food at its best. Using some hot smoked salmon would be delicious in this recipe, especially with a little sliced cucumber.
Simple BBQ Sides
We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.
Mustard Pickled Cucumber
You will need (for two as a side):
- 1 small or half a large cucumber
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- Pinch salt
- 1 generous tbsp Dijon mustard
- 2-3 tbsp extra virgin olive oil
- Black pepper
Peel the cucumber into strips using a vegetable peeler and put to one side. You could salt the cucumber if you wanted to, I have tried salting it and leaving it to drain then squeezing the water out but I don’t think it really makes much difference for this.
Put the vinegar, salt and sugar into a small bowl and whisk together. Add the mustard and give it another quick mix.
Pour in the oil and whisk until all the ingredients are combined; a big whisk and a small bowl are helpful for this.
Check the seasoning, add a little black pepper and then pour the dressing over the cucumber.
Variation
If you add a little dill to this mix with some very thinly sliced onion is makes a great Scandi inspired side.
Balsamic and Herb Tomatoes
You will need (for two as a side):
- Large handful really ripe cherry tomatoes
- Pinch salt
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- Black pepper
Start by halving all the tomatoes and putting them into a bowl. Sprinkle over the salt, mix it all together well and then leave for 10-15 minutes.
Add all the other ingredients and mix together well.
The reason I add the salt first is because it takes a little of the excess water out of the tomatoes which is delicious for two reasons: firstly it helps intensify the tomato flavour and secondly, you’re left with the tomato juice, oil, herbs and vinegar at the bottom of the bowl which is just asking to be mopped up with some bread.
Variation
I love adding avocado, torn mozzarella and loads of fresh basil to this. It’s also great if you roast this mix in the oven for 20 minutes if you want something hot.
Classic Potato Salad
You will need (for two as a side):
Aubergine and Ricotta Gnocchi Bake
What’s that? More aubergines? Yes actually, and I make no apologies because this Aubergine and Ricotta Gnocchi Bake is so good that I think we can all forgive if I’ve been a little heavy on the aubergine recipes of late. The key to this dish comes down to two things. Firstly, the aubergine has to be fried beautifully to make sure it’s soft, silky and golden brown. Secondly, adding a handful of cherry tomatoes really transforms the tomato base as it adds a wonderful freshness and sweetness. This is such a delicious vegetarian dish and one that feels at home as much now, in the summer, as it would in the autumn.
Ingredients
You will need (for two):
- 2 medium aubergines, cut into length slices, then halved and chopped into finger sized pieces
- 1 small onion, finely chopped
- Olive oil for cooking
- 2 cloves garlic, crushed
- 1 tin chopped tomatoes
- Handful really ripe cherry tomatoes, halved
- 200g ricotta cheese
- Pinch sugar
- Few sprigs fresh basil and oregano, roughly chopped
- Salt and pepper
- Parmesan cheese
Method
Get a large frying pan on a medium heat and add a little oil, you need enough to just cover the bottom of the pan. Add the aubergine and fry until golden brown and soft. You may need to do this in batches depending on how much aubergine you have and how big your pan is. Once the aubergine is done place it on some kitchen paper to remove any excess oil.
Add a little more oil to the pan and add the onion. Fry for around 10 minutes before adding the garlic. Continue to fry for a few more minutes then tip in the chopped and cherry tomatoes.
Bring the tomato mixture to a simmer and continue to simmer until it’s reduced by around a third then add the sugar, salt and pepper, basil and oregano.
Bring a pan of salted water to the boil and cook the gnocchi according to pack instructions; but drain them around 30 seconds before the pack says to. The gnocchi will continue to cook in the oven.
Remove the tomato sauce from the heat and stir in the ricotta and aubergine.
Drain the gnocchi and add to the tomato and aubergine mix, stir everything together well and then put into an oven proof dish. Grate over a little Parmesan.
Bake in a preheated oven at 200C for around 20 minutes or until the top is golden and bubbling.
You could definitely try using any shape of pasta rather than gnocchi if you wanted to. I know you shouldn’t really cook with basil but I actually like the way the leaves wilt and give their subtle flavour over to the sauce once they are cooked. It’s great to dive into this dish and get a forkful of everything: sticky gnocchi, soft aubergine, creamy ricotta, a chunk of tomato, a bit of basil and a bit of punch from the Parmesan. I don’t think a few slices of fried courgette would go amiss either.
Creamy Bacon, Spinach and Pea Pasta
This is a recipe I have actually made and eaten in a few different guises. Once I added the same ingredients but made it into a macaroni cheese, another time I added similar ingredients and had a cold pasta salad. My creamy bacon, spinach and pea pasta is a real favourite in our house for two reasons: we almost always have all the ingredients, and it’s cheap and quick to make. I don’t know what it is about peas and pasta but I love the combination of silky, smooth pasta and squeaky peas. With so many things going on at the moment, the World Cup, Wimbledon about to start, this excellent weather and doing up the house anything that takes less than half an hour to make is my best friend.
Ingredients
You will need (for two people):
- Olive oil for cooking
- 1/2 mug frozen peas
- 2 nuggets frozen chopped spinach
- 100g (ish) smoked bacon lardons or pancetta
- 300g crème fraîche
- 150g pasta
- Salt and pepper
- Parmesan to serve
Method
Add a little olive oil into a frying pan and add the bacon. Fry over a low heat until the fat starts to melt out of the bacon.
While the bacon is frying bring a large pan of salted water up to the boil. Add the pasta and cook according to pack instructions.
Turn the heat up on the bacon so it turns brown and crispy then add the peas and spinach. Leave to cook for 2-3 minutes and break the spinach down with a wooden spoon. Stir the crème fraîche into the pea mixture then bring to a gentle simmer.
Drain the pasta reserving a small amount of cooking water.
Add a little salt and plenty of pepper to the peas and bacon before mixing with the pasta and cooking water to make a smooth sauce.
Top with grated Parmesan before serving.
If you haven’t tried frozen spinach it is such a great ingredient. I chuck it in everything from sauces to soups and pestos. Fresh spinach would be delicious to use and if any arrives in the veg box I would definitely use that instead; just wilt it first, squeeze out the moisture and roughly chop before adding in. Salty, smoky bacon with sweet peas, earthy spinach, pasta and a sharp creamy sauce is such a great combination. I think I’ll try stirring this mixture, without the crème fraîche, through a risotto soon too.
Roasted Aubergine and Tomato Pasta
There have been several aubergine themed recipes on the meal plan and blog recently, I just can’t seem to eat enough of them! The combination of aubergine and tomatoes is a hard one to beat, it’s one of my absolute favourites. Even better when the veggies are roasted to intensify the flavour and served with cheese. My roasted aubergine and tomato pasta is the culmination of many attempts to get it just right. Dicing the aubergine up like this not only means a quicker cooking time but more aubergine surface area to soak up all that olive oil.
Ingredients
You will need (for two):
- 1 large aubergine, chopped into cubes around the same size as the cherry tomatoes
- 2 handfuls cherry tomatoes
- 3 tbsp olive oil
- Salt and pepper
- 3 garlic cloves, crushed but skins left on
- 150g pasta
- 125g mozzarella, torn or chopped into small cubes
- 3 sundried tomatoes, finely diced
- Few sprigs fresh basil, roughly torn
Method
Tip the diced aubergine, tomatoes and garlic onto a non-stick baking tray. Add a good glug of olive oil along with some salt and pepper and mix everything together with your hands so that everything is well coated in oil and seasoning.
Roast everything in an oven at 190C for 25-30 minutes or until the tomatoes are just starting to split and the aubergine is turning golden brown.
While the aubergine is roasting cook the pasta according to packet instructions.
Drain the pasta well and tip in the roasted veg (discarding the garlic) along with the sundried tomatoes, basil and mozzarella.
Dig in!
The hot pasta will start to melt the mozzarella which in turn will get all tangled with any caramelised bits of tomato or aubergine that you scraped off the tray. The silky aubergine, sweet tomato, creamy mozzarella, fresh basil and intense sundried tomato are such fantastic flavours together. I am yet to try batch cooking this and freezing it and I think without the cheese it would freeze quite well. You can serve it over pasta or use it as a bruschetta topping; I would be the last person to judge you if you just ate it on its own. Another version with ricotta will be experimented with soon too. Any excuse for more aubergines in my kitchen.
Jerk Carrots with Rice and Beans
Jerk seasoning has to be one of my favourites. No matter what time of year it is there’s always room for something to be cooked up with it; sticky jerk chicken in the autumn, a fiery casserole in the winter or when the new season arrives, jerk carrots. This recipe came out of a need to use up a whole load of carrots and I certainly didn’t want to make soup. I can see it working really well on the BBQ as a spicy veggie side in the coming weeks too. If you can get hold of new season spring carrots they are sweeter and smaller than carrots available later in the year and are ideal for this recipe.
Ingredients
You will need (for two):
- 6 small to medium carrots, peeled and halved lengthways
- 1 tbsp rapeseed oil
- 1 tbsp jerk seasoning
- Salt and pepper
- 125g easy cook rice, washed
- Pinch allspice
- 4 spring onions, sliced
- 200g tinned black beans
- 300ml hot vegetable stock
- 1 tbsp desiccated coconut
- Salad
- 1 lime
Method
Start by mixing the carrots, rapeseed oil, jerk seasoning and a little salt and pepper together until the carrots are nicely coated.
Put the carrots onto a baking tray and roast at 190C for 25-30 minutes or until starting to turn golden brown.
While the carrots are cooking wash the salad and leave to drain.
Get a medium lidded saucepan onto a medium heat and add a little rapeseed oil. Add the spring onions, allspice and coconut and fry together for five minutes or so. Tip in the rice and fry for another minute.
Pour in the hot vegetable stock and the black beans then bring to the boil. Reduce to a simmer and leave to cook for 10-15 minutes, depending on how long the rice takes. Stir from time to time. All the stock should be absorbed by the rice.
Serve the carrots, rice and beans up with a handful of salad and then squeeze a little lime juice over everything.
The rice and beans are so comforting and the flavour of the allspice and coconut running through is delicious. The jerk carrots are fantastically spicy and sweet as the roasting intensifies all the flavours. Adding a squeeze of lime over everything at the end freshens everything up nicely. There are plenty of other veg that this recipe would work so well for; aubergines I have tried in the past and I think butternut squash would be great too.
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