Ideally, the tinned new potatoes should be eaten as is, just warmed up or deep fried to give it a bit of hardness and colour. I roasted mine.
Drain the potatoes, halve them, put them in an oven dish and add a hand full of chopped parsley and minced garlic. Add a pinch of salt and black pepper. Also add 3 tablespoon of olive oil. Toss to mix and place the dish in the oven for 1 hour at 200°C.
Done. Better not reheat it. Any left overs can be added to a cold salad.
5 hotdog sausages each cut in 4 (chicken wings might be a better option if buying meat)
3 twigs of fresh thyme or pinch of dry thyme
1 garlic clove
Salt & Pepper (or chilli flakes)
Dice the onion and garlic. Quarter the sausages. Rinse the marrow fat and set all aside separately.
Heat 3 tablespoons if vegetable oil. Fry the thyme, onion and garlic together for 1 minute then add in the sausages and fry until the latter are golden. Stir often to allow all sides of the sausages to brown. This will also allow the meat to absorb the Garlic and onions flavours.
Once the sausages are brown, add the marrowfat and ratatouille as well as 200ml water and black pepper (or chilli flakes). Cover to simmer for 5-10 minutes just to heat up the marrowfat and ratatouille and allow them to absorb the flavours already there. The sausages can be very salty, you might want to wait until the end before adding salt if needed).
I served this with the roasted potatoes on the next post… Tinned potatoes.
Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.
Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.
Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.
In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.
Add the asparagus, spinach salt and pepper then simmer until the all the water evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.
Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.
Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.
Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with the croutons.
This dish is meatless so, roughly cut the aubergine, peppers and onion in big pieces and set aside. Rise the chickpeas and open the vegetable soup. Set aside ready to use.
In a deep sauce pan, heat 3 tablespoons of sunflower oil, then, soften and brown the aubergines and onions together with a pinch of dry thyme (2-3 minutes).
Now add the peppers and chickpeas and cover the lot with 500ml of vegetable stock. Cover and leave to simmer for 15 minutes on medium heat. After the 15 minutes, empty the contents of the tinned soup in the pot with garlic, salt black pepper. Stir, cover and leave to simmer for another 10 minutes on medium heat still, making sure to stir occasionally to avoid burns.
Meanwhile prepare the couscous. Put 250g of couscous in a deep pan with a 25g knob of butter or 2 table spoons of oil and a pinch of salt. Place the pan on medium heat to brown the couscous a bit. This should take only about 5 minutes do not leave this unattended as the couscous burns very quick. Stir constantly for the whole 5 minutes. What we are looking for is a nuttier taste to the couscous. So, when this is done, remove from the hob and pour on it 250ml of boiled water. Stir to make sure that water has covered every single grain, then cover the pan with its lid. Leave to rest for about 10 minutes, the time for the couscous to absorb the water and double in volume.
Using a fork, fluff the couscous which by now should not be wet. Serve as suggested.
Precook the rice following the instructions on the package.
Floret the broccoli, cut the aubergines and tomatoes, cut the celery and leek, dice the onion, set all that aside.
In a wok, heat 3 tablespoons of oil, then fry onions, aubergine, Leek and celery at once for 4 minutes stirring continuously. Now add the tomatoes, broccoli, chilli and lemon grass. Stir, then add the precooked rice and 2 tablespoons of dark soy sauce. Mix well, adjust the seasoning, stir from bottom to top of the wok for 5 minutes. Take away from the heat and serve. Enjoy.
Peel the potatoes and slice them very thinly like on the picture below. Cut the tomatoes in the same way. Chop the parsley and celery thinly and set them aside. Do the same for the onion.
Flake the tuna, then, beat the 3 eggs with salt, garlic & pepper granules and black pepper. Add tuna to the mix, set aside.
In a large frying pan, heat 3 tablespoons of oil and brown the chopped onions for 2 minutes. Add the slices of potatoes and allow to brown and soften for 2 minutes on each side, then add the celery, stir for 1 minute. Now, lay the slices of tomatoes on top of the mix, spread the chopped parsley on top of the tomato. Then, evenly distribute the beaten eggs and tuna mixture in the pan.
Slightly shake the pan to make sure that the eggs reach the bottom. Allow two minutes for the omelette to form at the bottom. Using another pan or a large plate, cover the frying pan and turn the contents upside down. Place the pan back on the hob for another two minutes to allow the other side of the frittata to cook through. Allow 1 or 2 more minutes each side if you do not like your eggs runny.
Your frittata is ready to serve. Enjoy it on its own or with a little green salad.
Thinly cut the onion, leek and mushrooms to the same size.
In a small frying pan, heat 1 table spoon of sunflower oil and fry the onion and leek together for 2 minutes. Add the mushrooms to the mix, stir for one minute, then add the baked beans. Stir for 2 minutes the time for the beans to soak in the flavours and heat up. Adjust the seasoning then serve on lightly toasted brown slices.
This is a great way to stretch baked beans and make a tin go further. Enjoy.
Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.
Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.
Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.
Once the chips are ready, salt and serve.
Remember. The colder the chips get before serving, wrinklier they get become. Enjoy
Start by peeling, chopping and cutting everything that needs to be prepped before starting.
Rinse the rice and place it in a deep pan with 350ml water, a bit of salt and a table spoon of vegetable oil. Cover the pot and leave to cook for 8 minutes. Once the water has evaporated, stir the rice, cover it and turn the heat right down to allow it to finish cooking with steam alone for another 10 minutes.
Once the rice is ready and the other ingredients prepared, heat 3 tablespoons of vegetable oil in a wok or a large frying pan. Fry the onions for 2 minutes. Add the cut hotdogs and fry until brown with crisp edges.
Now add the carrots, a dust of garlic granules and salt. Stir well and cover for 1 minute to soften the carrots. Now, fold in the rice with 1 crushed vegetable stock cube, black pepper and 50ml of water. Stir and cover. Cook on medium heat for 5 minutes to allow all liquid to evaporate and the rice to absorb the flavours. Remove from the heat and add in the finely chopped parsley before serving.