Category Archives: Hot dishes

Baked beans lunch


Love that ugly cow plate

Ingredients for 2 portions:

  • Baked beans 150g (small tin)
  • 50g onion – thinly cut
  • 50g leek – thinly cut
  • Handful of sliced mushrooms (tin)
  • Vegetables oil
  • Salt
  • 4 slices of bread

Method:

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.

I'd eat that... for lunch and dinner... oh and breakfast with a runny egg :-)
I’d eat that… for lunch and dinner… oh and breakfast with a runny egg 🙂

This is a great way to stretch baked beans and make a tin go further. Enjoy.

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Split peas and parsnip chips


Ingredients for 3 portions:

  • 200g split peas (green & yellow mix)
  • 1/2 red pepper, 1/2 green pepper
  • 2 parsnips
  • 10g fresh ginger
  • 1 small onion
  • Garlic granules
  • Paprika
  • Vegetable oil
  • Salt

Method:

Soak the peas for 2 hours before the cooking.

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

Sausage fried rice


Serving suggestion
Serving suggestion

Ingredients for 4 portions:

Hot dogs and rice from the parcel
Hot dogs and rice from the parcel
  • 350g rice
  • 3 tinned hotdogs – Sliced
  • 3 medium carrots – chopped
  • 1 medium onion – thinly cut
  • Salt & pepper
  • Garlic granules
  • Fresh Parsley – chopped
  • Vegetable oil
  • 1 stock cube

Start by peeling, chopping and cutting everything that needs to be prepped before starting.

Best to prep everything before hand
Best to prep everything before hand

Method:

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.

DSC03781
Greens included!

Fusilli in mushroom cream


Creamy fusilli
Creamy fusilli

Ingredients for 5 portions:

  • 500g fusilli – Precooked
  • 300g bacon
  • 2 carrots
  • 1 medium onion – Finely chopped
  • Salt & pepper
  • 3 garlic cloves – Finely chopped
  • Vegetables oil

Method:

Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.

Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.

 

Fried cooking bacon
Fried cooking bacon

In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.

Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan.  Don’t forget to stir.

Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.

Precooked pasta
Precooked pasta

Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust  the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.

Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.

Serving suggestion
Serving suggestion

Veggies and sausage parcel with beetroot coleslaw


Veggie parcel & beet slaw
Veggie parcel & beet slaw

Ingredients for 5 portions:

Ingredients for this recipe
Ingredients for this recipe
  • 3 medium parsnips
  • 4 medium carrots
  • 1 large sausage (long life) or 4 hot dogs
  • 1 large leek
  • 1/2 tin of tomato soup
  • 1 onion
  • 2 beetroots
  • Mayonnaise
  • 1 Jus-Rol short crust sheet
  • Vegetable oil

Method:

Preheat the oven at 200C before starting the prep.

Cut the medium onion in 2. Keep half for frying and half for later. Peel 2 carrots, the 3 parsnips then, cut each of them in 4 length way. Cut the leek same way. Place them all in a large bowl.

Fry the smaller saussage cuts with onion for more flavour
Fry the smaller sausage cuts with onion for more flavor

In a frying pan, heat 2 tablespoon of vegetable oil.  Fry one half of onion that has been diced, then lightly brown every side of the browned sausage.

All covered with the tinned tomato soup...
All covered with the tinned tomato soup…

Once that is done, pour the content of the frying pan on the vegetables. Also add the 200ml of tomato soup, salt and Pepper. Then, crush 1 stock cube on the melange before mixing all the ingredients together. Taste and adjust the seasoning if necessary.

All in the Jus-Rol pastry sheet...
All in the Jus-Rol pastry sheet…

Spray a bit of oil on the oven tray and lay on it the pastry sheet. Then, carefully place on its middle all the vegetable and the sausage. Making sure that the sausage is placed at the heart of the vegetable heap. Now bring up the sides of the pastry so the content will not fall to the side.

After 40 minutes ... let it cooldown
After 40 minutes … let it cool down

If necessary, cover it all with foil to maintain the shape. Place the parcel in the oven for 40 minutes at 200C. Serve with a small beetroot slaw.

3 colors for the coleslaw
3 colors for the coleslaw

Preparing the coleslaw: peel and grate the beetroot, and the 2 remaining carrots. Also grate the leftover onion. Place all in a bowl. Add salt and pepper, plus 3 full tablespoons of mayonnaise. Mix and set aside. The onion can be replaced by white or red cabbage. If you are not fan of coleslaw just serve the parcel with a simple green salad and a light vinaigrette.

Up close! Bon App'
Up close! Bon App’

Vegan Chilli con carne


Chilli con carne served with barley

Chilli con carne served with barley

Ingredients for 4 portions:

  • 200g Barley
  • 2 kidney beans tin
  • 100g mince soya meat
  • 1 tinned tomato
  • 50g leek
  • 1 medium onion
  • 1 scotch bonnet (chilli pepper)
  • 1 teaspoon of Paprika powder, coriander powder & cumin powder
  • 3 garlic cloves

Method:

Dehydrated Soya mince
Dehydrated Soya mince

Start by soaking the soya mince in boiled water for 10 minutes. When rehydrated, the mince will double in volume. Drain, squeeze out the water and set aside. Also put the barley to soak in cold water for 20 – 30 minutes.

Blended condiments, hydrated soya, kidney beans
Blended condiments, hydrated soya, kidney beans

Chop and blend 1/4 onion with the tomato, leek, the chilli pepper and garlic cloves. Set aside.

Finely chop the rest of onion and fry it in a sauce pan with 3 table spoons of oil. Once the onion is browned, add the now rehydrated soya mince and with salt and black pepper. Stir fry for 3 minutes until the mince takes a bit of colour. Now add the blended ingredients and stir well with a spatula, then cover for 10 minutes.

Remember to stir from time to time to avoid burns. All you should hear by this time is frying noises from the pan. This means it is the time to add the kidney beans with the coriander, paprika and cumin. Stir, then pour in 400ml of water. Cover the pan and leave it to simmer for 20 minutes.

In the meantime, rinse the barley and place it on the hob with 250ml of water, 1 table spoon of oil and salt.Living the pot uncovered on high heat, allow the water to evaporate for 20 minutes. Once the water has evaporated, fluff the barley and add another 10ml of water, then cover. This time, cook on low heat for 10 minutes to complete the cooking process with steam only. By this time the chilli corn should be ready.  Serve and enjoy.

Serving suggestion
Serving suggestion

Barley is a good alternative for those who do not like rice, cooking it without soaking beforehand can take up to 80 minutes, it is therefore best to soak it before hand to save on energy.

Spaghetti & meatballs


Spaghetti & meatballs
Spaghetti & meatballs

Ingredients for 5 portions:

Ingredients for the dish
Ingredients for the dish
  • 500g spaghetti
  • 400g mince beef
  • 3 garlic cloves
  • 3 spring onions
  • 1 stock cube
  • 1 big onion
  • Salt & pepper
  • 1 tinned tomato & ketchup
  • Vegetable oil

Method:

Cut the onion in two, grate one half and finely chop the other half. Keep both separate. Chop the spring onions and set aside.

Preparing the meatballs 1
Preparing the meatballs 1

To make the meatballs, put the mincemeat in a mixing bowl. Using a garlic press, mash the garlic into the mince, add the grated onion, salt and black pepper. Also add 2 tablespoons of oil to the mix then, using your hands, massage together all the elements and form the meatballs.

Preparing the meatballs 2
Preparing the meatballs 2
Prep done
Prep done

Put the balls in a sauce pan, cover and place on high heat for 5 minutes. This will extract the water from the meat and when there is no more liquid coming out of it, the meat will start to fry and brown in its own fat. Just make sure that it browns on all sides.

Once this is done, remove the meat from the pan and set aside to rest.

Without rinsing the sauce pan, fry the chopped onions in the meat residues. Brown for 2 – 3 minutes, add the spring onions and the tomato. Season with salt and pepper, then, cover for 10 minutes the time for the juice from the tomato to evaporate.

Now, put the meat balls back in the sauce with a tablespoon of ketchup and 100ml water, then cover for another 10 minutes.

In the meantime, cook the spaghetti according to the instructions on the package.

Spaghetti & meatballs ready
Spaghetti & meatballs ready

Serve as suggested and enjoy.