Everyone needs a couple of different quick and easy pasta recipes.
This is great for lunch, or if you want it for dinner you can add some prawns or cooked chicken to make it more substantial
Serves 2
200 Grams Dried Spaghetti or other pasta (you can increase/decrease depending on how hungry you are)
1 Lemon (zest and juice)
1 Clove of garlic (finely chopped)
Salt and pepper
50 Mil Double/heavy cream
Knob of butter or tablespoon of olive oil
1 Tbsp Chopped herbs (I used basil, but parsley or tarragon also works well)
Grated parmasan to serve (optional)
Method
Fill a large pot with boiling salted water and cook your pasta according to the instructions on the packet
In a large pan, heat the butter/oil and gently fry the garlic making sure not to let it brown
Add the lemon juice and zest to the pan and cook over a gentle heat for 1 minute, add the cream and increase the heat until the cream starts to reduce
Take a ladle full of the water the pasta is cooking in and add it to the sauce (the starchiness in the water will help the sauce stick to the pasta), continue cooking until you are happy with the thickness of the sauce
Drain the pasta and add it to the sauce along with the chopped herbs and stir well. Check the seasoning and add salt and pepper if you think it needs it
Transfer to plates and sprinkle with grated cheese
This is actually more of a sweet loaf/tea bread, but you can kid yourself that this is slightly healthier than normal cake because it also incorporates vegetables. This is really good on it’s own, but I also like to spread cream cheese or butter on it.
The courgette/zuchini keeps the cake super moist and tender, and during the Summer when they courgettes are cheap and plentiful this is a good way to use them up if you are running out of ideas.
If you’re super organised and want to make a double batch this also freezes really well.
Ingredients
2 Eggs
125ml vegetable oil
350 Grams Courgettes, coarsely grated
300 Grams Plain flour
2 Tsp Cinnamon
1tsp baking powder
75g Walnuts (roughly chopped)
150g Dried cranberries or sultanas
75 Grams Brown sugar
1/4 Tsp Salt
(extra butter for greasing the loaf tin)
Method
Preheat your oven to 180 degree (Celsius), and line a 2lb loaf tin with parchment paper
Add the oil, sugar, and eggs to a large bowl and whisk until combined before adding the courgette
In a separate bowl, combine all the dry ingredients before adding to the dry ingredients and mix well
Transfer the mix to the prepared baking tin and bake for 1 hour. Test the loaf with a cocktail stick and if it comes out clean the loaf is cooked. If it doesn’t give the loaf another 5 minutes in the oven before checking again
El Bulli was one of the most famous 3 Michelin star restaurants in the world. I don’t claim this was what they served their customers, but apparently they would provide a 3 course meal for staff each day, and this is one of those dishes.
Anyone who’s ever worked in fancy restaurants will you the traditional staff meal can often be a bit ropey to say the least (I worked in a place once that only ever fed us cheap and nasty chicken nuggets). A cook book based around El Bulli’s staff meals has actually been published called The Family Meal (dropping hints ahead of Christmas, just in case Santa is reading this)
It’s good to see El Bulli fed their staff well, and while it isn’t an extravagant dish, it’s delicious. The thing that takes it to another level is the Picada (a Catalan version of pesto, made with hazelnuts and parsley).
Do yourself a favour and try to buy ready blanched hazelnuts, it will save a lot of time and effort.
Ingredients
For the soup
1 Onion (finely chopped)
1 Tbsp Oil
1 Clove garlic (finely chopped)
2 x 400 Gram Tins of cannellini beans
1 Litre Vegetable Stock (I used a 2 x stock cubes)
400 Mil Carton of Passata
1 Tsp Rosemary (Finely chopped)
1 Sprig of Thyme (or 1/2 Tsp of dried Thyme)
Salt and Pepper to taste
For the Picada
1 x Large punch of parsley or couple of handfuls (roughly chopped)
1-2 Cloves of garlic
75 Grams Hazelnuts (try to buy the pre-blanched one, as removing the skins is a pain in the a*se)
50-75 Mil Olive oil, (or more if you want the Picada to be looser)
1/2 Tsp Salt
Serves 4
Method
For the soup, heat the oil in a large pot, and add the onion and cook over a medium heat until it becomes translucent, add the garlic and cook for 1-2 minutes before adding the rest of the soup ingredients to the pot. Simmer for over a low heat for 20 minutes.
While the soup is cooking you can make the picada. If you haven’t been able to find ready blanched hazelnuts, heat the nuts in a frying pan until they smell nutty (I know this sounds weird but when you can smell the nut smell it means they are ready), Transfer the toasted nuts onto the centre of a clean tea towel, bring the edges together and roll the nuts within the towel until the papery outer layer comes away
If you have more sense than I did and have bought hazelnuts without skins, add these to a food processer and pulse a couple of times until the nuts have broken up. Add the rest of the picada ingredients to the food processer and blitz until you have a bright green paste. I like mine quite chunky and rustic, but you can whizz it up until you get a super smooth paste if that’s your thing.
Transfer the picada to a bowl and wipe the food processer, and you will be ready to transfer half the soup to the food processer and whizz until smooth before returning to the pot and stirring well. This helps to thicken the soup
Add half the picada to the soup and stir well, before serving in large bowls. Spoon a dollop of the picada in the centre of each bowl, serve crusty bread for a simple but delicious meal.
It’s comfort food season and this rich velvety smooth soup will make you feel all warm and cosy inside.
I like to top mine with some croutons made from stale baguette I had left over, and a little grated cheese. It’s also amazing topped with some crunchy bacon bits.
Ingredients
1 Cauliflower (broken into thumb sized florets)
1 Large potato (peeled and into 2-3 cm cubes)
1 Onion (finely chopped)
1 Tbsp Oil
350 Ml Milk
1 Litre Vegetable stock (I used 2 stock cubes)
100 Grams Mature cheddar or other strong cheese (grated)
Method
Heat the oil in a large pot and fry over a medium heat until the onion softens
Add the potatoes and cauliflower to the pot and cook for 5 minutes stirring occasionally
Add the milk and vegetable stock and heat until just before the soup comes to the boil. Turn the heat down and simmer for 15 minutes
Check that the potatoes and cauliflower are cooked (they should be soft enough to stick a fork in easily)
In a food blender or with an immersion blender whizz the soup until totally smooth. Add the grated cheese and give a final whizz to make sure it incorporated, cook for a further 5 minutes
Taste the soup to check the seasoning and add salt and pepper if you think it needs it. Sprinkle with your favourite topping
Soup is virtually impossible to mess up. So when it’s cold and wet outside its the ideal thing to make that’s cheap and easy. Its also a great filling lunch to bring to work if you’re on a budget.
This soup is vegan friendly, but if you need a meat fix, you can also add some cooked chorizo or smokey bacon and reduce the amount of smoked paprika.
Ingredients
1 Small Leek (roughly chopped)
2 Handfuls of either cabbage, kale or cavelo Nero (shredded)
3-4 Small potatoes (skins left on, and cut into 3-4cm cubes)
1 Vegetable stock cube
1 Tsp Smoked paprika
1 Can Black beans (you can use any type you like)
3 Cloves of garlic (finely chopped)
1 Tsp Chilli powder (optional)
Large sprig of rosemary, or thyme
1 Tbsp Vegetable oil
500ml Carton of passata
1 Tbsp Tomato puree
Salt
Method
Heat the oil in a large pot over a medium heat and add the leek. Fry until the leek starts to soften
Add the potatoes, tomato puree, chilli powder, rosemary and paprika and cook for 2-3 minutes
Add the crumbled up stock cube, pasatta, garlic, 1 litre of water, and bring the soup to the boil. Add your greens and beans, reduce to a simmer and cook until the potatoes are soft
Check the seasoning and add salt if you think it needs it.
I recently grew some lion’s mane mushrooms from a kit. Having not used them before I’d no idea what to do with them.
Terry from Hearty Growers told me their texture was similar to lobster so this gave me a idea. On a previous holiday I was at a very fancy restaurant I had lobster tacos which were devine. This inspired me, I decided to cook the mushrooms in a super light tempura batter for a bit of crunch. If you like fish tacos you’ll love these.
If you haven’t made tempura batter before it’s really simple and suitable for vegans because there’s no egg in it. What makes it super light is the use of ice cold sparking water. The bubbles help makes the batter super light, so make this at the very last minute before frying the mushrooms
Serves 2
Ingredients
200 Grams Lion’s Mane Mushrooms (oyster mushrooms would also work well), cut into 2-3cm slices
6 Small tacos
150 Grams Canned black beans (drained)
1 Avocado (skin removed and cut into slices)
100 Grams Cherry tomatoes (halved)
50 Grams Red Onion (finely sliced)
2 Tbsp Mint or Coriander, or mix of both (finely chopped)
1/2 Lime
Salt
Finely chopped chilli or chilli powder
Method
Heat vegetable oil, about 4-5cm deep on a pot, or use a deep fat fryer if you have one. I don’t have a thermometer, so I judge the heat to be OK if I can drop a small junk of bread and it starts to sizzle
Assemble all your ingredients, and evenly distribute the beans, red onion, herbs, and avocado onto the tacos
Add the flour and corn flour to a bowl and whisk in the ice cold sparkling water and whisk quickly (the tempura batter should be about the consistency of cream)
Dip the mushroom in the batter and then add to the hot oil (don’t add too many at once)
Fry the mushrooms until they are a light golden colour. Remove from the oil and drain on kitchen paper before sprinkling with salt
Top the tacos with the mushrooms and sprinkle with finely chopped red chillies or chilli powder depending on how spicy you enjoy your food, and a squeeze of lime
If you have watched The Bear recently, its a fairly accurate representation of the highly stressed shouty nightmare that a professional kitchen can be.
I made this version shown in the TV show and am slightly addicted to it. A simple omelette with a Boursin cream cheese filling and a handful of crushed sour cream and chive crisps over the top is amazing.
You can go down the chefie route and and sieve the eggs first to make the omelette super smooth, but if you can’t be bothered it won’t affect the taste. In the TV show the chef also piped the cheese onto the omelette, but really who has the time, just spread it , it will taste the same.
Give this a try, and I guarantee you’ll make it again.
Serves 1
Ingredients
3 eggs
Large knob of butter
50 Grams Boursin garlic and chive cream cheese
Salt and pepper
Handful of crushed sour cream and chive potato crisps/chips
Method
Whisk the eggs together (you can put them through a sieve if you want a really smooth omelette but it isn’t essential)
Heat the butter in a pan over a medium/high heat
When the butter has started to foam slightly (don’t let it brown), add the eggs.
Roll the eggs around the pan and with a spatula move the cooked parts towards the centre of the pan so that runny bits run out to the edges and cooks. It doesn’t have to be perfect it just has to be cooked
Spread the Boursin on one half of the omelette and fold over. Cook for another minute to allow the Boursin to warm through
Top with the crushed crisps (you can also used chopped chives or herbs of you have them) and devour immediately
Some evenings after work you just want something quick and tasty, and this is fairly healthy too.
Any leftovers are good to take to work for lunch the next day.
Serves 4
Ingredients
Feta cheese
350 Grams Cherry tomatoes (cut in half)
1 Courgette/zucchini
1 Red onion (cut into 1/2 cm slices)
2-3 Cloves of garlic (roughly chopped)
3-4 Sprigs of thyme, 1 teaspoon of dried thyme
2-3 Tbsp Olive oil
Black pepper
Enough pasta for 4 people
Method
Preheat the oven to 180 degrees (Celsius)
Put the block of feta in a large baking dish and surround with the chopped vegetables, garlic and herbs
Drizzle the cheese and vegetables with olive oil and sprinkle with black pepper.
Bake for 30 minutes
10 minutes before the baking dish is due to come out of the oven, put your pasta on to cook (cook according to instructions on the packet)
After 30 minutes remove the dish from the oven, a mash the feta cheese with back of large spoon. Take 1/2 a cup of the starchy water the pasta was cooking in and add this to the cheese and vegetables and stir well until until this creates a creamy sauce (add more water if you think it needs it.
Drain the pasta and stir through the sauce before serving
This pie is very satisfying but still quite light and a good way to get your daily dose of veggies.
I use frozen spinach, because it’s cheaper and a kilo of fresh spinach will take up half your kitchen, make sure to squeeze out as much water as possible so the pie won’t be soggy. Fresh herbs add flavour, and while dill is traditionally used, I used parsley and mint which are also used in some parts of Greece.
Filo pastry can be bought in most larger super markets. Make sure to cover the pastry with a slightly damp tea towel to stop it drying out when you are making the pie.
The pie can be eaten hot or cold and can live in your fridge for 2-3 days. It’s great as a lunch dish served with some salad or as a side dish.
Ingredients
1kg Frozen spinach (defrosted, and all excess liquid squeezed out)
3 eggs
Handful of finely chopped parsley and mint
250 Grams Filo pastry
200 Grams Feta style cheese (crumbled)
1 Leek or bunch of scallions/spring onions (finely chopped)
1 Tbsp Oil
25 Grams Butter (melted)
Salt and pepper (to taste)
2 Tbsp Sesame seeds (optional)
Method
Preheat the oven to 180 degrees (Celsius)
In a large pan, heat the oil over a medium heat and fry the leek until soft. Set to one side and allow to cool
Add the drained spinach to a large bowl and loosen up with a fork. Stir in the eggs, feta, herbs leeks and seasoning. Stir until combined
Grease a 6 x 9 in baking tin and line with sheets of filo pastry, brush each sheet lightly with butter before topping with another sheet (lay 5-6 sheets of filo pastry as a base)
When the tray is lined, spread the spinach mixture evenly across the base. Fold in any overlapping pastry and top the pie with the leftover sheets of pastry (brush each sheet lightly with butter before topping with the next.
Sprinkle with sesame seeds, and bake in the oven for 25-30 minutes until brown and crispy
Trying to get away from winter’s stodgy comfort food, doesn’t mean giving up on flavour.
This salad is jam packed with flavour and texture and takes 10-15 minutes to knock up. It’s also gluten free and vegan and makes a great lunch box filler if you’re fed up with sandwiches.
Ingredients
500 Grams Dried rice noodles
1/4 Red cabbage (finely sliced)
3 Scallions/spring onions (finely sliced)
2 Small carrots (grated)
1 Red pepper (finely sliced)
2 Tbsp Coriander (finely chopped)
2 Tbsp Mint (finely chopped)
Dressing
2-3 Tbsp Peanut butter
1 Tbsp Sesame oil
1 Tbsp Soy sauce
1 Tbsp Grated ginger
1 Tsp Maple syrup or Honey if you’re not vegan
1 Tsp Chilli flakes
1 Tbsp White wine vinegar or lemon juice
Topping (option)
2 Tbsp Pumpkin seeds
100 Grams Cashew nuts/peanuts (toasted)
Method
Toast the nuts in a hot frying pan and set to one side and allow to cool.
Cook the rice noodles according to the instructions on the packet. Drain the noodles and add to a bowl of ice water to stop them over cooking.
Add all the dressing ingredients to a bowl and mix well. You might need to add some hot water to loosen up the dressing if its too thick.
Drain the cold noodles and add to a large bowl. Stir in the vegetables and dressing and mix well.
Seaneen's Sunnyside Kitchen 