I had some sweet potatoes left over from my Carrot & Coriander Soup so the only thing left to do was make some bangin’ fries/wedges.
This recipe is so easy to do, I promise! They’ll take about 35/40 minutes in the oven at 200° – I use this time to get everything else into check, so it works splendidly for me.
- Sweet potatoes (quantity dependent on mouths to feed)
- 1tbs olive oil
- Mixed herbs
- Salt & pepper
- 1 mixing bowl
- 1 baking tray
- Pre-heat oven
- Wash the potatoes but leave the skins on
- Chop them up into strips (you’ll understand my fries vs wedges dilemma)
- Place into the mixing bowl and add the olive oil, paprika, mixed herbs and salt & pepper, and yeah, mix
- Whack them onto the baking tray (I tend to sprinkle a little extra of the seasoning on too) and get them in the oven
- Every now and then give them a shuffle, but when time’s up…
To be honest you can use whatever seasoning you fancy, but I will always recommend paprika on them!
What you should be left with is some nice crispy skins and soft sweet potato. BOOM!
Fancied something different this morning!
I used to make this when I was younger because I thought it was the coolest thing. Turns out, still pretty cool.
As I made this before work I have demonstrated the simplest and quickest way to get this breakfast done with no messin’ about.
- 1 egg
- 1 slice of bread
- 1 medium sized round glass (for cutting)
- 1 baking tray
- Salt & pepper
All you need to do:
- Pre-heat oven to 200° / 180° Fan
- Grease your baking tray with butter
- Using the edge of the glass, press into the middle of the bread and cut a hole
- Butter the bread (I recommend on both sides as it can end up dry)
- Place the bread on the baking tray and crack the egg into the hole
- Simply put in the oven for roughly 15 minutes
- Take out and season with salt & pepper
I was quite rushed this morning, so my pictured end result is without seasoning! You do not wanna forget that salt & pepper!
I am starting this week healthy (and hopefully it’ll end that way too…)
Carrot and coriander soup is a classic, and I’ve added a few of my personal favourites in this one!
- Roughly 450g of carrots
- 1 sweet potato
- 1-2 handfuls of fresh coriander, roughly chopped
- 1 white onion
- Garlic cloves (I used 3)
- A pinch of salt & pepper, paprika, nutmeg & mixed herbs
- Less than half a chilli (depending if you like the fire – add to your liking)
- 1-2 tsp of olive oil
- 1l vegetable stock
- Blender (I use a hand one, but a processor works too)
- 1 large saucepan
- Some bread and butter on the side (optional)
- Get everything peeled and chopped (I crushed the garlic)
- Heat olive oil in pan
- Add the onion, and when slightly softened, add the chilli
- Get all the herbs in (don’t forget to stir away)
- Whack in the potato and garlic
- Get the kettle on and allow everything to soften on a low heat
- Once soft, add the carrots and stock, then bring to the boil
- When bubbling away, lower the heat and allow to simmer for around 20 mins with a lid on
- Every now and then give it all a stir
- Time’s up! Blend it all together to your preferred consistency
- Serve up, and enjoy!
As per usual I made a little extra, and that’s lunch sorted tomorrow!
Also if you prefer a thicker soup, then simply use less water.
Okay, so this side dish is literally my favourite thing! I’m not sure if it’s because I’m proud of of making it, or the fact that it simply tastes delicious! I’m really quite torn.
I looked up a few recipes online (to accompany my chicken pie) and honestly couldn’t decide which one to go for, so I went for a simple combination. I more or less looked at what was already in the cupboard and sought out the closest, and cheapest, way to replicate and combine the recipes. I bought a couple of things from the shops, but didn’t go for the things I was least likely to use again – I like to buy things that are handy to have in the cupboard, not ones that could waste away (not cool).
You will need:
- red cabbage (I was feeding two so went for the smallest one – but again, left overs are never a bad thing)
- sugar (preferably brown, but don’t hurt yourself if you have white)
- 1/3 of a tall cup or glass of balsamic vinegar
- red red wine (also treat yourself to a glass or few)
- 1 or 2 red apples (I went for the pink lady variety to add some sweetness)
- garlic (but that’s just me)
Now, braised cabbage takes a little while, but for me this was perfect! Simply start with the red cabbage and then move onto the main event. For instance, when I make the chicken pie, I get the cabbage on first and then move onto the pie – it allows the cabbage to simmer, soften and get all the more flavoursome.
- chop the cabbage and garlic (or, crush the garlic, or not use it at all)
- add a knob of butter to a sauce pan and melt
- add the cabbage and garlic, covering in the butter and allow to fry for about 3 minutes
- while the cabbage is frying, peel, decore and grate the apple(s)
- once the cabbage has softened, get the apple and 1 & 1/2 tsp of sugar in there, mixing it in and allowing to fry for a further couple on minutes
- add the balsamic vinegar and stir
- add a few glugs or red wine – you don’t want to swamp the cabbage, so make sure it’s not completely covered
- stir it all together and put on a very low heat to simmer, covering with a lid – do check/stir occasionally and if the pan is looking a little dry get some more wine and a little balsamic vinegar in there
- when the rest of your meal is ready, the cabbage will be too, so serve alongside your main and enjoy!
Incase anyone is unsure, “braise” is a two-park cooking process which simply means to first lightly fry your food and then stew it – done.
You should be left with a really sweet, yet acidic, rich flavour – which is also lovely and soft with some crunch. It’s got something for everyone!
I first paired the cabbage with my chicken pie, but this will also be a great participant for a roast dinner. I also cannot stress the greatness of leftovers – I made pie, cabbage and mash for my partner and I, and this provided dinner for two nights (we may have given ourselves bigger portions than intended, but oh so tasty – I regret nothing).
For some reason I’ve always thought that making a chicken kiev was going to be way too complicated and time consuming. I was wrong.
I had store-bought kievs quite a lot growing up and I absolutely loved them. Needless to say, this led me to finally getting my act together and making my own.
My dad had an old recipe (when once upon a time he made his own) so I followed the guidelines.
- 200g of butter, softened (I needed less)
- garlic cloves (I always use more than stated)
- free-range, boneless chicken breasts (I used 4)
- 100g plain flour
- 2 large free-range eggs, beaten
- fresh chopped parsley & tarragon (or dried)
- 100g dried breadcrumbs (or make your own)
- salt and pepper
- 2-3 tsp olive oil
- garlic granules (I found in the cupboard)
- mixed herbs (also found in the cupboard)
- Approximately 4 large white potatoes, peeled and chopped in 1/4. They will take roughly 40 mins to boil, and then drain, mash with butter and milk until soft (I use more milk than butter)
- 1 large broccoli, cut and placed in pan to boil. This will take roughly 20 mins. Just make sure they have a nice crunch
- Preheat the oven to 190 degrees
- The butter: soften (which takes a lot of elbow grease – essentially beating it until soft), add the seasoning and mix in together. Keep it in the fridge until ready to use
- The chicken breasts: use a small sharp knife to make a slit from top to bottom creating a pocket (slightly slanted) to insert the butter
- Put the butter into a piping bag (or make one from a freezer bag) and pipe into the pockets made in the chicken breasts. I’m not going to lie, fingers will need to be used.
- Mix the flour and more of the seasoning in a shallow bowl. Tip the beaten eggs into another shallow bowl, and the same with the breadcrumbs.
- The system: toss the the chicken into the flour first to coat, shake off the excess, then slide into the egg and turn until covered. Finally dip into the breadcrumbs until covered, and shake off any excess. Do this to each individual chicken breast
- Place chicken breasts on a plate, slit side down, and chill in the fridge to help firm the crumb coating
- While the chicken’s in the fridge, this is where you get your sides on (unless you’re a champ multi-tasker, but as this was my first time, I tackled it step by step). For a casual mid-week meal I’ve gone for mash potato and broccoli. Whatever you fancy! The chicken in the oven takes around 15 minutes, so time accordingly.
- Next, pour the oil into a frying pan. When it’s getting hot add the chicken breasts, cooking on each side until lightly golden brown. Now place the chicken on a tray and place in the oven for 15 minutes, but basically until they’re cooked all the way through.
- To serve, plate up the mash onto the plates. Place the broccoli and kiev alongside and pour over any garlic butter left in the pan over the dish.
- Add any additional seasoning, like salt and pepper and enjoy your better-than-store-bought kiev!
I’m a big believer in making a little more than you should. For instance, make one or two more kievs than necessary, and boom, whack them in the freezer and you have another day’s meal sorted.
As I mentioned earlier, I needed less butter than the original recipe stated, but that’s fine! In one of my older blogs A simple, and very effective, bolognese, I have a recipe for a, yes, bolognese and I simply used the remains of my garlic butter to make my own garlic bread to go on the side. Problem solved!
Vegetable soups are one of my favourite things to cook, particularly at this time of year. I find the process very therapeutic, especially when I’m feeling a bit worse for wear – so I surround myself with amazing fresh veg as my brain screams “I need a bowl of health!”
I used to live in Kingston-Upon-Thames and loved wondering round the market deciding what I was going to go for. I love the atmosphere of a food market, it’s so much better value for your money, and you’re supporting local businesses.
One of the things I love about soups is that you can make them from pretty much anything! This was great for me and my housemates during university when we were low on money. We’d pull what we had from our own cupboards and bung it all together in a pan.
For this soup I was in a similar situation to the latter. I went for: what I had in the cupboard…
What I found in the cupboard (this fed 3):
- 2 white potatoes
- 1 red onion
- 2 leeks
- milk (I went for skimmed)
- dried parsley
- mixed dried herbs
- salt and pepper
What you need to do:
- chop the potatoes, onion, leeks and garlic (or crush the garlic)
- add a knob of butter to a saucepan and melt
- add all the chopped veg to the pan, making sure to cover them in the butter, then add the seasoning (trust your judgement and your palate)
- turn the heat on low, put a lid on the pan and allow veg to sweat for at least 15 minutes – occasionally give a stir and add a little more butter if the veg starts to stick to the bottom
- add boiling water (making sure it covers the contents and then at least an inch more) and 1tsp & 1/2 of bouillon
- keep on a low heat and allow to simmer for 20-30 minutes
- add some glugs of milk (it depends how creamy you want it, and milk will help thicken) – I personally only use a little. Then stir
- allow to simmer for a further 5-10 minutes
- I have a hand-held processor, so I simply blend everything until it is nice and smooth
- serve, enjoy!
What you should be left with is a creamy consistency, with a slight acidity from the red onions and plenty or flavour! Tasty, and healthy, meals don’t have to be expensive or complicated to be amazing!
If your soup is thicker than you’d like, simply add some more water to the pan and give it another stir before serving. I personally like a thicker soup, particularly during the winter – it feels that bit more substantial and warming. But do blend to the consistency you prefer!