Share your recipes

Hi

I thought it would be a good idea if we shared recipes, I for one find it hard to come up with something new all the time and sinse trying to keep away from too much processed food, its getting hard think about different meals


Well I will start with a basic recipe for a sauce.

Serves 4 adults
You will need:
Basal ( fresh is better! )
Two tins of tomatoes, can be the cheap supermarkets own ( its all the same!)
One garlic clove
Olive oil
1 onion
One chilli ( if you like it slightly spicy!)
Sea salt and ground pepper ( for added taste if required )


Put the pan on high heat and put two blobs of olive oil in.
Dice garlic and onion ( and chilli if you want it ) do as much as you think you would like in the sauce.

Place all three in the pan.

Add the two tins of tom to the pan and stir.

Turn heat down to medium.

Dice the basal, and put into the pan and stir.

Leave to simmer for about 3 mins.

Serve with fish or can be used with a pasta!



Bon appetite!!

Brilliant idea Tasha and thanks for that it sounds yummy!

I'm always stuck for quick meals to cook so this is a great idea! I'll try to think of some to add too!

We love- and this is icluding kids- my version of egg fried rice.
What it is: I cook rice day before and let it cool down and stick in a fridge.

You'll need 2 cups of rice, cooked, and cooled;
Small onion- diced;
5 mushrooms- sliced;
one larger carrot- thinly sheved;
half a red pepper- sliced or chopped;
half a cup of cooked peas;
half a cup of cooked sweetcorn;
handful of small broccoli florets- i rip them or chop in halves or quarters;
soy sauce, black pepper/ white if prefered, two tablespoons of sunfower oil-ot oil of your choice;
and large egg or two small eggs.
Sometimes I use up leftovers of chicken form day before or add green beans. Or whatever is on a fridge


I heat up wok, till its smoking, pour oil in, fry onion, pepper, broccoli, carrot till almost cooked- I increase cooking time if kids are going to eat too, as they tend to chew not so well; then add mushrooms, sweetcorn, peas, and stir fry for a while. Then add cold rice and stir fry till it all is hot. Then I make hole in the middle and brake egg/eggs in and stir it all well. Cook till egg well cooked. Splash of soys auce and season with black pepper. Make sure all piping hot.
And serve!

Excellent idea!

Most of mine are stolen from receipe books!!

yeah great idea! xx

Thats ok Lisa!!

Get them on ladies!!

Inspiration!

I have more, but as I had a1/2 beer tonight my keyboard apears to be a bit wobbly, hm...

this is great idea!
this is a recipe me n the kids have been eating for years and we adapt itfor variation!

one large potato
2 carrots
1 parsnip
small chunk of turnip
1sweet potato
1 broccoli
spinach
garlic
mixed herbs
oregano
vegetable bouillon powder or stock cube

optional additions
2chicken breasts
sweetcorn
tin tomatos
pepper
courgette

basically you chop the vege cover with lots of water add generous amounts of garlic and herbs, bring to boil and simmer untill its all really squashy!
best served with chunky bread or warm bagguetes

its great for young kids cos they dont realise howmany vege theyre eating! it can also be mushed easily for weaning food and its fairly easy to prepare and kids can help!
i realise its not to everyones taste- dave calls it my hippy soup and will only eat my lentil soup! will put that recipe on here if anyone wants?

Yes please Angie!

Fish Finger Pie

My Mum used to make this for us and we loved it my kids are the same and it is dead easy only 4 ingredients.

You will need 1 packet of Birds Eye Cod Fish Fingers (these are the best and don't break up like cheaper ones do!

Mashed potatoes(enough for all those eating)

Cheese sauce (either your own or as I do Colemans Mix LAZY!!)

Mature Cheddar Cheese

Cook your fish fingers and lay half of them in bottom of a large casserole dish, then pour over cheese sauce then add a layer of mashed potato. Repeat again then add grated cheddar (genorous)on top!

Stick in the oven for about 10 mins until cheese is melted and VOILA!
Can eat on its own or with selection of veg (we love corn on cob with it!)

heres my lentilsoup recipe!

1 mugful of red lentils
2 carrots
2 tins chopped tomatos
half onion

boil lentils rapidly for 10min then drain, grate carrots and finely chop onion, fry carrots and onion in a little sunflower oil with a sprinkle of sea salt and garlic, put carrot mix, lentils and tomtoes in a big pan with some mixed herbs, cook for at least an hour make sure you stir alot to keep it from sticking!
its delicious and if you make loads it will last a couple of days

Frog soup!

1 tablespoon vegetable oil

1 medium leek

1 medium stick celery

225g potato, diced

1 litre vegetable stock

280g frozen petits pois

Some grated cheddar to sprinkle on top when served

Heat the oil in a large saucepan. Add the leek and fry over a medium
heat for 5 minutes until softened. Add the celery and potato and cook
for a further 5 minutes.

Pour the stock over the vegetables and bring to the boil. Cover,
reduce the heat and simmer the soup for 15 minutes. Add the petits pois
and cook for a further 5 minutes until the potato is tender.

Using a hand-blender or food processor, blend the soup until smooth.
Reheat if necessary before serving and top with grated cheddar cheese.

Chicken nuggets

Chicken breasts (or fish fillets for fish fingers)
Plain flour
Egg (beaten)
Fresh breadcrumbs

Cut uncooked chicken breasts into pieces (either strips for chicken fingers or chunks for chicken nuggets).

First dip them into flour then into beaten egg and finally breadcrumbs - can be fun if you set up a conveyor belt system and have your children helping.

Best way to make the breadcrumbs is to put some old bread in a blender although you can crumble it by hand so that it becomes fine breadcrumbs.

Either fry in a few tablespoons of oil for around 5 mins or brush with a little oil and cook under the grill for 10 to 15 mins, turning halfway through.

Hidden vegetable tomato sauce

ok technically not my recipe I've adapted it from annabel karmel recipe. i love her website!
i make a big pan of this sauce and freeze some so it lasts me weeks. tastes nicer than dolmio's and ragu sauces i think.
i use it for sauce in cottage pie, spaghetti bolegnese, lasagne, tuna pasta bake, pasta and sauce, etc.

Ingredients

2 tbsp light olive oil
4 onion, chopped
300g carrot, chopped
2 stick celery, chopped
200g courgette, chopped
4 clove garlic, crushed
4 tbsp tomato puree
1000g passata
500 ml vegetable stock


Heat the oil in a pan. Add the onion, carrot and celery and cook for 5 minutes, stirring occasionally. Add the courgette and cook for a further 5 minutes. Add the crushed garlic and cook for one minute.
Stir in the tomato puree, passata and vegetable stock. Cover and simmer for about 20 minutes. Puree with blender.

The pan makes like 6 portions for us that i use over about 3 week by freezing some.

:aww:

That sauce sounds lovely