Category Archives: meals

~leek and potato soup~

A quick and filling Pressure cooker soup – Ready in 15 mins!

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Ingredients : serves 4

300g leeks, chopped

1 l vegetable or chicken stock

2 small unpeeled potatoes, chopped

1 small onion, chopped

3 rashers bacon

2 tbsp cream

How to: Melt a knob of butter in the pressure cooker, add the onion, leeks and potatoes and stir for a minute or 2.  Add the stock and bring up to pressure. Cook for 8 mins on High then release the steam. Remove the lid and using a stick blender whiz the soup until smooth. Season as and if  required with salt and pepper and add the cream stirring until everything is well blended. Serve with a few pieces of crispy bacon, croutons and crusty bread.

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The soup can be kept in the fridge for a couple of days. It can also be frozen, but in that case, it’s best not to add the cream until after defrosting.

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~chicken noodle soup~

This chicken noodle soup is simple, quick, tasty and comforting. The ginger is warming and good for colds!

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I’ve recently been seeing chicken soup everywhere, here’s my version

Ingredients: for 1 litre of soup (serves 3ish)

1 litre of chicken stock

1 chicken breast (about 175g) or left over bits from roast chicken

1 tsp of freshly chopped root ginger (or 1tbsp powered ginger)

1 glove garlic, crushed

1 small onion, chopped

2 tbsp sweet corn

2 tsp soy sauce

2 large mushrooms sliced

1/2 red pepper, sliced

40g noodles or tiny pasta pieces

How to: Put the stock in a pan with the garlic, ginger, onion and the whole chicken breast. Simmer for about 10 mins until the chicken is tender. Remove the chicken from the pan and shred using 2 forks. Meanwhile add the corn, soy sauce, mushrooms, pepper and noodles and continue to simmer for a few minutes until the veg is soft enough for your liking. Return the chicken to the pan, stir everything together and then serve with crusty bread!

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~salmon burgers~

These salmon burgers are pretty healthy and can be prepared and ready to eat in less than 20 mins – perfect!

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Ingredients : serves 4 (or adjust recipe as necessary)

about 500g skinless salmon fillets, cut into chunks

2 tbsp curry or chili paste

2cm of peeled and grated root ginger or a large teaspoonful of powered ginger

1 tsp soy sauce

lemon wedges to serve and coriander to decorate

How to: Put the salmon, the paste, ginger and soy sauce in the food processor and whiz for a minute or 2 until minced and mixed.

Use your hands to shape the salmon mixture into burgers of any size you like. Using a teflon coated frying pan (no need for oil), dry fry the burgers until golden and crispy.

Serve with veg and rice or in a burger bun and enjoy!

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~flamiche aux poireaux…..puffy leek omlette~

I spotted this recipe for Flamiche aux poireaux (sans pâte) at Ma Cuisine et Vous yesterday and it sounded so good I made it for tea!  Merci beaucoup!

It is a really simple and tasty baked omelette filled with leeks and bacon.

Lighter than Quiche because there is no pastry!

I pretty much followed the recipe from Ma Cuisine et Vous, I was only making for 2 so I halved everything except the number of eggs.

Ingredients : for 2

100g bacon

250g leeks

120ml milk

3 eggs (separated)

2 tbsp flour

a handful of grated cheese –  I used Gruyère

How to: Clean the leeks  and chop into small pieces or slice finely, then steam or microwave with a tbsp of water until soft. Dry fry the bacon, then chop into small pieces. Mix the leeks, bacon and flour together then season with salt and pepper. Using a fork, gently beat the egg yolks with the cheese and milk then add to the leek mixture.* In a clean bowl beat the egg whites until fluffy then fold into the leek/bacon/yolk mixture. Pour into a mould (I used my grease proof paper lined bottomless cake tin), sprinkle a little grated cheese over the top and bake at 180°C for 30 mins.

Making the omelette in the oven means you are free to do other things while it’s baking!

The flamiche was also great cold and as it’s fairly solid could be wrapped in foil and taken on a picnic – perfect!

*I prepared up to this point in advance, then just had to quickly finish off before baking.

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~spicy beans~

This chilli bean casserole is a tasty vegetarian alternative to traditional chilli.

It’s also great served as a side dish with sausages or grilled meat and crusty bread.

It’s made with store cupboard ingredients and these spicy beans can be frozen if there is any left over.

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~pressure cooker beef stew~

Rich and tasty! In the pressure cooker this beef stew is made in a quarter of the time it might otherwise take.

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~speedy pesto chicken~

A fresh summery chicken recipe ready in 12 mins!

Dry fry 4 chicken breasts (whole or cut in half) for about 10 mins until golden and cooked through. Add 200g of cherry tomatoes (or chopped tomatoes) and reduce the heat. In a bowl mix 3 tsbp basil pesto with 3tbsp creme fraîche. Add the pesto mixture to the pan and stir through the chicken until hot. Serve with rice or potatoes and broccoli.

A fast, easy and delicious chicken recipe for the summer or the winter!

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