A quick and filling Pressure cooker soup – Ready in 15 mins!
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.
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.
This chicken noodle soup is simple, quick, tasty and comforting. The ginger is warming and good for colds!
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!
Filed under chicken, meals, soup
These salmon burgers are pretty healthy and can be prepared and ready to eat in less than 20 mins – perfect!
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!
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
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.
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.
Rich and tasty! In the pressure cooker this beef stew is made in a quarter of the time it might otherwise take.
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!
Filed under chicken, meals
I have many chicken curry recipes and this is one that I come back to time and time again!
It’s easy and quick using store cupboard ingredients.
Filed under chicken, meals
This is a really tasty and quick salmon recipe.
Ingredients: Serves 4
4 salmon filets
4tbsp soy sauce (or substitute)
2 crushed garlic cloves
2tbsp minced ginger
optional : spring onions, tagliatelle
How to: Mix the garlic, soy sauce and ginger with some black pepper then pour it over the salmon and leave to marinate for a minimum of 15 mins. Remove the salmon from the marinade and either dry fry for 5-10 mins or microwave for 4 mins. Heat the left over marinade in a pan, add the spring onions and cooked tagliatelle, then serve with the salmon.
Made in the Pressure Cooker this only takes about 20 mins from start to finish!
Spare ribs on the barbecue.
These are best prepared the night before to allow the marinade to really soak into the ribs.
If you need a gluten free soy sauce, begin by preparing the following (otherwise use normal light soy sauce) –
Mix 1tbsp treacle or molasses with 2tsp vinegar, 1/8 tsp ground ginger, a clove of crushed garlic and 2 cups of gluten free beef broth. Season with black pepper and salt. Simmer for a few minutes until thickened slightly and you are left with about 1 cup of sauce. Store in a jar in the fridge for up to 4 weeks.
This sauce also contains a fraction of the salt you’d find in shop bought soy sauce!
Everybody needs a recipe for chilli con carne!
I usually make this in the Pressure Cooker which reduces the cooking time considerably.