Below are 4 meals which are easy to prep - the majority of the time is in the cooking! I’m not big into exact portions as we each like different portions. Below is what I like and use but you can tailor them to suit you.
1. Carrot and Coriander Soup
I find this one good for keeping in the fridge for lunches, snacks and even feeding the young energetic people of the household.
- Carrots – 5/6 depending on size
- Potatoes – 2 average size (only use 1 if you don’t want the soup too thick, I like my soup to have substance)
- Onions – 2, I like to use one red and one standard
- Chicken stock – 2 cubes
- Coriander – preferably fresh but any kind will do
- Olive Oil – a dash!
- A big pan/pot
- Hand blender / food processor
1. Chop up:
- The onions
- The potatoes in to cubes
- About two tablespoons of coriander
- The carrots into cubes
2. In the biggest pan/pot you can find, put the dash of Olive Oil into it and heat.
3. Into the heated pan, put the onion and fry for about 2/3 mins, stirring to avoid the onions burning.
4. Once soften, add in the potatoes and chopped up coriander and fry for another minute continuing to stir.
5. Remove from the heat for the moment and add in the carrots and chicken stock.
6. Give it a gentle stir and then place back on the heat and bring to the boil.
7. Cover and cook for approx. 15-20 mins until the carrots have softened - add more stock if you feel it needs it as it may get too thick.
8. Once softened, add a small bit more coriander and then blitz with a hand blender, or food processor, until all lumps are gone... if you like it that way.
9. Serve with bread and enjoy. ?
2. Pasta Carbonara
This is a lot easier than people think. Once I realised how easy and quick it was, it’s a regular in my household. Plus it can be healthier than you think, depending on how much of the ingredients you add!
- Pasta – linguine is my preference
- Lardons / Smoked Rashers – either will do
- Parmesan cheese
- 2 small eggs
- Salt & Pepper
Ground up Parsley
- Optional – peas
- Optional – crème fresh
- Pot for cooking the pasta
- Frying pan
Below is for 2 people and I have found it a balancing act between the amount of pasta, egg(s) and cheese added so be warned, the first time might not be your best!
1. If you are using rashers, chop 2 of them up into pieces.
2. Boil a kettle full of water and place enough pasta for two into the pot. Salt the pot if desired and cook as per the packaging. Towards the end of the cooking, add the peas if desired.
3. Add the dash of olive oil to the frying pan and put the lardons/chopped rashers into the pan and fry until cooked. Once cooked, leave to one side for now.
4. In a bowl, crack into it the two eggs, the parsley, and grated parmesan cheese. I like to add a good bit of cheese to help thicken up the sauce when it goes with the pasta. Whisk/beat until the eggs are whisked fully through.
5. Also add salt and a decent amount of pepper. Add more if that's your preference.
6. Once the pasta is ready, drain the water out of the pot or use a colander.
7. As soon as the pasta has been drained, add in the lardons/rashers and the egg mixture as soon as you can.
8. With a spoon, mix it all together.
9. The heat from the pasta and the lardons/rashers will thicken the eggs and melt the cheese and become more of a sauce.
10. If the sauce remains runny, add small amounts of crème fresh until thickened as desired. But if you get it right, you won’t need this step. ?
A lot of people like different types of omelettes and what they put in them. Below is my personal favourite which I hope you like. I won’t be giving exact amounts of the contents of the omelette as do it to your personal preference, and add anything I miss which you feel should be in it.
- 3 Eggs
- Cooked Ham
- Sweetcorn (using frozen sweetcorn, defrost first)
- Red Pepper (or any coloured pepper you prefer)
- Parmesan Cheese
- Cheddar Cheese
- Salt and Pepper
1. Into a bowl, break the eggs.
2. On the side, chop up the required amounts of:
3. Put the contents into the egg mixture along with the sweetcorn.
4. Finely grate some of the parmesan, as much as you want, and also put into the mixture.
5. Add some salt and pepper.
6. Whisk all the contents of the egg mixture together.
7. In a non-stick frying pan, heat and add a small amount of butter until melted and covering the whole base.
8. Pour the contents into the pan and put on a medium heat so not to burn the base of the omelette.
9. Once the whole egg base is nearly cooked and little liquid left, grate the required amount of cheddar cheese on top of the omelette.
10. Once the cheese starts to melt, use a spatula to gently lift the omelette so you are able to shake it freely on the base of the pan.
11. Fold the omelette in half and cook until done (shouldn’t take too long). ?
4. Baby Baked Potatoes
This is more of a side dish, with the omelette for example, or a nice snack to keep you going between meals.
- Baby potatoes
- Olive Oil
- Salt & Pepper
1. Depending on the size of the baby potatoes, chop them up into decent sized cubes.
2. Put them in a bowl and cover with enough olive oil to cover all the potatoes.
3. Add salt and pepper to your own personal taste.
4. Cover the bowl with cling film and shake so the oil, salt and pepper cover all the potatoes.
5. Get a baking tray, and cover in tin foil.
6 Put the potatoes on the tray and do your best to put the potato skin downwards so it will not stick to the tray.
7. Pre-heat the oven to 180 degrees fan / Gas Mark 4/5.
8. Place the tray in the oven and cook for 20/25 minutes until skin is browned and cook through. ?