Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Slow Cooker Tomato Pasta Sauce

A simple pasta dinner with my homegrown tomato slow cooker sauce.

INGREDIENTS

2 tbsp olive oil

1 finely chopped onion

1 clove of crushed garlic

Around 20 cherry tomatoes (halved or quartered depending on size)

Seasoning

METHOD

1, Fry the onion in the oil and add the crushed garlic.

2, Stir in the tomatoes.

3, Season well then tip into the slow cooker.

4, Cook on a low heat for around 8 hours.

5, Blitz them using a blender.

6, Serve the sauce simply as it is with pasta, Parmesan and fresh basil.

Chicken Cacciatore

I saw a photo of this dish on an instagrammers page last week and I’ve fancied making it ever since. I’ve found numerous recipes and combined lots of ideas to create this dish. It was really delicious- crispy chicken and a lovely rich red wine sauce. I’ll definitely make it again- a hit with the whole family.

Serves 4

INGREDIENTS

8 chicken thighs (skin on)

Plain flour

Seasoning

3 tbsp olive oil

2 red onions chopped

1 red pepper chopped

2 cloves of garlic crushed

1 glass red wine

200ml chicken stock

3 sprigs fresh thyme

10 black olives

400g chopped tomatoes

METHOD

1) Preheat oven to 180oC (fan)

2) Put the salt and pepper on a plate with the plain flour. Toss the chicken thighs in this mix to coat them.

3) Fry the chicken thighs in the olive oil until golden (a few minutes each side).

4) Remove the chicken from the pan and set aside.

5) Fry the onion and peppers until soft. Add the garlic and fry for a further minute. Season.

6) Keep the heat high and add the red wine. Boil for 2 minutes. Then add the stock. Boil for a further minute.

7) Add the tomatoes, olives and thyme.

8) Place the chicken on top and move to the oven. Do not cover and cook for 30 minutes.

9) Serve with spaghetti tossed in olive oil and black pepper.

Cheesy Basa Bake

Cheesy Basa Bake is an old favourite of mine that I haven’t cooked in ages. You can use any fish- I always go for a cook from frozen fish from @lidlgb @aldiuk or @morrisons for a speedy tea. It’s an adaptation of a @rachelallen1 recipe, only because you’re supposed to mix the cheese with cream and Dijon mustard and I didn’t have either in! 🤦‍♀️🤣

1) Follow the directions on the fish packaging for cooking- I preheated the oven to 180oC.

2) Slice 4 tomatoes and lay in an ovenproof dish, sprinkle over either fresh or dried thyme, a drizzle of olive oil and salt and pepper.

3) Lay the basa fillets on top and grate over cheddar cheese.

4) Bake in the oven according to the fish instructions- I did 30 minutes. I usually flash them under the grill to brown them too if necessary.

Gnocchi al Tegamino

I found out about this dish while searching for gnocchi recipes. I ended up finding an Italian account where there was no recipe but just a photo and the name of this dish and I thought it looked delicious. I found out it is a simple recipe with tomato sauce, gnocchi, cheese and basil so ideal for a midweek meal. I love @morrisons Savers range, the mozzarella is amazing and fantastic value at 45p!

Serves 4

INGREDIENTS

2 tbsp olive oil

1 large clove of garlic, crushed

2 tins of plum tomatoes

1 tsp dried oregano

Seasoning

2 x 500g fresh gnocchi

Fresh basil leaves

125g mozzarella, cut into cubes

A good grating of Parmesan

METHOD

1) Fill the kettle and boil.

2) Preheat the oven to 180oC.

3) Heat the oil in an ovenproof dish and gently fry the garlic for 1 minute until soft.

4) Add the tomatoes and break them up with a spoon.

5) Sprinkle in the oregano and season. Simmer gently for 5 minutes.

6) Pour the boiled water from the kettle into a pan, add salt and the gnocchi and simmer for 2 minutes until the gnocchi starts to float.

7) Drain and gently stir into the tomato sauce.

8) Scatter torn basil leaves and the mozzarella over the top.

9) Finish with a good grating of parmesan and bake in the oven for approx 5 minutes or until the cheese has melted.

10) Serve with a salad.

Basa and Chorizo Bake

If you’ve seen my meal plan for this week you’ll know this was supposed to be haddock and chorizo bake but unfortunately we couldn’t find any of the haddock fillets in the freezer section at @Lidl so we chose basa instead but any white fish would work. I really like having the cook from frozen fillets in as they’re such a life saver when I’ve forgotten to take anything out of the freezer! 🙈🤣 I made this for three of us so up the amount of fish if you’re cooking for more and add an extra tin of tomatoes.

Basa and Chorizo Bake

Serves 3

INGREDIENTS

350g new potatoes, halved

1 red onion, chopped

1 red/orange pepper, chopped

100g chorizo, skin removed and sliced

1 tbsp olive oil

1 garlic clove, crushed

Seasoning

3 sprigs of fresh thyme

400g chopped tomatoes

380g @lidl frozen basa fillets

METHOD

1. Preheat the oven to 180oC.

2. Parboil the potatoes for 10 minutes.

3. Meanwhile, fry the chorizo in the oil to release it’s flavour.

4. Add the onion and pepper and fry gently until soft.

5. Add the garlic and cook for a further 1 minute.

6. Drain the potatoes and add to the pan, stir to coat in the oil. Cook for another 3 minutes until beginning to brown.

7. Sprinkle in the thyme leaves and season.

8. Pour in the tomatoes and stir.

9. Put the fish fillets on top and cook in the oven according to their instructions.

10. Serve!

Two Tomato Pasta

Two tomato pasta, hastily made after I defrosted the sausage cassoulet and realised there wasn’t enough for the four of us 🤦‍♀️😆

Simple and delicious.

Serves 1

INGREDIENTS 

75g pasta, I used @morrisons casareccia

1 small red onion, diced

5 cherry tomatoes, halved

4 sun dried tomatoes, sliced

Seasoning 

3 basil leaves

Parmesan

METHOD

1) Gently fry red onion in a little oil from a jar of sun dried tomatoes.

2) Once softened add cherry tomato halves and sliced sun dried tomatoes. Season.

3) Warm through and pour in cooked pasta. Toss to coat in the oil and tomato juices. 

4) Tear over some basil leaves. Serve with grated Parmesan.