I’m not sure whether I can really classify this under “cooking” but today I thought I’d share with you how to make a mixed bean salad.
We usually eat sandwiches for lunch here in the UK, which don’t get me wrong, I love! But sometimes I get a bit fed up of cheese and pickle/tuna/egg/chicken sandwiches, so I thought I’d try something different.
1 tin mixed bean salad, it comes in a sort of vinaigrette dressing (although you could make your own by buying a few tins of different beans – kidney beans/chick peas/haricot beans/green beans)
This lunch honestly couldn’t be more simple. Just mix together your mixed beans with some salad bits (and some salad dressing if you like) and voila 🙂
This mixed bean salad is really quick to make, tastes great and really fills you up! 🙂
This is one of my favourite meals to make. It is cheap and easy and the chicken can be taken out if you’re vegetarian/tight for money. This risotto is a lazy risotto and should probably be called something like vegetable rice! But it is one of the first ever meals I cooked. I think the recipe says to use bacon, but I don’t like bacon so I changed it to chicken!
Ingredients (serves 4):
300g plain rice
400g chicken (diced)
1 onion (copped)
Handful mushrooms (copped)
1 red pepper (copped) (I used yellow pepper here as there weren’t any red peppers in the shop)
4 salad tomatoes (copped)
Salt and Pepper
Cook the chicken in a large pan/wok with some oil.
Once it’s lightly browned add the onion, pepper and frozen peas and fry a little until the onion is soft. Set a pan of water to boil for the rice.
Add the mushrooms and tomatoes and fry.
Once the water has boiled add your rice and cook it.
Add the tomato puree, oregano, and salt and pepper to your big chicken pan and let it all fry gently until soft.
Once the rice has cooked drain it and add it to the pan with the chicken and vegetables. Stir through and serve.
I hope you all enjoy today’s post. Let me know if you try this out! 🙂 See you again soon! 🙂
This dish is one of the earlier ones I used to make and it is amazing! It has to be one of my favourites, although it is a bit expensive! But it does taste just as good without the tuna if you’re vegetarian/can’t afford it. It is also really quick to make 🙂
Ingredients: (serves 4)
2 punnets (approx 600g) cherry tomatoes
2 jars sundried tomatoes (you tend to get them in a herb infused oil)
4 tuna steaks
Chop the cherry tomatoes in half, and add them to a large saucepan/wok.
Pour a little of the oil from the sundried tomato jar into the wok, pour the rest away and roughly half the sundried tomatoes and add to the pan.
Start a saucepan of water boiling for the pasta and gently fry the tomatoes on low heat.
Once the water has come to the boil add the pasta to cook, then in a frying pan (or in a grill) start to cook the tuna steaks – don’t overcook them or they’ll dry out.
Once the pasta is cooked, drain and add to the tomatoes.
Serve this under the tuna steak with some balsamic vinegar if wanted.
This is honestly one of the quickest, nicest meals ever! I hope you enjoy it. Let me know if you try it out 🙂
Today I thought I’d show you another one of my favourite cheap, quick, easy and yummy meals to make!
I’d never had butterbeans until about a year ago, but I love them now! All in all (assuming you have the store cupboard staples: rice, garlic, herbs) this costs less than £1 to make for 2 meals! :O
I apologise for the quality of the photos, one of my flatmates was in the kitchen at the same time and was looking at me weird for taking photos!
1 Onion (I have 2 here as I love onions and they’re quite small)
2 cloves garlic
1 tin butter beans (drained)
1 tin chopped tomatoes
Some tomato puree
Rice (to serve)
Chop the onion and crush the garlic and add to a pan with a little oil. Lightly fry until the onion is soft.
At the same time, set a pan of water boiling for the rice, and cook the rice.
Once soft, add the chopped tomatoes, butter beans, herbs, and tomato puree and simmer until the rice is cooked. And there we have it, a quick simple and yummy meal, which I serve with rice (and I had a naan bread in the freezer which needed using and I really fancied it so I had that with it too yesterday) .
OK, so I know I’m a bit late in the day posting this, but I thought, why not?!
Making pancakes today was a bit of a new experience for me. I’ve never ever used a pancake shaker mix before. Usually I make pancakes from scratch, but the problem this year is, I know if I bought a bag of flour I wouldn’t use it all and end up throwing it away. So when I went shopping on Friday I decided I could try this pancake shaker.
Simply add water to the bottle and shake… and in theory get great pancakes!
So they looked OK… and definitely looked cooked!
But no, they weren’t cooked! They were raw in the middle… No matter how long I cooked for (on a low temperature) the pancakes were just starting to burn before they were cooking in the middle.
Safe to say I had an incredibly disappointing pancake day! I really won’t be buying one of these pancake shakers again! I think I’m going to have to make “proper” pancakes now to make up for tonight’s rubbish ones!
I hope your pancake day was more successful than mine!
Making a batch of chilli (or bolognaise) is something I do pretty regularly at university, as it is pretty cheap, quick and simple to make and I can freeze it in to individual portions and take them out the night before I want them for a quick, easy meal.
This recipe is a slight modification to the one found the book Nadiya’s Kitchen, and I love it! 🙂
Ingredients (makes 4 servings):
500g minced beef
4 cloves of garlic
Handful (4-5) mushrooms
Carton of Passata (500g)
1 tin red kidney beans (drained and rinsed)
Tomato Puree (optional – I like things quite tomatoey so like to put it in)
1 tsp chilli powder (I use mild chilli powder)
2 tsp ground cumin
Rice, Tortilla wraps (for making it in to burritos) or a jacket potato or whatever else you wish to serve it with
Brown the Minced Beef in a large pan with some oil (I use vegetable oil)
While the mince if browning, chop up the onion and crush the garlic
Once brown, add the onion and garlic to the pan. Drain and rinse the kidney beans and add them to the pan.
Chop up the mushrooms, add to the pan, along with the passata, tomato puree, and spices (and salt/pepper if you wish – I rarely use salt or pepper in my cooking).
Let it simmer for a while then serve with rice/potato/wraps.
Like I said, I portion this up and freeze some when it is cool. I think it probably costs less than £5 to make (assuming you have the spices, tomato puree and rice accompaniment already as store cupboard ingredients).
If you have a try at making this, let me know 🙂 What is your favourite food to make?