Super tasty, easy to make and quick especially when I’m hungry angry. The recipe is easily halved.
500g pork mince
4 spring onions finely sliced
2tsp grated ginger
3 garlic cloves crushed
I chilli finely sliced, plus extra to finish
Bunch of coriander chopped
Handful of mint chopped
1 egg, beaten
1tbsp soy sauce
3tbsp sesame seeds
2 X packs of fresh egg noodles
2 X packs of tender stem broccoli
4 tbsp light soy sauce
6 tbsp sweet chilli sauce
Place the pork, ginger, garlic, chilli, coriander, mint, spring onions, seasoning , egg and soy sauce into a bowl and mix well. Roll mix into 20 small balls. Roll each in sesame seeds to coat.
Into a wok, heat a tbsp of oil. Stir fry in batches for 12-15 minutes until cooked. Transfer to a warm plate and set aside.
Add another tbsp of oil and stirfry the broccoli until tender, then add the noodles along with the soy and chilli sauce. Stirfry until the noodles are warmed through. Add the meatballs and cook all together for 5 minutes.
Serve in a bowl with the remaining sliced chillis as a garnish.
This is quick and easy, plus super tasty. Try it for yourself.
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried chilli flakes
400g can chopped tomatoes
4 frozen white fish fillets, such as cod or pollock
400g can butter beans, drained
small pack parsley, roughly chopped
1 lemon, cut into wedges
Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.
I do like eating veggie food. This is super easy to make. I added a shake of chilli flakes to the top before baking.
8 plum tomatoes, halved
2 garlic cloves, lightly bashed
1 tbsp olive oil
1 rosemary sprig
½ tbsp golden caster sugar
2 leeks, sliced into rings
20g unsalted butter
100g baby spinach
500g courgettes, grated
10 lasagne sheets
250g tub of ricotta
125g mozzarella, torn
50g Parmesan grated
Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.
Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.
In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.
I always find with vegetarian food it needs to be packed with flavour, this recipe does that. Worth spending the time making sure the veg is finely chopped as really makes a difference. Continue reading
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