Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family!
Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock.
Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.
- Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
- Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
- Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
- Pour the stock into the pan and give it a good stir
- Add you frozen veg and tomato puree or harissa paste with the dried herbs
- Give another good stir, bring to the boil and then simmer lid on for 10mins
- After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
- Serve with a few olives and fresh lemon slices if you have
- Dig in!
We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!
Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.
Let me know how you bake yours…
Happy Sunday x
Looking for ways to stay healthy with ingredients you already have in your cupboards?Then lentils are your new best friend, cheap, filling and full of protein and fibre, have a go at whipping up this lentil style hummus…
Makes – As much as you want by adjusting quantities.
Cook – 5 -20mins if cooking lentils from dried.
Ingredients, (based on two cups of cooked green lentils), 2 cups of cooked green lentils, 1 tbsp. chilli oil, 2 tbsp of garlic infused oil, 2 tbsps of lemon juice, 1 tbsp of toasted sesame seeds, seasoning to taste.
1. Blend all your ingredients together, except the sesame seeds, using hand mixer or blender
2. Add more of the oils and lemon juice to suit your tastebuds and the consistency you want
4. Sprinkle over the sesame seeds
5. Enjoy served on toast, with wraps, crudites, tortilla chips and more!
Have a look below at some of my other recipes using lentils and pulses:
How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…
Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola
Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti
Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato
CakesInspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta
Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.
These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…
Inspired by Austria – Maya’s Butter Biscuits
My daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy!
Makes: 10 -15 Cookies
Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.
- Preheat oven to 180′ degrees
- Mix all of the dry ingredients together
- Melt the wet ingredients
- Add the wet ingredients to the dry ingredients and mix well, until all combined
- Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
- Cook for 10mins
- Allow to cool
These are so easy to make and great as part of a little dessert tray or just with a cuppa!
Makes: 14 Mini Tarts
Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues
Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven
- Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- Cut out 14 disc, using cake cutter or top of a cup
- Press these down into a muffin/cupcake tray prepared with cases
- Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
- Cook in the oven for 10-12 mins
- Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
- Take out of the oven and allow to cool
- Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
- Eat hot or cold, served with custard, ice cream or just a nice cuppa
This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link.