Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

  1. Cook your pasta as per packet instructions
  2. While this is cooking cut your broccoli up into florets and boil for around 6mins
  3. Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
  4. Drain your pasta and mix in the broccoli and walnut sauce
  5. Add more seasoning if you wish and enjoy!

The Lockdown Larder Homemade Tinned Tomato Soup

Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!

Serves: 4

Prep: 5mins

Cook: 25mins

Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.

Method:

1. Chop the onion and garlic and soften in a little oil for a few minutes

2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins

3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted

4. Blitz in a food processor

5. Slurp and enjoy!

 

Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

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Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

  1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
  2. Top up with water, until you the covering the chicken
  3. Bring to a rolling boil and then simmer with the lid on for 1 hour
  4. Turn the chicken over and cook for a further 20mins
  5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
  6. Cook your rice or noodles if serving with the chicken
  7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
  8. Can season with sesame oil and soy sauce if you wish
  9. Enjoy!