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!
Good Morning All!
There’s no reason you can’t still have your morning smoothie during lockdown with this easy recipe.
Serves: 1 (for more just double the quantities)
Prep: 2 mins
Cook: 0 mins
Ingredients: 1/2 Frozen or fresh banana, handful of frozen berries like raspberries, cup of milk of your choice
- Blitz all ingredients in a food processor
- Drink and feel virtuous!
Remember Bananas can make excellent basis for smoothies especially when frozen, my tip would be to cut up ripe bananas and freeze in a freezable container and just add to smoothies and milkshakes when needed.
Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins
Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
- Preheat oven to 180F
- Put the sugar and butter into a pan and melt over a medium heat
- Turn off the heat and stir in the oats and honey or syrup
- Pour into a lined baking tray (roughly 18×28 cms)
- Cook in the oven for 15 mins
- Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
- Allow the chocolate to cool then cut into 12 pieces
Friday nights can still be curry night with a few store cupboard ingredients!
Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.
For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita
- Chop your garlic and onion and gently fry in a pan with the oil until softened
- Add your curry paste and mix well
- Pour in the coconut milk and passata, give it all a good stir
- Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
- And that’s it…serve with rice and the pea raita if you wish
As we live through these uncertain times, I wanted to help those of you in lockdown, staying at home and self-isolating to find easy and nutritious ways to keep cooking without having to make a trip to the supermarket or local shop until it’s really necessary or spend hours week on week in an online shopping queue.
Last year I set myself a task of creating new dishes from around the world for 52 weeks. Through this experience I gained a huge insight to the different ingredients and types of cooking used throughout the world especially in countries that do not have access to the abundance of ingredients that many of us have in the Western world. My family and I have been on lockdown for two weeks so far and I am already finding that I am able to use the information gathered last year to better prepare for cooking within limits.
So as of now I will re-share some of my old recipes and create new ones, some of The Lockdown Larder Recipes are already there waiting for you, just click on the pink link, focussing on making the most of what you already have in your store cupboard, freezers and other staples that hopefully you will have at home. For some of the recipes created so far using mostly store cupboard and freezer ingredients, please click on.
I have also put together a list of products and ingredients you might want to add to your next shop. You may notice that this does not include that many fresh products as these need replenishing more often.
This is not a definitive list and should be used only as a guide to help you prepare for the weeks ahead…So here goes:
Bread (to then be frozen and used as needed)
Cheeses like parmesan and strong cheddar
Butter or spread
Bananas (can be peeled, frozen and added to smoothies)
Frozen fruits like berries
Frozen veg like peas and butternut squash (great for tagines)
Fish fingers (of course!)
Porridge Oats (can also be used to make flapjacks)
Long life milk/Oat milk or alternatives
Pasta any type
Rice any type
Other various types of beans
Lentils (dried goes further than canned)
Flour self-raising, bread flour (can be used as pizza bases)
Dried herbs and spices
Honey or syrup
Olive oil/Sun flower oil
Mustards like wholegrain and Dijon
Sweet chilli sauce
Some little extras
Nuts to add crunch, for baking and stir fries.
STAY SAFE, STAY HOME
Good luck x
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
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
- Start by frying your spices in the oil until they start to pop
- Add your onion, ginger and garlic and allow to soften for a few minutes
- Add your chickpeas and lentils to the pan and coat well in the mixture
- Add your coconut milk, bay leaf and cardamon pod, bring to the boil
- Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
- Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)
Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!
Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea
Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal
Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo
Inspired by India – Potato and Sweetcorn Samosas with Pea Raita
Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola