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Vegetarian

Lunch/ Vegetarian

Quick Fish Noodles

fish noodles

When I’m looking for something super quick because I’ve either forgotten to plan something or the day has not gone as it should have or I just feel too tired to cook, I make this in about 5 minutes flat… its super quick to and its healthy and tasty too!

Did you know?

Mackerel is a delicious oily fish, rich in omega-3 fats, which are needed for healthy brains.

Quick Fish Noodles

Print Recipe
Serves: 2 Cooking Time: 5 mins

Ingredients

  • 200g of dried noodles- either wholegrain rice vermicelli or egg noodles
  • 2 chestnut mushrooms, finely chopped
  • handful of frozen sweetcorn
  • 120g tin of mackerel in tomato sauce
  • 1 tablespoon red pesto (optional)

Instructions

1

Bring a pan of water to the boil and add the noodles, mushroom and sweetcorn, (or lightly fry the mushrooms and sweetcorn separately)

2

When the noodles and vegetables are cooked, drain them in a colander, and return them to the hot saucepan.

3

Add the mackerel and red pesto, if using, and stir until evenly mixed.

4

Divide between plates and serve.

Notes

* Double the ingredients to feed 4-6 people * Keeps for up to 12 hours in the fridge * Freezable for up to 3 months

Lunch/ Vegetarian

Purple Pasta

purple-pasta

All my children love this: it’s their favourite and they ask for it all the time. What’s good about this sauce is that you can make it on the spot and stir it straight through some hot pasta. Add some shredded chicken or garlic prawns for a bigger meal.

Purple Pasta

Print Recipe
Serves: 4-6 Cooking Time: 10 mins

Ingredients

  • 400-600g pasta shapes (approx. 200g for 2 people)
  • 1 red pepper (raw or roasted)
  • 3 small ready-cooked beetroots
  • 1 carrot (raw or roasted)
  • few slices of Cheddar cheese and extra grated on top (optional)
  • 400g-tin plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • sprinkle of salt and pepper (for children over 12 months)

Instructions

1

Start with getting the pasta to the boil, cooking it according to the package instructions.

2

Meanwhile, put all the other ingredients in a food processor and blitz until smooth.

3

Drain the cooked pasta and stir the sauce through before serving and top.

4

Adults may prefer to have their sauce heated first and for extra flavour to be added. Mixed herbs bump up the flavour, as do a few drops of tamari or chilli sauce.

5

To roast the pepper and carrot-Preheat the oven to 220°C/200°C Fan/Gas 6. Cut the pepper in half and discard the stalk and seeds, chop the ends of the carrot, peel and halve. Place on a baking tray and roast for 30 minutes. Personally I don’t brush them peppers with oil, but you could.

Notes

* Left over sauce keeps for up to 5 days in the fridge * Freezable for up to 6 months- but you must either blanch the carrot for 5 minutes or heat the sauce for 5 minutes if using it raw then leave to cool completely before freezing. *You can also store and freeze the pasta but for best results freeze the sauce separately and make the pasta fresh for when you need it.

Lunch/ Vegetarian

Broccoli, Cheese and Pear Soup

This is a sweet and savoury soup and although green, it’s a lovely green! You can enjoy it at any time of the year as its very delicate and not heavy at all. My youngest always asks for more! Broccoli is so good for us that eating it is a must, but getting children to eat something they don’t like is not easy. Give this a try to see if you can persuade them otherwise. Try making up a suitable name for the soup and serving it with their favourite bread or croutons.

Broccoli, Cheese and Pear Soup

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 1 onion, chopped
  • 1 stick of celery or a leek, chopped
  • 1 tablespoon butter or olive oil
  • 1 small–medium broccoli head, florets removed from stem
  • 1 large pear, peeled, cored and chopped
  • few slices of Cheddar cheese
  • 650ml chicken or vegetable stock
  • black pepper

Instructions

1

Sauté the onion and celery or leek in the butter for 5 minutes over a medium heat until tender.

2

Add all the remaining ingredients and bring to the boil.

3

Cover the pan with a lid, turn to the heat down and simmer for 10 minutes until all the vegetables are tender.

4

Use a hand blender to make blitz the mixture to a smooth soup. Try not to over blend, as it’s better for the soup to have some texture.

5

Serve with bread or croutons.

Notes

Tip: If you don’t have a pear, try using pear purée or an apple instead. I sometimes make mine in a soup maker: just add all the ingredients and set to purée – it’s just as nice. * Keeps for up to 24 hours in the fridge * Not suitable for freezing