Browsing Tag:

garlic

Lunch

5-minute soup

When home late for lunch or dinner and the boys are hungry and impatient, I can rustle this up in five minutes. The boys like it. I don’t liquidize it but you could. Quick food doesn’t need to be unhealthy- you just need to think on your feet, look in the cupboards and get creating. Egg and toast is a great accompaniment.

5-minute soup

Print Recipe
Serves: 4 Cooking Time: 5 minutes

Ingredients

  • Knob of butter Cook time 5 minutes
  • 1 fat garlic clove (crushed)
  • 1x 400g tin chopped tomatoes
  • 1x 400g tin kidney beans
  • 1 tablespoon of pesto (any kind)
  • Tablespoon of dried basil or mixed herbs
  • Half a tin of water (fill the tin from the chopped tomatoes half way)
  • 4 heaped tablespoons of left over rice or pasta
  • 1 teaspoon apple cider vinegar or balsamic

Instructions

1

Melt the butter in a medium sized saucepan, add the garlic and sizzle for 1 minute without letting the garlic brown.

2

Add all the other ingredients and mix well.

3

Gently bring to the boil and simmer for 4 minutes with the lid on. The soup should be steaming hot and left to cool before serving.

Notes

You could use quick noodles/pasta instead of left overs, just place the same amount in the saucepan and cook for an extra minute or so. Replace kidney beans for any other type preferred. Keeps for- Serve straight away Freezes well for up to 6 months.

Vegetarian

Coconut and spinach pasta

This is a sweet sauce and goes well with chicken and duck. It’s a good starting point for fussy eaters. Add some chopped chilli for older children and adults. Don’t forget to remove the seeds and wash your hands before rubbing your eyes!

Coconut and spinach pasta

Print Recipe
Serves: 4 Cooking Time: 10-15 mins

Ingredients

  • 1 teaspoon of butter
  • 2 chunky garlic cloves, crushed
  • 3 big handfuls baby leaf spinach
  • 4 tablespoons extra virgin olive oil
  • 1 ripe avocado
  • half the juice of a lemon.
  • 4 tablespoons of desiccated coconut
  • Pepper and a little salt for over 1’s
  • Fresh pasta (follow instructions of packet)

Instructions

1

Melt the butter in a small saucepan and add the crushed garlic, sizzle for about a minute then stir in the spinach and cook for another minute.

2

Next add the mixture to a food processor with the rest of the ingredients and blitz until smooth.

3

Served with tomatoes and carrot and turmeric bread

Notes

This pesto is best left to sit for a while so that the flavours settle; use the baby leaf spinach as its less bitter than the more mature leaf. For best results make it the day before you need it. Keeps for- up to 1 week in the fridge *Freezable for up to 6 months

Lunch

Turkey, Garlic and Tarragon Pitta

turkey pitta

Turkey is a favourite of mine and I wanted to try and get my children to like it a little more than they do- this dish did the trick. It’s a quick and tasty meal for all the family to enjoy. Turkey is a great source of protein and B vitamins and is definitely not just for Christmas. Hands up winner!

Turkey, garlic and tarragon pitta

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 large onion, finely chopped
  • 3 large cloves of garlic, crushed
  • 500g turkey mince
  • Salt and pepper
  • 1 tablespoon dried tarragon
  • 4 x Pitta bread

Instructions

1

Heat a little olive oil or butter in a large saucepan or deep frying pan, chop the onion and lightly fry for 5 minutes, add the garlic and fry for 1 minute before adding the mince, keep turning the mince over until it is white all over.

2

Add the salt, pepper and tarragon, continue to cook for 10-15 minutes on a medium heat until piping hot and cooked through.

3

Place the pitta bread in a toaster for 1 minute, slice the top of the pitta and add the mince.

Notes

* If your child is stuck on white bread, face one challenge at a time, so use a white pitta first time round and the wholemeal pitta the next time.