The Week That Was

1. Mini chicken loaves served with mashed potato and steamed vegetables
2. Cannelloni with fresh spinach and cottage cheese served with a garden salad
3. Delicious fried rice
4. Extremely naughty custard berlina

What was your food highlight this week?

The week that was

1. Steamed vegetables and smoked salmon on couscous
2. Baked beans and cherry tomatoes with wholemeal toast
3. Pasta with ham and steamed vegetables
4. Watermelon

No recipes this week - just simple food in this household.

What was your food highlight this week?

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Serves 6

2 tbspn vegetable oil

1 onion, chopped

1/3 cup thai red curry paste

600g chicken thighs, sliced into 2cm lengths

800g cans whole peeled tomatoes

1 1/2 cups chicken stock

150g green beans

1 cup peas

1 tbspn lime juice

1/2 cup chopped coriander

1/4 cup chopped mint

200g natural yoghurt

Heat oil in a large saucepan over medium heat. Cook the onion until soft, then add the curry paste and cook for 5 minutes. Add the chicken and cook until all sides of the chicken are sealed. Add the tomatoes and stock, break the tomatoes up with a wooden spoon, bring to the boil and then simmer for 10 or so minutes or until the chicken is almost cooked. Add the beans and peas and cook for a further 5 minutes. Remove the pan from the heat and add the lime juice, coriander, mint and natural yoghurt - stir to combine.

Serve with steamed rice.

Mmmmm Soup!

With the cost of food on the up and up I have been finding that incorporating a few vegetarian meals in the week really helps to reduce our grocery bills. This recipe is super cheap and really yummy with a few slices of toasted home made bread. I found that this tasted even better the second day for lunch (hence the take away containers).

Lentil and Vegetable Soup

Serves 4

1 tbsp olive oil

1 brown onion, chopped

2 stalks celery, chopped

2 medium carrots, chopped

2 x 400g cans brown lentils, rinsed and drained

400g can diced tomatoes

500ml vegetable stock

500ml water

1 tbsp Worcestershire sauce

1/4 cup chopped parsley

Salt & pepper

Heat the oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook until the vegetables soften and turn gold.

Add the lentils, tomato, stock, water and Worcestershire sauce. Cover and bring to the boil. Reduce the heat to medium and cook, partially uncovered, for 10 minutes or until tender. Add the parsley, and season with salt and pepper.

Serve up with some toasted home made bread and enjoy.