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25 September 2017Last updated
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Food | Recipes

Quick-fix dinners

Weeknight suppers in less than 30 minutes? These delicious recipes prove it’s quite possible

StockFood
12 Aug 2016 | 12:00 am
  • Salad with potatoes, peas and beef bacon

    Source:StockFood

Salad with potatoes, peas and beef bacon

Prep time 5 mins
Cooking time 15 mins
Serves 4-6

700g baby potatoes
3 tbsp butter
250g beef bacon
200g frozen peas
80ml olive oil
2 tbsp grainy mustard
2 lemons, juice and rind of
A handful of chopped parsley
200g lettuce leaves of your choice

Place potatoes in a pot with cold water and bring to the boil over moderate heat. Cook for 10-15 minutes or until soft.

Meanwhile, heat butter in a medium-sized frying pan and add beef bacon. Fry for about 3-5 minutes per side or until golden brown and crispy. Remove from pan and set aside.

Add peas into the same pan and sauté for 2-3 minutes or until soft.

Mix olive oil, mustard, juice and rind of lemons and parsley to make a salad dressing.

Place lettuce leaves in a serving dish, halve potatoes and add. Break beef bacon into pieces and sprinkle over, followed by sautéed peas. Season with salt and pepper.

Pour salad dressing over, toss and serve.

Tuna niçoise salad

FR_060812_FOOD_11154702_11154708-(Read-Only)

Prep time 5 mins
Cooking time 20 mins
Serves 4-6

500g baby potatoes
180g green beans
6 eggs
4 tbsp olive oil
2 garlic cloves, chopped
1 lemon, juice and rind of
150g lettuce leaves
1 red onion, roughly chopped
340g canned tuna, drained

Place potatoes in a pot of water and boil for about 10-12 minutes over medium heat until cooked. Drain.

While the potatoes are boiling, bring another pot of water to the boil and place green beans in it. Boil for 2 minutes and drain immediately. Set aside.

Bring another pot with water to the boil and place eggs carefully in the water. Leave to boil for 5 minutes for soft eggs, or longer if preferred. Drain and peel eggs.

Mix olive oil, garlic, the juice and rind of lemon to make the salad dressing.

Place lettuce leaves in a serving dish. Halve cooked potatoes and place on top with green beans. Halve eggs and arrange on top, followed by onion and tuna pieces. Sprinkle salad dressing over. Season with salt and pepper and serve.

Veg and fish parcels

FR_060812_FOOD_11154702_11154703-(Read-Only)

Prep time 10 mins
Baking time 12-15 mins
Makes 6 portions

200g fresh asparagus
250g green beans
125g fresh sugar snap peas
6x200g trout portions
4 tsp fresh ginger, finely grated
4 garlic cloves, chopped
250ml non-alcoholic white wine
80ml butter
Lemon wedges, to serve

Preheat the oven to 180ºC.

Cut out 6 sheets of baking paper of 25x25cm each. Divide between 2 baking trays. Divide asparagus, beans and peas evenly and pack in the centre of each sheet. Place trout, skin side down, on top. Sprinkle ginger and garlic. Season with salt, pepper.

Pick opposite sides of the paper up and bring together. Fold over 3 times – about 1cm – to close securely. Fold the 2 open sides closed, but before folding the last one, pour a little wine and some butter into each parcel.

Bake 12-15 minutes or until the parcel is puffed out and the fish is cooked. Serve warm with lemon.

Pasta with baby marrow and ricotta

FR_060812_FOOD_11154702_11154717-(Read-Only)

Prep time 10 mins
Cooking time 20 mins
Serves 4-6

3 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, chopped
400g baby marrows, grated
300g ricotta cheese, crumbled
400g spaghetti, cooked
Basil, a handful
30g Parmesan cheese, grated

Heat olive oil in a medium-sized pan. Add onion and garlic and sauté for 3 minutes or until it starts to brown. Add grated baby marrows and stir-fry for 3-5 minutes or until soft but still firm. Remove from the heat and season with salt and pepper. Add ricotta and mix well.

Stir in warm pasta and spoon into a serving dish. Sprinkle basil leaves and parmesan over. Season and serve.

Linguine with pesto, mozzarella and tomato

FR_160812_SF_Baby-marrow-and-ricotta-pasta-(Read-Only)

Prep time 5 mins
Cooking time 9-15 mins
Serves 4-6

4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
400g cherry tomatoes
125g pesto
4 tbsp butter
5 slices bread, broken into pieces
500g linguine, cooked
150g soft mozzarella cheese
Basil, a handful

Heat olive oil in a medium-sized frying pan until warm. Add onion and garlic and sauté for 3-5 minutes. Add cherry tomatoes and sauté for another 3-5 minutes or until the tomatoes start to burst open. Add pesto and mix well. Remove from the heat and season with salt and pepper. In another frying pan, heat butter and add bread. Fry for 3 minutes or until golden brown and crispy.

Cook pasta according to instructions on the package. Drain and mix into the tomato mixture. Break mozzarella and basil leaves into big pieces and mix in.

Spoon pasta into serving dish and sprinkle bread croutons over.

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