What's your favourite recipe?

Replies to This Discussion

Permalink Reply by Michael Anderson on February 7, 2018 at 7:19

Salmon with spinach (for two, just multiply the ingredients for more)

2 good sized salmon steaks or fillets

3/4 pint fairly thick cheese sauce

Half a small bag of baby spinach (use the rest to make spinach soup below)

You'll need an oven proof dish a bit bigger than the salmon and with sides a couple of inches high.  Butter the dish well and put in the spinach, lay the salmon on top, season, and then cover with the cheese sauce. Bake at 170 fan/190 conventional until the sauce is bubbling and starting to brown - about 20-25 minutes.  I normally have it with lots of crusty bread but you can bulk out smaller salmon steaks/fillets by serving with new potatoes/peas/whatever is around

The next day for lunch - Spinach soup

1 onion chopped small

as much crushed garlic as you like

Half a bag of spinach

1 pint of veg stock

In a large pan melt a large knob of butter then gently soften the onion and garlic.  Don’t let it brown.  Add the spinach and left it wilt then add the stock. Simmer for 10 minutes then blitz until smooth and season to taste.  If you have it, add a drop of cream to the soup bowl.  Eat with left over crusty bread and cheese.

• ▶ Reply

Permalink Reply by claire taylor on February 7, 2018 at 9:39

Soup sounds quick and easy. Perfect for me!

• ▶ Reply

Permalink Reply by Michele on February 7, 2018 at 9:48

One pot Salmon/Fish with veg and noodles: cover salmon pieces with water and simmer on low heat. Peel a carrot, and half a courgette into thin strips using a potato peeler, and add to the pan. Add a couple of slices of fresh ginger and/or garlic, then add one nest, per person, of dried thin Chinese noodles and continue to simmer until noodles are cooked and veg as you like them.  I also like to add a handful of spinach while noodle are cooking. Add a small amount of water if insufficient, but not too much as you don't want to drown it. Add a dash of soya sauce and/or sesame oil or a pinch of flaked chilli seeds, sesame seeds, chopped fresh ginger, if you like and serve. 

• ▶ Reply

Permalink Reply by kotkas on February 7, 2018 at 12:17

Chili & Lemon Pasta - light, zesty, spicy, not for the faint-hearted.

Probably have this twice a week.

Ingredients: 3/4 of a packet of linguine for 2 (I need larger portions to fuel my runs most days), juice of 1 lemon, 3 cloves of garlic, dried oregano, 1-3 chilies - preferably fresh, sometimes i add pickled ones for extra zest.

1. Heat up olive oil in pan

2. Add chopped chilies - make sure their skin gets nice and crisp, but not burned

3. Add garlic, fry up until golden

4. Add lemon juice and dried oregano

5. Switch off the heat - otherwise you'll cook away the flavour of the lemon or over-reduce the liquid

6. Boil pasta in salted water

7. Add pasta to sauce, with a bit of pasta water, toss

Finish with grated cheese - I use a smoked hard cheese (a greek cousin of parmesan). It's sublime.

• ▶ Reply

Permalink Reply by Sarah on February 9, 2018 at 5:38

Last night I had sliced smoked tofu and a Crop Drop stir fry pack, served with quinoa and some leftover peanut sauce I had from another recipe (peanut, water, grated ginger, a bit of rice vinegar, tamari, maple syrup & lime juice).

I sqeezed half a lime into a glass of water and added a punch of salt for quick homemade rehydration (I'd been for a tough training run)

• ▶ Reply