Jamie’s ‘quiche leekraine’ is a great recipe for a lunch or dinner, which can then be taken to work for lunches the next day – brilliant!
It’s really simple, tastes good, and can even be frozen (well I did).
I suspect quiche purists may suggest it isn’t the traditionally correct recipe, but if you’re after a relatively healthy quiche will all the elements, this is a great place to start!
This is a lovely recipe!
Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.
This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!
You can find Kerryann’s tuna pasta bake by clicking here.
If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!
I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.
This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.
Oh, and I added a poached egg to the asparagus because they needed using up!
You can access Jamie’s recipe, here.
There’s nothing better than sticking a bird in to roast of a weekend, but when the warmer weather arrives and there are only two of you, sometimes the traditional roast, glorious as it is, doesn’t seem necessary.
Jamie’s recipe for roast chicken with cous cous is for four people, but it works absolutely perfectly for two with a delicious lunch for work the next day. It’s really simple, one pan cooking, and the flavours are great. It’s healthy, too.
We had some ingredients (particularly basil) to use up so I thought I would have a crack at making a quick and simple dish on my own, based on some other recipes I’d tried previously.
I decided to chop some basil up and add some olive oil, to create a marinade for the fish, and I also used what was left to roast the tomatoes in. basil goes well with tomatoes, and it also went well with the fish, too! The below recipe serves two people.
- Two boneless, skinless haddock fillets
- Generous handful of cherry tomatoes
- Two handfuls of runner beans
- One large handful of basil (chopped)
- Two tablespoons of olive oil
- Salt and pepper to season
- In a chopper, or by hand, finely chop the basil and place in a bowl with the oil. Reserve a small amount of this to drizzle on your tomatoes.
- Gently mix the fish fillets in the large bowl of oil, and leave in the fridge for half an hour.
- When ready to cook, boil the kettle and pre-heat the oven to 180c fan.
- Put the tomatoes in an oven proof dish, drizzle with basil oil and a sprinkle of salt. These will need 10 minutes in the oven.
- Put a frying pan on, and add the fish, while bringing a saucepan of the kettle water to boil.
- When boiling, add some salt and your beans for a few minutes.
- When the fish has cooked, allow to rest on a warm plate before finishing off the beans in the pan for a few minutes with a sprinkle of sea salt.
- Plate up with the haddock on top of the beans alongside the tomatoes.
- Healthy and simple!
I’ve tried for ages to get a good carbonara recipe that I can knock up at home. Genarro Contaldo’s recipe is a brilliant place to go, although I find using yolks only too thick (although I’m just probably not a good enough cook!) Antonio Carluccio also has a good recipe online, but he uses traditional meat which is harder for us all to come by, so the below uses everyday ingredients.
This recipe is really simple, but to stop things from curdling, the method, while straightforward, is important.
For two people, I go for the below ingredients to produce a really creamy, rich carbonara.
- Two eggs and one egg yolk
- 50g grated parmesan (plus extra to serve)
- 100g pancetta cubes (roughly)
- 250g fresh spaghetti
On a medium heat, get your pancetta on in a frying pan. I put the pancetta in straight away with no oil, enough fat comes out as the heat builds, so don’t add to it, you’ll only end up taking it out.
- Next, stick pan of salted boiling water on, and add your fresh spaghetti – this won’t need long.
- In a bowl, mix the parmesan, eggs and a generous crack of pepper until all combined into a gloopy, cheesey mixture.
- When your pancetta is browned, reduce to a really low heat. Once the spaghetti is cooked, add to the pancetta, allowing a some pasta water to carry over. Note: do not throw the pasta water away, leave the saucepan on the turned off ring/hob that you cooked the spaghetti in.
- Combine the pancetta and spaghetti, and now carefully place the frying pan on top of the saucepan. From here, add the sauce, and stir around. What will happen is that the residual heat from the pan and water will cook through the egg but won’t be hot enough to scramble it. You’ll also find that having egg white involved means the sauce is loose enough to cook through quickly.
- Serve with a sprinkling of parmesan and another crack of black pepper
The start of the New Year always brings out the best intentions, one of which for most of us it to eat well.
This dish from JO is fresh, healthy and ridiculously easy to make.
You kind find the receipt here, and while mine doesn’t look like Jamie’s, it was a lovely little dish to knock up at home after a day at work.